Shrimp Scampi Recipe

Bring water to a boil

Fill a large pot with 4-5 quarts of water and bring to a rolling boil. Add 1 tablespoon kosher salt.

Cook spaghetti

Add 12 oz spaghetti and cook until al dente according to package instructions (usually 8-10 minutes). Reserve 1 cup of pasta cooking water before draining. Do not rinse. Set drained pasta aside while finishing the sauce.

Season shrimp

Pat shrimp dry with paper towels. Toss with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1/4 tsp smoked paprika (if using), and 1 tablespoon olive oil until evenly coated.

Sear shrimp

Heat a large skillet over medium-high heat until hot. Add shrimp in a single layer and cook 1.5-2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and loosely cover to keep warm. Do not overcook.

Begin the sauce

Reduce heat to medium. In the same skillet, add 1 tablespoon extra-virgin olive oil and 4 tablespoons unsalted butter. Once butter melts, add 6 cloves garlic (sliced or minced) and sauté 30-45 seconds until fragrant but not browned.

Deglaze

Pour in 1/2 cup dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom. Simmer 1-2 minutes to reduce slightly.

Finish sauce

Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon red pepper flakes, and 1/2 cup grated Parmesan. Reduce heat to low and whisk until cheese melts into a smooth sauce. If sauce seems too thick, add up to 1/2 cup reserved pasta water a few tablespoons at a time to reach desired consistency. Taste and adjust seasoning with salt and pepper.

Wilt spinach

Add 4 cups baby spinach to the sauce and toss for 1-2 minutes until wilted and incorporated. If needed, add a splash of reserved pasta water to loosen the sauce.

Combine pasta, shrimp, and sauce

Add drained spaghetti to the skillet. Toss gently to coat pasta with the sauce, adding reserved pasta water a few tablespoons at a time until sauce clings to the noodles (about 1/4 to 1/2 cup used). Return cooked shrimp to the skillet and toss gently to distribute without breaking the shrimp.

Garnish and serve

Stir in 2 tablespoons chopped fresh parsley. Divide pasta among plates or bowls. Top with extra grated Parmesan (about 1/4 cup) and serve with lemon wedges. Serve immediately.

Storage

Leftovers: store in an airtight container in the refrigerator up to 2 days. Reheat gently in a skillet with a splash of water or broth to restore sauce consistency.