Shrimp Scampi Pasta is loaded with garlic, lemon, and basil with plenty of succulent shrimp. This recipe is easy, irresistible, and the perfect spring dinner.
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. Do not over-cook the shrimp. 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.
Notes
A crisp, dry white wine such as sauvignon blanc or pinot grigio will work well; be sure to choose a good quality one that you'd drink with this dish, as the flavors are better when using a good wine.
If you need to, you can substitute the wine for chicken broth; note that flavors will be a bit altered if this substitution is made.
Frozen shrimp should be fully defrosted; use a colander to drain excess water. Be sure to pat dry really well with clean paper towels before using shrimp, as excess moisture will negatively affect the flavor.
If you enjoyed this recipe, please come back and give it a rating ❤️