Shrimp Scampi Pasta
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.
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.
Tried this recipe?
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