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Pasta with Rosemary Shrimp Scampi

  • Prep:
  • Total Time:
  • Servings: 4
Pasta with Rosemary Shrimp Scampi

Source: Everyday Food, December 2008


  • Coarse salt and ground pepper
  • 12 ounces spaghetti
  • 1 pound large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons coarsely chopped fresh rosemary
  • 1/4 teaspoon red-pepper flakes
  • 1 tablespoon fresh lemon juice


  1. In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).

  2. In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.

  3. Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.

Reviews (8)

  • woogenthau 31 Jul, 2013

    I have a question. Is it ok to eat shrimp like this? I think it is bit under cooked... but not so sure..

    I am eating it now.. and it is tasty.. but I hope I don't get sick by tomorrow?

  • move6969 13 Nov, 2011

    Absolutely easy and delicious.

  • Naomi9 21 Aug, 2011

    Just made this tonight and fiancee gobbled it up. It was easy and delicious. I added a bit little more garlic and oil.

  • Sheryll 4 Jan, 2011

    I love this meal, it is so perfect, so easy and so healthy. I always had twice the garlic and a tadge mnore olive oil. Today I was out of lemon juice and rosemary, so I used thyme and lime juice instead. Just as faulous too!

  • lilmary326 8 Jan, 2010

    I actually threw in some halved cherry tomatos for a little color/sweetness. It turned out wonderfully! such a easy, delicious pasta dinner.

  • yoyo1198 18 Dec, 2009

    I used a little more garlic but otherwise, this is perfect.

  • yoyo1198 18 Dec, 2009

    And I forgot to mention: Use only olive oil as it just makes this recipe.

  • CeciliaPrytko 15 Dec, 2009

    This was super-easy and very tasty. I love that it used only one pot, uses ingredients that you have in your pantry, and goes from stove to table in just under 30 min. ?

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