Shrimp scampi recipes abound in Italian American kitchens. Also called langoustines, scampi are small, rosy-hued crustaceans that look like a cross between a crawfish and lobster. But, as Italians immigrated to the United States, “shrimp scampi” came to mean an array of dishes involving some combination of cooked shrimp or prawns in a garlic-butter sauce. And while traditional versions aren’t made with pasta, it didn’t take long for someone, somewhere to marry the two.
A few clever shortcuts build flavor fast in this weeknight-friendly shrimp scampi pasta recipe. Sizzling minced garlic and red pepper flakes in hot oil at the start creates a rich, savory base for the buttery white wine sauce. Use Pinot Grigio, Sauvignon Blanc, Etna Bianco, or any dry white wine you like to drink—or substitute an equal amount of chicken broth brightened with lemon zest and fresh lemon juice. Starchy pasta water gives the scampi sauce a silky consistency. While you can use linguine or even angel hair pasta, we recommend spaghetti because the sauce clings to the heftier strands perfectly. Garnish each bowl with chopped fresh parsley and serve with crusty bread, a smartly dressed green salad, or both.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Bring a large pot (6–8 qt.) of salted water to a boil over high heat.
Step 2
Meanwhile, heat ¼ cup extra-virgin olive oil in a 12" heavy skillet over medium-high until hot but not smoking. Add 1 lb. peeled and deveined large shrimp (raw; 20–25 per lb.) and cook, turning over once, until just cooked through, about 30 seconds per side; using slotted spoon, transfer to a large bowl. Add 4 large garlic cloves, finely chopped or grated, and ½ tsp. crushed red pepper flakes and sauté, stirring constantly, until fragrant, 30–60 seconds. Add 1 cup dry white wine, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground black pepper, increase heat to high, and cook, stirring occasionally, until reduced by about half, 4–5 minutes. Remove from heat, add 5 Tbsp. unsalted butter, and stir until melted. Set aside.
Step 3
Cook 12 oz. dried spaghetti in the boiling water until al dente, about 10–12 minutes or per package instructions. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Add pasta and cooked shrimp to sauce and toss over medium heat, adding pasta water as needed to create a glossy sauce, about 2 minutes of tossing. Add ½ cup chopped fresh flat-leaf parsley leaves and toss to combine. Taste and add additional kosher salt as needed.
Editor’s note: This shrimp scampi pasta recipe was first printed in the April 2006 issue of ‘Gourmet.’ Head this way for more of our best recipes with shrimp →
Recipe notes
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