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Skillet Pasta Shrimp Scampi - a one-pot, easy, 45-minute weeknight dinner; delicious and elegant enough for a dinner party!
This Skillet Pasta Shrimp Scampi is for you, a direct result of the Café survey that many of you participated in last week. Enjoy!
Although we're still getting results from The Café Reader's Survey 2016, it has already helped us know more of what Café readers really like and want. There were a few areas in which your opinions were quite polar opposites: "More pictures." "Not so many pictures." "Not so many travel pictures." "More travel pictures." "More desserts." "Not so many sweets"... Those are things we'll weigh carefully, yet we know that we can't please everyone.
There were lots of things, however, that were very consistent; things the majority of you would like to see more of in 2016 from us - so we are already working on those! Some of the things that were at the top of your list were: Healthy Recipes, Quick Easy Dinner Recipes, Dinner Party Quality, Every-Day-Easy Recipes and Party/Entertaining Recipes. You also voted for more Salads, Slow Cooker Recipes and Step-by-Step Tutorials.
Guess what? Your answers have inspired lots of new ideas for me, and I think you'll love what we've got in store for the weeks and months ahead. As a matter of fact, today's recipe checks off several of the boxes! It's a Quick, Easy Dinner Recipe as well as being Dinner Party Quality. It's also an Every-Day Easy Recipe, as it comes together in less than an hour - with only one pan! It's definitely delicious and gourmet-ish enough to please your fanciest guests.
And although shrimp scampi is usually dripping with butter, this recipe is also decently Healthy, with 25 grams of protein and only 3.1 grams of saturated fat. I adapted it from Cook's Illustrated and, though I cut some of the fat out of their recipe, I don't believe any flavor was sacrificed. Young and old alike have gobbled this up when I've served it!
So if you're looking for a sure-bet winner, I recommend this fabulous, one-pan shrimp scampi. I used Trottole-shaped pasta (which can be found at most larger grocers), but any larger pasta would also work well. I think Gemelli, Campenelle or Chiocciole would be really fun shapes for this dish. The pasta is cooked right in the skillet, which I was a bit skeptical about. It comes out just perfect, actually even better, as it's simmered in chicken stock, giving it lots of wonderful flavor.
Pick up some shrimp next time you're at the market. I like the shrimp that's already been peeled and deveined, but use whatever kind you prefer. Just buy the largest you can find/afford as larger shrimp seem to work better in this dish. I think you'll be shocked at how easy, quick and super delicious this dinner is. Go ahead, start planning your next dinner party, you've already got the majority of the menu figured out!
Café Tips for making this Skillet Pasta Shrimp Scampi
- I serve this shrimp scampi with a crusty loaf of warm bread and a simple green salad. For dessert? Well, I'm so glad you asked! There are lots of options but going along with the quick and easy theme, I'd be tempted to serve these Chocolate Pots de Créme (5-minutes hands-on time!) or this French Almond Cake (no mixer required!).
- Don't worry, it sounds like a lot of garlic, but the garlic mellows out as it's sautéed and the result is not a strong or sharp garlic taste.
- You don't need an expensive wine for this shrimp scampi. I generally use a Marlborough region Sauvignon Blanc from New Zealand. There are lots of these wines that are reasonably priced with good quality.
- I used Trottole-shaped pasta which you can find at most larger grocers, but any larger pasta will work well.
Skillet Pasta Shrimp Scampi - a one-pot, easy, 45-minute weeknight dinner, delicious and elegant enough for a dinner party!
- 11 yes 11! medium garlic cloves, divided
- 3 tablespoons olive oil divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 ¼ pounds shrimp large (I use the 21-25 count bag size)
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1 tablespoon butter
- ⅛ teaspoon red pepper flakes crushed red pepper (rub the faces between your fingers to break up a bit.)
- ½ cup dry white wine
- 1 cup water
- 4 cups chicken broth
- 12 ounces pasta
- 3 tablespoons parsley minced
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Firmly crush all cloves of garlic with the flat side of a chef's knife. Make a garlic paste with 2 of the peeled cloves by roughly chopping them then sprinkle with ¼ teaspoon salt. Press and drag the side of a large knife over the mixture until it turns into a smooth paste. Transfer paste to a small bowl and add 2 tablespoons of olive oil, 2 tablespoons lemon juice, lemon zest and pepper. Set aside. Slice remaining garlic super thin and transfer to a small bowl. Set aside.
