Shrimp Scampi Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 8 oz angel hair and cook until just al dente (about 3–4 minutes; check package). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare shrimp

Pat the shrimp dry with paper towels and season lightly with 1/2 teaspoon of the salt and 1/2 teaspoon black pepper.

Toast breadcrumbs (if using untoasted panko, optional)

In a small skillet over medium heat, add 1 teaspoon olive oil or a small knob of butter and 1 cup breadcrumbs. Toast, stirring frequently, until golden and crisp, 3–4 minutes. Transfer to a bowl and set aside.

Cook shrimp

In a large (12-inch) skillet over medium-high heat, melt 2 tablespoons butter with 1 tablespoon olive oil until foaming. Add the seasoned shrimp in a single layer and cook 1–1 1/2 minutes per side until pink and just cooked through. Remove shrimp to a plate and keep warm.

Sweat aromatics

Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add the minced garlic (4 cloves) and the minced shallot (if using). Cook, stirring, until fragrant and translucent, about 1–1 1/2 minutes—do not let garlic brown.

Deglaze and build sauce

Pour in 1 cup dry white wine to deglaze the pan, scraping any brown bits from the bottom. Add 2 tablespoons fresh lemon juice and 1 teaspoon red pepper flakes. Bring to a simmer and reduce the wine by about half, roughly 3–4 minutes, concentrating the flavor.

Finish sauce

Lower heat to medium-low. Return the cooked shrimp to the skillet along with any juices that collected on the plate. Add up to 1 cup reserved pasta water in 1/4-cup increments as needed to loosen the sauce and help it emulsify with the butter. Stir in 1 cup grated Parmesan, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons chopped parsley. Toss gently until shrimp are warmed and sauce is slightly thickened and glossy. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.

Add the drained angel hair directly to the skillet with the shrimp and sauce. Toss gently with tongs or two forks to fully coat the pasta, adding more reserved pasta water a tablespoon at a time if necessary to reach a silky consistency (you may not need the full cup).

Plate the pasta and shrimp. Sprinkle evenly with the toasted breadcrumbs and 1 cup freshly grated Parmesan. Garnish with the remaining chopped parsley and serve with lemon wedges.

Serve immediately while hot.