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Shrimp Scampi with Pasta Recipe

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4.3 from 9 reviews

  • Author: Sara
  • Total Time: 45 mins
  • Yield: Serves 4

Description

Shrimp Scampi With Pasta is a flavorful Italian-American dish featuring large shrimp cooked in a garlicky butter and olive oil sauce served over perfectly cooked linguine or spaghetti. The sauce is made with a blend of garlic, red pepper flakes, dry vermouth, butter, and fresh lemon juice, creating a silky and aromatic coating for the pasta and shrimp. This recipe includes a brief dry-brining step for the shrimp to enhance texture and seasoning, making it a quick yet elegant meal perfect for any occasion.

Ingredients

Shrimp Preparation

  • 1 pound (450 g) large shrimp, peeled and split down the back, veins removed
  • Kosher salt
  • 1/4 teaspoon baking soda

Sauce Ingredients

  • 8 tablespoons (120 ml) extra-virgin olive oil, divided
  • 10 medium cloves garlic, finely minced (about 2 tablespoons plus 2 teaspoons; 50 g)
  • Large pinch red pepper flakes
  • 3/4 cup (180 ml) dry vermouth
  • 6 tablespoons (85 g) unsalted butter, cut into tablespoon-size pieces
  • 2 tablespoons (30 ml) fresh lemon juice and 1 teaspoon grated lemon zest (from 1 whole lemon), divided

Pasta and Garnish

  • 1 pound (450 g) dried linguine or spaghetti
  • 1 loosely packed cup (1/2 ounce; 15 g) fresh parsley leaves and tender stems, finely minced

Instructions

  1. Dry-brine Shrimp: Cut each shrimp in half crosswise. In a large bowl, toss shrimp with 3/4 teaspoon (3 g) kosher salt and 1/4 teaspoon baking soda until evenly coated. Let stand for at least 10 minutes and up to 1 hour to enhance texture and seasoning.
  2. Cook Shrimp: In a 12-inch stainless-steel skillet or large sauté pan, heat 3 tablespoons (45 ml) olive oil over high heat until shimmering. Add shrimp in an even layer and cook, stirring and turning occasionally, until shrimp are pink, barely cooked through, and lightly golden in spots, about 2 minutes. Remove shrimp from heat and transfer to a plate using a slotted spoon or tongs.
  3. Prepare Garlic Sauce: Add remaining 3 tablespoons (45 ml) olive oil to the same skillet along with finely minced garlic and a large pinch of red pepper flakes. Set over medium-high heat and cook, stirring, until garlic is just starting to turn golden, about 1 minute. Lower the heat if necessary to prevent burning.
  4. Deglaze and Reduce Vermouth: Add 3/4 cup (180 ml) dry vermouth to the skillet. Boil over high heat, stirring and scraping up browned bits, until the raw alcohol smell dissipates and vermouth reduces by half, about 4 minutes.
  5. Create Emulsified Sauce: Add 6 tablespoons (85 g) unsalted butter cut into pieces. Cook, stirring and swirling the pan rapidly to melt butter and create a silky, emulsified sauce. Remove from heat, add 2 tablespoons (30 ml) fresh lemon juice, and season with salt to taste.
  6. Cook Pasta: In a large pot of salted boiling water, cook linguine or spaghetti, stirring frequently during the first 30 seconds to prevent sticking, until just shy of al dente (about 2 minutes less than package instructions).
  7. Toss Pasta and Sauce: Using tongs, transfer pasta directly to the skillet with sauce, reserving pasta cooking water. Add 1/4 cup (60 ml) reserved pasta water to skillet. Set over high heat and toss rapidly until pasta is al dente and the sauce thickens slightly, coating the noodles with a creamy glaze, 2 to 3 minutes. Add more pasta cooking water in 1/4 cup increments if needed.
  8. Combine Shrimp and Final Seasoning: Return cooked shrimp with any accumulated juices to the skillet along with 1 teaspoon grated lemon zest, 1 loosely packed cup finely minced fresh parsley, and remaining 2 tablespoons (30 ml) olive oil. Toss thoroughly to combine. Remove from heat and adjust salt seasoning if necessary.
  9. Serve: Divide the shrimp and pasta among serving bowls and serve immediately for best flavor and texture.

Notes

  • Dry-brining the shrimp with salt and baking soda enhances their texture and helps them cook up tender and flavorful.
  • Use a good-quality dry vermouth for a subtle complexity in the sauce; dry white wine can be a substitute.
  • Be careful not to overcook the shrimp; they should be pink and just cooked through.
  • Reserve pasta cooking water to adjust sauce consistency and help it adhere to the noodles.
  • Serve immediately as shrimp scampi is best enjoyed fresh.
  • 12-inch skillet or large sauté pan recommended for even cooking and sauce emulsification.
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://saraflavors.com/shrimp-scampi-with-pasta-recipe/