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Place shrimp in a medium-size bowl. Combine ½ teaspoon salt, ¼ teaspoon freshly ground black pepper and 1 teaspoon sugar in a small bowl and stir. Sprinkle salt mixture over shrimp and toss to coat.
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Heat 1 tablespoon butter in a 12″ skillet over high heat until melted and bubbly. Add shrimp and spread to a single layer. Allow shrimp to brown slightly without stirring for about 2 minutes. Stir for about 1 minute, until shrimp turn pink, opaque and begin to curl. Don't overcook or shrimp will be dry and tough. Remove shrimp to a plate and cover to keep warm.
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Reduce heat to very low. Add remaining tablespoon of oil, sliced garlic and red pepper flakes to pan. Stirring frequently, cook garlic until just beginning to turn golden, about 3-4 minutes. Add the wine, increase heat to medium-high and simmer, scraping up the brown bits on the bottom of the pan, until wine has pretty much evaporated, about 5 minutes.
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Add water, broth and pasta to pan and increase heat to produce a vigorous simmer. Once broth is simmering, cook for about 12-15 minutes, stirring frequently (but very gently to keep pasta intact), until the pasta is al dente and the liquid has thickened, about 12-15 minutes. Taste a noodle at 12 minutes to determine if you need a minute or two more. Don't let liquid completely evaporate. There should be some left under and between the noodles.
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Reduce heat to low and stir in the garlic/oil mixture. Cook for another minute, gently tossing pasta till it is well coated with the sauce. If the sauce seems scant, just add a bit more broth to loosen it up. Add shrimp, taste and season with salt and pepper, if needed. Garnish with more fresh, finely chopped parsley and lemon wedges.
See Café Tips above for further instructions and more tips.
Recipe adapted from Cook's Illustrated.
Agness of Run Agness Run says
Lovely recipe! I love this combination of pasta and shrimps, definitely trying this weekend!
Chris Scheuer says
We do too Agness! It's just such a delicious combination!
Agness Walewinder says
I love having pasta from time to time and it looks like a perfect dinner option for me. Shrimps are my favourite source of protein so I love this recipe!
Adina says
So, if the beautiful pictures would not have been enough to convince me to cook this recipe, the fact that the first ingredients on the list are 11 cloves of garlic did settle the things: I am so making this!!!! Lovely new picture of you and Scott. I wish a Merry Christmas!
Karen C says
Chris, I made this dish for the second time last week. We love it, so easy, full of all my favorite flavors. Now that our lemon tree is giving us beautiful lemons, it was the perfect dish to make. I use an organic pasta called Conchiglie by Montebello. It comes in a brown paper bag and is perfect for this dish, as the garlic and sauce get trapped inside the little beauties. Our health food store used to carry it but now I buy it from Amazon! This pasta does not continue to grow like so many others when in a sauce. Leftovers from this dish are also amazing.
Chris Scheuer says
Oh, I want to make it again now with that pasta! Thanks for the tip Karen. Now if you could send me a few lemons from your tree... I'm quite jealous of you having your very own lemon tree!
Karen C says
Having our own lemon tree has been a wonderful experience. Last year we got over 1200 lemons. The tree was supposed to be a dwarf but is about 14 feet tall. We had it trimmed back by 1/3 two years ago and it came back with a vengeance. This year, one branch (a sucker) that we missed, came up from the root stock. The lemons on that branch are round and knobby. From the research I did, I found out that many Eureka or Lisbon lemons are grafted onto Pomelo root stock. This sucker is coming from that root stock. The lemons are half pomelo thus the round shape with the knobby skin. I have not cut one open yet to taste.
Ginny Hartzler says
It is all gorgeous! I clicked on the shrimp and pasta.
Karen C says
This pasta dish is excellent. Company worthy, as well. We are picking the hundreds of lemons off our tree right now, so I am on the look out for great recipes with lemon.. I used Conchiglie pasta, which I had on hand and is my favorite pasta shape at the moment.
Sandra says
Even though I don't eat seafood I would gladly make this for my family!
Muna Kenny says
Looks delicious Chris! Me and hubby are allergic to shrimp but I am determined to make this beauty, and use chicken instead. Yummmy!
Chris Scheuer says
That sounds like it would be absolutely delicious Muna!
Liz says
I think you have a wonderful mix of recipes! I would happily eat everything I've ever seen you blog about---but you know I have a weakness for your caramel sweets 🙂 Your scampi would be a perfect Lenten meal---I usually wing mine, and sometimes it's not as good as others. I think going with a recipe is a good plan!
