Easy One-Pan Shrimp Scampi Pasta for Busy Weeknights

Easy One-Pan Shrimp Scampi Pasta for Busy Weeknights

Ingredients

Fine sea salt, as needed

1 lb pasta of choice

⅓ cup extra-virgin olive oil

¾ cup thinly sliced shallots

6 fresh garlic cloves, finely minced

½ teaspoon crushed red pepper flakes

1¼ lb raw shrimp, peeled and deveined

¼ teaspoon freshly ground black pepper

½ cup low-sodium chicken stock

6 tablespoons unsalted butter

3 tablespoons freshly squeezed lemon juice

1 teaspoon finely grated lemon zest

¼ cup fresh parsley, finely chopped

Lemon wedges, for serving

Instructions

Bring a large pot of well-salted water to a boil. Cook the pasta until al dente, then reserve 1 cup of the cooking water before draining.

In a wide skillet, heat the olive oil over medium heat. Add the sliced shallots and sauté for about 1 minute, until lightly softened.

Stir in the minced garlic and red pepper flakes, then add the shrimp. Season with salt and black pepper. Cook for about 3 minutes, just until the shrimp turn pink, then transfer them to a plate.

Pour the chicken broth into the skillet and let it simmer for 3–4 minutes, allowing it to reduce slightly.

Add the butter, lemon juice, lemon zest, and a splash of the reserved pasta water. Stir until the butter melts and the sauce becomes glossy. Season to taste with salt.

Add the cooked pasta to the skillet and toss well to coat evenly in the sauce. Add more pasta water as needed to loosen the sauce.

Return the shrimp to the pan and cook briefly until heated through. Finish with chopped parsley and serve immediately with lemon wedges on the side.