Shrimp Scampi with Pasta
This Shrimp Scampi Pasta will elevate your dinner tonight with a burst of freshness and flavor. Juicy grape tomatoes and spinach infuse a vibrant twist, perfectly complemented by the zing of lemon juice. Indulge in the richness of butter, garlic, and wine that elevate this dish to a new level of taste.
- Prep Time: 5-10 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Seafood
- Method: Cooking
- Cuisine: Pasta
Ingredients
Scale
- 10 ounces Pasta (I use Linguini)
- Reserved Pasta Water (optional)
- 8 tablespoons Butter (divided)
- 3 tablespoons Olive Oil (divided)
- 1 lb Large or Jumbo Raw Shrimp, peeled, deveined, and thawed
- Kosher Salt, to taste
- Freshly Ground Pepper, to taste
- 1/2 cup Shallots, sliced
- 1 1/2 tablespoons Garlic, chopped
- Juice of 1 Large Lemon
- 1/2 cup Dry White Wine (I use Chardonnay)
- 5-ounce package Fresh Baby Spinach
- 2 cups Grape Tomatoes, halved
Instructions
- Bring a large 6-quart pot of water to a boil, add 1 tablespoon of salt and 1 tablespoon of olive oil. Add 10 ounces of linguini pasta and return to a boil. Stir immediately to prevent sticking. Cook to al dente according to the package instructions stirring occasionally. Reserve 1 cup of pasta water and drain.
- Heat a large skillet over medium-high, add 4 tablespoons of butter and 2 tablespoons of olive oil. Turn the heat to medium and add 1 pound of large raw shrimp (peeled, deveined, and thawed) in a single layer to the skillet.
- Season with salt and pepper. Do not stir.
- Cook on one side for 1-2 minutes depending on the size of your shrimp. Turn the shrimp individually and cook for another 1-2 minutes until they are a whitish opaque.
- Remove the shrimp from the skillet, cover with foil and keep warm.
- Add 1/2 cup sliced shallots to the skillet. Cook for 2 minutes until soft and translucent.
- Add 1 1/2 tablespoons chopped garlic and cook for 1 more minute.
- Add the juice of 1 large lemon and 1/2 cup of dry white wine. Bring to a boil and add the remaining 4 tablespoons of butter.
- Add a 5-ounce package of fresh baby spinach and 2 cups grape tomatoes (halved) along with 10 ounces of cooked pasta into the skillet and gently toss until the spinach is wilted.
- Season again with salt and pepper to taste.
- Return the shrimp to the skillet and mix it all together. (If the sauce needs to be thicker, add 1/4-1/2 cup of the pasta water.)
- Serve warm with crusty bread and a side salad (optional).
- ENJOY!!
Notes
- Save time and energy by purchasing shrimp that has been peeled and deveined. You can either leave the tails on or remove them.
- Shrimp cooks fast. Stay close by after you have placed them in the skillet. The number one mistake most people make is overcooking, which results in a rubbery texture.
- You can tell they are fully cooked when they turn pinkish and opaque. The tails become a reddish-orange color.
- It's important not to let the spinach wilt too much or the tomatoes cook too long. It takes a very short amount of time - a couple of minutes.
- When you add the spinach, you will think there is way too much in comparison to the dish itself. But it cooks down to the perfect amount.
Nutrition
- Serving Size: 1/6th of Skillet
- Calories: 536
- Sugar: 4 g
- Sodium: 747 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 151 mg
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