Imagine a plate piled high with juicy shrimp, swimming in a glossy mix of garlic, white wine, and lemon. Toss in pasta cooked just right, and you’ve got Shrimp Scampi Pasta that beats takeout—hands down. It’s quick, it’s fresh, and honestly, it feels like you’ve brought a little Italian magic into your kitchen. No need to fuss for hours, either. Just good food, fast.
Why You’ll Love This Recipe
This Shrimp Scampi Pasta is a weeknight wonder. It’s one of those dishes that feels incredibly elegant but takes barely any effort to prepare. Why will you love it?
- Fast & Flavorful: From start to finish, you can expect a cooking time of around 30 minutes. The bright, garlicky sauce explodes with flavor.
- Simple Ingredients: This recipe utilizes pantry staples like garlic, olive oil, and pasta. A good bottle of dry white wine is the only thing you might need to grab.
- Versatile: Feel free to swap out the pasta shape or add vegetables like asparagus or zucchini. It’s incredibly adaptable.
- Impressive Appearance: Perfect for a cozy dinner for two or scaled up to feed a crowd. Guests will think you spent hours creating this masterpiece.
- My grandma’s secret? A tiny pinch of red pepper flakes – it elevates the whole dish to restaurant levels!
This shrimp scampi recipe is not just about speed; it’s about building layers of flavor quickly. The sizzle of garlic in olive oil, the splash of white wine deglazing the pan, the bright burst of lemon – it’s a symphony of sensations, and all you have to do is conduct. Believe me I’ve experimented a lot when making this!
Ingredients Breakdown
Let’s break down the stars of our Shrimp Scampi show; it’s essential to use high-quality ingredients for this pasta dish.
- Shrimp: 1 pound (454g) large shrimp, peeled and deveined. I prefer using 21/25 count shrimp (meaning 21 to 25 shrimp per pound) for a good bite. Make sure they’re patted dry for optimal searing.
- Pasta: 1 pound (454 g) linguine, spaghetti, or fettuccine. I personally love linguine because its slightly flattened shape holds the sauce beautifully.
- Olive Oil: 1/4 cup (60ml) extra virgin olive oil. Good quality olive oil is key to flavor.
- Garlic: 6 cloves, minced. Don’t skimp on the garlic! It’s the backbone of the scampi sauce.
- Dry White Wine: 1/2 cup (120ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc. This adds acidity and depth. If you don’t have wine, you can substitute chicken broth with a tablespoon of lemon juice.
- Lemon: 1 large lemon, zested and juiced. The zest adds aromatic oils, while the juice brightens the sauce.
- Butter: 4 tablespoons (57g) unsalted butter, cut into cubes. Cold butter emulsifies beautifully into the sauce, creating a creamy texture.
- Red Pepper Flakes: 1/4 teaspoon (or more, to taste). This adds a subtle kick. Omit if you prefer a milder flavor.
- Fresh Parsley: 1/4 cup (packed), chopped. A burst of freshness to finish the dish.
- Salt and Black Pepper: To taste. Season generously!
Kitchen Tools Needed
Here’s what you’ll need in your kitchen to make this amazing shrimp scampi pasta:
- Large pot
- Large skillet
- Colander
- Garlic press (optional, but recommended)
- Zester
- Lemon juicer
- Measuring cups and spoons
- Tongs or pasta fork
How to Make Shrimp Scampi Pasta (Step-by-Step Instructions)
Follow these easy steps to create restaurant-quality Shrimp Scampi in your own kitchen:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Prep the Shrimp: While the pasta is cooking, pat the shrimp dry with paper towels. Season generously with salt and black pepper.
- Sauté the Garlic: Heat the olive oil in a large skillet over medium heat, then I like to add a little butter, too! Add the minced garlic and red pepper flakes. Cook, stirring constantly, until fragrant (about 30 seconds). Be careful not to burn the garlic.
- Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque (internal temperature of 145°F / 63°C). Remove the shrimp from the skillet and set aside.
- Deglaze the Pan: Pour the dry white wine into the skillet. Bring to a simmer and scrape up any browned bits from the bottom of the pan (this is where a lot of the flavor is!). Let the wine reduce slightly, about 2-3 minutes.
- Emulsify the Sauce: Reduce the heat to low. Whisk in the lemon juice and lemon zest. Gradually whisk in the cold butter, one cube at a time, until the sauce is smooth and glossy. This process is called emulsifying, and it creates a beautiful, creamy sauce.
- Combine and Toss: Add the cooked pasta to the skillet with the sauce. Toss to coat, adding a little bit of the reserved pasta water at a time until the sauce reaches your desired consistency.
- Add the Shrimp Back: Gently fold the cooked shrimp back into the pasta.
- Garnish and Serve: Stir in the fresh parsley. Serve immediately, garnished with extra parsley and a squeeze of fresh lemon juice so it won’t be dry.
- Enjoy: Your shrimp scampi pasta is ready to devour!
Pro Tips for Success
A few insider secrets to take your shrimp scampi to the next level:
- Don’t Overcook the Shrimp: Overcooked shrimp is rubbery. Cook just until pink and opaque.
- Use Cold Butter: Cold butter emulsifies better into the sauce, creating a smoother and creamier texture.
- Reserve Pasta Water: The starchy pasta water helps bind the sauce to the pasta and creates a silky consistency.
- Taste and Adjust: Before serving, taste the sauce and adjust the seasoning as needed. You might need a little more salt, pepper, or lemon juice.
