Shrimp Arugula Pasta, Scampi-Style
Shrimp Scampi Arugula Pasta is a hearty, main dish pasta full of the glorious flavors of garlic, lemon and white wine, with some nutritious, dark-leafy greens thrown in for good measure. It is classic and it is beloved by many. A perfect example of “less is more”, this recipe does not disappoint despite its short list of ingredients. It’s quick and easy to pull-together for a weeknight meal, but is also special enough for Sunday or any holiday dinner.
Ingredients
- 1 1/2 pounds shrimp, peeled and deveined, tail off
- Pinch salt and black pepper
- 6 Tbsp unsalted butter, divided
- 1/4 cup extra-virgin olive oil, divided
- 1/2 cup thickly-sliced garlic
- 1 cup dry white wine such as pinot grigio
- Fresh lemon juice from 2 lemons (about ½ cup)
- Zest from 2 lemons (Zest the lemons before juicing them!)
- 1 pound spaghetti + salt for pasta water
- 5 ounces arugula or baby arugula
- Freshly ground black pepper
Instructions
- Prep all ingredients according to specifications above.
- Pat the shrimp dry with a paper towel, then season both sides of the shrimp with salt and black pepper.1 1/2 pounds shrimp,, Pinch salt and black pepper
- Heat half the butter and olive oil in a large skillet or Dutch oven over medium-high heat. Once the butter has melted, place the shrimp in a single layer in the hot pan and sear both sides of the shrimp until pink and cooked through (about 2 minutes per side). Work in batches, if necessary, and do not overcrowd the pan. Transfer the shrimp to a plate.6 Tbsp unsalted butter,, 1/4 cup extra-virgin olive oil,
- Reduce the heat to medium-low, add the garlic to the pan, and sauté it until it is soft and lightly brown, taking care not to burn it. As the garlic is thick sliced, it will take a few minutes for it to soften.1/2 cup thickly-sliced garlic
- Once the garlic is soft, add the white wine, lemon juice and lemon zest to the pan and bring it to a simmer. Simmer until the wine has reduced by about 25% and the alcohol taste has cooked off.1 cup dry white wine, Fresh lemon juice from 2 lemons, Zest from 2 lemons
- Meanwhile, bring a large pot of water to a boil. Once the water comes to a boil, add salt, then the pasta, stirring frequently. Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water.1 pound spaghetti
- Transfer the cooked pasta and about ½ cup pasta water to the pan, along with the remaining butter and olive oil, and toss well, allowing the pasta to finish cooking in the delicious flavors of the sauce. Add additional pasta water if more moisture is needed.
- Return the shrimp to the pan, just to heat through, then fold in the arugula and gently mix until all ingredients are well-combined. Season to taste with salt and freshly-ground black pepper.5 ounces arugula or baby arugula, Freshly ground black pepper
- If desired, squeeze additional lemon juice over the finished pasta. Serve immediately. Buon Appetito!
Notes
- If starting with frozen shrimp, be sure to fully defrost them in the refrigerator before using. Do not defrost them in cold water as they will get water-logged.
- Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1 1/2 - 2 Tbsp salt.
- The amount of garlic (1/2 cup) may seem like a lot, but as it is thick-sliced, it is not as much as you think. But, feel free to adjust the amount to your personal preference.
- The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- If desired, drizzle the finished dish with some high quality extra-virgin olive oil or lemon oil for an additional hit of flavor and richness.
Tried this recipe?Let us know how it was!