A restaurant-style shrimp scampi pasta made with garlic butter, lemon, white wine, and herbs—ready in just 20 minutes!
Ingredients:
For the Shrimp:
1 lb large shrimp, peeled & deveined
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
½ teaspoon Italian seasoning
Juice of 1 lemon
¼ cup dry white wine (optional, adds great flavor!)
¼ cup chopped fresh parsley
For the Pasta:
12 oz spaghetti (or angel hair pasta)
Salted water, for boiling
Instructions:
Cook the Pasta:
Boil salted water and cook spaghetti until al dente.
Reserve ½ cup pasta water, then drain and set aside. Cook the Shrimp:
Pat shrimp dry and season with salt, pepper, and red pepper flakes.
Heat olive oil in a skillet over medium-high heat.
Add shrimp and cook 1-2 minutes per side until pink.
Remove shrimp and set aside. Make the Garlic Butter Sauce:
In the same pan, melt butter and sauté garlic for 30 seconds until fragrant.
Stir in Italian seasoning, lemon juice, and white wine (if using).
Let it simmer for 1-2 minutes to enhance flavor. Combine Everything:
Add drained pasta and toss it in the garlic butter sauce.
Return shrimp to the pan and mix everything well.
If needed, add reserved pasta water (a few tablespoons at a time) for extra silkiness. Serve & Garnish:
Sprinkle with chopped parsley and extra red pepper flakes.
Serve hot with Parmesan cheese and lemon wedges on the side.
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