If there’s one dish that never fails to impress—whether it’s a laid-back weeknight dinner or a last-minute dinner party—it’s Shrimp Scampi with Pasta. Picture tender, juicy shrimp in a zesty, garlicky butter and wine sauce, all tossed with perfectly cooked pasta and a shower of fresh herbs. This classic Italian-American favorite comes together in about 25 minutes, making it both dazzlingly delicious and downright doable, even on your busiest evening. It’s reliable comfort wrapped in sunshiny flavors, and one bite will have you making it again and again.
Ingredients You’ll Need
The beauty of Shrimp Scampi with Pasta lies in its simple, fresh ingredients—each one working its magic to build incredible flavor. Don’t skip the basics; every element here, from the buttery shrimp to the bright parsley, brings something special to your table.
- Linguine or Spaghetti: Choose your favorite long pasta for the perfect twirl, and don’t forget to salt your water for flavor all the way through.
- Large Shrimp, peeled and deveined: The star of the show, shrimp cook lightning fast and bring that sweet, briny bite.
- Olive Oil: This is the foundation for your sauce, lending plenty of richness and fruity aroma.
- Unsalted Butter (divided): Butter and shrimp are a perfect marriage, giving the sauce a silky, luscious finish.
- Garlic, minced: You can’t have scampi without plenty of fresh garlic, which infuses the whole dish with savory warmth.
- Red Pepper Flakes (optional): For a little heat that plays off the lemon and wine beautifully—add as much or as little as you like.
- Dry White Wine or Chicken Broth: Wine adds depth and a hint of acidity, but use broth for a family-friendly twist.
- Lemon Juice: Freshly squeezed lemon brings brightness and just the right amount of tang to cut through the richness.
- Chopped Fresh Parsley: Not just for color—parsley adds a subtle peppery note and a fresh finish.
- Salt and Pepper: Season gently but surely, both when cooking the shrimp and to taste at the end.
- Grated Parmesan Cheese (optional): A little sprinkle over the top adds creaminess and savory depth—don’t be shy!
How to Make Shrimp Scampi with Pasta
Step 1: Cook the Pasta
Bring a big pot of salted water to a boil and drop in your linguine or spaghetti. Stir occasionally and cook until al dente—just tender, but still with a bit of bite. Before you drain, remember to reserve half a cup of that starchy pasta water. This little step makes all the difference for a silky sauce that clings to every noodle.
Step 2: Sauté the Shrimp
Heat up your olive oil and half the butter in a large skillet over medium-high heat. Once it’s shimmering, add the shrimp in a single layer, sprinkle with salt and pepper, and let them cook undisturbed for about 1 to 2 minutes per side. They’re ready when they’ve turned pink and opaque. Don’t overcook—shrimp can turn rubbery in a snap! As soon as they’re done, remove them to a plate so they stay juicy.
Step 3: Build the Sauce
In the same skillet (with all those flavorful brown bits left behind), toss in your remaining butter, minced garlic, and red pepper flakes. Sauté just until fragrant, which takes about 30 seconds—you want the garlic to sizzle, not brown. Pour in the white wine (or chicken broth) and freshly squeezed lemon juice, scraping up any bits from the pan. Let the sauce bubble gently for a couple of minutes to reduce slightly and concentrate the flavors.
Step 4: Toss Together
Return the cooked shrimp to the skillet and pour in your drained pasta. Toss everything together, adding a splash or two of that reserved pasta water if you need to loosen the sauce. You want the pasta to be glossy and lightly coated, not swimming. Stir in the chopped parsley and check your seasoning—now’s the time to adjust the salt and pepper to taste.
Step 5: Serve and Savor
Transfer your Shrimp Scampi with Pasta to a big serving bowl or individual plates, and scatter with freshly grated Parmesan if you like. This is best served piping hot, with a wedge of lemon on the side and perhaps a bit more parsley for brightness.
How to Serve Shrimp Scampi with Pasta
Garnishes
The finishing touches make all the difference. A generous squeeze of fresh lemon over the top awakens all the flavors, and a handful of chopped parsley adds color and freshness. For a restaurant-style touch, offer a bowl of extra Parmesan cheese for your guests to sprinkle as they like.
