Shrimp Scampi With Pasta Recipe

There's nothing quite like the mouthwatering aroma of shrimp scampi with pasta filling your kitchen after a long day. The sizzle of buttery shrimp, the fragrant burst of garlic, and the fresh pop of lemon create a dish that's bright, luxurious, and ready in minutes.

I first discovered shrimp scampi on a spontaneous date night at a cozy Italian bistro. Since then, I've recreated this quick, flavor-packed classic at home countless times. It's my go-to when I want something special without spending hours in the kitchen!

Every forkful promises tender shrimp, silky noodles, and a garlicky, buttery sauce that's impossible to resist. Ready to make it yourself? Let's dive in!

Why You'll Love This Shrimp Scampi With Pasta

Get ready to meet your new favorite weeknight dinner. Shrimp scampi with pasta is a total crowd-pleaser that ticks all the boxes.

First, it's incredibly quick and easy. You can have this gorgeous dish on the table in just about 25 minutes, making it perfect for busy nights when time is scarce but deliciousness is non-negotiable.

It's also surprisingly budget-friendly. A bag of frozen shrimp and a box of pasta turn into something restaurant-worthy without blowing your grocery budget.

The flavor is simply unbeatable. Between the butter, garlic, white wine, and fresh lemon juice, every bite is bright, rich, and completely satisfying.

Lastly, it's highly versatile. Whether you swap in zucchini noodles for a lighter take or add a sprinkle of red pepper flakes for heat, shrimp scampi can easily adapt to your tastes and dietary needs.

Now that you're drooling, let's get into what you need to make this masterpiece.

Ingredients Notes

The magic of shrimp scampi with pasta lies in using fresh, simple ingredients that pack tons of flavor into every bite.

Shrimp are the undeniable star here. I recommend large, raw, deveined shrimp with tails on for the best presentation and juiciness. Fresh or frozen both work great — if using frozen, just be sure to thaw them completely before cooking.

Pasta creates the perfect base to soak up all that buttery, garlicky goodness. I usually go with linguine or spaghetti, but fettuccine or angel hair can also work beautifully. Cook your pasta just to al dente so it doesn’t get mushy in the sauce.

Garlic is essential for scampi’s bold flavor. I prefer fresh garlic, finely minced, to get the best flavor. Pre-minced garlic in a jar will work in a pinch, but fresh is worth it here.

White wine adds depth and acidity, balancing the rich butter sauce. A dry white like Sauvignon Blanc or Pinot Grigio is perfect. If you prefer not to use wine, chicken broth is a great substitute.

Butter and olive oil work together to create the luscious sauce. The oil prevents the butter from burning, while the butter gives that rich, decadent flavor. You'll also want a bit of fresh lemon juice and parsley to finish it off beautifully.

For equipment, you'll need a large skillet, a pot for boiling pasta, and tongs or a large spoon for tossing everything together.

How To Make This Shrimp Scampi With Pasta

Making shrimp scampi with pasta is easier than you might think, and the payoff is huge. Here's how it comes together.

Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions until just al dente. Reserve about ½ cup of pasta water before draining, just in case you need it to loosen the sauce later.

Meanwhile, heat a large skillet over medium heat. Add a mix of olive oil and butter. Once the butter is melted and foamy, add your minced garlic and sauté for about 30 seconds until fragrant — be careful not to brown it.

Add the shrimp in a single layer. Let them cook undisturbed for about 2 minutes per side until pink and just cooked through. Remove them from the pan and set aside to avoid overcooking.

Pour the white wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced. Then add a splash of pasta water if the sauce feels too thick.

Return the shrimp to the skillet along with the cooked pasta. Toss everything gently to coat in the sauce. Finish with a generous squeeze of fresh lemon juice and a sprinkle of chopped parsley.

Total time? About 25 minutes from start to finish. You'll end up with a dish that tastes like you’ve been cooking all day — without the time commitment!

Storage Options

If you happen to have leftovers (lucky you!), store them properly to keep them tasting their best.

Transfer the shrimp scampi with pasta into an airtight container and refrigerate within two hours of cooking. It will stay fresh for up to 2 days.

Because seafood can become rubbery when reheated, it’s best to warm leftovers gently. Reheat in a skillet over medium-low heat with a splash of water or broth to loosen the sauce.

Freezing is not recommended for this dish as the texture of the shrimp and pasta can suffer. It’s definitely best enjoyed fresh!

Variations and Substitutions

One of the best things about shrimp scampi with pasta is how adaptable it is to different tastes and dietary needs.

Want a low-carb version? Swap the pasta for zucchini noodles or spaghetti squash. It keeps the dish light but still packed with flavor.

Prefer a richer sauce? Stir in a few tablespoons of heavy cream right after the wine reduces for a creamy scampi that's pure decadence.

No wine on hand? No problem! Substitute an equal amount of chicken or vegetable broth to deglaze the pan and create a lovely sauce.

Looking for a kick? Add a pinch of red pepper flakes to the garlic as it sautés. It gives the dish a gentle heat that’s absolutely delicious.

Not a shrimp fan? You can easily substitute scallops, chicken, or even mushrooms for a vegetarian twist.

Don't be afraid to experiment and make it your own. The beauty of cooking is putting your personal stamp on classic dishes like this!

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