Shrimp Scampi Pasta

0 Add to Favorites

Shrimp Scampi Pasta

Servings: 6


This pasta takes the garlicky taste of shrimp scampi and turns it into a pasta, adding a touch of lemon and fresh parsley. It's delicious and perfect for a romantic dinner!



Off On

  1. Thaw, peel, and devein the shrimp. Pat the shrimp dry, then season with 1 teaspoon salt. Set aside.

  2. Bring a large pot of salted water to boil.

  3. Finely chop one medium onion and transfer to a bowl. Using a garlic press, press 5 cloves of garlic into the bowl with the onion. Add the zest of 1/2 a lemon into the same bowl.

  4. Chop 1 cup parsley leaves and transfer to a separate small bowl.

  5. In a large heavy bottom pan or Dutch oven over medium heat, add 3/4 cup panko breadcrumbs, 2 tablespoons olive oil, 1/4 teaspoon salt, and 2 cloves garlic ran through the garlic press. Stir to combine and toast the breadcrumb mixture in the pan, stirring often, until light golden brown. Remove from pan and set aside. Wipe the pan out with a paper towel.

  6. In the same pan that you just toasted the breadcrumbs in, heat 2 tablespoons olive oil over medium-high heat. Cook the shrimp undisturbed until pink, about 2-3 minutes. Turn with tongs and continue to cook until the shrimp is done, just another 15 seconds longer or so. Transfer the cooked shrimp to a plate.

  7. Add onion mixture, 4 tablespoons butter, 1 teaspoon salt, and ½ teaspoon red pepper flakes to the same pot and cook over medium-low heat, stirring frequently, until very fragrant and softened but not browned, about 2 minutes.

  8. Add ¾ cup dry white wine and bring to a simmer. Cook, stirring occasionally, until most of the liquid evaporates, some of the harsh alcohol scent cooks off, and sauce is thick and glossy, 2–3 minutes. Remove from heat while you cook the pasta.

  9. Drop 1 lb. fettuccine in boiling salted water and set a timer according to package directions for al dente. Scoop out 1½ cups pasta cooking liquid and reserve.

  10. Cut each shrimp into 3 bite sized pieces.

  11. Drain pasta and add to Dutch oven along with reserved pasta cooking liquid and remaining 4 Tbsp. butter and 2 Tbsp. olive oil. Cook over medium heat, stirring often, until well coated and glossy, about 3 minutes.

  12. Remove pot from heat and stir in shrimp and reserved parsley.

  13. Cut 1 lemon in half and squeeze juice into pot (it should be about 2 Tbsp.), stirring to combine. Taste and adjust seasoning for salt. Cut remaining lemon into wedges for serving.

  14. Divide pasta among bowls. Drizzle with more olive oil. Top with reserved panko mixture. Serve with lemon wedges alongside.

Recipe Card powered by Delicious Recipes

Tara the Foodie

Leave a Reply