This classic Shrimp Scampi Pasta recipe comes together easily and effortlessly. The sauce is buttery and garlic fragrant, balanced with the acidity from the wine, citrusy lemon and capers are the hidden flavors. This dish is finished off with parsley, red pepper flakes and fresh parmesan cheese!
For years I asked myself why is shrimp scampi my absolutely favorite recipe. The way my heart beats for food is seriously a matter of concern but luckily I managed to maintain a healthy relationship with it. But shrimp scampi is my exception.
I just cannot stop eating it!
Then I realize the reason behind all my love for shrimp scampi has got to do with the fact that shrimp scampi is made of all the thing I love the most.
- Pasta – I have always been beyond obsessed with past and swear I am a fake Brazilian imported from Italy
- Shrimp – one of my favorite things in the entire world. Don’t believe me? just look up how many shrimp recipes I have on my blog!
- Butter – I can eat this stuff by the pound. No guilt. No shame
- Garlic – Cannot cook without it
- White Wine – only thing I’ll drink
- Cheese – cheese is life, what can I say!
So I decided that on Mother’s Day I would post MY favorite recipe. Too self-centered? Hmm, maybe. But I have a feeling that I am not the only one. This week a shared a how-to video series on THIS exact shrimp scampi photographed and many of you hot mamas ask for the recipe.
Well, here it is. Happy Mother’s Day!
Shrimp Scampi is a classic pasta dish (but it can be served without pasta – don’t ask me how!), that is made in a simple butter-garlic broth. Don’t be fooled by the simplicity because Shrimp Scampi if made right packs in the flavor.
The one thing I learned over the years is to be generous when using butter and garlic in this recipe. This is defining not the time to hold back. Six tablespoons of butter may look like a block of cholesterol but 1. I assure you its necessary 2. a good high quality butter doesn’t have the high levels of saturated fat that some others do.
Wine optional? well… it shouldn’t be! The acidity of the wine add the perfect balance to the sauce. Along with a splash of fresh lemon juice and tangy capers, and you have the perfect buttery, tangy, deliciously addicting shrimp scampi.
Finally the toppings or extras. Red pepper flakes add a little kick, so add more if you like the heat. Fresh cilantro or parsley is a must, add a ton or a little but please add some 🙂 and cheese. Well… cheese. Let it rain cheese on your plate!
Shrimp Scampi Pasta
- 1 lb Spaghetti
- 2 lb shrimp, (tail-off, peeled and deveined)
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 1 whole shallot, minced
- 5 cloves garlic, pressed or minced
- 1/2 cup white wine
- 2 tbsp capers
- 1/2 lemon, juice
- 1 pinch salt + pepper, to taste
- 1/4 tsp red pepper flakes
- 1/3 cup freshly grated parmesan cheese
- 1 tbsp fresh parsley or cilantro
- Cook pasta according to package instructions. Reserve 1 cup of pasta water.
- In a large skillet (12in is a good size) heat oil and cook shrimp until pink and no longer traslucent. Season with salt, pepper, red pepper flakes and splinkle with fresh lemon juice (8-10 minutes). Transfer to a plate. Set aside
- Bring skillet back to stove and add butter. When butter melts add shallots and cook for 2-3 minutes. Add garlic and cook until frangrant (1 minute).
- Add wine and let it reduce by half (3-4 minutes). Add capers, if using.
- Transfer shrimp back to the skillet, give it a stir. Then add the pasta. Toss to combine.
- Trasfer to a serving platter and toss with remaning pasta water. Top with fresh parsley or cilantro and grated parmesan cheese. Serve