Shrimp Scampi Pasta

This Shrimp Scampi Pasta combines tender shrimp, plenty of garlic, fresh lemon, white wine, and butter in a silky, flavorful sauce. Everything cooks in one skillet for easy cleanup, making it an elegant dinner that's simple enough for busy weeknights and special enough for entertaining.

Course Main Course

Cuisine American

Keyword One Skillet Shrimp And Pasta Scampi

Prep Time 10

Cook Time 30

Total Time 40

Servings -8

Calories 317kcal

Author Kathleen

Ingredients

10 large cloves garlic, minced - divided
3 tablespoons olive oil divided
3 tablespoons parsley, minced
3 tablespoons fresh lemon juice
2 teaspoon fresh lemon zest
1 pound (21-25 count), shrimp, peeled and deveined
salt
black pepper
1/8 teaspoon sugar
1/4 teaspoon red pepper flakes
1/2 cup white wine
3 cups water
2 cups chicken broth
2 teaspoons Better Than Bouillon Roasted Chicken Baseinstead of the broth.
12 ounces dried campanelle pasta
3 tablespoons butter

Instructions

In a small bowl combine 2 cloves of finely minced garlic, 2 tablespoons of olive oil, parsley, lemon juice and lemon zest. Set aside.
In a medium bowl add the shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and sugar and toss to evenly coat.
Heat 1 Tablespoon olive oil in a 12-inch nonstick skillet over high heat until just smoking. Add the shrimp in a single layer. Allow shrimp to brown without stirring for about 1 minute. Stir and continue to cook until the shrimp are pink and the center is opaque. Remove shrimp to a bowl, cover and set aside.
Cool skillet for about a minute. Add the remaining 2 tablespoons of olive oil, 9 cloves of minced garlic and red pepper flakes and cook on low for a few minutes, stirring often. Stir in wine and increase the heat to medium-high and simmer for a few minutes until most of the wine has evaporated.
Stir in water, chicken broth, Better Than Bouillon, and 1/2 teaspoon salt. Add the pasta and increase the heat to high, cooking at a vigorous simmer, stirring frequently, until the pasta is al dente and the liquid has thickened, approximately 15 minutes.
Return the shrimp and any accumulated juices to the skillet and cook just until warmed through, about 1 minute. Remove the skillet from the heat. Add the reserved garlic-lemon mixture and butter, tossing until the butter melts and the sauce becomes silky and coats the pasta. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.

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