The stovetop scampi built straight onto pasta — fast, bright, and best made fresh. (For a freezer version, see Baked Shrimp Scampi.)
Ingredients
- 1 lb raw shrimp, peeled
- 8 oz pasta (linguine or spaghetti)
- 6 tbsp butter
- 5 garlic cloves, minced
- ¼ cup white wine
- 1 lemon (juice)
- ½ tsp red pepper flakes
- ¼ cup chopped parsley
- Grated parmesan, salt
Instructions
- Cook the pasta in salted water; reserve a cup of pasta water before draining.
- Melt the butter and sauté the garlic and red pepper flakes until fragrant. Add the shrimp and cook until pink, ~3 minutes.
- Pour in the wine and lemon juice and simmer 1 minute.
- Toss in the pasta with a splash of pasta water, the parsley, and parmesan. Season and serve.
Make-Ahead & Storage
Best cooked fresh. For a make-ahead option, freeze the raw shrimp in scampi butter (see Baked Shrimp Scampi) and toss with fresh pasta after baking.
Notes
Don't overcook the shrimp — they're done the moment they turn pink and curl. The pasta water helps the sauce cling.