It is no question my sister’s go-to pasta order was shrimp scampi! I’ve never seen her eat as much as she does when she orders it, so I knew I had to make her favorite! This pasta is the perfect blend of savory and cheesy, yet is light and does not feel heavy. The lemon really adds to the flavor bringing a brightness to the dish.
When we were kids, my sister would order this ALL the time. I finally decided I had to try it. And yes, there is a good reason why she ordered it all the time…it was delicious! The key is to really get that shrimp flavor. First I deveined my shrimp and saved the shells. That is really important! Next, I chopped my tomato, parsley, and garlic. These are the main ingredients along with the shrimp.
This next step is optional, but I found it made the most difference. I took my butter and garlic and put it into my pan to melt down. Then, I added my shrimp shells. This gives such amazing flavor and you remove them later! Next, I added my wine, red pepper flakes, lemon, and seasonings. After the flavors come together, then I add the actual shrimp. I cooked my pasta and added it to the pan with the parsley, tomato, and parmesan cheese.
Now let’s talk pasta. You can use any of your choosing, but for this recipe it was always angel hair. I personally love thinner noodles/pasta over wider ones but that is just a preference. My sister loved angel hair, so I made angel hair! Now when it comes to cheese, I highly recommend freshly grated parmesan. If you can’t get a hold of a block yourself, no worries it does not make or break the dish. I just find that freshly grated cheese has a saltier and nuttier taste when it is in block form.
Classic Shrimp Scampi
- Angel hair pasta
- 1 lb raw deveined shrimp I like to use the shells but that is optional
- 1 stick of butter
- 1 to mato diced
- 2/3 cup parsley chopped
- 1 juice of lemon
- 1 tbsp olive oil
- Red pepper flakes
- 4 cloves garlic
- Grated Parmesan cheese optional
- 3 tbsp White Wine
- Chop garlic, tomato, and parsley and set aside.
- In a pan, add 2 tbsp butter and 1 tbsp olive oil.
- Add garlic, shrimp shells, lemon juice, wine, and red pepper flakes and let it reduce.
- Season to your liking with any salt and pepper.
- Slowly add the remaining butter one tablespoon at a time.
- After about 10 minutes remove the shells.
- Add 1/4 cup pasta water and let it reduce.
- Add your raw shrimp and let it cook in the sauce.
- Sprinkle some parsley and stir.
- Once the shrimp is cooked, add your pasta.
- Toss in your remaining parsley and tomatoes.
- Grate with Parmesan cheese and enjoy!