Lighten things up with this easy Shrimp Scampi Pasta recipe that can be put together in less than 30 minutes making it a great addition to your weeknight rotation.
With the convenience of shrimp already peeled and deveined, you are mere minutes away from this delicious yet easy Shrimp Scampi Pasta.
The combination of buttery, garlicky shrimp paired with vibrant lemon keep the pasta from feeling heavy making it perfect for a summertime meal option.
If you’re looking to make it even lighter, you could easily substitute the pasta with zucchini spirals and you’re all set for a low-carb version.
- 1 lb. spaghetti (or linguine, if desired)
- 4 Tbsp. butter, divided
- 4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
- 1 medium onion, diced
- 1 clove garlic, minced
- ¼ tsp. red pepper flakes (optional)
- 1 lb. shrimp, peeled and deveined
- Salt and pepper to taste
- ½ cup dry white wine
- Juice of 1 lemon
- ¼ cup parsley leaves, finely chopped
Boil pasta according to package directions, removing before pasta is quite done. Drain pasta.
Meanwhile, in a large skillet, melt 2 Tbsp. butter in 2 Tbsp. olive oil over medium-high heat. Sauté onion, garlic, and red pepper flakes (if using) until onions are translucent, about 3 to 4 minutes. Season shrimp with salt and pepper; add to pan and cook until they have turned pink, about 2 to 3 minutes. Remove shrimp from pan; set aside and keep warm. Add wine and lemon juice to pan; bring to a boil. Add remaining 2 Tbsp. butter and 2 Tbsp. oil. When butter has melted, return shrimp to pan along with parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle more olive oil and serve immediately.
The additional bonus of this recipe is how fail proof it is. I wrote about it here, when the height of the pandemic had me busy cranking out handmade face masks and dinner fell onto my husband’s shoulders most nights. I say this with all kindness, but if he can put this together successfully, I dare to say anyone can put this together.