Shrimp Scampi With Pasta Recipe

There’s something irresistible about the aroma of garlic butter sizzling in a skillet, especially when it means Shrimp Scampi With Pasta is on the menu. This classic dish features plump, juicy shrimp nestled into a bed of al dente pasta, all tossed in a silky lemon-garlic butter sauce that’s downright addictive.

this Recipe

I first made this on a whim, craving something elegant yet easy after a long day. Since then, it’s become my go-to when I need dinner that feels special but comes together fast. It’s quick, comforting, and surprisingly simple — perfect for date nights, dinner guests, or even just a midweek treat.

The best part? You probably already have most of the ingredients on hand. Let’s dive into what makes this dish a standout.

Why You'll Love This Shrimp Scampi With Pasta

Get ready to fall in love with this restaurant-worthy dish you can whip up in under 30 minutes. Shrimp Scampi With Pasta is all about bold flavors, simple ingredients, and weeknight-friendly speed.

First off, it’s a quick-cook masterpiece. From stovetop to plate in just about 25 minutes, this recipe is ideal for those nights when you want something delicious without spending hours in the kitchen.

It’s also easy to master, even if you’re not super confident with seafood. Shrimp cooks fast and gives you visual cues — once it turns pink and curls, you know it’s ready. Pair that with the fragrant garlic and butter, and you’re on your way to something magical.

Let’s not forget how budget-friendly this can be. While shrimp feels like a splurge, you only need a pound to serve four. Combine that with pantry staples like pasta, garlic, and olive oil, and you’ve got a gourmet meal without the high price tag.

And perhaps best of all, it’s crowd-pleasing and customizable. Serve it as-is, or add in extras like spinach, cherry tomatoes, or a pinch of red pepper flakes to suit your taste. It’s a recipe that plays well with others.

Next up, let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

The secret to the flavor-packed punch of this Shrimp Scampi With Pasta lies in the balance of just a handful of simple, fresh ingredients. When treated right, they create something far greater than the sum of their parts.

Shrimp is, of course, the star. I recommend using large shrimp, peeled and deveined. Fresh is great if you can find it, but frozen shrimp that’s been properly thawed works perfectly too. Be sure to pat them dry before cooking so they sear instead of steam.

Pasta provides the base of the dish. Linguine or spaghetti are classic choices here because their long, slender shape clings beautifully to the sauce. If you prefer a gluten-free option, choose a rice- or chickpea-based pasta — just follow the cooking times closely to avoid overcooking.

Garlic brings the bold, aromatic backbone to the scampi sauce. I use 4–6 cloves, minced finely for even distribution. Don’t skimp here — garlic is essential for that signature savory depth.

Butter and olive oil work together to build a velvety sauce. The olive oil helps prevent the butter from browning too quickly, while the butter adds that rich, silky finish. I like using unsalted butter so I can control the seasoning more precisely.

Lemon juice and white wine add acidity and brightness that cut through the richness. Freshly squeezed lemon juice is a must, and for wine, go with something dry like a Sauvignon Blanc or Pinot Grigio. If you’d rather skip the wine, you can substitute with chicken broth and a splash more lemon juice.

You won’t need much in the way of special equipment, just a large skillet for cooking the shrimp and sauce, and a stockpot for boiling the pasta. A good pair of tongs also makes tossing everything together a breeze.

How To Make This Shrimp Scampi With Pasta

Creating this flavorful Shrimp Scampi With Pasta couldn’t be simpler — just a few quick steps, and dinner is served. Let’s walk through the process together.

Start by boiling a large pot of water. Salt it generously — think ocean-salty — to properly season your pasta from the inside out. Drop in your linguine or spaghetti and cook until just shy of al dente, since it’ll finish in the sauce. Reserve a bit of the pasta water before draining.

Meanwhile, pat your shrimp dry and season them lightly with salt and pepper. Heat a large skillet over medium-high heat and add a splash of olive oil. Add the shrimp in a single layer, cooking for about 1–2 minutes per side. They should be pink and just cooked through. Remove and set them aside.

In the same skillet, add a touch more olive oil and the minced garlic. Sauté until fragrant, about 30 seconds — careful not to let it brown. Add the white wine (or broth) and lemon juice, scraping up any browned bits from the pan. Let it simmer for 2–3 minutes to reduce slightly.

Lower the heat and whisk in the butter, a tablespoon at a time, until the sauce is smooth and glossy. Add the cooked pasta directly into the skillet, along with a splash of reserved pasta water. Toss everything gently to coat, then return the shrimp to the pan.

Let it all mingle for a minute or two, just until the shrimp are warmed through and the pasta is fully coated. Taste and adjust with salt, pepper, or more lemon juice if needed.

From start to finish, this recipe takes about 25–30 minutes. You’ll end up with a silky, garlicky, lemon-kissed pasta that tastes like it came straight from your favorite seafood spot.

Storage Options

While Shrimp Scampi With Pasta is best enjoyed fresh, you can store leftovers if needed. Transfer cooled pasta and shrimp to an airtight container and refrigerate for up to 3 days.

To freeze, it’s best to separate the shrimp and pasta. Store them in individual airtight containers or zip-top freezer bags for up to 1 month. Keep in mind that shrimp can become rubbery if overcooked during reheating, so defrost gently.

When reheating, use a skillet over medium heat with a splash of water or broth to loosen the sauce. Stir gently and heat just until warmed through. Avoid the microwave if possible, as it tends to dry things out.

Variations and Substitutions

One of the best things about this recipe is how easily it can be tweaked to fit your taste or dietary needs. Here are a few fun ways to change things up.

If you’re not into shrimp, try using scallops or chunks of white fish instead. Just adjust the cook time to avoid overcooking. Even chicken can work in a pinch, though the dish will lean less “seafood” and more creamy garlic pasta.

Want to make it creamy? Add a splash of heavy cream to the sauce along with the butter. It’ll give the dish a richer, more luxurious texture — especially comforting during colder months.

For a spicy kick, toss in a pinch of red pepper flakes when you sauté the garlic. It adds a gentle heat that balances beautifully with the lemony sauce.

To boost the veggies, stir in a couple handfuls of fresh spinach or sautéed zucchini at the end. Sun-dried tomatoes also make a great tangy addition.

If you’re going low-carb, swap the pasta for zucchini noodles or spaghetti squash. Just cook them separately and toss into the sauce at the end to warm through.

No matter how you spin it, Shrimp Scampi With Pasta is endlessly adaptable. Don’t be afraid to play around and make it your own — that's part of the fun of cooking!

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