Old Bay Spicy Shrimp Scampi
Dive into the bold, zesty flavors of Old Bay Spicy Shrimp Scampi—a mouthwatering twist on the classic seafood pasta dish. Tender, succulent shrimp are perfectly seasoned with Old Bay and sautéed alongside aromatic garlic and a hint of red pepper flakes for a spicy kick. A luscious sauce made with dry white wine, fresh lemon juice, and creamy butter envelops al dente linguine, creating a dish that's both comforting and elegant. Finished with a sprinkle of fresh parsley and optional Parmesan, this 35-minute recipe is a quick and satisfying way to elevate weeknight dinners or impress guests. Perfect for seafood lovers, this easy shrimp scampi delivers the irresistible taste of coastal cuisine with a spicy edge.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1.5 tsp Old Bay seasoning
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 0.5 tsp red pepper flakes
- 0.5 cup dry white wine (such as Sauvignon Blanc)
- 2 tbsp lemon juice, freshly squeezed
- 2 tbsp parsley, chopped
- 8 oz linguine or other pasta
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
While the pasta cooks, pat the shrimp dry with a paper towel. Toss them in a bowl with the Old Bay seasoning and set aside.
In a large skillet over medium heat, melt 2 tablespoons of unsalted butter with 2 tablespoons of olive oil.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant, being careful not to burn the garlic.
Increase the heat to medium-high and add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and fully cooked. Remove the shrimp from the skillet and set aside.
Deglaze the skillet by adding the dry white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes, reducing slightly.
Lower the heat to medium and whisk in the remaining 2 tablespoons of butter until the sauce is smooth and glossy.
Return the cooked shrimp to the skillet, tossing to coat them in the sauce. Add the cooked pasta to the skillet, along with 1-2 tablespoons of reserved pasta water, and toss everything together. Adjust with more pasta water if needed to loosen the sauce.
Stir in the chopped parsley and season with salt and freshly ground black pepper to taste.
Serve the shrimp scampi hot, optionally garnished with grated Parmesan cheese and extra parsley. Enjoy!
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 2900 mg | 126% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.7 g | ||
| Protein | 146.4 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1050 mg | 81% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1630 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