Chris Scheuer says
You're so sweet! I never thought of that Liz (about a Lenten meal), great point!
Melanie @ Melanie Cooks says
What a great one-dish meal! I love shrimp scampi! This is so easy to make, yet looks so fancy - worthy of a holiday table!
Chris Scheuer says
That's the beauty of it Melanie! It comes together fast and makes everybody think you're a pro!
Jennifer @ Seasons and Suppers says
Beautiful dish and it's definitely going on the menu for this week. Love it!
Chris Scheuer says
Such great comfort food, Jennifer!
Susan says
Whatever you and Scott come up with is always a pleasure to read, Chris. I don't think you have to do a single thing differently! This dish, for example, is something I would love. I appreciate all the great recipes and work you put into perfecting them!
Chris Scheuer says
Susan, you made my heart (and Scott's) smile! We love our work, and hope it shows!
Karen C says
I will be making this dish. Love the new to me pasta shape!
Chis, I did not take your survey because I thought your website was perfect as is. I love the clean and clear looks of it. Too many food websites today have gotten messy with photos all over which are confusing. Many are no longer user friendly. I hear the same complaint from my friends. The print feature is a high priority for me, which you have, plus good photography, which you have, and as I said, a simple, clean look for the home page and featured recipe. Thanks for all your hard work. By the way, I love the travel articles.. It is all part of the food world, isn't it? Keep them coming.
Chris Scheuer says
Karen, thank you for your sweet and thoughtful comments. It's readers like you who make our day; even when running a business like this is super challenging and, at times, frustrating. We truly love what we do, and to be able to connect with special people like you is the icing on the cake!
Kate says
Your Pasta and Shrimp dish looks delicious. Great photos!
Chris Scheuer says
Thanks Kate!
Marigene says
What isn't there to like in this dish, shrimp, pasta and garlic! The photos are beautiful, as usual...really makes you want to dive right in and savor!
Chris Scheuer says
Thanks Marigene! It's really a winner, in our book.
Angie@Angie's Recipes says
I must try this SOON: It looks so much better than my favorite mac and cheese :-))
Happy Sunday!
Angie
Chris Scheuer says
Thanks Angie! To you too!
Monique says
I must have been the one that said..More Littles♥♥
We love this dish..so happy you don't overcook the shrimp too..so many tasty variations on this in our recipes:)
Chris Scheuer says
It is really delicious Monique, really delicious!
Donna says
How many servings for this recipe please?
Chris Scheuer says
Six Donna. Thanks, we added that information.
cl says
More travel pictures! LOL I couldn't resist! Looks like it would be a great recipe to make!
Chris Scheuer says
Your wish is our command! LOL!
Laura (Tutti Dolci) says
I love shrimp scampi, and a one pan version is even better!
Chris Scheuer says
Just so simple, and so full of flavor Laura!
Betty says
sounds fantastic - can't wait to try it
Chris Scheuer says
It's really delicious Betty!
Jennifer Cechvala says
Hey Chris,
The recipe sounds great and I am going to try it soon. I love easy!!!!! What I really like about this post is the example you gave about your church group and the experience you had with the peoples responses. I have been dealing with a similar situation at church. I know I can't please everyone, and I wonder why I think I can, because I know it's impossible. Glad to know someone else is in the same boat. I love my church and all the people there, even when they are exasperating!!!!!!
Chris Scheuer says
I always try to think about how exasperating I can be at times Peggy (I mean Jennifer! :), and that helps me accept them for who they are.
Sandra says
Hi Chris I want to try this dish as it sounds delicious. As I am from Australia I am not sure what red pepper flakes are. We don't have them here. Can you please help with a substitute ingredient. Thanks and I love your recipes.
Chris Scheuer says
It would be the same as crushed red pepper. Do you have that? Otherwise it would be fine to omit it. It's a pretty small amount.
Tricia @ Saving room for dessert says
I adore the garlic and shrimp combination with just about anything - love this one pot version with lots of pasta and low on the butter. Great recipe Chris!
Chris Scheuer says
Thanks Tricia! We've now enjoyed it for several meals, and it just gets better!
Anne Stancil says
This looks and sounds scrumptious! It's going to be made this week! So glad the survey results were helpful. I love that you wasted no time in reading them and implementing so many requests in one dish!!!
I'll report back!
Chris Scheuer says
Oh Anne! You're going to love this one! Easy, fast and delicious!