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Shrimp Scampi with Bucatini Noodles

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  • Level: Intermediate
  • Total: 55 min
  • Active: 45 min
  • Yield: 4 servings
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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 


  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.
  2. 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.
  3. 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.
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