If you’re dreaming of a dish that is both luxurious and weeknight-friendly, Shrimp Scampi with Pasta is the answer you’ve been craving. This restaurant favorite brings together tender shrimp, fragrant garlic, a burst of lemon, and silky pasta—all wrapped up in a luscious, buttery sauce that’s so good, you’ll be tempted to lick the plate. In just about 25 minutes, you get twirls of al dente pasta mingling with plump, juicy shrimp and pops of fresh herbs, making this the kind of meal you’ll want to make again and again, whether for a cozy family dinner or an impressive meal for guests.
Ingredients You’ll Need
The beauty of Shrimp Scampi with Pasta is how each simple ingredient shines. Every component has a purpose, building vibrant layers of flavor, tempting textures, and gorgeous colors that come together in pure, crave-worthy harmony.
- Linguine or Spaghetti: The classic base that perfectly catches all the garlicky, buttery sauce. Choose your favorite, but make sure it’s cooked al dente for the best bite.
- Large Shrimp (peeled and deveined): Look for jumbo or large shrimp for juicy, succulent texture; thaw thoroughly and pat dry just before cooking for a perfect sear.
- Olive Oil: Adds depth and fruitiness to the base of your sauce—always go for extra virgin for the boldest flavor.
- Unsalted Butter: Gives the sauce its irresistible silky richness; use unsalted so you can control the seasoning.
- Garlic (minced): The fragrant backbone of any scampi—don’t skimp on the fresh cloves, since they infuse the whole dish.
- Red Pepper Flakes (optional): A pinch brings a subtle kick and beautiful color flecks; add more for extra heat or skip for a milder version.
- Dry White Wine or Chicken Broth: Deglazes your skillet and adds a bright, savory note that makes the sauce sing; wine will give extra dimension, but broth works great too.
- Fresh Lemon Juice: Brings a necessary zing that brightens every bite—always use freshly squeezed for maximum vibrancy.
- Chopped Fresh Parsley: Adds a burst of color and fresh, herby flavor right at the end. Just sprinkle and swoon!
- Salt and Black Pepper: Essential for bringing all the flavors together—taste and adjust as you go.
- Lemon Wedges for Serving: The easiest way to give everyone an extra citrusy pop to finish their plate.
How to Make Shrimp Scampi with Pasta
Step 1: Cook The Pasta
Bring a large pot of generously salted water to a rolling boil and drop in your linguine or spaghetti. Cook it just to al dente—about a minute less than the package suggests—so the pasta stays firm when tossed with the sauce. Scoop out about half a cup of pasta water before draining, as this starchy gold will help blend the sauce later. Set the pasta aside while you whip up the shrimp scampi base.
Step 2: Sauté the Garlic and Red Pepper Flakes
While the pasta cooks, heat the olive oil and half the butter in a large skillet over medium heat. Once the butter melts and sizzles, add the minced garlic and, if you like a little warmth, a sprinkle of red pepper flakes. Watch closely! You want the garlic to become fragrant (about a minute), but take care not to brown it—it should stay pale and aromatic to flavor the oil fully.
Step 3: Cook the Shrimp
Add the shrimp in a single layer, nestling them in the garlicky oil. Sear for just 1 to 2 minutes per side until they turn bright pink and opaque. Overcooked shrimp can turn rubbery, so keep a close eye—just enough for a nice curl and a juicy center. Transfer the cooked shrimp to a plate and keep them nearby; they’ll finish their journey back in the pan shortly.
Step 4: Make the Lemony Wine Sauce
Time to build that delicious, saucy foundation for your Shrimp Scampi with Pasta. Pour in the white wine (or chicken broth for an alcohol-free version) and freshly squeezed lemon juice. Use a wooden spoon to gently scrape up any golden bits clinging to the bottom—it’s pure flavor! Let the sauce simmer for a couple of minutes until slightly reduced, intensifying its bright taste.
Step 5: Bring It All Together
Lower the heat and whisk in the rest of your butter, letting it melt smoothly into the sauce. Toss the cooked shrimp back into the skillet along with the drained pasta. Add a splash or two of reserved pasta water, just enough to help the sauce coat each strand luxuriously. Gently toss everything together so the pasta, shrimp, and sauce mingle beautifully. Remove from heat and shower with fresh parsley for color and freshness.
Step 6: Plate and Serve
Now comes the fun part: pile generous heaps of Shrimp Scampi with Pasta onto plates or a big shared platter. Top with extra parsley and serve with bright lemon wedges for squeezing. You’ll be amazed how such an easy prep produces such rich, layered flavors in every bite!
