Shrimp Scampi with Bucatini Noodles

  • Yield: 4 servings
  • Ease of cooking: Moderate
    Method of cooking: Boiling
  • Prep time: 30 minutes
    Cooking time: 25 minutes


  • 8 ounces bucatini noodles
  • 2 tablespoons olive oil 
  • 1 shallot, chopped 
  • 6 cloves garlic, smashed and minced 
  • ½ teaspoon red pepper flakes 
  • Kosher salt and freshly ground black pepper 
  • ½ 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 
  • ½ 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.
  3. 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.
  4. 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.