Rigatoni with Simple Shrimp Scampi Sauce

Scampi is the Italian word for “shrimp.” So, ordering “shrimp scampi” is really ordering “shrimp shrimp.”

Serves: 4Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 lb. rigatoni pasta
  • 2 Tbsp. extra-virgin olive oil
  • 3⁄4 lb. medium shrimp, shelled and deveined
  • 4 cloves garlic, peeled and minced
  • 1⁄2 cup dry white wine
  • 1 cup clam juice
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper


  • Bring a pot of water to boil, and cook the pasta according to package directions.
  • While the pasta is cooking, prepare the sauce: Over medium–high heat, heat the olive oil in a large skillet until barely smoking. Add the shrimp and brown quickly. Remove from the pan. The shrimp should be undercooked in the center at this point.
  • Add the garlic to the pan and sauté for about 1 minute. Add the wine and reduce until almost dry.
  • Add the clam juice and reduce by half. Season with salt and pepper. Add the shrimp and cook gently for 2 minutes. Toss the hot pasta with the sauce.