Spicy Shrimp Scampi Spaghetti

A pan filled with spaghetti tossed in a light sauce, garnished with shrimp and parsley. The pasta is evenly mixed with herbs, creating a savory and appetizing appearance.

5 from 7 votes

Spicy Shrimp Scampi Spaghetti

This Spicy Shrimp Scampi Spaghetti is a perfect recipe for a quick and delicious weeknight dinner, but can also be used to impress your guests when hosting! Juicy shrimp are pan-fried in a spicy garlicky butter sauce, then tossed with perfectly al dente spaghetti.

Prep Time10

Cook Time10

Course: Main Course

Cuisine: American

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Servings: people

Author: Sammy Montgoms

Ingredients

Shrimp:

1 lb shrimp peeled and deveined
1 tsp olive oil to fry the shrimp
1/2 tsp olive oil to the shrimp marinade
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp pepper

Everything else:

1 pack spaghetti (400 grams) or pasta of choice
1/2 cup reserved pasta water
2 tbsp olive oil
1/2 cup butter salted
6 garlic cloves minced
3/4 cup parmigiano reggiano finely grated
1 heaping tbsp tomato paste
1/2 lemon juiced
1 tsp lemon zest
3/4 cup fresh parsley chopped fine
1 tbsp red pepper flakes optional, you can also use 3/4 tbsp if you want it less spicy

Instructions

Bring a large pot of salted water to boil.
Cook the spaghetti until al dente, drain, and set aside until ready to use.
Be sure to save at least 1/2 cup of reserved pasta water.
Prepare your shrimp.
To a medium sized bowl add the shrimp along with all of the other shrimp ingredients and mix well.
Let the shrimp marinade while you chop and prepare the garlic, parmigiano-reggiano, lemon zest, and parsley.
Set aside until ready to use.
To a large frying pan, add the oil to fry the shrimp and set to medium/high heat.
Pan fry the shrimp for 1-2 minutes per side, just until bright pink and no longer translucent.
Remove the shrimp from the pan and set aside.
To the same pan set to low/medium heat add the butter and 2 tbsp of olive oil.
Once melted, add the garlic and red pepper flakes and let fry for 1-2 minutes.
Add the tomato paste, and using a whisk continuously stir until well combined, about 1 minute.
Return the shrimp to the pan, along with the lemon juice, lemon zest, parsley, cooked pasta, knob of butter and parmigiano-reggiano.
Sammy's tip: a knob of butter is about 1 tbsp of butter and helps to add a bit of creaminess to the pasta.
Begin by gently mixing together on low heat adding in 1/4 cup of pasta water at a time until everything is well combined and the sauce begins to slightly thicken.
You may need to use up to 1/2 cup of pasta water.
Serve right away!

Nutrition