Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
Step 2: While the pasta cooks, heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Step 3: Add the minced garlic and red pepper flakes to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Step 4: Add the shrimp to the skillet and cook for 2 to 3 minutes per side until they turn pink and opaque. Season with salt and pepper.
Step 5: Pour in the white wine and lemon juice, stirring gently. Let it simmer for 1 minute to reduce slightly.
Step 6: Remove the skillet from heat and stir in the remaining 4 tablespoons of butter until melted and creamy.
Step 7: Add the cooked pasta to the skillet and toss everything together until the pasta is well coated in the sauce.
Step 8: Divide between plates and garnish with fresh parsley, Parmesan cheese, and lemon zest.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will keep the sauce better if stored separately if possible.
To reheat, gently warm the dish in a skillet over low heat with a splash of white wine or pasta water to restore the silky sauce. You can also microwave on 50% power for 1 to 2 minutes, stirring halfway through.
This dish is best enjoyed fresh, so try to serve it immediately after cooking for the most authentic shrimp scampi experience.
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