One pot shrimp scampi pasta is a twist on a classic Italian dish that is so quick and easy to make. It’s a perfect meal on any busy weeknight.
Shrimp scampi pasta is definitely a quick and easy meal to make. But here’s the thing, most recipes that you find instruct you to cook the pasta separately, which of course, is a perfectly normal thing when making a pasta dish.
But that’s not really a one pot meal. You have to dirty a separate pot to cook the pasta and you have to wait for that large pot of water to boil.
I have discovered that you can make this dish all in one pot. How does that work?? After you’ve sautéed the shrimp and removed it from the pan, you sauté a couple more ingredients, add the wine and reduce.
Once you’ve done that, you add chicken stock along with the uncooked pasta to the same pot. The pasta starts to cook as the stock comes up to a boil.
While the pasta is cooking, you toss it frequently with tongs. This helps the starch to release from the pasta, which in turn along with the chicken stock reducing, creates a lovely creamy sauce. Plus, you only have one pot to wash when you’re done.
In addition to only needing one pan, the prep work for this recipe is quick and easy. If your shrimp are frozen, they only take a short time to defrost in a bowl of cold water.
Then the only chopping involved is the shallot, garlic and parsley, which only takes a few minutes. Once that’s done, you’re ready to cook.
What ingredients are needed to make One Pot Shrimp Scampi Pasta?
- Medium to large shrimp
- Red pepper flakes
- White wine
- Chicken stock
Tips for making one pot shrimp scampi:
- If your shrimp are frozen, you can defrost them quickly in a bowl of cold water while you prep the rest of the ingredients.
- Half of a red onion can be substituted if you don’t have a shallot on hand.
- If you don’t want to use wine in the recipe, you can substitute an extra 1/2 cup of chicken stock.
- Stirring the pasta while it cooks is necessary to release the starches and create a creamy sauce.
- The sauce continues to soak into the pasta, so this dish is best served immediately when it’s finished.
- 2 tbsp butter, divided
- 1 lb raw large peeled and deveined shrimp
- 1/8 tsp crushed red pepper
- 1 medium shallot, finely chopped
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups chicken stock
- 8 oz dry spaghetti
- 1 tbsp juice and zest from one lemon
- 1/4 cup fresh parsley, chopped
- Melt 1 tbsp butter in a 5 quart covered skillet or dutch oven over medium high heat.
- Add shrimp and saute until opaque, about 1-2 minutes per side. Remove from pan and cover with foil.
- Reduce heat to medium, sprinkle crushed red pepper into the pan and add chopped shallot.
- Saucte until shallot is transluscent.
- Add garlic and saute for one minute longer.
- Stir in white wine, bring to a bubble and reduce until almost evavporated.
- Season with salt and pepper.
- Pour in chicken stock, add spaghetti, increase heat to high and bring to a boil.
- Cook pasta, uncovered, stirring frequently with tongs, until pasta is tender and liquid has reduced to a saucy consistancy, about 11-12 minutes.
- Stir in remaining 1 tbsp butter until incorporated.
- Remove pan from heat and stir in shrimp, lemon juice, zest and parsley.
- Serve immediately.
If your shrimp are frozen, defrost them in a bowl of cold water while you prep the recipe.
You can substitute half of a red onion for the the shallot.
An additional 1/2 cup of chicken stock can be substituted for the white wine.
This dish is best served immediately because the sauce will continute to soak into the pasta.
Amount Per Serving: Calories: 426Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 1029mgCarbohydrates: 65gFiber: 3gSugar: 14gProtein: 15g