- Serve Immediately: Scampi is best enjoyed fresh.
Variations & Dietary Swaps
Here’s how to tailor this shrimp scampi recipe to your preferences and dietary needs:
- Gluten-Free: Use gluten-free pasta.
- Dairy-Free: Substitute the butter with olive oil or a dairy-free butter alternative.
- Vegetarian: Swap the shrimp with artichoke hearts or mushrooms for a vegetarian version.
- Spicy: Add more red pepper flakes or a pinch of cayenne pepper.
- Vegetables: Add sautéed vegetables like asparagus, zucchini, or bell peppers for extra nutrients and flavor.
Serving Suggestions
Shrimp Scampi Pasta is a satisfying meal on its own, but here are a few serving suggestions to complete your dining experience:
- Side Salad: Serve with a simple green salad with a light vinaigrette (check out some great salad dressing recipes on this simple green salad recipe.).
- Garlic Bread: Serve with crusty garlic bread to soak up the delicious scampi sauce.
- Grilled Vegetables: Serve with grilled vegetables like zucchini or bell peppers for a healthy and flavorful side dish.
Storage & Reheating
- Storage: Store leftover Shrimp Scampi in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of water or broth to prevent drying out. You can also microwave it in short bursts, stirring in between, until heated through. Be careful not to overcook the shrimp, as it will become rubbery.
Troubleshooting / FAQ
Final Thoughts
Shrimp Scampi Pasta isn’t just another recipe—it’s a little party on your plate. You get bright flavors, and it comes together fast. Seriously, every time I cook this, whether it’s just for me, the whole family, or when I’m trying to impress someone, it never lets me down. I’ve lost count of how many times I’ve made it, but honestly, it always makes me feel like I actually know what I’m doing in the kitchen.
Share on Social Media
Don’t forget to share your culinary masterpiece on social media! Tag me and show off your delicious Shrimp Scampi. #shrimpscampi #pastarecipe #easyrecipe #weeknightdinner
Shrimp Scampi Pasta Recipe
Cook elegant shrimp scampi pasta with garlic, white wine, and lemon in just 30 minutes. This quick dinner tastes gourmet but comes together effortlessly.
Ingredients
- Shrimp: 1 pound 454g large shrimp, peeled and deveined. I prefer using 21/25 count shrimp (meaning 21 to 25 shrimp per pound) for a good bite. Make sure they’re patted dry for optimal searing.
- Pasta: 1 pound 454 g linguine, spaghetti, or fettuccine. I personally love linguine because its slightly flattened shape holds the sauce beautifully.
- Olive Oil: 1/4 cup 60ml extra virgin olive oil. Good quality olive oil is key to flavor.
- Garlic: 6 cloves minced. Don’t skimp on the garlic! It’s the backbone of the scampi sauce.
- Dry White Wine: 1/2 cup 120ml dry white wine, such as Pinot Grigio or Sauvignon Blanc. This adds acidity and depth. If you don’t have wine, you can substitute chicken broth with a tablespoon of lemon juice.
- Lemon: 1 large lemon zested and juiced. The zest adds aromatic oils, while the juice brightens the sauce.
- Butter: 4 tablespoons 57g unsalted butter, cut into cubes. Cold butter emulsifies beautifully into the sauce, creating a creamy texture.
- Red Pepper Flakes: 1/4 teaspoon or more, to taste. This adds a subtle kick. Omit if you prefer a milder flavor.
- Fresh Parsley: 1/4 cup packed, chopped. A burst of freshness to finish the dish.
- Salt and Black Pepper: To taste. Season generously!
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Prep the Shrimp: While the pasta is cooking, pat the shrimp dry with paper towels. Season generously with salt and black pepper.
- Sauté the Garlic: Heat the olive oil in a large skillet over medium heat, then I like to add a little butter, too! Add the minced garlic and red pepper flakes. Cook, stirring constantly, until fragrant (about 30 seconds). Be careful not to burn the garlic.
- Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque (internal temperature of 145°F / 63°C). Remove the shrimp from the skillet and set aside.
- Deglaze the Pan: Pour the dry white wine into the skillet. Bring to a simmer and scrape up any browned bits from the bottom of the pan (this is where a lot of the flavor is!). Let the wine reduce slightly, about 2-3 minutes.
- Emulsify the Sauce: Reduce the heat to low. Whisk in the lemon juice and lemon zest. Gradually whisk in the cold butter, one cube at a time, until the sauce is smooth and glossy. This process is called emulsifying, and it creates a beautiful, creamy sauce.
- Combine and Toss: Add the cooked pasta to the skillet with the sauce. Toss to coat, adding a little bit of the reserved pasta water at a time until the sauce reaches your desired consistency.
- Add the Shrimp Back: Gently fold the cooked shrimp back into the pasta.
- Garnish and Serve: Stir in the fresh parsley. Serve immediately, garnished with extra parsley and a squeeze of fresh lemon juice so it won’t be dry.
- Enjoy: Your shrimp scampi pasta is ready to devour!
Notes
nutrition:
calories: Approximately 550
protein: Approximately 35g
carbohydrates: Approximately 60g
fat: Approximately 20g
fiber: Approximately 5g
sodium: Approximately 700mg notes: Values are approximate and may vary.
calories: Approximately 550
protein: Approximately 35g
carbohydrates: Approximately 60g
fat: Approximately 20g
fiber: Approximately 5g
sodium: Approximately 700mg notes: Values are approximate and may vary.