A lighter take on classic shrimp scampi — garlicky, lemony, and packed with juicy shrimp tossed with spaghetti in a silky sauce.
Ingredients
- 6 oz dry spaghetti
- 1 lb large shrimp, peeled and deveined (tails on or off)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ⅓ cup dry white wine or chicken broth
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
- 1 tbsp grated Parmesan (optional)
- Cooking spray
Instructions
-
Cook the pasta
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water, then drain. -
Season the shrimp
Pat shrimp dry and season with salt, pepper, and garlic powder. -
Cook the shrimp
Heat olive oil in a large skillet over medium-high heat. Lightly spray with cooking spray if desired. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside. -
Make the sauce
In the same skillet, add sliced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant. - Pour in white wine or chicken broth and simmer 2–3 minutes, scraping up any browned bits.
- Stir in lemon juice and zest.
-
Combine
Add cooked pasta and shrimp back to the skillet. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. - Finish with fresh parsley and Parmesan if using.
Tips
- Don’t overcook the shrimp — they cook very quickly.
- Add spinach or cherry tomatoes for extra color and nutrition.
- Serve with extra lemon wedges for brightness.
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4
