Menu Enter a recipe name, ingredient, keyword...

Shrimp Scampi with Bucatini Noodles


Google Ads
Rate this recipe 4.5/5 (12 Votes)


  • 8 ounces bucatini noodles
  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 6 cloves garlic, smashed and minced
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 6 tablespoons salted butter, cut into pieces
  • 1 pound large shrimp (16-20 count), peeled and deveined
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • 1/2 lemon, juiced


Servings 4
Adapted from


Step 1

Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook according to package directions for al dente. Drain and set aside.

Warm the olive oil in a large skillet over medium heat. Add the shallots, garlic, red pepper flakes and some salt and pepper. Saute until fragrant, about 1 minute, then stir the ingredients and increase the heat. Add the wine and butter, about 1/2 tablespoon at a time. Bring to a boil and cook until reduced by half, 1 to 2 minutes. Stir to combine.

Stir in the shrimp and cook on each side until pink and just cooked through, 3 to 4 minutes. Toss in the cooked bucatini, parsley, tarragon and lemon juice.

Recipe courtesy of Nancy Fuller

Read more at:


You'll also love

Review this recipe

Beef with Hilopites (Greek Egg Noodles) Corned Beef and Noodles with Cabbage