How to Serve Shrimp Scampi with Pasta
Garnishes
Don’t underestimate the power of a pretty presentation! Finish your Shrimp Scampi with Pasta with a flurry of chopped parsley and a few grindings of black pepper. A quick drizzle of olive oil or another squeeze of fresh lemon gives it that extra chef’s kiss. Rustic or refined, these garnishes make your dish irresistible and restaurant-worthy at home.
Side Dishes
Since Shrimp Scampi with Pasta is already irresistibly rich, keep your sides light and fresh. A crisp arugula salad tossed with lemon vinaigrette, steamed green beans, or roasted asparagus are all simple, colorful companions. And of course, nothing quite beats warm, crusty bread to mop up all those extra buttery-garlicky juices left on the plate!
Creative Ways to Present
Plating can make the meal feel even more special! For a dramatic family-style presentation, swirl the pasta in a mound with the shrimp on top, then shower it all with herbs and lemon zest. Or, twirl individual nests of linguine onto each plate before nestling shrimp over top. For an appetizer or party platter, try serving the shrimp and noodles in elegant little bowls or even in scooped-out lemons for a wow factor.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Shrimp Scampi with Pasta left (lucky you!), store it in an airtight container in the fridge. The pasta and shrimp keep best for up to 2 days, though it’s tastiest when enjoyed the same day, as the shrimp can stiffen a bit with time.
Freezing
While you can technically freeze Shrimp Scampi with Pasta, it’s not ideal—the texture of cooked shrimp and pasta can change after thawing. If you must, freeze in a freezer-safe container for up to a month, then thaw overnight in the fridge. For best results, prepare components fresh and only freeze leftovers if absolutely necessary.
Reheating
To reheat, gently warm the pasta and shrimp in a skillet over low heat, adding a splash of water or chicken broth to loosen the sauce. Stir just until everything is heated through; avoid the microwave if possible, as it can toughen shrimp. A quick fresh squeeze of lemon and sprinkle of parsley revive flavors beautifully.
FAQs
Can I use frozen shrimp for Shrimp Scampi with Pasta?
Absolutely! Just be sure to thaw them completely and pat them dry before cooking. This ensures your shrimp sear beautifully and don’t release excess water into your sauce.
What kind of pasta works best?
While linguine is classic for Shrimp Scampi with Pasta, spaghetti, fettuccine, or even angel hair can work well. Just aim for a long, sturdy pasta that holds the zesty butter sauce.
Is there a non-alcoholic substitute for the wine?
Yes—chicken broth is a fantastic swap for white wine, still adding a savory depth without any alcohol. For extra tang, up the fresh lemon juice by a teaspoon or two.
How spicy is this dish?
The red pepper flakes add just a touch of mild heat, so the Scampi remains vibrant and balanced. If you like things spicier, feel free to sprinkle in some extra flakes!
Can I make this dairy-free?
Definitely! Simply skip the butter and use extra olive oil instead. The dish will have a lighter, slightly different flavor but still plenty of garlicky, lemony punch.
Final Thoughts
When you need something quick, crowd-pleasing, and just a bit luxurious, Shrimp Scampi with Pasta always pulls through. With fresh flavors and an easy, flexible technique, anyone can master this classic at home. Give it a whirl—and don’t be surprised if it becomes a go-to favorite in your kitchen!
Print
Shrimp Scampi with Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Indulge in a classic Italian-American seafood favorite with this flavorful Shrimp Scampi with Pasta recipe. Succulent shrimp, garlic, butter, and white wine come together to create a delectable dish that is perfect for a cozy dinner at home.
Ingredients
Linguine or Spaghetti:
12 oz
Large Shrimp (peeled and deveined):
1 lb
Olive Oil:
3 tablespoons
Unsalted Butter:
4 tablespoons
Garlic Cloves (minced):
4
Red Pepper Flakes (optional):
1/4 teaspoon
Dry White Wine or Chicken Broth:
1/2 cup
Fresh Lemon Juice:
2 tablespoons
Chopped Fresh Parsley:
1/4 cup
Salt and Black Pepper:
to taste
Lemon Wedges:
for serving
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Sauté garlic and shrimp: In a large skillet over medium heat, heat olive oil and 2 tablespoons of butter. Add the garlic and red pepper flakes, cooking until fragrant, about 1 minute. Add the shrimp and cook for 1–2 minutes per side until pink and opaque. Remove the shrimp and set aside.
- Deglaze the pan: Pour in the white wine or broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let simmer for 2–3 minutes.
- Finish the dish: Reduce heat to low and stir in the remaining butter. Return the shrimp to the pan, add the cooked pasta and a splash of reserved pasta water if needed. Toss everything to coat well. Remove from heat, stir in fresh parsley, and serve with lemon wedges.
Notes
- Use fresh or frozen shrimp, but make sure they’re fully thawed and patted dry before cooking.
- Add more red pepper flakes if you prefer extra heat.
- For a dairy-free version, replace butter with more olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
