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–+ servings

Shrimp Scampi with Capellini

Shrimp scampi with capellini is bright, lemony, and so incredibly delicious — not to mention, ready in only a few minutes! This quick and easy dish is perfect for those warm summer days when you want to keep your time spent in the kitchen to a minimum.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Category Savory

Ingredients
 

For the Pasta

  • ¾ lb (340g) capellini, capelli d'angelo (angel hair pasta), or spaghettini (see Note 1)
  • 16 cups water
  • 2 Tbsp kosher salt (I use Diamond Crystal)
  • 1 Tbsp extra virgin olive oil

For the Shrimp Scampi

  • 1 lb raw shrimp, peeled and deveined (I recommend large shrimp)
  • 2 Tbsp extra virgin olive oil
  • 4 Tbsp unsalted butter, divided
  • 2 large shallots, peeled and ¼" diced (about heaping ½ cup)
  • 4 large cloves of garlic, peeled and finely minced (about 2 Tbsp)
  • ½ cup dry white wine (or stock)
  • 1 ¼ tsp kosher salt, divided
  • ½ tsp ground black pepper, divided
  • ¼ tsp red pepper flakes
  • 1 Tbsp lemon zest (about 1 large lemon)
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup fresh parsley, finely chopped
  • ½ cup Parmesan cheese, freshly grated (optional; see Note 2)

Equipment

Instructions

  • I recommend measuring out and preparing all ingredients before starting. The final dish comes together quite quickly, and you don't want anything to overcook or burn.
  • To a large pot, add water, salt, and olive oil. Bring to a rolling boil. (Do not add in pasta noodles yet, as they only require 4 to 5 minutes of cooking time.)
    16 cups water
    2 Tbsp kosher salt
    1 Tbsp extra virgin olive oil
  • In a large frying pan or skillet, heat olive oil and 2 Tbsp of butter over moderate heat, until the butter foaming subsides.
    2 Tbsp extra virgin olive oil
  • Add in shrimp, ¼ tsp of salt, ¼ tsp of black pepper, and red pepper flakes. Cook the shrimp until pink (about 3 minutes), ensuring they do not overcook. Using a slotted spoon, remove the shrimp and set aside in a bowl.
    1 lb raw shrimp, peeled and deveined
    ¼ tsp red pepper flakes
  • With the pan or skillet still set over moderate heat, add in diced shallots. Cook until softened (about 3 to 5 minutes).
    2 large shallots, peeled and ¼" diced
  • Add in lemon zest and minced garlic. Cook until fragrant (about 1 to 2 minutes more), ensuring the garlic does not burn.
    4 large cloves of garlic, peeled and finely minced
    1 Tbsp lemon zest
  • Pour in white wine (or stock), and the remaining 1 tsp of kosher salt and ¼ tsp of black pepper.
    ½ cup dry white wine (or stock)
  • Meanwhile, add pasta noodles to boiling water and cook to al dente (or according to the instructions on the package).
    ¾ lb (340g) capellini, capelli d'angelo (angel hair pasta), or spaghettini
  • Continue to simmer the sauce over moderate heat until reduced by half (about 3 to 5 minutes). (Note: when reduced, the sauce shouldn’t taste of alcohol.)
  • Turn off the heat, and add in lemon juice. Swirl in the remaining 2 Tbsp of butter. (The sauce will appear liquidy; this is okay!)
    ¼ cup freshly squeezed lemon juice
  • Add in the cooked shrimp.
  • Once pasta noodles are done cooking, reserve about ½ cup of the pasta water. With a strainer, drain the remaining water from the noodles. Add the strained noodles to the sauce with the shrimp. Stir until well combined.
    Pro tip: If the final shrimp scampi appears too dry (depending on size and quantity of the noodles), add in some of the reserved pasta water and/or additional lemon juice to desired taste and consistency.
  • Add in chopped parsley and stir until well combined. Taste for seasoning.
    ¼ cup fresh parsley, finely chopped
  • Serve warm with a squeeze of fresh lemon juice, fresh ground black pepper, and a sprinkle of parmesan cheese (optional), as desired.
    ½ cup Parmesan cheese, freshly grated

Notes

  1. Pasta Type and Quantity: Just about any type of pasta will work for this recipe, as long as you adjust the amount of sauce to the quantity of pasta. Although, if you end up using too many noodles, you can easily add in additional lemon juice, butter, and/or reserved pasta water to make more sauce. I also note that pasta noodles come in a variety of package quantities, depending on the brand — I found boxes of capellini noodles with three different quantities: 375g, 410g, and 454g — so be mindful as to how much you are using!
  2. Making Shrimp Scampi with Parmesan Cheese: In Italy, cheese is not traditionally served with seafood. Therefore, shrimp scampi is not typically made or served with parmesan cheese. However, I share the opinion of many that cheese makes everything taste better! So, I like to serve parmesan cheese on the side of shrimp scampi so that each person can choose whether they want to add any as a topping.

Nutrition

Calories: 692kcal | Carbohydrates: 73g | Protein: 31g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 184mg | Sodium: 5139mg | Potassium: 492mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1021IU | Vitamin C: 16mg | Calcium: 252mg | Iron: 2mg
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