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20-Minute Shrimp Scampi Pasta for Two

Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

For the Shrimp

  • ½ pound raw large shrimp peeled and deveined, about 10 shrimp (U16-20 size)
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper

For the Pasta and Sauce

  • 6-8 ounces dried fettuccine or linguine
  • 2 ½ tablespoons unsalted butter divided
  • ½ tablespoon olive oil
  • 3 tablespoons shallot finely chopped
  • 4 cloves garlic minced
  • pinch of red pepper flakes
  • ¼ cup dry white wine pinot grigio or sauvignon blanc
  • 1 ½ tablespoons fresh lemon juice from about half a lemon
  • 1 teaspoon lemon zest
  • ¼ teaspoon fine sea salt more to taste
  • freshly ground black pepper

For Garnish

  • 2 tablespoons fresh flat-leaf parsley chopped

Instructions

Cook the Pasta and Sear the Shrimp

  • Bring a pot of generously salted water to a boil over high heat.
  • While the water heats, pat the shrimp dry with paper towels and season with salt and pepper on both sides.
  • Heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until just pink and slightly curled. Transfer to a plate immediately.
  • Once the water boils, cook the pasta to just under al dente (about 1 minute less than the package directions). Reserve ½ cup pasta water before draining.

Build the Sauce

  • In the same skillet over medium heat, melt 1 ½ tablespoons butter with ½ tablespoon olive oil. Add the chopped shallot and cook for about 1 minute until softened.
  • Add the minced garlic and red pepper flakes. Stir for 30 seconds until fragrant.
  • Pour in the white wine. Let it simmer and reduce by about half, approximately 2 minutes.
  • Add the lemon juice, lemon zest, and remaining 1 tablespoon butter. Swirl the pan until the butter melts and the sauce looks glossy.

Toss Everything Together

  • Add the drained pasta to the skillet. Toss with tongs to coat every strand. Add a splash of reserved pasta water if the sauce needs loosening.
  • Return the shrimp to the pan and toss gently for about 30 seconds to warm through.
  • Scatter the chopped parsley over the top, give it one final toss, and serve immediately.

Notes

  • Wine substitute: Use ¼ cup chicken broth plus 1 teaspoon white wine vinegar for a wine-free version.
  • Creamy option: Stir in 2 to 3 tablespoons heavy cream after the wine reduces for a richer sauce.
  • Don't overcook the shrimp: Remove them from the skillet the moment they turn pink. They finish cooking when returned to the sauce at the end.
  • Pasta water matters: The starchy cooking water helps the sauce cling to the noodles. Add it a tablespoon at a time.
  • Doubling: Use a 12-inch skillet and sear the shrimp in two batches. Double all other ingredients.