Shrimp Scampi

Quick seafood dinner.

Why You'll Love This Recipe

• 25 minutes for a restaurant-quality pasta.
• Silky, buttery, garlicky sauce.
• One skillet plus the pasta pot.
• Crowd-pleaser for casual entertaining.
• Bright lemon keeps it from feeling heavy.

Ingredient Notes

• Dry white wine, not sweet or cooking wine — Pinot Grigio is ideal.
• Large shrimp keep their bite; smaller sizes overcook.
• Real parmesan, grated fresh.

Ingredient Substitutions

• Chicken broth + 1 teaspoon white wine vinegar in place of wine.
• Spaghetti, fettuccine, or angel hair work well.
• Bay scallops for a different shellfish twist.

Equipment Needed

• Large pot for pasta
• Large skillet
• Tongs

Prep Tips

• Slice garlic and zest the lemon while pasta water heats.
• Have shrimp dry and seasoned before lighting the burner.

Instructions

1. 1

   Gather and prep: 1 shrimp, 12 oz pasta, 2 tbsp butter, 3 cloves garlic, minced, 1 cup white wine, 1 lemon (for juice and zest), 1 tbsp olive oil. mince the garlic before you start cooking.

2. 2

   Cook pasta al dente. Shrimp cook in 2–3 minutes per side — pull them as soon as they turn pink and opaque.

3. 3

   Sauté garlic in butter and oil.

4. 4

   Add shrimp 2 min per side.

5. 5

   Deglaze with wine and lemon, toss pasta.

Artsi Pro Tips

• Pasta water is non-negotiable — its starch is what emulsifies the sauce.
• Slice (don't mince) garlic for visible pieces and milder flavor.
• Pull the pasta 1 minute early; it finishes in the sauce.

Common Mistakes

• Forgetting to reserve pasta water — sauce won't emulsify.
• Browning the garlic, making it bitter.
• Overcooking shrimp — they should stay loose Cs, not tight Os.

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