Pin it
Whenever I want a weeknight dinner that feels a bit fancier but still comes together lightning fast, I make shrimp scampi. Tender pasta, garlicky shrimp, and a silky white wine sauce all blend together in just thirty minutes. I make it again and again—it never disappoints, no matter if it's for family or to wow guests.
The first time I tossed this together was just to use up some frozen shrimp. Now as soon as anyone in my house sees shrimp in the fridge, they start hinting for it—funny how fast it became a favorite. It blows my mind how something with so few ingredients turns out tasting so bold.
Irresistible Ingredients
- Parmesan cheese: brings a salty, creamy bite. Grate it fresh for the smoothest melt.
- Angel hair pasta: gives a light, delicate twirl. Go for a brand that doesn't turn mushy.
- Reserved pasta water: lets the sauce get glossy and clingy. Save a scoop right before draining.
- Chicken broth: pumps up the umami and keeps things cozy. Go low-salt to keep flavors balanced.
- Fresh diced tomatoes: add a burst of color and juicy sweetness. Cherry types work or try vine shots for punchier taste.
- Salted butter: is what makes that sauce so rich and silky.
- Large uncooked shrimp: turn briny and sweet. Peel and devein for best eating, fresh or frozen goes.
- Black pepper, smoked paprika, pinch of red pepper flakes: sprinkle just enough heat and a kick of warmth.
- Olive oil: adds deep flavor. I like extra virgin here best.
- Oregano, basil, seasoned salt, mustard powder: round out every bite with a surprising depth.
- Fresh lemon wedges: make it zingy and bright. Shiny lemons squeeze out more juice.
- Roughly chopped parsley: keeps things fresh and green. Flat-leaf lifts the dish and looks great.
- Fresh garlic: gives punchy aroma and classic sharpness. Mince up your own for loads of flavor.
- Dry white wine: cuts through the richness and brightens it all. Any white you like to drink will work.
Easy Step-by-Step Guide
- Prep Ahead:
- Get everything measured out first since this moves quick. Peel shrimp and pat them dry—don't forget to yank off any veins. Place grated Parmesan in a jar, lid on, for later.
- Fire Up the Pasta:
- Start angel hair in a big pot of salty boiling water. Two to three minutes does it. Scoop out about half a cup pasta water right before draining.
- Start Your Sauce:
- Pour chicken broth and all your dried herbs and spices into the skillet. Let it bubble gently for about five or six minutes to blend all the flavors.
- Make the Cheese Mix:
- Pop that pasta water into the jar with Parmesan and shake it up till smooth. Keeps things creamy, blocks clumps.
- Build Up the Garlic Butter:
- Turn the heat to medium low, toss in butter and fresh garlic. Swirl for a couple minutes—just until garlicky but not brown.
- Simmer the Wine:
- Pour wine into your pan off the heat, then bring it back to a bubble over medium. Let half of it cook off, about five minutes or so, for mellow flavor.
- Sauté the Shrimp:
- Let olive oil get hot in your favorite pan. Shrimp goes in all at once, lay them out flat. Only cook each side a minute or two—just enough to turn pink. Take them out (they'll finish later).
- Mix Things Up:
- Add the cooked pasta right into the saucy skillet. Pour in your cheesy pasta water and coat every strand.
- Toss Back the Veg and Shrimp:
- Fold in tomatoes and shrimp. Mix it up until the shrimp are cooked through and everything's heated nicely.
- Add Some Zip and Serve:
- Finish with generous fresh lemon squeezed over the top, scatter parsley, and put on the table with extra lemon wedges and Parmesan ready for sprinkling.
Pin it
I always keep a lemon stash for more than just scampi—brightening lots of things in my kitchen. Once, my niece was in charge of the parsley sprinkle at the end and she couldn’t stop grinning. Tiny moments like that make home cooking worth it.
How to Store Leftovers
This dish is best when it's hot, but cool down any leftovers and seal them in an airtight container in the fridge for up to two days. Don’t let the pasta get dry when reheating—add a splash of broth or water. A gentle warm-up in a skillet on medium low keeps the shrimp juicy.
Simple Swaps
No white wine in your pantry? Just use chicken broth, you'll get a milder taste. If you want more bite, go for whole wheat spaghetti instead of angel hair. Running short on fresh tomatoes? Drained canned ones work too. For non-dairy folks, plant butter and nutritional yeast work like a charm for finishing things off.
Tasty Pairings
This really shines by itself, but side salad and garlicky broccolini make it a feast. Warmed ciabatta scoops up every last bit of sauce. If you want to feel fancy, pour yourself a glass of whatever white wine you cooked with and it’ll really sing.
Pin it
Background and Traditions
Shrimp scampi is all Italian American comfort, a spin on Venice-style scampi that takes just one pan and a quick skillet. This version’s what you find at cozy Italian spots all over the States. For so many families, it means a special meal you can whip up in minutes after work.
Frequently Asked Questions
- → Which shrimp should I grab?
Stick with big, raw shrimp, fresh or straight from the freezer. If frozen, let them thaw all the way, then peel, pull out the vein, and pat dry before tossing in the pan.
- → What's a tasty wine match for this?
A crisp Sauvignon Blanc’s awesome in the sauce, but you could also use Chardonnay or even Pinot Grigio. Not a wine fan? Swapping in chicken broth works too.
- → How do I keep pasta from going soft and mushy?
Stop boiling while the angel hair is still a little firm. Keep an eye on the clock to avoid overcooking, so your pasta stays springy.
- → Can't find fresh tomatoes—what else is good?
Try a can of Rotel, all drained. It throws in a smidge of heat and still plays nice with the other flavors.
- → Is there a certain Parmesan I should use?
Go for a chunk you can grate yourself. It melts super creamy and tastes richer than that powdered stuff.