Shrimp Scampi Pasta
Classic shrimp scampi pasta recipe with garlic butter flavors, capers and topped with fresh parsley!
- 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