15 Minute Shrimp Scampi

Name: 15 Minute Shrimp Scampi
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound raw shrimp, peeled and deveined; salt and pepper to taste; 1 tablespoon butter; 4 large cloves garlic, minced; 2 tablespoons dry white wine; ¼ cup fresh lemon, minced; 8 ounces capellini pasta; handful a handful of fresh parsley, chopped; Parmesan cheese for topping

Recipe GLPR015586a7927d7e

Italian

Main Course

45 min

250 cal

Servings: 4

Stovetop

This elegant yet quick Mediterranean dish combines tender shrimp sautéed with garlic, white wine, and bright lemon over delicate capellini noodles. Ready in just 45 minutes with minimal hands-on work, it's a restaurant-quality meal perfect for weeknight dinners. Fresh parsley and a whisper of Parmesan finish this light, flavorful classic.

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Ingredients

1 tablespoon olive oil

1 pound raw shrimp, peeled and deveined

salt and pepper to taste

1 tablespoon butter

4 large cloves garlic, minced

2 tablespoons dry white wine

¼ cup fresh lemon, minced

8 ounces capellini pasta

handful a handful of fresh parsley, chopped

Parmesan cheese for topping

Directions

Fill a large pot with salted water and bring to a rolling boil. While waiting for the water to heat, pat the shrimp dry with paper towels to remove excess moisture.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the shrimp and let them cook undisturbed for 1 to 2 minutes until they begin to turn pink on the bottom. Flip and cook for another 1 to 2 minutes until the shrimp are opaque throughout and reach an internal temperature of 145°F. Season with salt and pepper. Transfer to a plate and set aside.
Add the capellini pasta to the boiling water and cook according to package directions until al dente. Reserve ½ cup of pasta water before draining.
In the same skillet used for the shrimp, reduce heat to medium and add the butter. Once melted, add the minced garlic and sauté, stirring constantly, for 2 to 3 minutes until fragrant and softened but not browned.
Pour in the white wine and allow it to simmer for 2 to 3 minutes, letting some of the liquid reduce.
Add the minced lemon to the skillet and sauté for 1 to 2 minutes, stirring gently.
Return the cooked shrimp to the skillet and warm through for about 1 minute, tossing gently to coat in the sauce.
Add the drained pasta to the skillet along with the fresh parsley. Toss everything together, adding reserved pasta water a little at a time if needed to create a light sauce. Taste and adjust seasoning with salt and pepper as needed.
Divide among serving bowls and top each portion with a light sprinkle of Parmesan cheese. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.75

This is a genuine 15-minute dish if you've prepped your garlic and have shrimp thawed; the stated 45 minutes is misleading but reflects that timing ambiguity, not a flawed recipe. Shrimp, lemon, and butter are excellent choices for the coast-adjacent Charlotte market, with good availability at every major chain, and the total cost per serving lands around $5–6 depending on shrimp price. Capellini cooks faster than fettuccine, and the dish does not reheat well, so plan it as a same-night, quick-attention meal—but that's exactly what scampi is built for, and four servings means no waste or scale misery.