Shrimp Scampi With Pasta Recipe

There’s something magical about the smell of garlic and butter sizzling in a pan, especially when it’s the start of shrimp scampi with pasta. The rich aroma, the burst of citrus from lemon juice, and the silky sauce clinging to tender pasta—it’s a sensory experience that never fails to impress.

I first made this dish on a whim during a weeknight when I wanted something fancy but didn’t want to spend hours cooking. Since then, it’s become my go-to “fancy but fast” dinner that’s ready in 30 minutes flat. Plus, it feels restaurant-worthy without the price tag or prep stress.

Whether you're cooking for two or feeding a hungry family, this shrimp scampi is bound to be a hit. Let’s dive into why this recipe belongs on your regular dinner rotation.

Why You’ll Love This Shrimp Scampi With Pasta

Get ready to meet your new favorite one-pan wonder. This shrimp scampi with pasta is a dream come true for garlic lovers, pasta fans, and anyone who appreciates a dinner that tastes like you put in way more effort than you actually did.

First off, this dish is incredibly quick and easy. You can have it on the table in about 30 minutes, start to finish. That makes it perfect for busy weeknights, last-minute guests, or even an indulgent solo dinner with a glass of white wine.

It’s also surprisingly budget-friendly. Shrimp may sound expensive, but using frozen shrimp and pantry staples like pasta, garlic, and butter keeps costs down without sacrificing flavor or quality.

Another reason to love it? It’s family-friendly and elegant all at once. The flavors are bold but approachable, and the whole dish has that special-occasion feel—without any complicated techniques or exotic ingredients.

And let’s not forget how versatile it is. You can switch out the pasta, adjust the heat level, or toss in veggies for an all-in-one meal. Whether you're gluten-free, dairy-sensitive, or just craving something different, this recipe adapts easily to fit your needs.

Ready to cook like a pro with minimal effort? Let’s talk ingredients.

Ingredients Notes

This recipe keeps things simple, but every ingredient is doing heavy lifting in terms of flavor and texture. With just a few quality components, you’ll get a dish that’s rich, garlicky, and downright addictive.

Shrimp is the star here, and I recommend using large or extra-large peeled and deveined shrimp for the best bite. If you’re using frozen shrimp, just thaw them under cold water before cooking. Patting them dry ensures they sear beautifully and don't steam in the pan.

Pasta provides the perfect canvas for all that buttery, lemony goodness. I like linguine or spaghetti because they twirl well and soak up the sauce. If you’re short on time or want to add fiber, whole wheat or gluten-free pasta works well too.

Garlic is non-negotiable—this dish is all about garlic flavor. Use freshly minced garlic for the best result, not the pre-minced jarred kind. It creates that signature savory base that defines classic scampi.

Butter and olive oil are the dynamic duo behind the luscious sauce. The olive oil prevents the butter from burning, while the butter adds richness and helps the sauce cling to every noodle and shrimp. A touch of red pepper flakes gives the dish a little heat and depth.

Lemon juice and white wine add brightness that cuts through the richness. The wine reduces into a flavorful glaze, but you can use chicken broth if you prefer to skip alcohol. Fresh parsley at the end gives everything a pop of color and a clean, herby finish.

The only equipment you’ll need is a large skillet for the shrimp and sauce, and a pot for boiling pasta. Keep tongs or a pasta fork nearby—you’ll want to swirl everything together right before serving.

How To Make This Shrimp Scampi With Pasta

Making this shrimp scampi with pasta is a breeze, but there are a few pro tips that’ll help you nail it every time.

Start by boiling a large pot of salted water. While the water comes to a boil, prep your shrimp by thawing (if frozen), peeling, and patting them dry with a paper towel. This step is important because dry shrimp = better sear = more flavor.

In a large skillet, heat a mix of olive oil and butter over medium-high heat. Once it’s shimmering and the butter is melted, add your shrimp in a single layer. Cook them just until they turn pink and slightly golden on each side—about 1–2 minutes per side depending on their size. Remove them and set aside to avoid overcooking.

In the same skillet, turn the heat to medium and add minced garlic and a pinch of red pepper flakes. Let the garlic sizzle just until fragrant—about 30 seconds—then pour in your white wine (or broth) and freshly squeezed lemon juice. Scrape up all the flavorful bits from the pan and let the sauce reduce slightly, about 2–3 minutes.

Once your pasta is al dente, transfer it directly into the sauce using tongs (a little pasta water is okay—it helps the sauce emulsify). Toss everything together, then add your cooked shrimp back to the pan. Finish with a pat of butter, a sprinkle of fresh parsley, and another squeeze of lemon for good measure.

From start to finish, this dish takes about 30 minutes. You'll end up with a glossy, garlicky pasta that's full of juicy shrimp and layered with bright, bold flavors.

Storage Options

This shrimp scampi is best served fresh, but if you find yourself with leftovers, they can definitely be saved.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will soak up some of the sauce over time, so it won’t be as silky, but it will still taste great.

To reheat, add a splash of water or broth to a skillet over medium heat. Stir gently until warmed through. Avoid microwaving the shrimp for too long, as it can turn rubbery.

This dish doesn’t freeze well due to the delicate nature of shrimp and the butter-based sauce. For best results, enjoy it fresh or plan a next-day lunch that’ll feel like a total treat.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak to suit your tastes and pantry.

If you’re avoiding gluten, simply swap in your favorite gluten-free pasta. Shrimp scampi is very forgiving when it comes to noodle choice—just aim for something long and thin so it holds the sauce well.

No wine on hand or prefer to skip it? Use chicken broth with a touch more lemon juice. You’ll still get that nice acidity and depth without the alcohol.

Add some green to your plate by tossing in a handful of baby spinach or arugula just before serving. The heat from the pasta will wilt the greens perfectly and boost the nutrition without extra effort.

Want more heat? Add extra red pepper flakes or a dash of hot sauce. You can also toss in sautéed shallots or swap the parsley for fresh basil for a slightly sweeter finish.

Craving a creamier version? Stir in a splash of heavy cream or a spoonful of mascarpone cheese at the end for a velvety twist that still honors the spirit of classic scampi.

No matter how you spin it, shrimp scampi is endlessly customizable and always satisfying. Don’t be afraid to experiment—you might just land on your new signature dish.

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