Shrimp scampi pasta [easy mode]

babish’s easy mode source:


  • 3tbsp + 1tbsp olive oil

  • 3tbsp butter

  • .5lb pasta

  • .5tsp red pepper flakes

  • 4 cloves crushed garlic

  • .5cup dry white wine

  • 1lb shelled, de-veined shrimp

  • 3tbsp fresh parsley, chopped

  • 1 large lemon’s juice


  • bring pasta to a boil, prepare shrimp. tip from ragusea- dry your shrimp

  • bring 3tbsp oil and butter to a bubble in a sautee pan

  • add red pepper flakes and garlic to oil, sautee until fragrant (about 30 sec). add wine. Simmer until wine almost fully evaporated, about 5 minutes. Add shrimp, toss and cook until shrimp are pink but not fully cooked (about 4 minutes)

  • when pasta is just shy of al dente, add lemon juice, pasta, and .5cup of the pasta’s water to shrimp/oil. Cook on very low heat, tossing vigorously, season with salt and pepper. add another tbsp of olive oil and cook until sauce is thick and creamy.

  • kill the heat, toss in parsley.