Can I make shrimp scampi without wine?

Yes, you can make shrimp scampi without wine. As an alternative, you can use chicken or vegetable broth with a squeeze of lemon, or just leave it out.

Can I use pre-cooked shrimp for shrimp scampi?

No, pre-cooked shrimp will not work for making shrimp scampi. They have already been cooked and will become tough and overcooked when heated again, which can ruin the texture and flavor of your dish. Use fresh or thawed frozen raw shrimp for best results.

How can I prevent shrimp from becoming rubbery?

To avoid rubbery shrimp, be careful not to overcook them. In this recipe, they take only a few minutes to cook. It important to take them off the heat as soon as they turn pink and opaque to prevent further cooking.

Shrimp Scampi with Pasta - Once Upon a Chef

Shrimp scampi with noodles in a large bowl.

Shrimp Scampi with Pasta

By Jenn Segal

Shrimp scampi with pasta — fast, flavorful, and irresistibly garlicky. The perfect weeknight dinner for seafood lovers.

Servings: 4

Prep Time: 25 Minutes

Cook Time: 20 Minutes

Total Time: 45 Minutes

Ingredients

Salt
1 pound (16 oz) angel hair, spaghetti, linguine, or fettuccini
⅓ cup extra-virgin olive oil
¾ cup thinly sliced shallots, from 2 to 3 shallots
6 large cloves garlic, minced
½ teaspoon red pepper flakes
1¼ pounds extra-large shrimp, peeled and deveined, thawed if frozen
Freshly ground black pepper
¾ cup dry white wine
6 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons lemon juice plus 1 teaspoon lemon zest, from 1 to 2 lemons, plus wedges for serving
¼ cup finely chopped fresh parsley

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Reserve 1 cup of the cooking water, then drain.
Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, for about 1 minute. Add the garlic, red pepper flakes, shrimp, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Transfer the shrimp to a plate. Add the wine to the skillet and simmer until reduced by half, 3 to 4 minutes.
Add the butter, lemon juice and lemon zest, ½ cup of the reserved cooking water, and ½ teaspoon salt; stir until the butter is melted. Add the drained pasta and continue to cook, tossing, until the pasta is warmed through, adding more of the reserved cooking water as needed if the pasta seems dry. Return the shrimp and any juices from the plate to the skillet and toss with the pasta. Stir in the parsley, then taste and adjust seasoning, if necessary. Serve with lemon wedges.

Pair with

Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano

Nutrition Information

Per serving (4 servings)
Calories: 925
Fat: 38 g
Saturated fat: 14 g
Carbohydrates: 94 g
Sugar: 6 g
Fiber: 5 g
Protein: 45 g
Sodium: 187 mg
Cholesterol: 274 mg