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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 mh_1028_shrimp.jpg

Ingredients Ingredient Checklist 1 pound pasta, or 3 cups cooked rice Coarse salt 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 pounds large shrimp, peeled and deveined Freshly ground black pepper 5 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes, plus more for garnish 1 1/2 tablespoons freshly grated lemon zest 1/4 cup white wine Juice of 1 lemon 1/4 cup chopped fresh parsley leaves

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 mh_1028_shrimp.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

mh_1028_shrimp.jpg

mh_1028_shrimp.jpg

Ingredients

Ingredients

  • 1 pound pasta, or 3 cups cooked rice Coarse salt 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 pounds large shrimp, peeled and deveined Freshly ground black pepper 5 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes, plus more for garnish 1 1/2 tablespoons freshly grated lemon zest 1/4 cup white wine Juice of 1 lemon 1/4 cup chopped fresh parsley leaves

Directions

Bring a large pot of water to a boil over high heat. Add the pasta and a generous pinch of salt and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.

Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add the remaining 1 1/2 teaspoons of oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.

Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with the parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.

Reviews (8)

 Add Rating & Review     95 Ratings   5 star values:        21    4 star values:        27    3 star values:        22    2 star values:        22    1 star values:        3

Reviews (8)

Add Rating & Review     95 Ratings   5 star values:        21    4 star values:        27    3 star values:        22    2 star values:        22    1 star values:        3

Add Rating & Review

95 Ratings 5 star values: 21 4 star values: 27 3 star values: 22 2 star values: 22 1 star values: 3

95 Ratings 5 star values: 21 4 star values: 27 3 star values: 22 2 star values: 22 1 star values: 3

95 Ratings 5 star values: 21 4 star values: 27 3 star values: 22 2 star values: 22 1 star values: 3

  • 5 star values: 21 4 star values: 27 3 star values: 22 2 star values: 22 1 star values: 3

    Martha Stewart Member     Rating: 5 stars       10/18/2017   Loved it. Made it as written, but used approx. 1 teaspoon of lemon juice....just family preference! Will definitely make it again.  

Martha Stewart Member     Rating: Unrated       08/16/2015   Didn't follow exactly but close. Absolutely delicious and came together really quickly. Will definitely make again.  

Martha Stewart Member     Rating: Unrated       09/09/2012   This was so good, my husband went back for thirds!! Something he rarely does. It also reheated nicely the next day for lunch. The fresh parsley made it. Also know your red pepper flakes. We raise and dry our own so it's hotter than most. I cut way back on the amount and it was still almost too hot. Next time I'll cut back even more. We also added fresh grated parmasean and romano. This recipe went straight into my book of all time favorites immediately!!  

Martha Stewart Member     Rating: Unrated       11/24/2011   My husband and I like this recipe but though the wine flavor was too much. When I made it again, I used GARLIC wine from a local mom-and-pop winery and we LOVED it. After all, you can NEVER have too much garlic! lol  

Martha Stewart Member     Rating: Unrated       08/03/2011   Made this for dinner tonight. It was light, delicious, and both my husband and I loved this dish and I will definitely make it again. I followed the recipe exactly.  

Martha Stewart Member     Rating: Unrated       12/08/2010   I didn't have enough shrimp, so after Step 2, I put it aside in a bowl and added 3 small tilapia fillets to the pan (with a little more olive oil, salt  

Martha Stewart Member     Rating: Unrated       11/13/2010   I don't see anything in the recipe that says to reheat or cook in broth? Is it possible you misread it?  

Martha Stewart Member     Rating: Unrated       10/20/2010   Cooking the shrimp, then reheating in the broth. Wouldn't this make the shrimp overcooked and tough?

    Martha Stewart Member

    Rating: 5 stars 10/18/2017

Loved it. Made it as written, but used approx. 1 teaspoon of lemon juice….just family preference! Will definitely make it again.

Rating: 5 stars

Rating: Unrated 08/16/2015

Didn’t follow exactly but close. Absolutely delicious and came together really quickly. Will definitely make again.

Rating: Unrated

Rating: Unrated 09/09/2012

This was so good, my husband went back for thirds!! Something he rarely does. It also reheated nicely the next day for lunch. The fresh parsley made it. Also know your red pepper flakes. We raise and dry our own so it’s hotter than most. I cut way back on the amount and it was still almost too hot. Next time I’ll cut back even more. We also added fresh grated parmasean and romano. This recipe went straight into my book of all time favorites immediately!!

Rating: Unrated 11/24/2011

My husband and I like this recipe but though the wine flavor was too much. When I made it again, I used GARLIC wine from a local mom-and-pop winery and we LOVED it. After all, you can NEVER have too much garlic! lol

Rating: Unrated 08/03/2011

Made this for dinner tonight. It was light, delicious, and both my husband and I loved this dish and I will definitely make it again. I followed the recipe exactly.

Rating: Unrated 12/08/2010

I didn’t have enough shrimp, so after Step 2, I put it aside in a bowl and added 3 small tilapia fillets to the pan (with a little more olive oil, salt

Rating: Unrated 11/13/2010

I don’t see anything in the recipe that says to reheat or cook in broth? Is it possible you misread it?

Rating: Unrated 10/20/2010

Cooking the shrimp, then reheating in the broth. Wouldn’t this make the shrimp overcooked and tough?

All Reviews for Shrimp Scampi

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Shrimp Scampi

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest