The best seafood pasta dish is shrimp scampi with linguine. Any spaghetti will work, but angel hair requires less filling.

• 20 minutes for preparation
• 20 minutes is the cooking time.
• Time Spent: 40 minutes
• 6 servings

With hundreds of reviews and over a thousand ratings, this quick and simple shrimp scampi pasta recipe is a favorite on foodiesfashion  And in just forty minutes, it’s ready to serve. It’s a well regarded recipe that’s elegant enough for a dinner party and easy enough for weeknight meals. Continue reading to learn how to create the best shrimp scampi.

Shrimp Scampi: What Is It?

Shrimp are cooked in a sauce consisting of butter, garlic, and white wine to make shrimp scampi. There are numerous methods to prepare this recipe. These three ingredients are typically found in scampi, though everyone’s rendition varies. Shrimp scampi can be served over spaghetti as a main course or on its own as an appetizer.

How to Prepare Pasta with Shrimp Scampi

Ingredients for Pasta and Shrimp Scampi

Shrimp: For optimal results, use large shrimp (31 to 35 shrimp per pound) in this dish. You can purchase frozen shrimp or get fresh shrimp and peel and devein them yourself. Before using frozen shrimp, thaw them.
Pasta: Although a 16-ounce bag of linguine is used in this recipe, you can use spaghetti, fettuccine, or angel hair pasta instead.
Unsalted butter should be used. Later in the recipe, you can adjust the amount of salt to taste.
Extra-virgin olive oil: Use the highest grade olive oil because it enhances the flavor of this recipe.
Garlic and shallots: These aromatics provide shrimp scampi taste and perfume.

White wine: For the shrimp scampi sauce, use a crisp, dry white wine. You can pair the leftover wine with supper, and pinot grigio or sauvignon blanc are both excellent options. White vinegar or chicken stock are excellent alternatives if you don’t have a bottle.
Lemon juice: For optimal flavor, use freshly squeezed lemon juice.
Seasonings: A teaspoon of dried red pepper flakes adds a slight heat to shrimp scampi, while Kosher salt and freshly ground black pepper enhance the flavors. If you prefer your food a little hotter, add extra red pepper flakes.
Parsley: A vibrant, spicy flavor and striking color are added by fresh parsley.

How to Prepare Pasta with Shrimp Scampi

Below is the complete recipe with detailed instructions, but here are some best practices for a successful dish:

Prepare in advance: Before you heat your skillet, make sure all of your ingredients are ready to cook. Cutting, chopping, squeezing, or measuring in the middle of a recipe that moves quickly is not something you want to do. You can peel and devein the shrimp early in the day and keep them in the fridge until you’re ready to cook them if you’re using fresh shrimp.

First, cook the pasta: Before preparing the shrimp scampi, bring the pasta to a boil in well-salted water, drain, and set aside. Before serving, you will add the pasta to the hot skillet to reheat it. You don’t want the pasta to sit for too long, so time your cooking so that you can begin cooking the shrimp as soon as the pasta is drained.

Avoid overcooking the shrimp: Raw shrimp should only be cooked for a few minutes; if they are cooked for longer, they become rubbery and rough. When the shrimp begin to curl into a C shape and change from transparent gray to opaque pink and white, you’ll know they’re almost done.

Ingredients

• One packet (16 ounces) of linguine pasta
• Two teaspoons of butter
• Two teaspoons of olive oil that is extra virgin
• Two shallots, chopped finely
• Two minced garlic cloves
• One sprinkle of optional red pepper flakes
• One pound of peeled and deveined shrimp
• One sprinkle of freshly ground pepper and kosher salt
• 1/2 cup of white wine, dry
• One lemon, squeezed
• Two teaspoons of butter
• Two teaspoons of olive oil that is extra virgin
• Half a cup of freshly cut parsley leaves
• One teaspoon, or to taste, of extra virgin olive oil

Instructions

Assemble the components.

Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain. 

In a large skillet over medium heat, melt 2 tablespoons of butter and 2 tablespoons of olive oil.

In the hot butter and oil, cook and stir the shallots, garlic, and red pepper flakes for 3 to 4 minutes, or until the shallots are transparent.

Add the shrimp to the skillet, season with kosher salt and black pepper, and cook for 2 to 3 minutes, tossing regularly, until they turn pink. Keep the shrimp warm after removing them from the skillet.

Using a wooden spoon, scrape the browned food particles from the bottom of the skillet as you add the white wine and lemon juice and bring to a boil.

In a skillet, melt two teaspoons of butter, add two tablespoons of olive oil, and bring to a simmer.

Add the shrimp, linguine, and parsley to the butter mixture and toss until covered. Season with black pepper and salt. To serve, drizzle with 1 teaspoon olive oil.

Enjoy it hot!

Nutritional Information (per portion)
511 kcal
22g Protein, 58g Carbs, and 19g Fat