Quick and easy shrimp scampi spaghetti recipe
Shrimp Scampi Spaghetti is a quick and easy Italian-inspired pasta made with tender shrimp, garlic, lemon, olive oil, and butter tossed with spaghetti. It’s a simple dinner that comes together in about 30 minutes and is full of fresh, bright flavor.
Ingredients
- 12 oz spaghetti
- 1 lb. large shrimp peeled and deveined (tails on or off)
- 4 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic finely minced
- 1 teaspoon red pepper flakes optional
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 cup capers
- Juice of 1 lemon plus slices optional
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente, about 8–10 minutes. Reserve 1/2 cup of pasta water before draining.
- Season the shrimp with salt and pepper In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat. Add the shrimp in a single layer, and cook for 1–2 minutes per side, until pink and just cooked through. Remove shrimp and set aside.
- Make the sauce: In the same skillet, reduce heat to medium. Add the remaining 2 tablespoons butter and garlic. Sauté for 1 minute until fragrant. Stir in red pepper flakes (if using), then add white wine. Simmer for 2–3 minutes to reduce slightly. Then add the chicken stock, lemon juice, capers, 2 to 3 lemon slices and reserved pasta water, simmer until sauce thickens (5-7 minutes) then remove the lemon slices
- Combine and toss: Return shrimp to the pan, and toss in the cooked spaghetti. Add more reserved pasta water a little at a time to loosen the sauce, if the sauce is too tight.
- Serve: Sprinkle with parsley, adjust seasoning, and serve hot with grated Parmesan and fresh lemon wedges if desired
Notes
Don't overcook the shrimp. They only need a few minutes to turn pink and opaque. Finish the pasta in the sauce with a splash of pasta water so everything comes together into a silky sauce.