Shrimp Scampi with Spaghetti
Shrimp Scampi with Spaghetti is a light, flavorful pasta built around tender shrimp and a bright garlic butter sauce with fresh lemon. The spaghetti catches just enough of the sauce to keep each bite smooth and savory, with a simple finish that lets the shrimp stand out. It’s quick to make, easy to serve, and works well for both weeknight dinners and relaxed meals with guests.
Equipment
- Large pot
- Colander
- Large skillet
- Tongs or pasta spoon
- Cutting board and knife
Ingredients
For the spaghetti
- 16 ounce spaghetti
- Water for boiling
- Salt for pasta water
For the shrimp scampi
- 2 tablespoons unsalted butter
- ½ large red onion diced
- 3-4 cloves garlic minced
- ½ teaspoon ground cumin divided
- Sea salt and pepper to taste
- 1¼ pound large shrimp peeled and deveined
- 3 tablespoon fresh parsley chopped
- 2 large lemons cut into wedges
- Freshly grated Parmesan cheese Optional, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Reserve ½ cup pasta water, then drain.
- Melt butter in a large skillet over medium heat. Add red onion, garlic, and half of the cumin. Season with salt and black pepper. Cook for 6 to 7 minutes until the onion softens and develops light color.
- Add the shrimp and remaining cumin. Cook for 2 to 3 minutes, stirring frequently, until the shrimp turn pink and begin to curl.
- Remove from heat and stir in parsley and fresh lemon juice. Taste and adjust seasoning.
- Add cooked spaghetti to the skillet. Toss well, adding a splash of reserved pasta water if needed so the sauce lightly coats the pasta.
- Serve immediately with lemon wedges and Parmesan cheese if using.
Notes
- Skip rinsing the pasta so the sauce clings better.
- Shrimp cook fast, so pull them off the heat as soon as they turn pink.
- Add lemon gradually so the flavor stays bright but not sharp.
- A small splash of pasta water helps bring the sauce together.
