Shrimp Scampi With Pasta Recipe

There's something truly irresistible about the sizzle of garlic hitting hot butter, especially when it signals the beginning of shrimp scampi night. The aroma fills the kitchen almost instantly, mingling with the briny sweetness of shrimp and the gentle tang of lemon—pure comfort in under 30 minutes.

this Recipe

This dish became a go-to in our house during one particularly hectic summer. I needed something fast, delicious, and satisfying after long workdays, and this shrimp scampi with pasta delivered every single time. It's become our weeknight hero—simple enough for Tuesday, yet elegant enough for date night at home.

Let’s dive into what makes this recipe a must-have in your regular dinner rotation.

Why You'll Love This Shrimp Scampi With Pasta

Get ready to fall in love with a meal that’s as easy as it is luxurious. This shrimp scampi with pasta isn’t just a quick dinner—it’s the kind of recipe that makes you feel like a five-star chef in your own kitchen.

First off, it’s lightning fast. We’re talking 25 minutes from start to finish. That means you can go from “what’s for dinner?” to fork-in-hand in less time than it takes to order takeout.

It also hits the sweet spot between fancy and fuss-free. With a handful of pantry staples and some fresh shrimp, you’ll have a dish that looks and tastes impressive, without dirtying every pot you own.

Plus, it’s budget-friendly, especially when shrimp goes on sale. And because it’s so flavorful, a little goes a long way—you don’t need a mountain of shrimp to make it shine.

Best of all, it’s incredibly versatile. Swap the pasta for zucchini noodles, make it spicy with red pepper flakes, or toss in a handful of spinach. It’s a blank canvas that always turns out beautiful.

Now let’s take a closer look at the ingredients that bring this shrimp scampi to life.

Ingredients Notes

The beauty of shrimp scampi with pasta is that it leans on simple, high-impact ingredients. Every component serves a purpose, creating layers of flavor in a surprisingly short amount of time.

Shrimp is the undeniable star here. Look for raw, peeled, and deveined shrimp—either fresh or frozen. I prefer medium or large shrimp, which cook quickly but still have a meaty bite. If you’re buying frozen, just be sure to thaw them completely and pat them dry to avoid excess water in the pan.

Garlic plays a crucial role, lending its bold, savory flavor to the base of the sauce. You’ll want to use fresh garlic, minced finely for maximum impact. It cooks quickly, so keep an eye on it—burned garlic will make the whole dish taste bitter.

Butter and olive oil form the luscious base of the sauce. Butter adds richness while olive oil balances it out with fruity depth. Use both for that signature scampi silkiness.

Lemon juice and zest bring brightness and cut through the richness. Don’t skip the zest—it adds a more intense citrus flavor that really lifts the dish. Fresh lemon makes a big difference here.

Pasta is the cozy backbone of the dish. Linguine is classic, but you can use spaghetti, fettuccine, or even angel hair if that’s what you have on hand. Just be sure to cook it al dente so it can soak up all the delicious sauce without getting mushy.

You don’t need much in the way of equipment—a large skillet, a pot for boiling pasta, and some tongs or a wooden spoon will do the trick.

How To Make This Shrimp Scampi With Pasta

Making shrimp scampi with pasta is all about timing and simplicity. With just a few steps, you’ll have a restaurant-quality dish on your table in no time.

Start by boiling a large pot of salted water. Once it's at a rolling boil, drop in your pasta and cook until al dente. Reserve about a cup of pasta water before draining—it’ll help you loosen the sauce later if needed.

While the pasta is cooking, heat a combination of butter and olive oil in a large skillet over medium heat. Add your shrimp in a single layer and cook for about 2 minutes per side, just until they turn pink and opaque. Be careful not to overcook them—they’ll continue to cook slightly after you remove them from the heat. Transfer the shrimp to a plate and set aside.

In the same skillet, add a bit more olive oil and toss in the minced garlic. Let it sizzle for about 30 seconds, stirring constantly. Once the garlic is fragrant, pour in white wine or chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.

Next, add in the lemon juice and zest, a few tablespoons of the reserved pasta water, and another knob of butter. Let it melt into the sauce, then return the shrimp to the skillet. Toss everything gently to coat the shrimp in that garlicky lemon sauce.

Finally, add the cooked pasta directly into the skillet. Use tongs to combine everything, letting the sauce cling to every strand. If the mixture seems too dry, add a splash more pasta water. Taste and season with salt, pepper, and a sprinkle of red pepper flakes if you like a bit of heat.

From start to finish, this meal takes about 25 minutes, and the results are consistently crowd-pleasing—perfect for weeknights or special dinners alike.

Storage Options

Shrimp scampi is best enjoyed fresh, but if you do have leftovers, they store pretty well with a few tips.

To store, transfer any cooled leftovers into an airtight container and refrigerate for up to 2 days. Shrimp tends to get rubbery if kept too long, so aim to eat it sooner rather than later.

If you want to make this ahead, consider prepping the components separately. Cook the pasta and shrimp, then store them individually. Reheat gently in the sauce just before serving.

For reheating, use a skillet over low heat and add a splash of water or broth to rehydrate the sauce. Avoid the microwave if possible—it can overcook the shrimp and make the pasta gummy.

Freezing is not ideal due to the texture of both the shrimp and the pasta, but if you must, freeze only the shrimp and sauce portion and cook fresh pasta when ready to serve.

Variations and Substitutions

This shrimp scampi recipe is as flexible as it is flavorful. Once you’ve mastered the base, you can easily tweak it to suit your tastes or dietary needs.

Want a lower-carb version? Swap the pasta for spiralized zucchini noodles or spaghetti squash. Just sauté them briefly instead of boiling, and toss them directly into the sauce.

Prefer a creamier sauce? Stir in a splash of heavy cream or a spoonful of mascarpone cheese at the end for a velvety finish that still feels elegant.

No shrimp? No problem. This recipe works beautifully with scallops, chunks of white fish, or even rotisserie chicken if you're in a pinch.

For a spicy twist, add a generous pinch of red pepper flakes to the garlic as it cooks. It gives the dish a subtle kick without overpowering the other flavors.

And if you're feeling fancy, finish it off with a sprinkle of grated Parmesan and some chopped fresh parsley or basil. It adds a burst of freshness and a pop of color.

No matter how you spin it, this shrimp scampi with pasta is endlessly adaptable and always a hit. Once you make it once, don’t be surprised if it earns a permanent spot in your dinner rotation.

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