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  • Writer's pictureNicole Kuhn

Shrimp Scampi Pasta




PREP: 15 min. COOK: 25 min. TOTAL: 40 min.



  • 1 lb. pasta

  • 4 tbsp. butter

  • 4 tbsp. extra-virgin olive oil, plus more for drizzling

  • 2 shallots, finely diced

  • 3 cloves garlic, minced

  • Pinch red pepper flakes, optional

  • 1 lb. shrimp, peeled and deveined

  • Kosher salt and freshly ground black pepper

  • 1/2 cup dry white wine

  • Juice of 1 lemon

  • 1/4 cup finely chopped parsley leaves


  • Bring a large pot of water to a boil on the stove. Add a generous amount of salt and the pasta. Stir to make sure the pasta separates. Cook the pasta until al dente or according to the instructions on the box.

  • Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

  • Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.

  • Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil.

  • Serve & enjoy!

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