Summer Shrimp Scampi Pasta
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This recipe takes a traditional scampi recipe like this one and adds summer tomatoes and fresh chopped herbs. The halved cherry tomatoes are quickly cooked with the garlic, adding a sweet and slightly acidic flavor to the white wine scampi sauce. Sautéing the shrimp first adds a base of flavor. The bits that get stuck on the pan add flavor to the sauce.
Summer Shrimp Scampi Pasta
Table of contents
Key Ingredients in This Recipe
- Shrimp – I prefer to use jumbo (16/20) shrimp in this recipe. Each person gets 4 to 5 shrimp. They’re meatier and stay very tender when cooked. They’re seasoned simply with salt and pepper, then sautéed and served in the white wine and garlic sauce.
- Garlic – I recommend using fresh cloves of garlic. Pre-minced jars of garlic don’t taste the same. It loses a lot of the powerful garlic flavor when it’s jarred. While it may seem like a lot of garlic, it’s sautéed so it isn’t pungent but adds a great flavor to the base.
- White wine – Use a dry white wine for this dish so it won’t overpower it by making it too sweet. While I will use just about any white wine in a pinch I prefer cooking with Sauvignon blanc. Never cook with a wine you wouldn’t drink!
- Pasta – The delicate spaghetti holds the garlic white wine sauce with cherry tomatoes, but other long noodles will also work in this pasta dish.
- Tomatoes – Cherry tomatoes are a small, juicy variety of tomato with a thicker skin. They are also much sweeter than other varieties. Grape tomatoes can also be used. I like using a variety of colors but all red tomatoes are also great!
- Herbs – I add a combination of fresh basil, chives and parsley for a vibrant color and fresh flavor to the dish.
How to Make Summer Shrimp Scampi Pasta
Step 1: Season shrimp.
Place a large sauté pan over medium heat, add 3 tablespoons of the olive oil and heat through. Season the shrimp on both sides with salt and pepper and arrange in the pan.
Step 2: Cook shrimp.
Sauté on both sides until pink and no longer translucent, about 1½ minutes per side. Remove the shrimp from the pan and set aside on a plate.
Step 3: Cook garlic and tomatoes.
Return the pan to medium-high heat; add the remaining oil and heat through. Add the garlic and tomatoes. Cook, stirring frequently, until the garlic is fragrant, about 30 seconds.
Step 4: Finish the sauce.
Pour the wine into the pan and let it reduce by about half. Add the lemon juice and stir, cooking for about 5 more minutes. Remove from the heat. Whisk in the butter one piece at a time, stirring until melted and emulsified into the sauce.
Step 5: Cook the pasta.
Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Reserve 1 cup (237g) of the pasta cooking water, then drain the pasta and return it to the pot.
Step 6: Assemble.
Return the shrimp to the scampi sauce. Add the shrimp and sauce, ½ cup (118g) of the pasta cooking water, half the parsley, basil and chives, tossing to combine. Season to taste with salt. Top with the remaining fresh herbs and serve.
Step 7: Serve.
Top with the remaining fresh herbs and serve.
Tips and Tricks for This Recipe
Swaps and substitutions
- You can always swap in your favorite noodle shape like angel hair, linguine or pappardelle for this recipe in place of the spaghetti.
- Try adding additional seasonal summer ingredients like corn or sautéed slices of zucchini.
- If you like a bit of a kick, add some red pepper flakes when sautéing the garlic and tomatoes.
- Other varieties of tomatoes can be used in place of the cherry tomatoes though they will break down more as they cook. You can use 3 medium Roma tomatoes and core and dice them.
Other Serving ideas
You can forgo the pasta and serve the garlic butter sauce over the shrimp alongside toasted bread.
Other Recipes to Try
If you enjoy this summer shrimp scampi pasta recipe, give these a try and follow me on Instagram for more updates:
Summer Shrimp Scampi Pasta
Ingredients:
- 6 tablespoons extra-virgin olive oil, divided
- 1 pound 16/20 count shrimp, peeled and deveined
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 5 cloves garlic, chopped
- 2 cups cherry tomatoes, halved
- 1½ cups dry white wine
- Juice from 1 medium lemon
- 6 tablespoons unsalted butter, cut into ½” pieces
- ¾ pound spaghetti
- ¼ cup chopped flat-leaf parsley
- ¼ cup julienned basil leaves
- 3 tablespoons chopped chives
Instructions:
- Place a large sauté pan over medium heat, add 3 tablespoons of the olive oil and heat through. Season the shrimp on both sides with salt and pepper and arrange in the pan.
- Sauté on both sides until pink and no longer translucent, about 1½ minutes per side. Remove the shrimp from the pan and set aside on a plate.
- Return the pan to medium-high heat; add the remaining oil and heat through. Add the garlic and tomatoes. Cook, stirring frequently, until the garlic is fragrant, about 30 seconds.
- Pour the wine into the pan and let it reduce by about half. Add the lemon juice and stir, cooking for about 5 more minutes. Remove from the heat. Whisk in the butter one piece at a time, stirring until melted and emulsified into the sauce.
- Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Reserve 1 cup (237g) of the pasta cooking water, then drain the pasta and return it to the pot.
- Return the shrimp to the scampi sauce. Add the shrimp and sauce, ½ cup (118g) of the pasta cooking water, half the parsley, basil and chives, tossing to combine. Season to taste with salt.
- Top with the remaining fresh herbs and serve.
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