shrimp scampi pasta recipe
The Best shrimp scampi pasta recipe
This recipe is a staple in our house because it’s simple, flavorful, and actually pretty good for you. Shrimp is packed with protein and low in calories, and the garlic and olive oil bring some heart-healthy benefits. I like to add a squeeze of lemon at the end for brightness, and a handful of fresh parsley makes it feel fresh and light. It’s one of those meals that works for just about any occasion—whether it’s a quick family dinner, a casual get-together with friends, or even a solo meal when I want something satisfying without a lot of effort. Plus, leftovers reheat well, so I don’t mind making extra.
Garlic Butter Shrimp Scampi Pasta
A quick and flavorful pasta dish featuring succulent shrimp in a garlicky white wine and lemon butter sauce. Perfect for a weeknight dinner with minimal effort and maximum taste.
🥘Ingredients
- 12 oz linguine or spaghetti
- 1 tbsp salt (for pasta water)
- 1 tbsp olive oil
- 1 lb large shrimp (peeled and deveined, tails on or off)
- 4 tbsp unsalted butter
- 3 tbsp extra-virgin olive oil
- 6 garlic cloves (minced)
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup dry white wine (or substitute with chicken broth)
- 1/2 cup chicken broth (low-sodium preferred)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 tsp lemon zest
- 1/4 cup fresh parsley (chopped)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- Fresh parsley (chopped)
- Lemon wedges
- Grated Parmesan cheese (optional)
👨🍳Directions
-
1
Bring a large pot of water to a boil. Add 1 tbsp salt and 1 tbsp olive oil, then cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set aside. -
2
While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside. -
3
In a large skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium-high heat. Once hot, add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside. -
4
Reduce heat to medium and add the remaining 2 tbsp butter and 1 tbsp olive oil to the skillet. Add minced garlic and red pepper flakes (if using), sautéing for 30 seconds until fragrant but not browned. -
5
Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes until slightly reduced. -
6
Add the chicken broth, lemon zest, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Simmer for another 2 minutes. -
7
Return the shrimp to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Stir in chopped parsley. -
8
Taste and adjust seasoning if needed. Serve immediately, garnished with extra parsley, lemon wedges, and Parmesan cheese if desired.
🔧Equipment
- Large pot (for pasta)
- Large skillet or sauté pan
- Tongs
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Shrimp Scampi Pasta Works
❓ Frequently Asked Questions About Garlic Butter Shrimp Scampi Pasta
1. What type of shrimp works best for shrimp scampi pasta?
The best shrimp for scampi pasta are medium to large (16/20 or 21/25 count) peeled and deveined shrimp. Fresh or frozen shrimp both work, but fresh shrimp often have a sweeter flavor. If using frozen shrimp, thaw them completely and pat dry before cooking to prevent excess moisture.
2. Can I make shrimp scampi pasta ahead of time?
Shrimp scampi pasta is best served fresh, as the shrimp can become rubbery if reheated. However, you can prep the garlic butter sauce and cook the pasta ahead of time. Store them separately in the fridge, then quickly sauté the shrimp and toss everything together just before serving.
3. What can I substitute for white wine in shrimp scampi?
If you don’t have white wine, you can use chicken or seafood stock, lemon juice mixed with a little water, or even apple cider vinegar for acidity. For a non-alcoholic option, try adding a splash of white grape juice or extra lemon zest to brighten the flavor.
4. How do I prevent my shrimp from becoming tough or overcooked?
Shrimp cook very quickly—usually in 2-3 minutes per side. To avoid toughness, remove them from the pan as soon as they turn pink and opaque. Overcooking makes them rubbery, so keep an eye on them and pull them off the heat just before they’re fully done (they’ll finish cooking from residual heat).
5. Can I add vegetables to shrimp scampi pasta?
Absolutely! Popular additions include cherry tomatoes, spinach, asparagus, or zucchini. Sauté heartier veggies (like asparagus) first until tender-crisp, then add delicate greens (like spinach) at the end to wilt. This keeps the dish flavorful and adds extra texture.
