Shrimp Scampi With Pasta Recipe

There's nothing quite like the scent of garlicky shrimp sizzling in butter and olive oil to signal that dinner is going to be good. Shrimp Scampi with Pasta is one of those timeless dishes that feels elegant but comes together in a flash — light, buttery, and bursting with lemony flavor.

this Recipe

I first made this dish on a date night in, trying to recreate the magic of our favorite Italian restaurant. One bite in, and we knew this was going to be a regular in our rotation. It's quick, easy, and feels just fancy enough to make any weeknight special. Let’s dive into what makes this dish so irresistible.

Why You’ll Love This Shrimp Scampi With Pasta

Get ready to meet your new go-to seafood pasta. This Shrimp Scampi with Pasta hits all the high notes — it’s flavorful, fast, and effortlessly impressive.

First off, it's incredibly quick to make. From start to finish, you're looking at about 25 minutes, tops. That means you can have a restaurant-quality meal on the table even when your day has been anything but calm.

It’s also surprisingly simple. The ingredient list is short and sweet, with pantry staples like pasta, garlic, and olive oil playing major roles. You don’t need fancy seafood or complex sauces — just quality shrimp and a few flavor boosters.

Shrimp Scampi is also wonderfully light. The sauce is built around olive oil, butter, lemon juice, and white wine, making it a bright and fresh alternative to heavier cream-based pasta dishes. It satisfies without leaving you weighed down.

And let’s not forget how versatile it is. Want to throw in some cherry tomatoes, spinach, or even swap in zucchini noodles? Go for it. This dish is easy to customize, depending on what you’ve got in the fridge or what you're craving.

Whether you’re cooking for two or making a double batch to feed a crowd, this shrimp scampi fits the bill. Now, let’s talk about what goes into making it perfect.

Ingredients Notes

What makes Shrimp Scampi sing is the harmony of a few high-quality ingredients. Each one plays an essential role, bringing out the best in the others.

Shrimp are the star of the show. Look for large or extra-large shrimp — they should be peeled and deveined for convenience. Fresh or frozen both work well, just make sure they’re thawed completely and patted dry before cooking so they sear properly and don’t steam.

Garlic is a key flavor player here. You’ll want several cloves, finely minced, to infuse the oil and butter with that signature scampi aroma. Don’t skimp — garlic is what gives the sauce its warmth and richness.

Olive oil and butter work together to build the base of the sauce. The oil keeps things light while the butter adds richness and body. Use a good-quality olive oil and unsalted butter so you can control the seasoning throughout.

White wine and lemon juice are what give the scampi its brightness. A dry white wine like Sauvignon Blanc or Pinot Grigio is best — nothing too sweet. If you prefer not to use wine, you can substitute with chicken broth and a splash more lemon for that acidic edge.

Pasta ties everything together. Linguine or spaghetti work beautifully, giving the silky sauce something to cling to. Make sure to cook your pasta al dente and reserve a bit of the pasta water — it helps the sauce emulsify and coat the noodles like a dream.

Aside from your ingredients, you’ll want a large skillet and a pot for boiling pasta. Tongs come in handy for tossing everything together, and a microplane or zester is great for getting the most out of your lemon.

How To Make This Shrimp Scampi With Pasta

Shrimp Scampi may sound fancy, but the process is refreshingly straightforward. Here’s how it all comes together.

Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions, until just shy of al dente. You’ll finish it in the sauce later, so don’t overcook it. Before draining, reserve about ½ cup of pasta water — this step makes a big difference in the final texture.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Season with a bit of salt and pepper, and let them sear undisturbed for 1-2 minutes per side. You're looking for a nice pink color and light browning. Remove the shrimp from the skillet and set aside — they'll go back in later.

In the same skillet, reduce the heat to medium and add a bit more oil or butter if needed. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Don’t let it brown — you want it mellow and golden.

Next, pour in the white wine and let it simmer for 2-3 minutes. This reduces the alcohol and concentrates the flavor. Add in the lemon juice and zest, then swirl in the butter until it melts into the sauce, creating a glossy, luxurious finish.

Toss the drained pasta into the skillet with the sauce, adding a splash of reserved pasta water if needed to loosen things up. Return the shrimp to the pan and toss everything together until the shrimp are heated through and the pasta is well coated.

From start to finish, the whole process takes around 25 minutes. You'll know it's ready when the pasta is silky, the shrimp are plump and tender, and everything is infused with garlicky, lemony goodness.

Storage Options

While Shrimp Scampi is best enjoyed fresh, you can absolutely store leftovers if you have any. Just make sure the dish cools to room temperature before storing.

For short-term storage, place leftovers in an airtight container and refrigerate for up to 3 days. The shrimp may firm up slightly when reheated, but the flavors will still be delicious.

If you want to prep ahead, you can cook the pasta and sauce separately and store them for up to 2 days. When you're ready to eat, sauté the shrimp and combine everything for a nearly instant dinner.

To reheat, place the pasta and shrimp in a skillet over low heat with a splash of water or broth to loosen the sauce. Gently toss until everything is warmed through — avoid microwaving if possible, as it can make the shrimp rubbery.

Variations and Substitutions

One of the best things about Shrimp Scampi is how easily you can tweak it to suit your tastes or dietary needs. It’s the kind of dish that welcomes a little creativity.

If you're looking to make it lighter, try using zucchini noodles or spaghetti squash instead of pasta. They soak up the sauce beautifully and keep things low-carb and gluten-free.

Not a fan of shrimp? No problem. This recipe works just as well with scallops or even chunks of firm white fish like cod. You can also make it vegetarian by swapping in sautéed mushrooms or artichoke hearts.

Add some color and extra nutrition by tossing in a handful of baby spinach or halved cherry tomatoes. Stir them in right before serving so they just barely wilt in the heat of the sauce.

Craving spice? A pinch of red pepper flakes added to the garlic oil will give the scampi a nice kick without overpowering the other flavors.

And of course, feel free to get creative with herbs. Parsley is classic, but fresh basil, chives, or even a little thyme can add a lovely twist. Don’t be afraid to make it your own — the beauty of this dish is that it adapts to you.

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