Name: Lemon Dijon Scampi Shrimp Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 12 ounces spaghetti; 1 pound large shrimp, peeled and deveined; 6 tablespoons unsalted butter, divided; 4 cloves garlic, minced; 3 tablespoons Dijon mustard; Zest and juice of 2 lemons (about 1/4 cup juice); 2 tablespoons fresh thyme leaves, torn; 1/4 cup fresh parsley, chopped; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 2 tablespoons olive oil (optional, for extra richness); Reserved pasta cooking water as needed

Description

Classic scampi gets a herby twist with shrimp cooked in butter, garlic, and Dijon mustard, brightened by plenty of lemon zest and juice plus torn fresh thyme and parsley, all tossed with spaghetti. The mustard creates a silky emulsion that clings perfectly to the pasta while keeping flavors light and fresh. Cook time around 30 minutes for a restaurant-style dish at home.

Cultural Background

Shrimp scampi originated as an Italian dish featuring langoustines (scampi) sautéed in garlic, olive oil, and white wine, which Italian immigrants adapted in the United States using more readily available shrimp. The technique of quick-cooking shellfish in a buttery garlic sauce draws from traditional Italian coastal cooking in regions like Campania and Sicily. Adding Dijon mustard and fresh herbs represents a modern fusion twist on the classic garlic-lemon emulsion common in Italian-American seafood pastas.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

12 ounces spaghetti
1 pound large shrimp, peeled and deveined
6 tablespoons unsalted butter, divided
4 cloves garlic, minced
3 tablespoons Dijon mustard
Zest and juice of 2 lemons (about 1/4 cup juice)
2 tablespoons fresh thyme leaves, torn
1/4 cup fresh parsley, chopped
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil (optional, for extra richness)
Reserved pasta cooking water as needed

Instructions

Bring a large pot of well-salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente, typically 8-10 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and pepper. In a large skillet, melt 4 tablespoons of the butter with the olive oil (if using) over medium-high heat until shimmering but not browned.
Add the minced garlic to the skillet and sauté for 30-60 seconds until fragrant but not browned. Stir in the Dijon mustard and cook for another 30 seconds to bloom the flavors.
Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side until they turn pink, opaque, and curl into a C-shape, being careful not to overcook. Remove the shrimp to a plate.
Lower the heat to medium and add the remaining 2 tablespoons butter, lemon zest, and lemon juice to the skillet, stirring to create a silky emulsion. If the sauce is too thick, gradually whisk in 1/4 to 1/2 cup reserved pasta water.
Return the cooked shrimp and any juices to the skillet along with the drained spaghetti. Toss everything together over low heat for 1-2 minutes until the pasta is well coated and heated through.
Remove from heat and stir in the torn thyme and chopped parsley. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately.

Tips

- Pat shrimp very dry before cooking to ensure a good sear and prevent steaming in the pan.
- Do not overcook the shrimp; they should just turn pink and firm to avoid a rubbery texture.
- If fresh thyme is unavailable, substitute with 1 teaspoon dried thyme added earlier with the garlic.

Nutrition

Calories: 520
Protein: 32g
Carbs: 52g
Fat: 22g