Ingredients:
- 1 pound spaghetti
- ½ cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 pound medium shrimp, peeled and deveined
- 1 pint cherry tomatoes, halved
- ½ cup dry white wine (optional)
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for serving
Instructions:
Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions for al dente. Reserve about 1 cup of the pasta water before draining.
Sauté the Shrimp: Heat the olive oil in a large skillet over medium heat while the pasta cooks. Add the garlic and cook for 30 seconds, until fragrant. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the pan and set aside.
Make the Sauce: Add the cherry tomatoes to the pan with the remaining olive oil and garlic. Cook for 3-4 minutes, until the tomatoes soften and burst—season with salt and pepper.
Combine Everything: Add the white wine (if using) to the pan and cook for another minute, scraping up any browned bits from the bottom. Stir in the reserved pasta water and bring to a simmer. Add the cooked shrimp and chopped parsley back to the pan.
Serve: Toss the drained spaghetti with the shrimp and tomato sauce in the pan. Plate the pasta and garnish with grated Parmesan cheese. Enjoy!
Tips:
You can use other types of pasta such as linguine, fettuccine, or angel hair instead of spaghetti.
For a richer sauce, you can add a tablespoon of butter along with the olive oil when sautéing the garlic.
If you don’t have white wine, you can substitute it with chicken broth or water.
Add a pinch of red pepper flakes to the sauce for a bit of heat.
Freshly squeezed lemon juice can be added for a brighter flavour.
If your tomatoes aren’t very ripe, you can crush them slightly with a fork before adding them to the pan.
Other Scampi Ideas
Spaghetti With Scampi
Ingredients
- 1 pound spaghetti
- ½ cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 pound medium shrimp, peeled and deveined
- 1 pint cherry tomatoes, halved
- ½ cup dry white wine (optional)
- ½ cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions for al dente. Reserve about 1 cup of the pasta water before draining.
- Heat the olive oil in a large skillet over medium heat while the pasta cooks. Add the garlic and cook for 30 seconds, until fragrant. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the pan and set aside.
- Add the cherry tomatoes to the pan with the remaining olive oil and garlic. Cook for 3-4 minutes, until the tomatoes soften and burst—season with salt and pepper.
- Add the white wine (if using) to the pan and cook for another minute, scraping up any browned bits from the bottom. Stir in the reserved pasta water and bring to a simmer. Add the cooked shrimp and chopped parsley back to the pan.
- Serve: Toss the drained spaghetti with the shrimp and tomato sauce in the pan. Plate the pasta and garnish with grated Parmesan cheese. Enjoy!
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