Shrimp Scampi Pasta Recipe

Shrimp Scampi Pasta is a classic Italian-American dish that’s quick to make and bursting with flavor. Juicy shrimp are sautéed in a buttery garlic-lemon sauce and tossed with pasta for a bright, savory dinner that feels fancy but is ready in under 30 minutes. It’s one of those dishes I turn to when I want something comforting yet elegant.

Why You’ll Love This Recipe

I love this recipe because it’s simple, fast, and packed with rich garlic and lemon flavor. The shrimp cook in just a few minutes, and the sauce comes together right in the same pan. I don’t need any special ingredients or tools—just fresh shrimp, pasta, and a few pantry staples. Whether I’m making it for a weeknight meal or for company, it never fails to impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• linguine or spaghetti
• large shrimp, peeled and deveined
• garlic, minced
• butter
• olive oil
• dry white wine or chicken broth
• lemon juice
• red pepper flakes (optional)
• parsley, chopped
• salt
• black pepper
• grated Parmesan (optional)

directions

1. I cook the pasta in salted boiling water until al dente, then drain it and set it aside, reserving about a cup of the pasta water.

2. In a large skillet, I heat olive oil and butter over medium heat.

3. I add the garlic and red pepper flakes, cooking just until fragrant—about 30 seconds.

4. I add the shrimp, season with salt and pepper, and cook for 1–2 minutes per side, until pink and just cooked through. I remove the shrimp and set them aside.

5. In the same skillet, I pour in the white wine (or broth) and lemon juice, scraping up any bits from the bottom of the pan. I let it simmer for a couple of minutes.

6. I return the shrimp to the pan, toss in the cooked pasta, and mix everything together. If the pasta looks dry, I add a splash of reserved pasta water.

7. I finish it off with fresh parsley and, if I want, a sprinkle of Parmesan before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• I sometimes add halved cherry tomatoes or baby spinach for color and extra flavor.

• Swapping the shrimp for scallops or chicken works well too.

• If I want it creamy, I stir in a splash of heavy cream at the end.

• Gluten-free pasta makes this an easy GF dinner.

• I use lemon zest for extra brightness if I really want the citrus to pop.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta gently in a skillet with a splash of water or broth to keep it from drying out. I avoid microwaving too long, as shrimp can overcook and become rubbery.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I just thaw them first by running them under cold water or leaving them in the fridge overnight.

What type of pasta works best for shrimp scampi?

Linguine and spaghetti are my go-to options, but angel hair, fettuccine, or even penne work well too.

Can I make shrimp scampi without wine?

Absolutely. I use chicken broth or even seafood stock as a substitute and still get great flavor.

How do I know when shrimp are cooked?

Shrimp cook quickly—when they turn pink and curl into a “C” shape, they’re done. I’m careful not to overcook them or they can get tough.

Is this dish spicy?

It’s only slightly spicy if I add red pepper flakes, but I can adjust or leave them out entirely if I prefer a milder version.

Conclusion

Shrimp Scampi Pasta is one of my favorite dishes to make when I want something quick, flavorful, and just a little bit fancy. The buttery garlic-lemon sauce coats the pasta beautifully, and the shrimp are always juicy and tender. Whether I’m cooking for myself or guests, this recipe always delivers big flavor with minimal effort.