Shrimp Scampi Pasta Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

10 min
Total Time

20 min

Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent.

Editors Note: Want to know more about how to make this dish? Check out our videohere.

Ingredients

Makes 4 servings

1/4 cup olive oil

1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)

4 large garlic cloves, left unpeeled and forced through a garlic press

1/2 teaspoon dried hot red-pepper flakes

1/2 cup dry white wine

1 teaspoon salt

1/2 teaspoon black pepper

5 tablespoons unsalted butter

3/4 lb capellini (angel-hair pasta)

1/2 cup chopped fresh flat-leaf parsley

Step 1
Bring a 6- to 8-quart pot ofsalted waterto a boil.
Step 2
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Step 3
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

Cooks' Note

See How to Make This Recipe

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Reviews (507)

One of my families favorites. I add some lemon zest, a can of drained chopped tomatoes, and capers. I also, use salted butter and leave out the additional salt. Perfect quick dinner with a ceasar salad.
- Patty Morris
- Portland, ME
- 4/16/2022
Delicious every time and easy!
- Erin
- Maplewood, NJ
- 4/1/2022
This is my go to for dinner guests as well as when I am craving pasta and shrimp. It is easy, quick and everyone loves it!
- Pam
- Lake Oswego
- 3/30/2022
Variation: Chopped tomato or canned (1 or 2 Tbsp) when adding other ingredients. Substitute fresh chopped basil for parsley.
- Alice
- Tucson
- 11/21/2021
The only change I make is to use Herbs de Provence (to taste ) instead of parsley. Everyone in my family loves it.
- Anonymous
- Charlotte, NC
- 9/23/2021
My husband saw a similar recipe on another website and asked me to make it for dinner. For that particular recipe, the ingredient list didn't match the ingredients in the instructions. That made me nervous, so I searched Epicurious and found this recipe. It was delicious. My husband particularly liked it. The recipe he found previously called for chopped peppers, so I added them to this recipe. I also added about a cup of grated parmesan..I didn't have parsley, but I did have lots of basil. We always have frozen shrimp. My husband wants to invite friends over for dinner and serve this. I agreed.
- Jennie
- Punta Gorda, FL
- 9/22/2021
Delish - plates licked clean. Made as per recipe.
- missco
- The Wilds of NJ
- 2/16/2020
Enjoyed this recipe a lot
- Anonymous
- Boston, MA
- 2/3/2020
The first time I made this I made it as it was written and added some of the reserved pasta cooking water and it diluted the taste. The next time I made it I did not add any reserved pasta cooking water and it was delicious. This is quick and easy for week night and also a good dish for company.
- fluke
- Rhode Island
- 7/12/2019
This is an excellent recipe just as it is but it lends itself beautifully to modifications as well. I use salted butter (cause it's what I always have) and cut the salt (I use Kosher) in half. I use 4 tablespoons of butter (instead of 5) and it's still plenty rich. I do add a healthy squeeze of lemon juice, halved cherry tomatoes and finish with lots of parmesan cheese. I've never added the pasta water... It's fabulous and reheats well.
- Anonymous
- Boston, MA
- 2/7/2019
Lovethis recipe, easy, fast and not so many ingredients. I would add a little more butter and wine to make more sauce so you have extra in the bowl to mop up with bread. Served with a side salad is a great meal.
- sus151
- Atlanta
- 12/20/2018
I’ve made this a few times and it always turns out great. Agree with the reviews from others who have used regular butter and cut the salt instead of using unsalted butter. Always invest in good quality shrimp. It makes or breaks this recipe.
- lgrymala
- Duluth, MN
- 11/26/2018
Made this by the recipe except used a pound of linguine, salted butter, and added the juice of one lemon with the wine. Perfect. Not too oily or salty at all! Next time I'll add extra red pepper and black pepper. Make sure pasta is Al sentence and shrimp is best quality and not overcooked.
- francoiscat
- Seattle
- 12/24/2017
This was excellent but...I cooked it with linguini. Cook the linguini al dente and finish it in the wine/butter sauce. Add the shrimp once the pasta is almost done.
- judithf
- Bklyn
- 12/22/2017
Delicious and easy -- a crowd-pleaser. Added scallops which worked well. Used salted butter so did not add any extra salt, and it was perfectly seasoned that way!
- 信用证cmalone
- Paris, France
- 8/25/2017