Garlic Butter Tuscan Shrimp Scampi with Pappardelle Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the skillet is hot before adding the shrimp. Patting the shrimp dry is crucial—excess moisture will prevent browning. Also, do not crowd the pan; if necessary, cook the shrimp in two batches to ensure they caramelize rather than steam.

When adding the spinach, it may seem like a lot, but it wilts quickly. Stir it just until it collapses into the sauce. If you prefer a thinner sauce, reserve extra pasta water and stir it in at the end. Taste before serving and adjust salt and pepper—the Parmesan adds salt, so season accordingly.

Variations

• Add Chicken: For a heartier meal, replace the shrimp with sliced chicken breast. Sear the chicken in the same manner, cooking until it reaches 165°F (74°C), then proceed with the recipe. The sauce pairs equally well with chicken.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes along with the garlic for a subtle heat. Or stir in a pinch of cayenne pepper with the cream. This adds a pleasant warmth without overwhelming the dish.
• Vegetarian Version: Omit the shrimp and use vegetable broth instead of white wine. Add extra sun-dried tomatoes and spinach, or include sautéed mushrooms for umami. The sauce remains rich and satisfying over pasta.
• Lemon Twist: Add the zest of one lemon and a tablespoon of lemon juice to the sauce after deglazing. This brightens the flavors and cuts through the richness. Garnish with extra lemon zest before serving.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. Stir until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; when reheating, add a splash of water or broth to loosen it.

Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through. The shrimp may become slightly more firm upon reheating, so avoid overcooking.

The sauce can be prepared up to 2 days ahead, but do not add the pasta or shrimp until ready to serve. Store the sauce in the refrigerator, then reheat gently and add cooked pasta and shrimp.

The shrimp can be seared in advance and refrigerated, then added to the sauce during the last minute of reheating.

Serving ideas

Serve the pasta in warm, shallow bowls, twirling each portion into a neat nest. Crown with the seared shrimp and a generous sprinkle of torn fresh basil.

For extra richness, pass additional grated Parmesan at the table. A simple green salad with lemon vinaigrette and crusty bread make perfect accompaniments.

This dish pairs beautifully with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. For a complete Italian-inspired meal, start with a light antipasto and finish with a dessert like panna cotta.

The creamy sauce and shrimp are satisfying enough to stand alone, but the sides elevate the experience.

Frequently asked questions

Recipe card

Garlic Butter Tuscan Shrimp Scampi with Pappardelle

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 1 lb jumbo shrimp, peeled and deveined
• 10 oz fresh pappardelle pasta
• 3 tbsp olive oil
• 3 tbsp unsalted butter
• 5 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 5 oz baby spinach
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn
• Salt to taste
• Black pepper to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

45 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.