Shrimp Scampi Pasta

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One-pan shrimp scampi pasta with garlic butter shrimp, lemon, and Parmesan, cooked right in the stock for a glossy sauce.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 625kcal

Author: Val

Ingredients

For sauteing the shrimp

8-10 oz shrimp raw, peeled, and deveined (we use frozen, defrosted shrimp)
1 tablespoon olive oil
2 tablespoon butter
2 garlic cloves, minced
1 teaspoon lemon zest (½ lemon)
2 tablespoon lemon juice (½ lemon)
½ teaspoon salt
½ teaspoon pepper

For cooking spaghetti

2 cups chicken stock
1 cup water
12 oz spaghetti broken in halves, 340 grams
1 garlic clove, minced
1 tablespoon butter

To finish

1 cup Parmesan cheese grated
¼ teaspoon chili flakes
Basil leaves or parsley
Lemon wedges

Instructions

Pat the shrimp dry with paper towel.
Heat the olive oil and 2 tablespoons of butter in a large, deep skillet or Dutch oven over medium-high heat until the butter foams.
Add the shrimp in a single layer and cook for about 2 minutes, stirring once, until pink and almost opaque in the center.
Add the 2 minced garlic cloves, lemon zest, lemon juice, salt, and pepper and stir for 1 minute. Transfer the shrimp and their juices to a bowl, leaving the browned bits in the pan.
Pour in the chicken stock and scrape the bottom of the pan with a spatula to lift all the browned bits into the liquid.
Add the broken spaghetti, layering the halves in different directions.
Pour the water over the top, add the remaining minced garlic clove and the last tablespoon of butter, and press the pasta down until it is covered. Bring to a lively simmer.
Simmer for 10 to 12 minutes, stirring frequently and resting the lid on the pan between stirs, until the pasta is al dente and only a little loose liquid remains. Add a splash of hot water if the pan dries out.
Off the heat, stir in the Parmesan until it melts into a smooth sauce.
Return most of the shrimp with their juices, add the chili flakes, and stir through until the shrimp are hot and fully opaque.
Let the pasta stand for 2 minutes, then serve topped with the remaining shrimp, basil or parsley, and lemon wedges.

Notes

Cooking Time and Temperature

Sear the shrimp over medium-high heat for about 2 minutes, then 1 more minute with the garlic and lemon. They should be pink and almost opaque in the center and will finish cooking through in the hot pasta.

Simmer the spaghetti for 10 to 12 minutes over medium heat, stirring frequently and resting the lid on the pan between stirs, until al dente. Thinner spaghetti can be done in 8 to 9 minutes, so taste early.

Taste & Texture

This shrimp scampi spaghetti is buttery, garlicky, and bright from the lemon. The pasta absorbs the seasoned stock as it simmers, and the Parmesan thickens what is left into a glossy sauce that coats every strand.

Recipe Variations and Substitutions

Cheese: Leave the Parmesan out for a more traditional seafood pasta, and simmer the pasta until slightly drier.
Pasta: Linguine or fettuccine work in place of spaghetti; follow their package time as a guide.
Heat: Skip the chili flakes for kids and serve them on the side.
Herbs: Parsley keeps it classic, basil makes it a little sweeter.

Storage, Freezing & Reheating

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended, as the shrimp and the sauce both suffer once thawed.
To Reheat: Warm gently in a pan over medium-low heat with a few splashes of stock or water to loosen the pasta.

Serving Recommendations

I serve this straight from the pan while the sauce is still loose. Warm garlic bread takes care of whatever is left in the bowl, and a green salad with a sharp vinaigrette balances the butter.

Proper Storage Tips

Let the pasta cool before transferring it to an airtight container.
Refrigerate within 2 hours.
Keep the shrimp mixed into the pasta so they do not dry out.
Reheat only once, and only until hot throughout.

Pro Tips

Use a wide, deep pan so the broken spaghetti sits under the liquid.
Dry the shrimp well so they brown instead of steaming.
Scrape up the browned bits before the pasta goes in; that is where the flavor is.
Stir often and top up with hot water as needed.
Add the Parmesan off the heat for a smooth sauce.

Nutrition