Shrimp Scampi Pasta

This is an easy shrimp scampi pasta recipe you can make for dinner tonight in less than 30 minutes! Shrimp scampi is an Italian seafood dish with linguine pasta, shrimp, a lemon butter sauce and breadcrumbs.

Prep, chop and measure all ingredients before beginning and it will come together quickly and easily!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 550

Author Annalise Sandberg

Ingredients

½ lb linguine pasta
4 tablespoons olive oil , divided
½ cup breadcrumbs (panko preferred)
4 tablespoons butter , divided
1 lb large/jumbo raw shrimp (size 21-25 count)
1 shallot , finely chopped
2 cloves garlic , minced or finely chopped
¼-½ teaspoon red pepper flakes
Juice and zest of 1 large lemon
½ cup dry white wine
1 teaspoon coarse salt , plus more to taste
Ground black pepper , to taste
Chopped parsely , for garnish

Instructions

Add pasta to a large pot or wide skillet, cover with cold water and add a generous pinch of salt. Set over high heat, bring to a boil and cook until al dente. (Note: This is my favorite way to cook pasta! It takes less time and water. However, you can add pasta to a large pot of water that’s already boiling if that is your preference.) Once pasta is done, reserve 1 cup pasta cooking water and drain.
Meanwhile, prepare the rest of the dish. Add 2 Tbsp. olive oil to a large skillet set over medium heat. Add breadcrumbs and pinch of salt and stir till combined with oil. Continue to stir frequently as breadcrumbs toast till lightly browned (watch so they don’t burn). Remove from the pan and set aside. Wipe skillet out with a paper towel.
Add 2 Tbsp. butter to the same skillet and melt over medium-high heat. Pat shrimp dry with paper towels, then add to the pan and season with salt and pepper. Cook for about 2 minutes until lightly browned, then flip over and cook 1 minute more. Remove from the pan and set aside.
Add remaining 2 Tbsp. each butter and olive oil to the skillet and heat over medium heat. Add shallots and garlic and cook for about 2 minutes until softened. Add lemon zest, red pepper flakes, 1 tsp. salt, lemon juice and wine to the pan and cook for 1-2 minutes more until liquid is reduced by half.
Add drained pasta and reserved pasta water to the pan and toss to coat. Add shrimp and toss over heat for about 1 minute until everything is heated through.
Top with toasted breadcrumbs and chopped parsley and enjoy immediately.

Notes

Notes:

Spaghetti, fettuccine and angel hair will work for this recipe too.
I prefer to use peeled, deveined shrimp for this recipe. You can use tail-on or tail-off. If using smaller shrimp, reduce cooking time by a minute or two, as they will cook much faster.
If you want a substitute for wine in this recipe, vegetable or chicken broth will work, and provide a different but still delicious flavor. You can also increase the lemon juice for a more zesty flavor (juice an additional lemon into a liquid measuring cup, then fill with water to make 1/2 cup).

Nutrition