Serves 4
45 min
15 Minute Shrimp Scampi
Recipe GLPR015586a7927d7e
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
