I can always find happiness in a large bowl of pasta. Especially if that bowl of pasta contains a serving of veggies and some protein. Enter: the shrimp scampi tagliatelle. The combination of butter, garlic, and lemon is simply magical. Add a kick of heat, some dry white wine, and extra aromatics in the form of onion and shallots, and you’re on your way to a dinner that will leave you full and happy. The garlicky butter and white wine sauce coats the tagliatelle and is brightened by the lemon. This recipe also works well with a fettuccine or linguine, or really any noodle wider than spaghetti. It’s easy to quickly bring together as a weeknight dinner, and doesn’t require many ingredients.

Large shrimp cooked in butter and garlic provide a flavorful protein. And the addition of some broccoli results in this being a complete meal all in one dish. Choose a nice dry white wine for the sauce that you can enjoy with the meal, and/or while you’re cooking!

I usually add the broccoli to the pasta water and boil it for just a minute or two in order to not use any extra pots or baking dishes. However, I imagine this would also be wonderful with oven-roasted broccoli. If you go the boiling route, don’t wander away, boiled broccoli goes from bright and al dente to mush in no time.

Print Recipe

Shrimp Scampi Fettuccine

Course

Main Dish

Cuisine

Italian

Keyword

lemon, pasta, shrimp, shrimp pasta, shrimp scampi

Servings

people

Ingredients

• 4 tablespoons butter plus a pat for finishing the dish
• 1/2 tablespoon extra virgin olive oil
• 1 medium onion chopped
• 2 shallots chopped
• 4-6 cloves garlic finely chopped
• 1-2 lemons juiced and zested, at least 1 large lemon, may add more to taste and garnish
• 1 cup dry white wine
• red chili flakes a couple pinches, as desired
• 12 ounces shrimp peeled and deveined
• 8 ounces tagliatelle fettuccine and linguine also work
• 1 pound broccoli florets
• 1/2 cup chopped flat leaf parsley
• 1/2 tsp salt plus more for the pasta water

Course Main Dish Cuisine Italian Keyword lemon, pasta, shrimp, shrimp pasta, shrimp scampi Servings people Ingredients 4 tablespoons butter plus a pat for finishing the dish 1/2 tablespoon extra virgin olive oil 1 medium onion chopped 2 shallots chopped 4-6 cloves garlic finely chopped 1-2 lemons juiced and zested, at least 1 large lemon, may add more to taste and garnish 1 cup dry white wine red chili flakes a couple pinches, as desired 12 ounces shrimp peeled and deveined 8 ounces tagliatelle fettuccine and linguine also work 1 pound broccoli florets 1/2 cup chopped flat leaf parsley 1/2 tsp salt plus more for the pasta water

Instructions

1. Bring a large pot of well-salted water to a boil.
2. Season the raw shrimp with salt and pepper.
3. Over medium heat, add 1 tablespoon of butter and 1/2 tablespoon of EVOO. Add 1 clove of finely chopped garlic and a pinch of chili flakes to the pan. Cook for about a minute, until garlic is nice and fragrant.
4. Add shrimp to pan and cook for about 1 minute, and then flip each shrimp to cook for an additional minute, until they are firm to the touch. Then set the shrimp aside in a covered bowl.
5. Once the pot of water is boiling, add the tagliatelle.
6. Return pan to medium heat and add remaining 3 tablespoons of butter. Add onion and shallots and cook until translucent, about 5 minutes. Then add garlic and a pinch of chili flakes. After a minute or two, add the lemon zest and stir for a minute. Add the salt, lemon juice, and wine and bring to a simmer. Allow the liquid to reduce down to about half a cup. Reduce heat to medium-low.
7. Instead of draining the pasta, use tongs to transfer noodles to pan, bringing some of the pasta water with the noodles. Mix noodles in with the sauce.
8. Add the broccoli to the pasta water and boil for a minute or two, but no longer - the broccoli will cook quickly and could turn to broccoli mush. Drain the broccoli once it is done.
9. Add the shrimp and broccoli to the pan, stirring all ingredients together. Allow the remaining liquid to cook down, then add an extra swirl of butter or olive oil in addition to the chopped parsley. Serve immediately.