Shrimp scampi is one of my favorite go-to meals, especially when the weather is on the warmer side or I’m just looking for something quick and light. Because it comes together so quickly, you’re not stuck in the kitchen sweating over a hot stove.
In fact, this recipe comes together so quickly that I recommend having all of your ingredients chopped, prepped, or measured out before beginning — this will help avoid anything from overcooking or drying out.
IS SHRIMP SCAMPI SERVED WITH PARMESAN CHEESE?
Serving cheese with any kind of seafood is a very controversial topic. It is often frowned upon in Italy and by many traditionalists.
However, I am of the opinion that cheese makes just about anything taste better! So, to be on the safe side, I recommend serving freshly grated parmesan cheese on the side, so that everyone can choose whether they want to add any on top!
Before beginning this recipe, I recommend preparing, chopping, and measuring out all of your ingredients. This recipe comes together quite quickly, and you don’t want anything to overcook or burn.
In a large pot, bring the water, salt, and olive oil to a rolling boil. Do not add in the pasta noodles just yet, as thin pasta (like capellini) only requires 4 to 5 minutes of cooking time.
Set a large frying pan or skillet over moderate heat. Heat the olive oil and 2 Tablespoons of butter for a few minutes, just until the bubbling from the butter begins to subside.
Add in the shrimp, along with ¼ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of red pepper flakes. Cook the shrimp for about 3 minutes, until they turn pink, being very careful not to overcook them. Using a slotted spoon, remove the shrimp from the pan and set them aside in a bowl.
With your pan still set over moderate heat, add the diced shallots to the pan and cook them for 3 to 5 minutes, until softened.
Next, add in the lemon zest and minced garlic and cook for 1 to 2 minutes, until fragrant, being careful not to burn the garlic.
Pour in the white wine (or stock), along with the remaining 1 teaspoon of salt and ¼ teaspoon of pepper. At this point, you should also add the noodles to your boiling water.
Continue to simmer the sauce over medium heat for about 3 to 5 minutes, until reduced by half. (Note: when reduced, the sauce shouldn’t taste of alcohol.)
Turn off the heat, add in the lemon juice, and swirl in the remaining 2 Tablespoons of butter. The sauce will appear liquidy — that’s okay!
Then, add in the cooked shrimp back into the sauce. By this time, the noodles should be finished cooking.
I recommend reserving some of the pasta water (in a glass measuring cup or coffee mug) to add to the sauce later, if necessary. Drain the remaining water from the noodles and stir them into the shrimp and sauce. Add in the chopped parsley and stir in until well combined. Taste for seasoning.
Pro tip: If your shrimp scampi appears to be too dry (depending on how thick the pasta noodles are and how many you used), you can add in some of the reserved pasta water, as well as additional lemon juice, to your desired taste and consistency.
Serve warm with a squeeze of fresh lemon juice, fresh ground black pepper, and a sprinkle parmesan cheese (optional, of course), if desired.
Shrimp Scampi with Capellini
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 water2 Tbsp kosher salt1 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 deveined¼ 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 minced1 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
- 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!
- 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.
