Pasta with extra-garlicky shrimp scampi from The Food Lab: Better Home Cooking Through Science (page 690) by J. Kenji López-Alt

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Notes about this recipe

  • lholtzman on May 23, 2026

    The preparation for the shrimp is excellent. I wish the pasta absorbed the flavor a bit more, but it was still good. I used frozen shrimp without shells, but luckily I had frozen shrimp shells in my freezer. They still provided a lot of flavor.

  • dmdmdmmm on January 16, 2026

    I followed everything he said, except maybe that I used Fusilli instead of the three pastas he’s mentioned in the recipe. I don’t think that matters tho. Garlic was prepared three different ways in this dish and to be honest, I don’t think it was as garlicky as I thought it would be. Or maybe that’s just because I really like garlic and I’m looking for a very garlicky flavor loool Otherwise it’s a pretty straightforward recipe and easy to make. I think one thing I wish he talked abt was how to keep this from drying out pretty quickly. He doesn’t really have a solution on how to prevent that from happening fast. Or maybe because this kind of pasta is really just meant to be eaten ASAP? Idk i’m not the expert

  • JoanN on December 07, 2015

    Made half a recipe with small elbow macaroni because it was on hand; the corkscrew pasta called for would hold more of the yummy sauce. Used already shelled shrimp, so skipped the cooking the shells part; eager to try it that way, though, since I'm sure it imparts a lot of flavor. Add pasta water by the tablespoonful to start; quarter of a cup (for half a recipe) was too much and needed to be boiled down.

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