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A close-up of a serving of garlic butter shrimp scampi pasta with parsley garnish.

Classic Garlic Butter Shrimp Scampi Pasta

This classic dish features large shrimp cooked in a delectable garlic butter sauce with white wine and lemon juice, served over perfectly al dente spaghetti or linguine, and garnished with fresh parsley and Parmesan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz Spaghetti or linguine (340 g)
Shrimp & Sauce
  • 1 lb Large shrimp, peeled & deveined (450 g, 16–20 shrimp)
  • 4 Tbsp Unsalted butter (60 ml)
  • 2 Tbsp Extra-virgin olive oil (30 ml)
  • 4-5 cloves Fresh garlic, minced
  • ½ cup Dry white wine (120 ml)
  • 2 Tbsp Fresh lemon juice
  • ¼ tsp Crushed red-pepper flakes (optional)
  • 2 Tbsp Fresh parsley, chopped
  • ¼ cup Freshly grated Parmesan cheese (plus extra for serving)
  • Salt & freshly ground black pepper to taste

Equipment

  • Large Pot
  • Large Skillet

Method
 

Cooking Steps
  1. Cook the spaghetti or linguine according to package directions in a large pot of salted boiling water, reserving about a cup of the starchy pasta water before draining.
  2. While the pasta cooks, melt butter with olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
  3. Add shrimp to the skillet in a single layer and cook for 2-3 minutes per side until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside.
  4. Pour the dry white wine into the hot skillet, scraping up any browned bits from the bottom. Stir in the fresh lemon juice and crushed red-pepper flakes (if using), and let it simmer for 1-2 minutes to reduce slightly.
  5. Return the cooked shrimp to the skillet with the sauce. Add the drained pasta and about half of the reserved pasta water, tossing everything together to coat the pasta in the sauce, adding more pasta water as needed to reach desired consistency.
  6. Stir in the fresh chopped parsley and freshly grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan cheese.

Notes

For best results, use fresh, good-quality shrimp and a dry white wine like Pinot Grigio or Sauvignon Blanc. Be careful not to overcook the shrimp, as they can become rubbery quickly. The reserved pasta water helps to emulsify the sauce and make it cling to the pasta beautifully.