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Skillet Shrimp and Pasta Scampi - a one pot, easy, 45-minute weeknight dinner that's delicious and elegant enough for a dinner party!
Skillet Shrimp and Pasta Scampi
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Skillet Pasta Shrimp Scampi - a one-pot, easy, 45-minute weeknight dinner, delicious and elegant enough for a dinner party!

Course: Main
Cuisine: American
Keyword: shrimp scampi
Servings: 6
Author: Chris Scheuer
Ingredients
  • 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
  • teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1 tablespoon butter
  • 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
Instructions
  1. 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.
  2. 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.

  3. 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.
  4. 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.

  5. 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.
  6. 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.
Recipe Notes

See Café Tips above for further instructions and more tips.

Recipe adapted from Cook's Illustrated.