Shrimp Scampi Capellini

Shrimp Scampi Capellini

FAQ

Chef’s Tips

• Cut larger shrimp into bite-sized pieces so every forkful gets shrimp instead of having large pieces sitting on top.
• Don’t overcook the shrimp. A quick sear followed by a gentle finish keeps them tender.
• Capellini cooks quickly and absorbs sauce fast, so keep extra pasta water nearby to loosen the sauce if needed.
• Add the lemon juice at the end to keep the flavour fresh and bright.
• If using Parmesan, add it off the heat for a smoother finish, or just as a garnish.

Shrimp Scampi Pasta

Wife with the Knife

This Shrimp Scampi Capellini is one of those dinners that never disappoints. Tender shrimp are tossed with delicate capellini in a silky garlic butter sauce with white wine, lemon, and fresh parsley. It’s bright, buttery, garlicky, and just a little spicy. It’s a classic for a reason.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Ingredients

  

• 1 lb (450g) large shrimp peeled, deveined, and cut into bite-sized pieces
• 12 oz (340g) capellini pasta
• 3 tbsp extra virgin olive oil
• 3 tbsp unsalted butter divided
• 5-6 cloves garlic finely minced
• 1 small shallot finely minced
• ¼ tsp crushed red pepper flakes or more to taste
• ½ cup dry white wine Sauvignon Blanc or Pinot Grigio
• 2 tbsp seafood stock or chicken stock
• 1 large lemon Zested
• 1 large large lemon juiced
• ¼–½ cup reserved pasta water as needed
• 2 tbsp fresh parsley finely chopped
• Salt and freshly ground black pepper to taste
• Extra lemon wedges for serving
• Flaky sea salt for finishing
• ½ cup Parmigiano-Reggiano freshly grated, optional
• Lemon wedges for serving

Instructions

 

• Bring a large pot of heavily salted water to a boil. Cook the capellini until just shy of al dente according to package directions.
• Reserve at least ½ cup pasta water before draining.
• Pat the cleaned shrimp dry, season with salt and black pepper, then cut into bite-sized pieces.
• Heat 2 tbsp olive oil in a large skillet over medium-high heat.
• Add the shrimp in a single layer and cook for about 30–45 seconds per side, just until they begin turning opaque.
• Remove from the pan and set aside.
• Reduce heat to medium. Add the remaining 1 tbsp olive oil and 2 tbsp butter.
• Add the shallot, garlic, and red pepper flakes. Cook for 1–2 minutes until fragrant, being careful not to brown the garlic.
• Add the white wine, stock, and lemon zest. Scrape up any bits from the pan and simmer for 3–4 minutes until slightly reduced.
• Add the drained capellini to the sauce with a splash of reserved pasta water. Toss gently until coated and glossy, adding more pasta water as needed.
• Remove from heat and add the remaining 1 tbsp butter. Toss until melted and the sauce becomes silky.
• Return the shrimp to the pan and gently toss until warmed through.
• Finish with fresh lemon juice, parsley, and Parmesan (if using).
• Serve immediately with fresh lemon wedges, flaky sea salt, freshly cracked black pepper, and a drizzle of good olive oil.
• Enjoy!

Notes

Storage

• Refrigerator: Store leftovers in an airtight container for up to 2 days.
  • Seafood pasta is best enjoyed fresh, but it will keep.
• Freezer: Freezing is not recommended.
• Reheating: Warm pasta gently in a skillet over low heat with a splash of water, stock, or olive oil to loosen the sauce.
  • Avoid overheating the shrimp may become rubbery.

 

 

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Keyword Angel Hair Pasta, Easy Pasta Recipe, Garlic Butter Shrimp, Seafood Pasta, Shrimp Pasta, Shrimp Scampi

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