Shrimp scampi pasta is a perfect weeknight meal that breaks the boredom of “the same old thing” for dinner! This simple garlic and shrimp spaghetti recipe can be on the table in less than half an hour, and clean up is easy, too.
First of all, I have to tell you that this shrimp scampi pasta recipe was not handed down from my Nonna.
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It wasn’t even handed down from my mother; in fact, I highly doubt this is an Italian recipe at all, mostly given it’s made using butter, and quite a bit of garlic. Lots of garlic is more American than Italian–shocker, I know. (Learn more about authentic Italian cuisine with my friend Ale Gambini‘s book, No Ketchup on Spaghetti.)
I sometimes throw this together for dinner when I have nothing prepared because it’s quick and easy, and it tastes really good. Just know, this is not an authentic Italian dish.
This is an authentic Italian seafood dish: paccheri con sugo di mare (pasta with seafood sauce).
I started writing my blog to encourage people to get into the kitchen and cook, so what you see is my family’s dinner. It’s never something I make and trash, it’s the actual food on our plates.
An example of a poor photo, but delicious recipe: Steak au Poivre.
I’d rather post honest food with not-so-great photos, than have some shellacked, perfectly photographed fake meal to present to you, which is nothing anyone could ever eat. Here’s another super quick and easy seafood recipe you might enjoy: seafood pasta with shrimp and scallops!
This simple garlic and butter shrimp spaghetti is an example of “fast food” that isn’t picked up from a window while you’re in your car. Be sure to use really good quality ingredients: good oil, fresh garlic, great pasta and top quality shrimp are imperative for a fabulous tasting dish because there aren’t tons of spices to cover up the flavor.
On that note, if you can pick up some fresh shrimp or have some really good frozen shrimp in your freezer, you should have everything else you need in your pantry. I never measure anything, but I’m giving you guidelines so you have a baseline. Feel free to add more or less of whatever you fancy!
How do I Thaw Frozen Shrimp?
In case you’re like me and have frozen shrimp in your freezer, you don’t want to leave frozen shrimp to defrost in your fridge, so just put the frozen shrimp in a bowl with cold water. Rinse the shrimp from time to time. You can even put it in a colander and run water over it (if you’re not in a water restrictive place like LA). Shrimp will thaw quite quickly.
Simple Garlic and Butter Shrimp Spaghetti
Recipe by Christina Conte serves 4 to 6
FULL PRINTABLE RECIPE BELOW
Directions to make the shrimp spaghetti.
Cook the spaghetti as directed on the box. While it’s cooking, make the sauce and cook the shrimp.
Rinse, then dry the shrimp in paper towel.
Place the olive oil and 1 tbsp of the butter in a sauté pan over medium high heat. Add the minced garlic and cook for about 2 minutes, then add the parsley.
Turn the heat up, then add the shrimp.
The shrimp will only need to cook for about 4 or 5 minutes, so as soon as they turn pink, turn them over and make sure they are evenly cooked. Season with a little salt and pepper.
Add a little white wine (or water from the pasta that’s cooking), and the other 2 tablespoons of butter.
Stir well, and remove from heat. Cover to keep warm until the pasta is ready.
Drain the pasta and place in a bowl with the shrimp and sauce added on top. Stir to coat the pasta.
Serve your simple garlic and butter shrimp spaghetti immediately. Or as soon as you’re finished taking photos of your masterpiece! ?
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For seafood lovers: I present to you, my cioppino recipe!
And my linguine with clams!
- 1 lb of good quality, fresh or frozen RAW shrimp (shelled, deveined, cleaned with the tail left on)
- 2 tbsp extra virgin olive oil
- 3 tbsp good quality butter, like Kerrygold
- 3 to 5 cloves of garlic, minced
- 1 tbsp finely chopped parsley (fresh is best, if not use frozen or 1/2 tsp of dried)
- salt and pepper
- dash of white wine or water from the cooked pasta
- 1 lb spaghetti (I highly recommend De Cecco- it makes a huge difference)
- Cook the spaghetti as directed on the box. While it is simmering, make the shrimp and sauce.
- Rinse, then dry the shrimp in paper towel.
- Place the olive oil and 1 tbsp of the butter in a sauté pan over medium high heat. Add the minced garlic and cook for about 2 minutes, then add the parsley.
- Turn the heat up, then add the shrimp.
- The shrimp will only need to cook for about 4 or 5 minutes, so as soon as they turn pink, turn them over and make sure they are evenly cooked. Season with a little salt and pepper.
- Add a little white wine (or water from the pasta that’s cooking), and the other 2 tablespoons of butter.
- Stir well and remove from heat. Cover to keep warm until the pasta is ready.
- Drain the pasta and place in a bowl with the shrimp and sauce added on top. Stir to coat the pasta.
- Serve immediately.
Omit the garlic if you don't like it or are allergic.
Nutrition Information:Yield: 5 Serving Size: 1 bowl
Amount Per Serving: Calories: 494Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 133mgSodium: 640mgCarbohydrates: 38gFiber: 2gSugar: 1gProtein: 19g
Nutrition information is only estimated.
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