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Shrimp Scampi Pasta

Shrimp Scampi Pasta

This Shrimp Scampi Pasta combines juicy, tender shrimp with linguine tossed in a silky garlic-butter sauce brightened with lemon and fresh herbs. Dry vermouth adds depth, while a touch of red pepper brings gentle heat. It is an elegant yet easy dinner that comes together quickly.
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Course: Main Course
Cuisine: italian american
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Anne Carter
Servings: 4

Equipment

Ingredients

Shrimp

  • 1 lb large shrimp peeled and deveined
  • Kosher salt to taste
  • ¼ tsp baking soda

Pasta

  • 1 lb linguine spaghetti, or fettuccine
  • Salt for the pasta water

Scampi Sauce

  • 10 tbsp extra-virgin olive oil divided
  • 8 tsp minced garlic about 8–10 medium cloves
  • Pinch red pepper flakes
  • 1 cup dry vermouth
  • 6 tbsp unsalted butter cut into tablespoon-size pieces
  • 2 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 4 tsp finely minced fresh parsley
  • 4 tsp finely minced fresh tarragon
  • 4 tsp finely minced fresh chives
  • Freshly ground black pepper to taste

Instructions

  • Place the shrimp in a bowl and season with kosher salt and baking soda. Toss well to coat and let them rest briefly while you prepare the other ingredients.
    Place the shrimp in a bowl and season with kosher salt and baking soda
  • Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about 1 cup of the pasta water, then drain.
    Bring a large pot of generously salted water to a boil
  • While the pasta cooks, heat about 4–6 tablespoons of the olive oil in a large skillet over medium-high heat. Add the shrimp and cook until just cooked through and lightly browned, turning as needed. Transfer the shrimp to a plate and set aside.
    While the pasta cooks, heat about 4–6 tablespoons of the olive oil in a large skillet over medium-high heat
  • Reduce the heat to medium. Add the remaining olive oil to the skillet along with the minced garlic and red pepper flakes. Cook briefly, stirring constantly, until the garlic is fragrant but not browned.
    Reduce the heat to medium. Add the remaining olive oil to the skillet along with the minced garlic and red pepper flakes
  • Add the dry vermouth and bring it to a simmer. Cook until the liquid reduces slightly and the alcohol cooks off.
    Add the dry vermouth and bring it to a simmer. Cook until the liquid reduces slightly and the alcohol cooks off
  • Remove the skillet from the heat and gradually whisk or stir in the butter until it melts into a smooth, glossy sauce.
  • Add the lemon juice, lemon zest, parsley, tarragon, and chives. Season with freshly ground black pepper.
    Add the lemon juice, lemon zest, parsley, tarragon, and chives. Season with freshly ground black pepper
  • Add the cooked pasta and shrimp to the skillet and toss thoroughly to coat everything in the sauce. Add a little reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
    Add the cooked pasta and shrimp to the skillet and toss thoroughly to coat everything in the sauce
  • Taste and adjust the seasoning. Serve immediately with additional lemon zest or fresh herbs if desired.
    Shrimp Scampi Pasta

Notes

  • Do not overcook the shrimp. They should be just cooked through and tender.
  • The baking soda helps improve the shrimp's texture and gives them a firmer, snappier bite.
  • Vermouth can be used in place of the more common white wine for a deeper, herbaceous flavor.
  • Add pasta water gradually; you may not need the entire reserved cup.
  • Fresh herbs make a noticeable difference in the finished sauce.
  • For less heat, use only a small pinch of red pepper flakes.
Keyword Shrimp Scampi Pasta