Shrimp recipes make such quick, simple Dinners. This dish is especially great because it takes classic Shrimp Scampi and adds pasta to make it more filling, and you can still make it in under 30 minutes.
Shrimp Scampi and Pasta is a surprisingly easy dish that’s sure to impress anyone. The combination of flavorful shrimp, scampi sauce, and pasta seems like they’d take hours to make. You’d never guess the total time is just 30minutes. Once you toss the shrimp in the skillet, you’ll be amazed how quickly your dinner is ready to go!
Another great thing about cooking with shrimp is that shrimp goes on sale fairly often. Just wait to make Shrimp Scampi until the next time you’re at the grocery store and see the shrimp is on sale. Buy yourself a few pounds while it’s cheap, and enjoy Shrimp Scampi on a budget.
This is the perfect go-to recipe for when you’re in a hurry, but still want something a little fancier than typical spaghetti. Serving the delicious shrimp with pasta makes it a filling dish on its own. For the ultimate Italian dinner, serve it with buttery Garlic Bread on the side.
Shrimp Scampi and Pasta
- 1 pkg Shrimp
- 2 cloves garlic
- 4 tbsp butter
- 1 pkg pasta
- parsley for serving
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1/2 tsp crushed red pepper flakes
- 1/2 cup dry white wine
- 1 whole lemon Zest and juice, plus more lemon wedges, for serving
- Cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta, making sure to reserve about 1 cup of the pasta cooking water.
- Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the wine and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer until thickened about reduced by about half, 3 to 5 minutes.
- Pat the shrimp dry and season both sides with some salt and black pepper. Add the shrimp to the skillet and cook until a heated, about 2 minutes.
- Add the cooked pasta, lemon zest, and parsley to the skillet and toss to combine. If dry, add some of the reserved pasta cooking water (I added about 1/2 cup). Serve with extra lemon wedges for squeezing over the scampi.