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close up view of lemon garlic shrimp pasta with parsley
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5 from 1 vote

Lemon Garlic Shrimp Pasta (Shrimp Scampi)

This Lemon Garlic Shrimp Pasta is full of succulent shrimp tossed in a luscious garlic-infused sauce with zesty lemon undertones. Delish!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Italian
Servings: 4 people
Calories: 461kcal
Author: Marie

Ingredients

To Marinate the Shrimp

  • 1 pound shrimp (cleaned, shell removed) tail intact (defrosted if frozen)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

For the Sauce

  • marinated shrimp from step 1
  • 2 tbsp olive oil divided (up to 4 tablespoons)
  • 5 cloves garlic minced
  • 1/2 cup white wine or dry vermouth
  • 1/8 teaspoon crushed red pepper (pinch), plus more if needed
  • 1/4 teaspoon black pepper plus more if needed
  • 1 tbsp all purpose flour
  • 3/4 cup clam juice or chicken or vegetable broth
  • 1 tbsp unsalted butter up to 3 tablespoons
  • 1 large lemon juiced and zested, about 2 tablespoons juice per large lemon
  • 1 handful fresh parsley chopped
  • 1/2 cup reserved pasta water only if needed

For Serving

  • 1/2 pound spaghetti or linguini cooked al dente; up to one pound for bigger appetites

Instructions

To Marinate the Shrimp

  • Place shrimp in a large bowl, cover with water, add salt and baking soda.
  • Mix well, cover and refrigerate for 20 to 30 minutes.
  • Drain, rinse well with plenty of water (a colander works well here) and dry.

To Make the Pasta

  • Bring water to a boil in a large stock pot.
  • Add 1 tablespoon of salt per gallon of water, and cook pasta according to package instructions. I don't measure but make sure the water is "salty like the sea".
  • Do not overcook pasta - it is best served al dente
  • Reserve about 1 cup of pasta water for possible use in the sauce if needed.

To Make the Shrimp Sauce

  • In the meantime, heat 1 tablespoon of the olive oil over medium high heat and add the drained and rinsed shrimp. Cook just until the shrimp turn pink and are cooked through. Do not overcook. Remove from pan with a slotted spoon, place in a dish/bowl, set aside, and proceed to next step. If there is some juice from shrimp left it pan, leave it in the pan.
  • Add the remaining olive oil, reduce heat to medium, and add the garlic to the pan and cook, stirring intermittently, until fragrant, about 25 to 60 seconds; cook only until fragrant and then immediately proceed to next step.
  • Add white wine, red pepper, and black pepper, and cook over high heat until slightly reduced, about 2 to 2.5 minutes or until the wine is less pungent in smell and it has thickened.
  • Lower heat to medium, sprinkle flour while whisking well, and cook for about 2 minutes or until the raw flour smell is gone.
  • Add clam juice/broth slowly while stirring well and add shrimp back into the sauce.
  • Remove from heat, add the lemon juice, zest, and the butter. Stir well to incorporate.
  • Taste sauce, and adjust for red and black pepper. Add pasta water if needed but I find this sauce is enough without the water.
  • Garnish with plenty of fresh parsley and serve over pasta immediately before eating (as the pasta will tend to soak up the sauce if left for a long period of time).

Nutrition

Calories: 461kcal | Carbohydrates: 53g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 663mg | Potassium: 550mg | Fiber: 3g | Sugar: 4g | Vitamin A: 263IU | Vitamin C: 19mg | Calcium: 108mg | Iron: 2mg