It has all of the things I love in one dish: shrimp, butter, garlic, spice, lemon juice, pasta, and wine. (WINE!) It may look fancy, but it’s much simpler to prepare than I originally imagined. (Have I convinced you to give it a try yet?)
Prep Time 5mins
Cook Time 15mins
Course Main Course
Here's What's on Sale This Week
parsley for serving
1/2tspcrushed red pepper flakes
1/2cupdry white wine
1wholelemon(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.