Shrimp Scampi with Spaghetti
This Shrimp Scampi with Spaghetti combines tender shrimp, garlic, red onion, butter, fresh parsley, and lemon with perfectly cooked pasta. A touch of cumin adds warm, savory flavor, while fresh lemon keeps the dish bright and balanced.
Equipment
- Large pot
- Large skillet
- Colander
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Serving platter
Ingredients
Spaghetti
- 1 (16-ounce) box spaghetti
- Salt, for the pasta water
Shrimp Scampi
- 2 tablespoons unsalted butter
- ½ large red onion, diced
- 3 to 4 garlic cloves, minced
- ½ teaspoon ground cumin
- Sea salt, to taste
- Black pepper, to taste
- 1¼ pounds large shrimp, peeled and deveined
- 3 tablespoons fresh parsley, chopped
- 2 large lemons, cut into wedges
Optional, for Serving
- Freshly grated Parmesan cheese
Instructions
1. Cook the Spaghetti
- Bring a large pot of generously salted water to a boil over medium-high heat.Add the spaghetti and cook according to the package directions until al dente.Before draining, reserve about ½ cup of the pasta cooking water.
2. Sauté the Onion and Garlic
- While the spaghetti cooks, melt the butter in a large skillet over medium heat.Add the red onion, garlic, and cumin. Season lightly with sea salt and black pepper.Cook for 6 to 7 minutes, stirring occasionally, until the onion has softened and begins to develop some color. Watch the garlic closely so it does not burn.
3. Cook the Shrimp
- Add the shrimp to the skillet.Cook for 2 to 3 minutes, stirring frequently, until the shrimp turn opaque and curl slightly. Avoid overcooking them.
4. Add the Parsley and Lemon
- Remove the skillet from the heat.Add the chopped parsley and squeeze several lemon wedges over the shrimp. Stir gently to combine.Taste and season with additional salt and black pepper, if needed.
5. Drain the Spaghetti
- Drain the cooked spaghetti in a colander. Do not rinse the pasta.Return the spaghetti to the pot or transfer it directly to the skillet if there is enough room.
6. Combine and Serve
- Toss the spaghetti with the shrimp and buttery garlic mixture. If the pasta seems dry, add a small amount of the reserved pasta water until it reaches the desired consistency.Transfer to a serving platter and serve immediately with the remaining lemon wedges.Top with freshly grated Parmesan cheese, if desired.
Notes
- Do not rinse the pasta: Rinsing removes surface starch that helps the buttery sauce cling to the spaghetti.
- Reserve pasta water: A small amount of starchy pasta water can loosen the sauce and help coat the spaghetti more evenly.
- Shrimp cooking time: Large shrimp cook quickly. Remove them from the heat once they are opaque and lightly curled to keep them tender.
- Garlic: Keep the skillet over moderate heat and stir regularly so the minced garlic does not burn while the onion softens.
- Lemon: Start with a couple of squeezes of fresh lemon juice, then add more according to taste.
- Parmesan: Parmesan is optional. Serve it on the side so each person can add as much as desired.