Shrimp Scampi With Pasta
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
This shrimp scampi pasta features succulent shrimp in a garlicky butter and olive oil sauce, finished with lemon and parsley. It's a quick and elegant weeknight dinner.
Ingredients
- 1 lb large shrimp peeled and split down the back, veins removed
- Kosher salt
- 1/4 tsp baking soda
- 8 tbsp extra-virgin olive oil divided
- 10 clove garlic finely minced
- 1 pinch red pepper flakes
- 3/4 cup dry vermouth
- 6 tbsp unsalted butter cut into tablespoon-size pieces
- 2 tbsp fresh lemon juice
- 1 tsp grated lemon zest
- 1 lb dried linguine or spaghetti
- 1 cup fresh parsley leaves and tender stems finely minced
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 648 mg
- Iron: 7.04 mg
- Magnesium: 95.1 mg
- Phosphorus: 540 mg
- Potassium: 1477 mg
- Zinc: 4.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt
- 1/4 tsp baking soda
- 1 pinch red pepper flakes
- 3/4 cup dry vermouth
- 2 tbsp fresh lemon juice
- 1 tsp grated lemon zest
- 1 lb dried linguine or spaghetti
Prepare
- 1 lb large shrimp, peeled and split down the back, veins removed
- 8 tbsp extra-virgin olive oil, divided
- 10 clove garlic, finely minced
- 6 tbsp unsalted butter, cut into tablespoon-size pieces
- 1 cup fresh parsley leaves and tender stems, finely minced
Let's Cook
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Step 1.
Cut each shrimp in half crosswise.
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Step 2.
In a large bowl, toss shrimp with 3/4 teaspoon kosher salt and baking soda until evenly coated. Let stand for at least 10 minutes and up to 1 hour.
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Step 3.
In a 12-inch stainless-steel skillet or large sauté pan, heat 3 tablespoons olive oil over high heat until shimmering. Add shrimp in an even layer and cook, stirring and turning shrimp occasionally, until pink, barely cooked through, and just starting to turn lightly golden in spots, about 2 minutes. Remove from heat and, using a slotted spoon, flexible slotted offset spatula, or tongs, transfer shrimp to a plate.
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Step 4.
Add 3 tablespoons olive oil to skillet along with garlic and red pepper flakes. Set over medium-high heat and cook, stirring, until garlic is just starting to turn golden, about 1 minute; lower heat if necessary to prevent scorching.
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Step 5.
Add vermouth and boil over high heat, stirring and scraping up any browned bits, until raw alcohol smell is mostly gone and vermouth has reduced by about half, about 4 minutes.
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Step 6.
Add butter and cook, stirring and swirling pan rapidly as butter melts to create a silky, emulsified sauce. Remove from heat, add lemon juice, and season with salt.
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Step 7.
Meanwhile, in a pot of salted boiling water, cook pasta, stirring frequently for first 30 seconds to prevent noodles from sticking, until just shy of al dente (about 2 minutes less than package directions).
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Step 8.
Using tongs, transfer pasta to skillet, reserving pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup pasta cooking water, then transfer to skillet.
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Step 9.
Add 1/4 cup reserved pasta cooking water to skillet, set over high heat and cook, stirring and tossing rapidly, until pasta is al dente and sauce is slightly thickened and coats noodles with a creamy glaze, 2 to 3 minutes, adding more pasta cooking water in 1/4 cup increments as needed.
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Step 10.
Return shrimp to skillet along with any accumulated juices, lemon zest, parsley, and remaining 2 tablespoons olive oil, tossing to combine thoroughly. Remove from heat. Season with salt, if needed.
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Step 11.
Divide pasta and shrimp among serving bowls and serve right away.