Side Dishes
A crusty loaf of Italian or sourdough bread makes the perfect companion—ideal for mopping up every last drop of garlicky sauce. For a lighter pairing, serve Shrimp Scampi with Pasta alongside a peppery arugula salad or simply steamed asparagus tossed with olive oil and lemon juice.
Creative Ways to Present
Try twirling individual portions of Shrimp Scampi with Pasta into pretty nests using tongs for a fancier dinner-party look. Or go family style—pile everything into a large serving platter and let everyone dig in together. For a fun twist, serve the scampi over zucchini noodles or gluten-free pasta for guests with dietary preferences.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Shrimp Scampi with Pasta, let it cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to two days. Be sure to store the pasta and shrimp together so the flavors can continue to mingle.
Freezing
While shrimp is best enjoyed fresh, you can freeze leftovers if needed. Place cooled portions in a freezer-safe container or zip-top bag, squeezing out as much air as possible. Freeze for up to one month. Just note that the texture of cooked shrimp may change slightly once thawed.
Reheating
To reheat, gently warm Shrimp Scampi with Pasta in a skillet over low heat, adding a splash of water or broth to revive the sauce. Stir frequently and watch closely so the shrimp don’t overcook—microwaving is quick but can make shrimp a bit rubbery, so the stovetop is your friend here.
FAQs
Can I use frozen shrimp?
Absolutely! Frozen shrimp work beautifully here—just thaw them in the fridge overnight or under cold water for a few minutes, then pat dry before cooking. Fresh or frozen, just make sure they’re peeled and deveined for the quickest prep.
What’s the best wine for Shrimp Scampi with Pasta?
A crisp dry white wine like Pinot Grigio, Sauvignon Blanc, or even Chardonnay (unoaked) adds a classic flavor to the sauce. If you prefer no alcohol, chicken broth is a perfectly fine substitute and keeps things light.
Can I make this gluten-free?
Of course! Swap in your favorite gluten-free pasta, and the recipe will turn out just as delicious. You can also try zucchini noodles for an even lighter, veggie-packed alternative.
Can I add vegetables to this dish?
Definitely. Toss in a handful of baby spinach, halved cherry tomatoes, or asparagus tips right before returning the shrimp to the pan. They’ll cook just enough to stay bright and crisp without overpowering the scampi flavors.
How do I keep the shrimp from overcooking?
Shrimp cook quickly—usually about 1 to 2 minutes per side. Pull them from the skillet as soon as they turn pink and opaque, and add them back just to rewarm at the end. This ensures every bite stays tender and succulent.
Final Thoughts
I can’t wait for you to whip up this Shrimp Scampi with Pasta—it’s one of those recipes that feels endlessly special yet’s so fast and simple to pull together. Give it a try and see how it transforms a regular night into a little celebration of flavor and comfort. Here’s to delicious memories, one bright, garlicky bite at a time!
Print
Shrimp Scampi with Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in this delicious Shrimp Scampi with Pasta recipe that combines succulent shrimp with a flavorful garlic and lemon butter sauce, tossed with pasta and finished with a sprinkle of fresh parsley. It’s a quick and impressive dish perfect for a weeknight dinner or special occasion.
Ingredients
Linguine or Spaghetti:
12 ounces
Large Shrimp (peeled and deveined):
1 pound
Olive Oil:
2 tablespoons
Unsalted Butter (divided):
4 tablespoons
Garlic (minced):
5 cloves
Red Pepper Flakes (optional):
½ teaspoon
Dry White Wine or Chicken Broth:
½ cup
Lemon Juice:
juice of 1 lemon (about 2 tablespoons)
Fresh Parsley (chopped):
¼ cup
Salt and Pepper:
to taste
Grated Parmesan Cheese for serving (optional):
Instructions
- Cook the pasta: Boil pasta in salted water, then drain and set aside, reserving some pasta water.
- Cook the shrimp: Saute shrimp in olive oil and butter until pink, then set aside.
- Make the sauce: Saute garlic and red pepper, then add wine and lemon juice. Simmer and add shrimp and pasta. Toss to coat.
- Finish and serve: Add parsley, adjust seasoning, and serve with Parmesan.
Notes
- For a richer flavor, use a mix of olive oil and extra butter.
- You can substitute scallops or chicken for the shrimp.
- Use gluten-free pasta if needed.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 510
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg
