You are currently viewing Shrimp Scampi with Homemade Pasta

Shrimp Scampi with Homemade Pasta

Shrimp scampi with homemade pasta is delicious and easy to make.  The homemade pasta has only three ingredients, flour, eggs, and salt. The fresh pasta cooks up in no time at all.  The scampi sauce is a garlic buttery sauce with a hint of white wine and fresh lemon juice.  It is easy to make and once the pasta is made the dish can be ready to serve in ten minutes. 

This page contains amazon affiliate links,  if you click on a link I may earn a small commission at no extra cost to you. 

When I was growing up, we never had shrimp.  The first time I tried shrimp it was a shrimp cocktail appetizer in a restaurant where it was served with the shell still on the shrimp.  I was young and didn’t know that the shell had to be removed before eating the shrimp.  After eating the first shrimp, shell and all, I couldn’t figure out why people paid good money to eat something that horrible.  It wasn’t until several months later when I was telling someone about how awful shrimp are that I learned you aren’t supposed to eat the shells.  My next experience with shrimp was much more enjoyable.  

homemade pasta fettucini

Make the Homemade Pasta

The homemade pasta in this shrimp scampi recipe is easy to make.  I recommend using a  stand mixer to mix the pasta and a pasta roller to roll out and cut the pasta.  You can mix, roll out, and cut the pasta by hand, but it’s a lot more work and takes much longer.  Fresh homemade pasta is so much better than purchased dried pasta.  

rolling pasta dough

SIS Tip (Simple is Smart tip) 

When you don’t have time to make the pasta, purchase fresh pasta from a local Italian store or deli.   You can also purchase it online from several different places.  Make a double batch and have pasta with a marinara sauce for another meal. 

homemade pasta

How to Make the Homemade Pasta for Shrimp Scampi:

  1. Mix all the ingredients in a stand mixer for about 2 minutes. 
  2. Cover the dough and let it rest for an hour. 
  3. Divide the dough into eight pieces and roll out each piece of dough using a pasta roller.
  4. Cut the dough into either spaghetti or fettuccini width pieces. 
  5. Cook for about 4 minutes in boiling salted water.  Drain and briefly run cold water over the pasta to stop cooking.  Return to the pot and set it aside. 

Make the Shrimp Scampi Sauce:

  1. Saute the onions and garlic in half of the butter and olive oil.  Saute for about 3 minutes on medium heat. 
  2. Add the peeled, deveined shrimp to the pan and saute until the shrimp are pink and opaque—about 4 minutes.  Remove and set aside.
  3. Add the white wine, pasta water, lemon juice, and the rest of the butter and olive oil.  The pasta water helps the sauce coat the pasta.  Bring to a boil.
  4. Add the cooked pasta and stir to heat through.
  5. Put in a wide, shallow serving bowl.  Top with the cooked shrimp and garnish with chopped parsley. 

Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. After the recipe, the comment section is down at the end of the blog. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply by name. 

Shrimp Scampi with Homemade Pasta

Shrimp Scampi with Homemade Pasta

Shrimp Scampi over homemade pasta turns an ordinary dinner into a special occasion.
Prep Time: 20 minutes
Cook Time: 10 minutes
pasta dough rest time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: easy, healthy, homemade pasta,, seafood
Servings: 4
Calories: 838kcal

Equipment

  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • stand mixer
  • pasta roller and cutter

Ingredients

Homemade Pasta

  • 2 cups flour unbleached all-purpose 8.5-ounces or Italian 00 (240g)
  • 3 eggs large
  • ½ tsp salt
  • 2 Tbsp water optional (see notes)

Shrimp Scampi

  • lbs. peeled, deveined, large shrimp
  • ½ cup diced onions
  • 4 cloves minced garlic
  • 8 tbsp butter split into two portions
  • 4 tbsp olive oil, split into two portions
  • cup chopped parsley
  • 1 cup pasta water
  • ½ cup white wine
  • salt and black pepper to taste
  • optional red pepper flakes to taste

Instructions

Make the Pasta

  • Mix all the pasta ingredients in the bowl of the stand mixer. Knead the dough on medium-low until you have a firm, smooth dough. About 2 minutes.
  • Let the dough rest for 60 minutes. Divide the dough into 8 pieces and cover to keep it from drying out. Then roll out each piece of dough using the pasta roller attachment until the desired thickness is achieved. Add flour as needed if the dough is a little sticky.
  • Cut the rolled dough into the desired width with either the spaghetti or fettuccini attachment. Alternately cut the dough by hand with a knife.

Shrimp Scampi

  • Cook the pasta in 4 quarts of boiling water until desired doneness (about 4 minutes). Reserve one cup of the pasta water.
  • Drain into a colander and run under cool water briefly to stop the cooking process.
  • Saute the onions and garlic in the first portion of butter and olive oil. Saute for about two minutes or until translucent
  • Add the shrimp to the pan and saute until the shrimp are pink and opaque. About three to five minutes.
  • Remove the Shrimp with the onions and garlic from the pan and set aside.
  • Add the white wine and second portion of the butter and olive oil to the pan.
  • Add the pasta water and lemon juice. Bring to a boil and add the cooked pasta to the sauce. Stir to coat the pasta and heat the pasta through.
  • Put the pasta in a serving bowl or serve in the frying pan.
  • Add the cooked shrimp and sprinkle the parsley on top of the pasta. Serve.

Video

Notes

Don't add the 2 tbsp of water unless the pasta dough is very dry.  The dough should be firm and not at all sticky.  In the winter when the moisture in the air is low, you will want to add the 2 Tbsp. of water.  In the summer I sometimes have to add up to 2 extra tbsp. of flour.  Remember the hour rest period will help the flour absorb the water and the pasta will become a little softer. 

Nutrition

Serving: 2cups | Calories: 838kcal | Carbohydrates: 54g | Protein: 50g | Fat: 43g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 480mg | Sodium: 2214mg | Potassium: 507mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1691IU | Vitamin C: 2mg | Calcium: 204mg | Iron: 4mg
Tried this recipe?Let us know how it was!
Facebooktwitterpinterestyoutubeinstagram

Leave a Reply

Recipe Rating