Why You’ll Love This Recipe
Shrimp scampi pasta is fresh, garlicky, buttery, and loaded with flavor. The juicy shrimp cook quickly and pair beautifully with a simple, zesty sauce. It’s elegant without being fussy, and it comes together in just 30 minutes with minimal ingredients. Whether you’re serving guests or craving something fast and flavorful, this dish delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (linguine, spaghetti, or angel hair)
- Large shrimp (peeled and deveined)
- Butter
- Olive oil
- Garlic (minced)
- Dry white wine (or chicken broth)
- Lemon juice and zest
- Red pepper flakes (optional)
- Salt and pepper
- Fresh parsley (chopped, for garnish)
- Parmesan cheese (optional, for serving)
Directions
- Cook pasta in salted water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
- Add shrimp in a single layer, season with salt, pepper, and red pepper flakes (if using). Cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Add white wine (or broth) and lemon juice to the skillet. Simmer for 2–3 minutes, scraping up any browned bits.
- Return the shrimp to the pan along with the cooked pasta. Toss to combine, adding pasta water as needed to loosen the sauce.
- Stir in lemon zest and fresh parsley. Adjust seasoning to taste.
- Serve immediately, topped with extra parsley and Parmesan if desired.
Servings and timing
This recipe serves 4.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- No Wine: Use chicken or vegetable broth with an extra squeeze of lemon.
- Spicy: Add extra red pepper flakes or a dash of hot sauce.
- Herby: Add fresh basil, thyme, or oregano for added flavor.
- Extra Lemony: Use more lemon juice or finish with lemon slices for garnish.
- Creamy Version: Stir in a splash of heavy cream or plant-based cream for a richer sauce.
- Gluten-Free: Use gluten-free pasta.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to avoid drying out the pasta. Shrimp can become rubbery if overcooked, so reheat just until warmed through. Freezing is not recommended.
FAQs
What kind of shrimp should I use?
Large, peeled, and deveined shrimp work best. Fresh or frozen (thawed) shrimp are both great options.
Can I use precooked shrimp?
Yes, but add them at the very end just to warm through to prevent overcooking.
What pasta is best for shrimp scampi?
Linguine, spaghetti, and angel hair are traditional, but any pasta you like will work.
Is white wine necessary?
It adds depth of flavor, but you can substitute with broth and extra lemon juice if needed.
Can I make this dairy-free?
Yes, use olive oil or a dairy-free butter substitute and skip the Parmesan.
How do I prevent the shrimp from overcooking?
Cook shrimp just until pink and opaque—about 2–3 minutes per side. Remove from heat as soon as they’re done.
What wine works best?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay is ideal.
Can I add vegetables?
Absolutely. Spinach, cherry tomatoes, or asparagus pair well with the lemon-garlic flavors.
What if my sauce is too thin?
Let it simmer a bit longer to reduce, or add a small knob of butter or cheese to thicken slightly.
What should I serve with shrimp scampi pasta?
A green salad, garlic bread, or roasted vegetables make excellent side dishes.
Conclusion
Shrimp scampi pasta is a fast, flavorful dish that proves you don’t need a long list of ingredients to make something delicious. With tender shrimp, zesty lemon, and a buttery garlic sauce, it’s a satisfying meal that’s perfect any night of the week. Whether you’re making it for guests or just treating yourself, this classic pasta is sure to impress.
PrintShrimp Scampi Pasta
Shrimp scampi pasta is a fast and flavorful dish featuring tender shrimp in a buttery garlic-lemon sauce, tossed with pasta and finished with fresh herbs. It’s an elegant yet easy meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
- 12 oz pasta (linguine, spaghetti, or angel hair)
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/3 cup dry white wine (or chicken broth)
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Cook pasta in salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
- Add shrimp in a single layer, season with salt, pepper, and red pepper flakes. Cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Add white wine (or broth) and lemon juice to the skillet. Simmer for 2–3 minutes, scraping up any browned bits.
- Return shrimp to the pan along with the cooked pasta. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
- Stir in lemon zest and chopped parsley. Adjust seasoning to taste.
- Serve immediately, topped with extra parsley and Parmesan if desired.
Notes
- Use broth instead of wine for an alcohol-free version.
- Don’t overcook shrimp—remove them as soon as they turn pink.
- For a creamier texture, add a splash of cream or swirl in more butter at the end.
- Can be made dairy-free using plant-based butter and omitting Parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
