Shrimp Scampi Pasta

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Shrimp Scampi Pasta is a dinner that is the best of both worlds. Delicious and garlicky shrimp scampi is tossed with freshly cooked pasta and topped with plenty of Parmesan cheese.

April 29th is National Shrimp Scampi Day! Obviously, you must celebrate by making shrimp scampi for dinner, but why not turn it into Shrimp Scampi Pasta? You’ve gotta try it! I love my linguine with bolognese sauce, but the addition of shrimp scampi to pasta is just the best idea.

Be sure to check out my April food holidays page so you never miss a food holiday in the month of April!

“I love cooking shrimp scampi and having a glass of pinot grigio while listening to music.”

-Zulay Henao

The History of Shrimp Scampi:

Scampi is the Italian name for small members of the lobster family (Dublin Bay prawns, Norway lobsters or French langoustines). Shrimp scampi is actually “shrimp served scampi style” cooked with garlic, olive oil, Italian parsley, white wine and lemon juice.

Brits have been enjoying a version of shrimp scampi since the 1700’s. The first time a scampi recipe was written down was in 1747 by Hannah Glasse, England’s first ever renowned domestic Goddess, the Georgian version of Nigella Lawson.

According to Lidia Bastianich, shrimp scampi emerged in the United States in the late 19th to early 20th century when Italian immigrants blended Italian techniques with American ingredients.

Recipes for shrimp scampi were first mentioned in American cookbooks published in the 1920’s.

Shrimp scampi gained popularity in America after WWII when Italian food started becoming more mainstream.

Ingredients needed:

• pasta (linguine or angel hair)
• salted butter
• olive oil
• shallots
• garlic
• red pepper flakes
• shrimp
• kosher salt and freshly ground black pepper
• dry white wine (like Sauvignon Blanc)
• chopped fresh parsley
• freshly squeezed lemon juice
• freshly grated Parmesan cheese

How to make Shrimp Scampi Pasta:

The complete, printable recipe is at the end of this post.

Bring a pot of water to boil. Cook the pasta in the boiling water according to package instructions. Drain, but SAVE 1 cup of the pasta water and set it aside.

In a large skillet over medium-heat, combine 2 tablespoons of butter and 2 tablespoons of oil. Add shallots, garlic and red pepper flakes. Cook 3 or 4 minutes, until the shallots are softened. Add shrimp to the skillet too, and sprinkle salt and pepper on top. Cook until the shrimp are pink and starting to curl (2 to 3 minutes). Remove the shrimp from the skillet, and wrap in foil to keep warm.

Add the wine to the skillet, along with 3/4 cup of the pasta water. Bring to a boil, and scrape the bits off the bottom of the pan with a wooden spoon. Add remaining 2 tablespoons each of butter and oil to the pan. Bring to a simmer. Add the cooked pasta, shrimp, parsley and lemon juice to the pan.

Toss to coat. Season with salt and pepper, to taste.

Plate individual servings. Sprinkle 1 tablespoon of Parmesan cheese on top of each. Enjoy!

Fun Facts About Shrimp Scampi:

• The actual “scampi” dish from Italy is more about grilled langoustines with butter and garlic.
• Shrimp scampi is usually served with bread or over pasta or rice (or by itself).
• In Vegetarian Scampi, shrimp is replaced with grilled asparagus or other veggies.
• Le Scampi is a restaurant in France that is well known for serving fresh seafood (including scampi).