One Pot Shrimp Scampi Pasta

spaghetti loosely tangled with opaque pink tail-free shrimp in a light garlic butter sauce with thin cooked garlic slices and tiny chopped parsley mixed through on a plain plate, with no lemon wedges or garnish sprigs

Rachel Kim

One Pot Shrimp Scampi Pasta

Shrimp don't need to spend twelve minutes waiting for spaghetti to cook, so they go into this garlic-butter pot only when the noodles are nearly tender. A little white wine reduces before the broth arrives, leaving flavor without a raw alcoholic edge. Keep the sauce loose as you add the shrimp. It needs enough moisture to circulate around them, and the pasta will take up another small drink while the lemon and remaining butter are folded in off the heat.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Ingredients Method

Ingredients

1 lb raw peeled deveined large shrimp tails removed
12 oz dry spaghetti broken in half
3 tbsp unsalted butter divided
4 garlic cloves thinly sliced
1/4 tsp crushed red pepper
1/2 cup dry white wine
3 1/2 cups low-sodium chicken broth
1/2 cup water reserved
1/2 tsp fine salt
3 tbsp fresh lemon juice
1 tsp finely grated lemon zest
2 tbsp finely chopped flat-leaf parsley

Method

Melt 1 tablespoon butter in a 5-quart Dutch oven over medium heat. Add garlic and red pepper and stir for 30 seconds without browning.
Pour in wine and simmer for 2 minutes. Add broth and salt and bring to a boil.
Stir in broken spaghetti and simmer uncovered for 8 to 10 minutes, stirring often to separate the strands. Add reserved water in small amounts if the noodles become dry before they are almost tender.
Fold in shrimp and simmer for 3 to 5 minutes, turning the shrimp through the sauce until opaque and 145°F, with tender spaghetti and a little liquid still flowing around it.
Remove from the heat and fold in the remaining 2 tablespoons butter, lemon juice, zest and chopped parsley. Toss until the sauce coats the strands and serve immediately.