Shrimp Scampi With Pasta Recipe

There’s something magical about the sizzling sound of shrimp hitting a hot pan with garlic and butter. Add a splash of white wine, a squeeze of lemon, and twirl it all together with tender pasta, and you’ve got a dish that smells like a fancy Italian restaurant – but comes together in your own kitchen in under 30 minutes.

this Recipe

The first time I made shrimp scampi, I was trying to impress my in-laws on short notice. I needed something quick, elegant, and delicious – and this recipe checked every single box. It’s now our go-to for dinner parties, date nights, and even rushed weeknights when we want something a little special without the fuss.

If you're looking for a crowd-pleasing dish that’s as easy as it is impressive, let’s dive into why this Shrimp Scampi With Pasta needs to be your next dinner.

Why You’ll Love This Shrimp Scampi With Pasta

Get ready to fall in love with a meal that’s bursting with bright flavor and rich buttery goodness. This Shrimp Scampi With Pasta recipe is everything a weeknight dinner should be – fast, flavorful, and foolproof.

First off, it’s lightning-fast. From start to finish, this dish takes just 25 minutes, making it perfect for nights when you’re short on time but still want something satisfying and a little elevated.

You’ll also love how budget-friendly it is. While shrimp can seem like a splurge, buying frozen shrimp in bulk brings the cost down. Plus, the rest of the ingredients – garlic, pasta, butter – are pantry staples.

And let’s not forget about how easy it is. With only a few steps and minimal cleanup, you won’t be left with a sink full of dishes. It’s a true one-pan wonder when paired with your pasta pot.

Best of all, this recipe is incredibly versatile. You can swap out the pasta, adjust the heat, or even add veggies to make it your own. It’s a blank canvas of garlicky, buttery goodness.

This is the kind of recipe that quickly earns a spot in your regular rotation – and one you’ll keep coming back to whenever you need something both comforting and impressive.

Ingredients Notes

What makes this Shrimp Scampi With Pasta so incredible is the harmony of a few simple ingredients working together. Let’s take a closer look at the essentials that make this dish shine.

Shrimp is the undeniable star. I like using large, peeled, deveined shrimp (look for 21-25 count per pound). If you're buying frozen, just thaw them under cold water before cooking. Their sweet, delicate flavor is a perfect match for the buttery, garlicky sauce.

Pasta acts as the perfect base. I usually reach for linguine or spaghetti, which allow the sauce to cling beautifully to every strand. However, you can easily use angel hair or even fettuccine if that’s what you have on hand.

The garlic is where the magic starts. You'll need a generous amount – at least 5 cloves – finely minced. Don’t be tempted to skimp; garlic is the backbone of that bold scampi flavor.

White wine adds a touch of acidity and depth. Choose something dry like Sauvignon Blanc or Pinot Grigio. If you don’t want to cook with alcohol, you can substitute with chicken broth and a splash of lemon juice.

And of course, butter and olive oil form the luscious base of the sauce. The oil prevents the butter from burning, while the butter brings richness that pairs beautifully with the shrimp.

You’ll also need a large skillet, a pasta pot, and a zester or microplane for that finishing touch of lemon zest. Simple tools, but essential for getting the flavors just right.

How To Make This Shrimp Scampi With Pasta

Making shrimp scampi feels a bit like restaurant-style cooking – fast, fragrant, and all about timing. But don't worry, it’s a breeze once you know the flow.

Start by bringing a large pot of salted water to a boil. While you wait, pat your shrimp dry with paper towels. This step helps them sear rather than steam. Season them lightly with salt and pepper.

Once the water’s boiling, add your pasta and cook until just al dente. Reserve about a cup of pasta water before draining – this liquid gold can help loosen the sauce later if needed.

Meanwhile, heat a large skillet over medium-high heat. Add a splash of olive oil and a tablespoon of butter. Once the butter melts and begins to foam, add the shrimp in a single layer. Let them cook undisturbed for about 2 minutes per side until they turn opaque and slightly golden. Remove them to a plate and set aside.

In the same pan, lower the heat slightly and add more butter and all of your minced garlic. Sauté for about a minute until fragrant – watch carefully so it doesn’t burn. Then pour in the white wine and simmer for 2-3 minutes, scraping up any brown bits from the bottom.

Return the shrimp to the skillet and toss everything together. Add the cooked pasta and a splash of pasta water if the sauce needs thinning. Finish with fresh lemon juice, a handful of chopped parsley, and a sprinkle of lemon zest.

The whole process takes about 25 minutes, and what you get is a silky, flavorful pasta that tastes like you’ve been cooking for hours.

Storage Options

Shrimp scampi is best enjoyed fresh, but you can definitely save the leftovers for a quick lunch or dinner the next day.

Store any leftover shrimp and pasta in an airtight container in the refrigerator. It will stay good for up to 2 days. After that, the texture of the shrimp can become a bit rubbery.

If you want to reheat, place it in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid the microwave if possible – it tends to overcook the shrimp.

Unfortunately, this isn’t a great dish for freezing. The delicate sauce and shrimp texture don’t hold up well after thawing. But the good news? It’s so easy to make, you won’t mind starting fresh.

Variations and Substitutions

One of the best parts about shrimp scampi is how adaptable it is. Here are a few fun ways to switch things up.

Want to make it spicy? Add a pinch of red pepper flakes to the garlic while it’s sautéing. It gives the whole dish a nice little kick that plays beautifully with the lemon and butter.

No wine on hand? Chicken broth plus a squeeze of lemon juice makes a great substitute. It keeps the sauce tangy and flavorful without the alcohol.

Not a fan of shrimp? Try this with scallops or even chicken breast sliced thin. Just adjust the cooking times slightly depending on your protein.

Looking to add veggies? Toss in some cherry tomatoes, baby spinach, or even zucchini ribbons with the pasta. They cook quickly and bring color and freshness to the dish.

For a low-carb version, swap the pasta for zucchini noodles or spaghetti squash. The buttery garlic sauce still works beautifully with these lighter options.

Don’t be afraid to get creative! Shrimp scampi is a forgiving recipe that welcomes whatever you’ve got in your fridge.

Let this Shrimp Scampi With Pasta be your secret weapon on busy nights or when you want to impress without the stress. It’s simple, elegant, and absolutely packed with flavor. Once you try it,

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