Here’s an easy shrimp scampi pasta recipe you can pull off even for a weeknight meal the whole family will love! Shrimp scampi is a flavorful dish of plump shrimp baked or sautéed in a garlic butter sauce. Although you can have it accompany many other side dishes, in this recipe we bring the garlicky shrimp to the pasta. Classic shrimp scampi recipes usually will include a white wine, such as a Chablis or Sauvignon blanc, however its not entirely necessary for a great shrimp scampi sauce. So if you’re looking to move away from regular boring spaghetti, introduce this seafood dish over any type of pasta you’d like, such as an angel hair pasta or linguine al dente.
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Ingredients
- 1 16-oz. box spaghetti
- 2 tablespoons butter, unsalted
- ½ large red onion, diced
- 3-4 cloves fresh garlic, minced
- ½ teaspoon ground cumin, divided
- Sea salt and black pepper, to taste
- 1¼ lbs. large shrimp or jumbo shrimp, peeled and deveined
- 3 tablespoons fresh parsley, chopped
- 2 large lemons, cut into wedges, divided
Optional, To Serve:
- Parmesan cheese, freshly grated
Equipment
- Large pot
- Cutting board and knife
- Large skillet
- Colander
Instructions
- Heat a large pot of water, salted, over medium-high heat. Add spaghetti and cook according to package instructions.
- While the spaghetti is cooking, add unsalted butter to a large skillet set over medium heat. Add red onion, garlic, and ground cumin. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion softens and begins to develop some color, approximately 6-7 minutes.
- Add the raw shrimp to the skillet and cook, stirring frequently, until the shrimp changes color and starts to curl slightly, approximately 2-3 minutes. Do not overcook.
- Remove skillet from heat and add the chopped parsley and a couple squeezes of fresh lemon juice. Season with additional salt and black pepper, if desired, and stir to combine. Set aside.
- When spaghetti is ready, remove from heat and pour into a colander. Rinse briefly with warm water to prevent sticking. Shake off excess moisture and transfer to a serving platter. Top spaghetti with the cooked shrimp mixture and serve immediately with the remaining lemon wedges and some freshly grated Parmesan cheese, if desired. Enjoy!
Storage Instructions
Store any leftover shrimp scampi pasta in an airtight container and refrigerate for up to 3 days.
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Shrimp Scampi with Spaghetti
ere's an easy shrimp scampi pasta recipe you can pull off even for a weeknight meal the whole family will love! Shrimp scampi is a flavorful dish of plump shrimp baked or sautéed in a garlic butter sauce. Although you can have it accompany many other side dishes, in this recipe we bring the garlicky shrimp to the pasta. Classic shrimp scampi recipes usually will include a white wine, such as a Chablis or Sauvignon blanc, however its not entirely necessary for a great shrimp scampi sauce. So if you're looking to move away from regular boring spaghetti, introduce this seafood dish over any type of pasta you'd like, such as an angel hair pasta or linguine al dente.
Ingredients
- 1 16-oz. box spaghetti
- 2 tablespoons butter, unsalted
- ½ large red onion, diced
- 3-4 cloves fresh garlic, minced
- ½ teaspoon ground cumin, divided
- Sea salt and black pepper, to taste
- 1¼ lbs. large shrimp or jumbo shrimp, peeled and deveined
- 3 tablespoons fresh parsley, chopped
- 2 large lemons, cut into wedges, divided
- Optional, To Serve:
- Parmesan cheese, freshly grated
Instructions
- Heat a large pot of water, salted, over medium-high heat. Add spaghetti and cook according to package instructions.
- While the spaghetti is cooking, add unsalted butter to a large skillet set over medium heat. Add red onion, garlic, and ground cumin. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion softens and begins to develop some color, approximately 6-7 minutes.
- Add the raw shrimp to the skillet and cook, stirring frequently, until the shrimp changes color and starts to curl slightly, approximately 2-3 minutes. Do not overcook.
- Remove skillet from heat and add the chopped parsley and a couple squeezes of fresh lemon juice. Season with additional salt and black pepper, if desired, and stir to combine. Set aside.
- When spaghetti is ready, remove from heat and pour into a colander. Rinse briefly with warm water to prevent sticking. Shake off excess moisture and transfer to a serving platter. Top spaghetti with the cooked shrimp mixture and serve immediately with the remaining lemon wedges and some freshly grated Parmesan cheese, if desired. Enjoy!