Shrimp Scampi Pasta
Shrimp Scampi Pasta - a buttery and delicious shrimp scampi pasta recipe that is perfect for an easy weeknight or special occasion!
Ingredients
- 1 tablespoon olive oil or avocado oil
- 4-5 teaspoons garlic minced
- 1/4 cup dry white wine
- 5-6 tablespoons salted butter
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon zest
- optional 1/8 teaspoon crushed red pepper (more if desired)
- 1/2 teaspoon kosher salt more to taste
- pinch of ground black pepper
- 1 lb large shrimp shelled/tail-on
- 1/3 cup reserved pasta water
- 1/2 pound linguine noodles regular or gluten-free
- garnish/serving: fresh chopped parsley freshly grated parmesan cheese, grilled bread
Instructions
- Cook Pasta: Cook linguine al dente according to package directions; reserve approx. 1/3 cup of pasta water.
- Make Sauce: Meanwhile, bring large cast iron skillet to medium-high heat. Add oil; swirl to coat the pan. Add garlic and move around pan until it becomes fragrant; approx. 30 seconds. Add wine, butter, lemon juice, lemon zest, crushed red pepper (if using), salt and pepper. Whisk to combine.
- Shrimp: Add shrimp and move around pan until they are fully cooked, 3-4 minutes (approx. 2 minutes aside - shorter for small shrimp, longer for really big shrimp).
- Combine: Add cooked pasta to the cast iron skillet and toss to coat the noodles. Add a splash or two of the reserved pasta water to help create a nice sauce.
- Taste: Taste and add any additional salt, as desired.
- Serving: Serve immediately with fresh parsley and freshly grated parmesan cheese - maybe even some grilled bread!
Notes
- White Wine: I would recommend a stronger white wine like a chardonnay, but really any kind should work okay!
- Shrimp: use fresh if you can, but frozen works just fine - just thaw before use. I prefer to leave the tail on for more flavor in the dish, but feel free to take it off if you want.
- Pasta Water: you might not need all the pasta water, but I always save a little extra just in case.
- Gluten-Free: to make this gluten-free use your choice of gluten-free pasta.
- Dairy-Free: to make this dairy-free use a vegan butter and a vegan parmesan cheese for garnish.
- Storage: store leftovers in an airtight container in the refrigerator for up to 2 days.
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