Shrimp Scampi Pasta Recipe

Boil pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 10 oz angel hair and cook until al dente (about 3–4 minutes; check package). Reserve 1 cup (240 ml) pasta cooking water, then drain pasta and set aside.

Roast tomatoes

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss 12 oz halved cherry tomatoes with 1 tablespoon olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Roast on the middle rack until blistered and starting to collapse, 12–15 minutes. Remove from oven and keep warm.

If using fresh peas, add them to the roasting pan for the last 3–4 minutes; for thawed frozen peas, stir into the sauce later (see Sauce).

Season shrimp

Pat 1 lb shrimp dry with paper towels. Toss with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika (if using), and 1 tablespoon olive oil until evenly coated.

Sear shrimp

Heat a large skillet (10–12 inch) over medium-high heat. Add a thin film of oil or a small pat of butter if needed. Add seasoned shrimp in a single layer and sear 1.5–2 minutes per side until pink and opaque with lightly golden edges. Do not overcook. Transfer shrimp to a plate and tent loosely with foil. Reserve skillet for sauce.

Saute garlic

Lower heat to medium. In the same skillet, add 1 tablespoon olive oil and 4 tablespoons unsalted butter. Once butter is melted and foaming, add 6 cloves garlic (sliced or minced) and sauté 30–45 seconds until fragrant and just beginning to color. Stir constantly to avoid burning.

Deglaze with wine

Add 1/2 cup dry white wine to the skillet to deglaze, scraping up any browned bits. Increase heat to medium-high and simmer until wine is reduced by about half, 2–3 minutes.

Build sauce

Stir in 1/4 cup low-sodium broth, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1/4 tsp red pepper flakes (if using). Simmer 1–2 minutes to combine and slightly thicken. Taste and adjust seasoning with salt and pepper as needed.

Finish sauce

Reduce heat to low and swirl in an additional 1 tablespoon butter if you want a silkier finish. Add roasted tomatoes and 3 oz thawed peas to the skillet and gently fold to combine, warming them through for 1 minute.

Combine pasta and sauce

Add drained angel hair directly to the skillet with the sauce and vegetables. Toss gently to coat, adding reserved pasta water, 1–4 tablespoons at a time as needed to loosen and emulsify the sauce until it evenly coats the pasta (use about 1/4–1/2 cup depending on desired sauciness).

Return shrimp

Nestle the seared shrimp into the pasta and warm for 30–60 seconds just until heated through. Sprinkle 2 tablespoons chopped fresh parsley and 1/4 cup grated Parmesan (if using) and toss lightly.

Adjust final seasoning with additional lemon juice, salt, or pepper to taste. Serve immediately with lemon wedges alongside.