Shrimp Scampi with Spaghetti
Prep time
Cook time
Total time
A very quick and flavorful pasta dish with plenty of garlic and lemon.
Recipe type: Main Dishes, Appetizer
Cuisine: Italian
Serves: 4-6
  • 1 pound of spaghetti
  • 4 Tablespoons butter, divided
  • 4 Tablespoons olive oil, divided
  • 1 large shallot, finely minced
  • 5 cloves of garlic, finely minced
  • Pinch of red pepper flakes
  • 1 pound of raw shrimp, shelled, deveined, tails removed. Thaw frozen shrimp and drain on paper towels
  • Salt and freshly ground pepper
  • ½ cup dry white wine
  • 1 lemon, juiced
  • ¼ cup chopped fresh parsley leaves
  1. Put a 6-quart pot of water on the stove and bring to a boil. Once boiling, add 2 Tablespoon salt. Add the pasta and cook according to package directions to al dente. Reserve one cup of the pasta water. Drain the pasta and set aside.
  2. In a 12" skillet, melt 2 Tablespoons butter in 2 Tablespoons olive oil. Add the shallots and garlic. Cook over medium-high heat until the shallots are translucent. Do not let the garlic brown - adjust stove temperature accordingly.
  3. Season the shrimp with salt and pepper. Add to the skillet in a single layer. Cook for 1-2 minutes per side, until the shrimp begins to turn pink. Remove shrimp to a plate and keep warm.
  4. Add wine and lemon juice to the skillet and bring to a boil. Add 2 Tablespoons butter and 2 Tablespoons olive oil. When the butter is melted, return the shrimp to the pan.
  5. Add the pasta and enough of the reserved pasta water to thoroughly coat the pasta with the sauce ingredients.
  6. Sprinkle chopped parsley over the top. Squeeze additional fresh lemon juice over the dish and serve.
Serve grated Parmesan on the side.
Nutrition Information
Serving size: 4-6
Recipe by At Mimi's Table at