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Gourmet shrimp scampi pasta in an elegant bowl

Shrimp Scampi Pasta

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz linguine or spaghetti
  • 1.5 lb large shrimp peeled and deveined
  • 4 tbsp butter divided
  • 3 tbsp olive oil divided
  • 6 cloves garlic, minced
  • 1/2 tsp red pepper flakes optional
  • 1/2 cup chicken or seafood broth
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup fresh parsley, chopped
  • salt and black pepper to taste
  • grated parmesan cheese for serving, optional

Method
 

  1. Cook the pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
  2. Pat the shrimp dry and season with salt and pepper.
  3. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp in a single layer; cook 1-2 minutes per side until pink, opaque, and 145F internal temperature. Remove to a plate.
  4. Add the remaining oil, remaining butter, garlic, and red pepper flakes to the pan; cook 30 seconds until fragrant.
  5. Pour in the broth and lemon juice, scraping up any browned bits; simmer for 2 minutes.
  6. Add the cooked pasta and toss, adding reserved pasta water a little at a time to loosen the sauce as needed.
  7. Return the shrimp to the pan, stir in the lemon zest and parsley, and toss to coat.
  8. Serve immediately topped with parmesan if desired.

Notes

Store leftovers in the fridge for up to 2 days and reheat gently to avoid overcooking the shrimp. This recipe is completely alcohol-free and halal-friendly by design - no wine used.