A quick, cozy weeknight noodle dish made with Grandma's Wide Egg Noodles or Thick-Cut S...
Shrimp Scampi & Egg Noodles
Grandma’s Kitchen
4
10 minutes
20 minutes
Comfort Food
Shrimp scampi is one of those dishes that feels fancy but comes together fast enough for a weeknight, and this version is no exception. With just one skillet and a handful of pantry staples, you get tender shrimp, chewy noodles, and a buttery white wine sauce that’s brightened with lemon and herbs. It’s simple cooking done right, and exactly the kind of recipe you’ll find yourself turning to again and again.
Grandma’s thick-cut spaghetti is ideal for this recipe. It has just the right chew to hold onto the sauce without being overshadowed by the shrimp. Those hearty strands hold onto every drop of butter, wine, and lemon, making each forkful satisfying and balanced. If you’ve ever had scampi that felt dry or one-note, this method keeps everything silky and flavorful from start to finish.
The key to great shrimp scampi is timing. The aromatics (shallots, garlic, dried basil, and red pepper flakes) only need about a minute in the pan to bloom and become fragrant. From there, the shrimp cook quickly in the white wine and butter, staying tender and juicy as long as you pull them off the heat as soon as they turn opaque. Overcooked shrimp can become rubbery, so keeping a close eye on the pan makes all the difference.
This shrimp scampi is perfect for busy nights when you want something comforting but not too heavy, and it’s also impressive enough for casual entertaining. Serve it straight from the skillet with plenty of crusty bread for soaking up the sauce, or plate it individually for a slightly more polished presentation. However you enjoy it, this is a 30-minute meal that delivers big flavor with minimal effort. It’s proof that simple ingredients, treated well, can make a truly memorable dish!
Ingredients
1 11 oz package Grandma’s thick-cut spaghetti
1 lb large (16-20 count) shrimp (with tail on for presentation*)
2 Tbsp light olive oil
2-3 Tbsp butter
¼ cup shallot, minced (about 1-2 small)
4 garlic cloves, thinly sliced or 1 Tbsp minced garlic
1 tsp dried basil
¼ - ½ tsp red pepper flakes (up to 1 tsp if you like it spicy!)
½ cup white wine or dry vermouth (we recommend ALVERDI Pinot Grigio)
2 Tbsp finely chopped Italian parsley
1 Tbsp fresh lemon zest (optional)
2 Tbsp fresh lemon juice
Sea salt and freshly ground black pepper to taste
Optional, for serving: chopped parsley and lemon slices
Directions
Bring a large pot of salted water (6 quarts water + 2 Tbsp salt) to a boil. Cook noodles according to package directions while you cook the other ingredients, then drain well.
While the noodles cook, heat a large skillet over medium heat. Add the olive oil and butter. Once the butter has melted and the foaming subsides, add the shallots, garlic, basil, and red pepper flakes.
Sauté for about 1 minute, just until the shallots soften and the garlic becomes fragrant (avoid browning).
Add the shrimp to the skillet in an even layer. Pour in the white wine and gently stir to coat the shrimp in the butter, oil, and wine.
Increase the heat to high and let the wine simmer vigorously for 2-3 minutes, until the shrimp are mostly opaque. Flip the shrimp and cook for another 1 minute, just until fully cooked.
Remove the skillet from the heat. Add the chopped parsley and lemon zest (if using), tossing to combine. Stir in the lemon juice and season with salt and freshly ground black pepper to taste.
Add the drained noodles to the skillet and toss until well coated in the sauce.
Garnish with additional chopped parsley and lemon slices if desired. Serve immediately with crusty bread for soaking up the sauce.
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