Recipes with Dainess Chef School: Lemon butter shrimp scampi with herb tossed pasta

Shrimp scampi originates from Italy, where scampi refers to small lobster-like shellfish traditionally sautéed in olive oil, garlic, and herbs. When the dish was introduced in America, shrimp became a popular substitute, and butter and pasta were added to create a richer, more filling meal. Today, shrimp scampi is a beloved dish that blends Italian tradition with modern influences known for its simple ingredients, bright lemon flavor, and elegant garlic-butter sauce.

Ingredients

• Spaghetti                   200g
• Shrimp                      200g
• Unsalted butter         3 tbsp
• Olive oil                    3 tbsp
• Garlic                        4 cloves (minced)
• Red pepper flakes    ¼ tsp (optional)
• Dry white wine        ½ cup
• Lemon juice              from 1 lemon
• Salt and pepper         ¼ tbsp
• Fresh parsley           3 tbsp (finely chopped)

Method

1. Bring a pot of salted water to a boil and cook the spaghetti until just tender. Reserve about ½ cup of pasta water, then drain and set aside.
2. Pat the shrimp dry and season with salt and pepper.
3. In a large skillet, heat butter and olive oil over medium heat. Add the shrimp and cook for 2 to 3 minutes per side until pink and opaque. Remove and set aside.
4. In the same skillet, add garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
5. Add the wine and lemon juice, scraping up any browned bits. Let simmer for 2 to 3 minutes until slightly reduced.
6. Return the shrimp to the skillet. Add the cooked spaghetti and toss gently to coat.
   If needed, add a little reserved pasta water to loosen the sauce.
7. Remove from heat, stir in chopped parsley, and adjust seasoning.
8. Serve immediately, garnish with some sliced lemons.

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