Zesty Shrimp Scampi Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz penne and cook until al dente according to package directions (usually 9–11 minutes). Before draining, reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Pat the shrimp dry with paper towels. Season both sides of the shrimp with 3 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the shrimp in a single layer (work in two batches if necessary to avoid crowding). Sear without moving for 1–1.5 minutes until the underside is golden, flip and cook 30–60 seconds until just opaque and cooked through. Remove shrimp to a plate and tent with foil.

In the same skillet, add 3 minced garlic cloves and 1 tsp lemon zest. Cook 20–30 seconds until fragrant, stirring constantly so garlic does not brown. Remove and transfer to a small bowl if your skillet will be used immediately for the sauce step.

Lower heat to medium and add 1 tablespoon extra-virgin olive oil and 4 tablespoons unsalted butter to the skillet. Add the finely minced shallot and cook 2–3 minutes until softened and translucent.

Add 2 minced garlic cloves and cook 30 seconds until fragrant. Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Increase heat to medium-high and simmer the wine until reduced by about half, 3–4 minutes.

Stir in 1 cup low-sodium chicken or vegetable broth and simmer another 2–3 minutes to meld flavors. Add 2 tablespoons fresh lemon juice and the previously cooked garlic + lemon zest (if reserved), stirring to combine.

Reduce heat to low and whisk in 1 cup grated Parmesan cheese a little at a time, then whisk in remaining 1 tablespoon butter to enrich the sauce. If sauce seems too thick, add up to 1/2 cup reserved pasta water to loosen; if too thin, simmer briefly to reduce. Taste and adjust seasoning with salt and black pepper to taste, and add 1 tsp red pepper flakes for heat.

Stir in 1 cup finely chopped fresh parsley and 2 tablespoons lemon juice to brighten the sauce.

Add the drained penne to the skillet with the sauce and toss gently to coat. Add reserved pasta water, 1/4 cup at a time, as needed to reach a silky consistency that clings to the pasta (use about 1/2 to 1 cup total).

Return the seared shrimp to the pan and toss gently for 30–60 seconds to warm through and finish cooking if needed. Sprinkle 1 cup grated Parmesan and toss again so cheese melts into the sauce and lightly coats the pasta and shrimp.

Plate the pasta and shrimp, garnish with 2 tablespoons extra chopped parsley and lemon wedges. Serve immediately.