Shrimp Scampi Pasta Recipe: Garlic Lemon Butter Shrimp
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Ingredients
Pasta & asparagus
1/2 lb spaghetti (or your pasta of choice, homemade works too)
1 lb asparagus, trimmed and cut into 2-inch pieces
1 Tbsp olive oil
1 Tbsp unsalted butter
1/4 tsp fine sea salt
1/8 tsp ground black pepper
Garlic butter & shrimp
2 Tbsp olive oil
2 Tbsp unsalted butter
4 cloves garlic, minced (about 1 1/2 Tbsp)
1/4 tsp red pepper flakes, or to taste
1 lb large shrimp, peeled and deveined (16-20 or 21-25 count)
1/2 tsp fine sea salt
1/4 tsp ground black pepper
To finish
1 Tbsp grated lemon zest
1/4 cup fresh lemon juice (from 1 large or 2 small lemons)
81/3 cup fresh parsley, finely chopped
1/2 cup reserved pasta water
Freshly grated Parmesan, to serve
Instructions
Cook the pasta
Bring a large pot of water to a boil and stir in 1 Tbsp salt. Cook the spaghetti according to the package directions until al dente, and start the other steps while it cooks. Scoop out 1/2 cup of the pasta water, drain the pasta, return it to the pot, and cover it to keep warm.
Cook the asparagus
Set a large, deep skillet over medium-high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add the asparagus, sprinkle with 1/4 tsp salt and 1/8 tsp black pepper, and cook uncovered for about 5 minutes, stirring now and then, until crisp-tender. Move it to a plate.
Warm the garlic
In the same hot skillet, add 2 Tbsp olive oil and 2 Tbsp butter. When the butter has melted, add the garlic and red pepper flakes and stir frequently for about 1 minute, until fragrant.
Sear the shrimp
Add the shrimp in a single layer and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook about 1 minute per side, until they turn pink and are no longer translucent. Don’t overcook them, or they’ll get tough.
Add the lemon and herbs
Turn off the heat. Stir in the lemon zest, lemon juice, and parsley.
Toss and serve
Add the pasta and asparagus to the skillet and toss until everything is coated. Taste and add salt if needed. If the sauce looks dry, stir in a splash of the hot pasta water. Serve right away with freshly grated Parmesan.
