Shrimp Scampi Farfalle
Buttery lemon–garlic shrimp tossed with farfalle and white wine sauce.
"Buttery, garlicky, lemony perfection — that’s amore in a skillet!" - Alexia
Ingredients
- 1 lb Farfalle pasta
- 14 large shrimp, washed, peeled, and deveined (leave tails on)
- 1 stick salted butter (8 tablespoons)
- 8 cloves fresh minced garlic
- 1 cup Pinot Grigio white wine
- 1 fresh lemon (half for juice, half for garnish)
- 1 bunch fresh chopped parsley
- 1/2 cup extra virgin olive oil (plus a few tablespoons for drizzling)
- 1/2 cup finely grated Pecorino Romano cheese
- 1/3 cup reserved pasta water
- Garlic salt (to taste)
- Sea salt (to taste)
- Cracked black pepper (to taste)
Instructions
Prepare the Shrimp
Wash, peel, and devein the shrimp, leaving the tails on. Season both sides with garlic salt and cracked black pepper.
Cook the Shrimp
In a large skillet, heat half of the butter and 1/2 cup of olive oil. Add the minced garlic and sauté until lightly golden. Add the shrimp and cook for about 1–2 minutes per side until lightly pink. Remove and set aside.
Boil the Pasta
Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente. Reserve 1/3 cup of pasta water before draining.
Make the Sauce
In the same skillet used for the shrimp, pour in the white wine to deglaze the pan. Squeeze in the juice of half a lemon and season with cracked black pepper. Let the sauce reduce and the alcohol cook out.
Combine Everything
Add the shrimp back into the reduced sauce along with the remaining butter. Add the cooked pasta directly into the pan. Season to taste with garlic salt and pepper, then slowly mix in the reserved pasta water until silky.
Finish and Serve
Fold in the Pecorino Romano and fresh parsley. Drizzle with extra virgin olive oil, garnish with lemon slices, and serve warm.