This Skillet Shrimp Scampi Pasta is loaded with garlic, lemon, and basil. Plenty of succulent shrimp and parmesan make this pasta dish simply irresistible.
- 1 lb thin spaghetti (or pasta of your choice)
- 4 TB salted butter, melted
- 4 TB olive oil, plus more as needed
- 1 onion, chopped
- 6 cloves garlic, chopped
- 1/8 tsp red pepper flakes
- 1 lb jumbo shrimp, peeled/deveined, towel-dried to remove moisture
- 1/4 tsp Old Bay seasoning
- 1/2 cup dry white wine
- Juice of 1 medium-large lemon
- 1 (14.5 oz) can Italian style diced tomatoes with juices
- 1/4 cup freshly torn basil leaves
- 1/4 cup freshly chopped parsley
- kosher salt and freshly grated black pepper
- 1 cup freshly grated parmesan cheese
- Bring a large pot of generously salted water to boil. Cook pasta just until almost al-dente (a minute shy of package instructions for al dente.) Drain well and toss with a sprinkle or two of olive oil to prevent sticking (only need to do this if pasta is done before the shrimp/sauce mixture.)
- While pasta is cooking: Heat 3 TB olive oil and 1 TB butter in a large heavy skillet over medium-high heat. Add onion and cook 3 minutes, stirring. Add garlic and red pepper flakes, stirring 1 minute.
- Toss Old Bay with shrimp (be sure excess moisture has been dried off shrimp first.) Add to skillet and stir 2 minutes or just until shrimp turns opaque. Transfer shrimp mixture to a bowl; keep warm.
- Add wine, lemon juice, and diced tomatoes with juices to skillet. Bring to a boil. Add remaining 1 TB olive oil and 3 TB butter, stirring to combine well. Return shrimp mixture to skillet and stir to combine. Add cooked pasta, basil, and parsley to combine. Add kosher salt (approx 1/2 tsp to 1 tsp) and freshly ground black pepper to taste. Serve immediately, sprinkled with freshly grated parmesan.
- Category: dinner, main
- Cuisine: Italian