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Shrimp Scampi

Shrimp Scampi

Juicy shrimp sautéed in a rich garlic-butter sauce with fresh lemon, white wine, parsley, and a hint of red pepper, then tossed with perfectly al dente spaghetti for an easy, flavorful, restaurant-style dinner at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large or jumbo shrimp peeled and deveined
  • 8 oz spaghetti
  • 4 tablespoons unsalted butter divided
  • 1 tablespoon extra-virgin olive oil
  • 4 –6 cloves fresh garlic minced or thinly sliced
  • ½ cup dry white wine
  • 1 fresh lemon juiced, plus zest if desired
  • ¼ cup fresh parsley finely chopped
  • ¼ –½ teaspoon red pepper flakes or to taste
  • ½ teaspoon salt plus more for pasta water
  • ¼ teaspoon freshly ground black pepper
  • ½ –1 cup reserved pasta water as needed

Equipment

  • Large pot (for cooking pasta)
  • Large skillet or sauté pan
  • Colander
  • Tongs
  • Wooden spoon or spatula
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Paper towels

Method
 

  1. Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to the package directions. Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta without rinsing.
  2. Prepare the shrimp: Pat the shrimp thoroughly dry with paper towels. Season lightly with salt and black pepper.
  3. Sear the shrimp: Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, until pink, opaque, and lightly golden. Transfer the shrimp to a plate.
  4. Sauté the garlic: Reduce the heat to medium and add 2 tablespoons of butter to the same skillet. Add the garlic and red pepper flakes. Cook for about 30–60 seconds, stirring frequently, until fragrant. Do not allow the garlic to burn.
  5. Add the wine: Pour in the white wine and scrape the browned bits from the bottom of the skillet. Simmer for 2–3 minutes to reduce slightly.
  6. Make the sauce: Add the remaining 2 tablespoons of butter and stir until melted. Add a small splash of reserved pasta water and stir to create a glossy, cohesive sauce.
  7. Add the pasta: Transfer the cooked spaghetti to the skillet. Toss thoroughly for 1–2 minutes so the sauce coats the pasta. Add additional pasta water a little at a time if the pasta appears dry.
  8. Return the shrimp: Add the shrimp back to the skillet and gently toss for 30 seconds to 1 minute, just until heated through and completely cooked.
  9. Finish: Remove the skillet from the heat. Add fresh lemon juice, lemon zest if using, and chopped parsley. Toss gently and taste, adjusting salt, pepper, lemon, or red pepper flakes as desired.
  10. Serve: Serve immediately while the sauce is glossy and the shrimp are tender. Garnish with additional parsley and lemon wedges if desired.

Notes

Pat shrimp completely dry before cooking for better browning.
Avoid overcrowding the skillet; cook shrimp in batches if necessary.
Do not overcook the shrimp, as they can quickly become rubbery.
Reserve pasta water before draining—it helps create a silky sauce that clings to the spaghetti.
Fresh lemon juice provides the best flavor and balances the richness of the butter.
For a gluten-free version, use certified gluten-free pasta.
For a lower-carb version, serve the shrimp and sauce over zucchini noodles, cauliflower rice, or another suitable vegetable-based alternative.
Serve immediately for the best texture and sauce consistency.