Garlic Butter Tuscan Shrimp Scampi with Pappardelle Step-by-step instructions

Before you start

Before starting, bring a large pot of salted water to a boil for the pasta. Pat the shrimp dry with paper towels and season lightly with salt and pepper.

Have all ingredients measured and ready: minced garlic, chopped sun-dried tomatoes, grated Parmesan, and torn basil.

The entire dish moves quickly once the skillet is hot, so mise en place is essential. Also, warm serving plates in a low oven or with hot water so the finished pasta stays hot.

Instructions

Sear and Boil

1. 1Sear the Shrimp
   Pat the shrimp dry with paper towels and season lightly with salt and pepper. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. When the butter is foaming, add the shrimp in a single layer. Cook for 90 seconds per side, until pink, curled, and just cooked through. Transfer the shrimp to a plate and set aside.
   Look for Shrimp turn pink and opaque, with golden-brown edges.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcrowd the skillet; cook in batches if needed to get a good sear.
2. 2Cook the Pappardelle
   Bring a large pot of salted water to a boil. Add the fresh pappardelle and cook until al dente, about 3 to 4 minutes. Reserve 1 cup of the pasta water, then drain the pasta.
   Look for Pasta is tender but still has a slight bite.
   Tip Fresh pasta cooks quickly; set a timer to avoid overcooking.

The shrimp are seared to a golden pink with a slight caramelized crust, and the pappardelle is cooked al dente and drained. The kitchen smells of garlic and butter. The skillet holds the flavorful browned bits from the shrimp, ready to build the sauce.

Build the Sauce

3. 3Sauté Garlic and Tomatoes
   In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sun-dried tomatoes. Sauté for 1 to 2 minutes until fragrant, stirring constantly.
   Look for Garlic is golden and aromatic, tomatoes are slightly softened.
   Tip Do not let the garlic brown too much; it can turn bitter.
4. 4Deglaze with Wine
   Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let the wine bubble and reduce by half, about 2 minutes.
   Look for Wine has reduced and the skillet is deglazed.
   Tip Use a wooden spoon to scrape the flavorful bits.
5. 5Make the Cream Sauce
   Stir in the heavy cream and bring to a gentle simmer. Add the baby spinach and cook until wilted, about 1 to 2 minutes. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
   Look for Spinach is wilted and the sauce is creamy and slightly thickened.
   Tip Simmer gently to prevent the cream from curdling.

The garlic and sun-dried tomatoes are sizzling in butter, releasing an aromatic fragrance. The wine reduces and the cream turns a warm golden hue as the spinach wilts and the Parmesan melts into a smooth, creamy sauce. The sauce is glossy and slightly thickened.

Toss and Finish

6. 6Combine Pasta and Shrimp
   Add the cooked pappardelle and the seared shrimp to the skillet. Toss everything together, using tongs to coat the pasta evenly. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until glossy and velvety.
   Look for Pasta is coated with sauce and shrimp are distributed throughout.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Add pasta water gradually to reach the desired consistency.
7. 7Finish and Serve
   Remove the skillet from the heat. Taste and adjust seasoning with salt and pepper. Twirl the pasta onto warm plates, crown with the shrimp, and garnish with torn fresh basil. Serve immediately.
   Look for Dish is fragrant with basil and ready to serve.
   Tip Warm the plates beforehand to keep the pasta hot.

The pappardelle and shrimp are tossed into the sauce, coating every ribbon with creamy goodness. The dish is glossy, aromatic, and ready to plate. The shrimp are pink and tender, the pasta is well-coated, and the basil adds a fresh, bright finish.

Common mistakes

One common mistake is overcooking the shrimp, which makes them tough and rubbery. Watch them closely and remove them from the skillet as soon as they are pink and curled. Another pitfall is letting the garlic burn; it should be golden and fragrant, not brown and bitter.

Also, avoid adding all the pasta water at once—add it gradually to achieve the desired consistency. Finally, do not skip the deglazing step; the wine lifts the browned bits and adds essential flavor to the sauce.

How to tell it’s done

The shrimp are done when they turn pink, curl into a loose 'C' shape, and feel firm to the touch. An instant-read thermometer inserted into the thickest part of a shrimp should read 145°F (63°C).

The pasta should be al dente—tender but still with a slight bite. The sauce should be glossy and coat the back of a spoon; if it seems too thick, thin with reserved pasta water. The spinach should be fully wilted and the Parmesan melted into a smooth sauce.

• Shellfish: 145°F (63°C) in the thickest part