Shrimp Scampi Pasta
This shrimp scampi pasta is a fantastic blend of garlic, butter, and lemon, making it an easy shrimp scampi recipe perfect for quick dinners. Enjoy restaurant-quality flavors in just 15 minutes!
Ingredients
- 1 pound medium shrimp, deveined (tail on or peeled)
- ½ teaspoon kosher salt
- Fresh ground black pepper
- ¼ cup finely minced white onion
- 6 cloves garlic, finely minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 4 tablespoons salted butter
- ½ cup dry white wine (like Pinot Grigio) or broth
- Zest of 1 lemon
- 8 ounces Angel Hair Pasta, crusty bread, or rice To serve
Instructions
- Prepare the shrimp: If your shrimp are frozen, thaw them first. Pat them dry with paper towels and season with salt and freshly ground black pepper.
- Prep the aromatics: Mince the onion, garlic, and parsley, and set them aside for quick access while cooking.
- Sauté the flavor base: Heat olive oil in a large skillet over medium-high heat. Add the minced onion and garlic, cooking for about 30 seconds until fragrant.
- Cook the shrimp: Add the shrimp in a single layer and sauté for 3 minutes, flipping halfway through. Remove the shrimp from the pan and transfer to a bowl.
- Make the sauce: In the same skillet, melt the butter and add the white wine, lemon zest, and parsley. Let it simmer for 2-3 minutes until slightly thickened.
- Combine and warm: Return the shrimp to the skillet and toss gently to rewarm for just a few seconds.
- Serve: Plate the shrimp alongside cooked pasta, crusty bread, or rice, and drizzle the sauce generously over the top. Garnish with extra parsley if desired.
Notes
Pro Tip: Use fresh parsley and lemon zest for garnish—they add brightness and elevate the dish beautifully.