Shrimp Scampi with Spaghetti

scampi

The decadent flavor of shrimp shines in this white wine sauce over pasta

YIELD

4 Servings

TOTAL TIME

25 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Salt 

For pasta water

-

Spaghetti pasta (or from Pantry Essentials)

340 g / 12 oz 

-

Butter 

30 g

2 tbsp

Olive oil, extra virgin

30 g

30 mL / 2 tbsp 

Garlic, minced

12 g

4 cloves

White wine (preferably dry)

120 g

120 mL / ½ cup

Salt

5 g 

1 tsp

Black pepper, freshly ground

To taste 

-

Shrimp, medium, peeled and deveined

900 g / 2 lb 

42/50 count

Parsley, chopped  

15 g 

4 tbsp

Lemon juice

30 g

30 mL / 2 tbsp 

METHOD

  1. Bring a large pot of salted water to a boil. Add penne and cook until a few minutes before al dente. Drain water. Set pasta aside. 
  2. In a large skillet, melt butter with olive oil. Add garlic and saute until fragrant, about 1 minute. 
  3. Add white wine, salt and black pepper. Bring to a simmer and reduce by half, about 2 minutes. 
  4. Add shrimp to skillet and saute until pink, about 2 minutes per side.
  5. Stir in parsley and lemon juice. Serve over spaghetti. 

NOTES

  • Any long pasta noodle will work
  • Pairs well with dry white wine