by: Kate McMillan
Cook Time
20 minutes
Prep Time
15 minutes
Yield
4–6 servings
Total Time
20 minutes
Prep Time
15 minutes
Yield
4–6 servings
summary
A classic Italian dish, shrimp scampi served over pasta is loved by all! We’ve given it a spring twist by adding fresh green peas. With a recipe this simple, it’s always best to use the highest quality shrimp, olive oil and parmesan cheese.
ingredients
- 12 ounces dried bucatini or linguine pasta
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 4 cloves garlic, minced
- 1 pound large shrimp, tail intact, peeled and deveined
- Kosher salt and freshly ground black pepper
- ½ cup fresh or frozen and defrosted peas
- ¼ cup grated parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
directions
- Bring a large pot of heavily salted water to a boil over medium-high heat. Add the pasta and cook to al dente, according to package directions. Reserve ½ cup of cooking water and drain the pasta. Set aside.
- In a large skillet, warm the butter and olive oil over medium-high heat. Add the garlic and saute, just until fragrant, about 45 seconds. It is very important that you do not burn the garlic. Add the shrimp and season generously with salt and pepper. Cook the shrimp until bright pink, about 3 minutes per side.
- Add the pasta to the pan along with the peas and toss to combine. Stir in the parmesan cheese and parsley. If the pasta feels dry add pasta water, as needed. Give the dish a final big swirl of olive oil, transfer to a serving bowl and present with extra parmesan cheese at the table.
notes
You can really use any shape of pasta you want in this dish. We love bucatini because it stands up nicely with the weight of the shrimp.
Always reserve pasta water. It’s a great way to thicken a sauce or to add depth to a dish by making a sauce, because it is full of flavor and the starches from the pasta.
This garlic shrimp scampi with peas recipe is best when served right away.
For the most flavor, buy parmesan cheese in a block and grate yourself.
For a delicious gluten-free version, substitute rice for the pasta.
