Garlic Butter Shrimp Scampi Pasta is a delightful dish that perfectly balances simplicity and elegance, making it a favorite for both casual weeknight dinners and special occasions. I remember the first time I encountered this dish during a family trip to the coast. We were visiting a quaint seaside town, and a local restaurant boasted about their fresh seafood pasta. Intrigued, we decided to try it, and it was a revelation. The combination of succulent shrimp, fragrant garlic, and zesty lemon was unforgettable. It quickly became a staple in my kitchen, reminiscent of that perfect family meal by the ocean.
This recipe holds a special place in my heart not only because of its deliciousness but also due to its versatility. While the classic version is fantastic, there are endless possibilities for customization. For instance, substituting the asparagus with broccoli or adding a handful of cherry tomatoes can introduce new flavors and textures. A dash of white wine during the garlic and butter sauté elevates the dish, adding a subtle depth that complements the shrimp beautifully. For those who prefer a bit more heat, increasing the red pepper flakes can give the pasta a nice kick.
One of the best aspects of this Garlic Butter Shrimp Scampi Pasta is how quickly it comes together. With a total cooking time of just 30 minutes, it’s perfect for busy weeknights. Yet, it’s impressive enough to serve at a dinner party, where you can delight your guests with minimal effort. The fresh parsley and lemon zest not only enhance the flavors but also add a vibrant touch that makes the dish look as good as it tastes.
Whether you’re an experienced cook or just starting out, this recipe is straightforward and forgiving. The key is to not overcook the shrimp to keep them tender and juicy. As you cook, the aroma of garlic and butter will fill your kitchen, creating an inviting atmosphere that promises a delicious meal ahead. I hope you enjoy this recipe as much as I do, and that it brings a touch of coastal charm to your table.
Making Garlic Butter Shrimp Scampi Pasta
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Ingredients
- 1 pound large shrimp (peeled and deveined, 16-20 or 21-25 count)
- 1/2 pound spaghetti
- 1 pound asparagus (trimmed and cut into 2-inch pieces)
- 3 tablespoons unsalted butter (divided)
- 4 cloves garlic (minced, about 1 1/2 tablespoons)
- 3 tablespoons olive oil (divided)
- 1/4 teaspoon red pepper flakes (optional)
- 1 1/4 teaspoons fine sea salt (divided, plus more for cooking pasta)
- 1 tablespoon lemon zest (grated)
- 1/4 teaspoon ground black pepper (or to taste)
- 1/4 cup lemon juice (from 1 large or 2 small lemons)
- 1/3 cup fresh parsley (finely chopped)
- Freshly grated parmesan (for serving)
Directions
- Fill a large pot with water and bring it to a boil. Add 1 tablespoon of salt and 1 tablespoon of olive oil. Cook the spaghetti according to the package instructions until al dente. Drain the pasta, place it back in the pot, and cover to keep it warm.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the asparagus, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and cook uncovered for about 5 minutes or until crisp-tender, stirring occasionally. Remove the asparagus from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced garlic and red pepper flakes (if using). Sauté, stirring frequently, for 1 minute.
- Add the shrimp to the skillet in a single layer. Season with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Cook until the shrimp are pink and opaque, about 1 minute per side, being careful not to overcook them.
- Mix in the lemon zest, lemon juice, and chopped parsley. Turn off the heat. Return the pasta and asparagus to the skillet, tossing everything together until well combined. Serve immediately with freshly grated parmesan.
FAQs:
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry with paper towels before cooking to avoid excess moisture in the dish.
What type of pasta works best with shrimp scampi?
Spaghetti is commonly used, but you can also use linguine, fettuccine, or even angel hair pasta for a lighter option. Choose your preferred type based on the texture and flavor you enjoy.
How can I make this dish gluten-free?
To make this recipe gluten-free, simply substitute the spaghetti with your favorite gluten-free pasta. Follow the cooking instructions on the package for best results.
What can I substitute for asparagus?
If you don’t have asparagus, you can use other green vegetables such as broccoli, green beans, or snap peas. Adjust the cooking time based on the vegetable you choose to ensure they are tender but still crisp.
How do I prevent the shrimp from becoming tough?
To avoid overcooking the shrimp, cook them just until they turn pink and are no longer translucent, about 1 minute per side. Remove them from heat immediately to keep them tender.
Can I add white wine to this recipe?
Yes, you can add a splash of white wine for extra flavor. Add it to the skillet after sautéing the garlic and before adding the shrimp. Let it reduce slightly before continuing with the recipe.
Garlic Butter Shrimp Scampi Pasta
Ingredients
- 1/2 lb spaghetti
- 1 lb large shrimp peeled and deveined, 16-20 or 21-25 count
- 1 lb asparagus trimmed and cut into 2" pieces
- 3 Tbsp unsalted butter divided
- 3 Tbsp olive oil divided
- 4 cloves garlic minced, about 1 1/2 Tbsp
- 1/4 tsp red pepper flakes or to taste
- 1 1/4 tsp fine sea salt divided, plus more for cooking pasta
- 1/4 tsp black pepper ground, or to taste
- 1 Tbsp grated lemon zest
- 1/4 cup fresh lemon juice from 1 large or 2 small lemons
- 1/3 cup fresh parsley finely chopped
- freshly grated parmesan to serve
Instructions
- Bring a large pot of water to a boil. Add 1 Tbsp salt and 1 Tbsp olive oil, then cook the pasta according to package instructions until al dente. Drain the pasta, return it to the pot, and cover to keep warm.
- In a large, deep pan over medium-high heat, add 1 Tbsp olive oil and 1 Tbsp butter. Add the asparagus, season lightly with 1/4 tsp salt and 1/8 tsp pepper, and cook uncovered for about 5 minutes or until crisp-tender, stirring occasionally. Remove the asparagus from the pan.
- Using the same skillet, add 2 Tbsp olive oil and 2 Tbsp butter. Once the butter has melted, add the minced garlic and red pepper flakes (if using). Sauté, stirring frequently, for 1 minute. Add the shrimp in a single layer, and season with 1 tsp salt and 1/4 tsp black pepper. Cook until the shrimp are pink and no longer translucent, about 1 minute per side. Be careful not to overcook the shrimp to prevent them from becoming tough.
- Add the lemon zest, lemon juice, and chopped parsley to the skillet, stirring to combine. Turn off the heat, then return the pasta and asparagus to the pan. Toss everything together until well combined. Serve with freshly grated parmesan.
