Garlic Butter Shrimp Pasta
Scampi-style spaghetti: sliced garlic bloomed gently in butter and olive oil, shrimp cooked just to pink, and a bright wine-and-lemon sauce that comes together while the pasta boils.
Ingredients
serves 4From the garden
- 6 cloves garlic, thinly sliced
- ¼ cup fresh parsley, chopped
From the pantry
- 1 lb large shrimp, peeled and deveined
- 12 oz spaghetti or linguine
- 4 tbsp butter — divided
- 2 tbsp olive oil
- ½ tsp red pepper flakes
- ⅓ cup dry white wine
- 1 lemon — zest and juice
- salt — to taste
- black pepper
Steps
tap a step to dim it as you go- Cook the pasta in well-salted boiling water until al dente. Reserve a cup of pasta water before draining.
- Meanwhile, warm the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Cook the garlic and pepper flakes 1–2 minutes until the slices are pale gold and fragrant — golden, never brown, or it turns bitter.
- Season the shrimp and add in a single layer. Cook 1–2 minutes per side, just until pink and opaque, then pour in the wine and lemon juice and let it bubble 1–2 minutes.
- Add the drained pasta, remaining butter, and a splash of pasta water and toss over low heat until a glossy sauce clings to the strands.
- Off the heat, toss in the parsley and lemon zest, season, and serve immediately — shrimp waits for no one.