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Shrimp Scampi’s my go-to when I’m after something easy that doesn’t feel basic. You can whip it up fast, but you still get all those “fancy dinner” vibes. Slick noodles, buttery garlicky shrimp, that white wine magic—it’s all ready in about 30 minutes. I keep making this, whether I’m showing off or just feeding my regular crew, because it never lets me down.
The first time I made this was just to use up some shrimp hiding out in the freezer. Now the moment anyone notices shrimp in my fridge, they all want this. It’s wild how much flavor you get from a small list of fresh things.
Tasty Ingredients
- Seasonings: Oregano, basil, seasoned salt, mustard powder—they help build a deeper flavor
- Angel hair pasta: Super light and tender, but stays a bit chewy. Get a type that isn’t mushy.
- Chicken broth: Brings subtle savory taste. Use the low salt one so you can adjust the flavor how you want.
- Dry white wine: Lifts everything up. Sauvignon Blanc or Chardonnay do great, and only use wine you’d actually drink.
- Parmesan cheese: Creamy and salty. Grab a block and grate it yourself for the best melt.
- Fresh garlic: The flavor bomb here. Break up and chop fresh cloves, not the pre-minced kind.
- Fresh lemon wedges: Squeeze over at the end for a pop. Juicier ones are often smoother-skinned.
- Fresh diced tomatoes: Brings a burst of juicy freshness. Go for ripe vine ones or mini cherry types for sweetness.
- Roughly chopped parsley: Scatters a fresh green kick and color. Flat-leaf is best if you spot it.
- Reserved pasta water: Grabs starch to help the cheese turn creamy and soft. Scoop it out before draining the noodles!
- Salted butter: Makes everything glossy and rich.
- Olive oil: Adds a smooth flavor—choose extra virgin for more punch.
- Large uncooked shrimp: Sweet and plump, use either fresh or thawed, but pull off the tails and veins for the best bite.
- Smoked paprika, black pepper, and a dash of red pepper flakes: They add a gentle heat and a nice warm hint.
Simple Step-by-Step
- Finish and Serve:
- Give it a squeeze of lemon, scatter with parsley, put extra cheese and more lemon at the table.
- Add Shrimp and Tomatoes:
- Toss the shrimp and tomatoes in with the pasta and sauce. Warm it all through.
- Combine Everything:
- Drop drained pasta into the pan with the hot sauce. Add that cheese and pasta water mix. Use tongs to get every bit coated.
- Make the Parmesan Mixture:
- While the pasta's on, shake your grated Parmesan in a jar with the hot pasta water until it's creamy. No lumps allowed.
- Cook the Pasta:
- Get your noodles into salted boiling water. Two or three minutes is all it takes. Don’t forget to save half a cup of that water before draining.
- Add Broth and Seasonings:
- Tip in the chicken broth and toss in all your herbs and spices. Let it cook gently for about five minutes so the flavors come together.
- Build the Garlic Butter Sauce:
- Turn the heat down and mix in garlic and butter. Let it go for a couple minutes just ‘til the butter melts and the garlic smells awesome. Don’t brown it.
- Simmer the Wine:
- Turn off the stove, pour in your wine, then turn it back to medium. Let the wine cook down by half, about five minutes. That gets rid of the boozy edge and adds loads of flavor.
- Sauté the Shrimp:
- Heat olive oil in a big pan over medium-high. Lay out the shrimp—don’t crowd ‘em. Flip after a minute or two per side so they just turn pink. Scoop to a plate (they’ll cook more later).
- Prep the Ingredients:
- Chop, measure, and organize everything since this all moves fast! Defrost shrimp, pat dry, take off tails and veins. Stash Parmesan in a lidded jar for later.
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I’m hooked on having extra lemons around. Not just for this scampi—a squeeze wakes up whatever I’m cooking. My niece once sprinkled parsley on top for me and couldn’t stop grinning about being the garnish pro.
Storage Advice
Best enjoyed right away, but leftovers hold up if you cool and pop them in an airtight container in the fridge for two days tops. When you want more, splash in a little broth or water so it’s not dry, and rewarm gently in a skillet—not the microwave—keeps shrimp from getting rubbery.
Swaps and Shortcuts
No wine? Pour in more broth instead, for a softer flavor. Want heartier pasta? Go for whole wheat spaghetti. If you’re out of fresh tomatoes, drained canned work great and cut down prep. Dairy-free? Plant butter and a sprinkle of nutritional yeast does the trick.
How To Serve
This dish is awesome by itself but a crunchy salad or garlicky greens turn it into more of a meal. Toast up some ciabatta to mop up the sauce. Serving the same wine you cooked with makes everything taste extra special.
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Background and Traditions
Shrimp Scampi screams Italian American comfort, flipping old-school Venetian scampi into a skillet dinner with extra American flair. This style is common at cozy Italian joints across the US. Lots of families toss this together midweek since it feels special but takes no time.
Recipe FAQs
- → Which kind of shrimp should I grab for this?
Go for big, raw shrimp. Frozen is fine as long as you thaw them fully, then peel and clean them up. Make sure they’re dry before they hit the pan.
- → What wine should I pour with this pasta?
Sauvignon Blanc is a solid choice for the sauce. If that’s not on hand, Pinot Grigio or Chardonnay work too. You can also swap in chicken broth instead of wine if you want.
- → How can I keep the pasta from going soft?
Drop the angel hair in boiling water and cook it just until it's tender with a little bite. Don’t forget to set a timer so you don’t lose track and overdo it.
- → Instead of fresh tomatoes, what else could I use?
Try using well-drained Rotel tomatoes. They’ll kick up the flavor with a bit of spice, and they go great with everything else in the dish.
- → Is there a certain Parmesan I should use?
Grab a block and shred it yourself. Fresh shreds melt super creamy and taste way better than bagged cheese from the store.