Shrimp Scampi With Pasta Recipe

There's nothing quite like the sizzle of garlic hitting a hot pan, especially when it's about to be joined by plump, juicy shrimp. This Shrimp Scampi With Pasta is everything you want in a weeknight dinner—fast, flavorful, and impossible to resist.

this Recipe

The first time I made this dish, it was out of desperation—just shrimp, a lemon, some spaghetti, and a bit of butter. I didn’t expect it to be so delicious. Now, it’s become a go-to in our house, a meal that feels fancy but takes just minutes to prepare.

Let’s dive into what makes this dish a favorite in so many kitchens.

Why You'll Love This Shrimp Scampi With Pasta

Get ready to fall in love with your new favorite pasta dish. This Shrimp Scampi With Pasta brings together simple ingredients in a way that feels elegant and indulgent.

First off, it's incredibly quick. You can go from stovetop to table in about 25 minutes. The shrimp cooks in a flash, and while the pasta boils, you’ll have time to prep the rest of your ingredients. It’s a weeknight miracle.

It’s also wonderfully easy. There’s no heavy sauce to simmer, no complicated steps—just a handful of flavorful ingredients that work in harmony. Garlic, butter, lemon juice, and white wine do all the heavy lifting.

Looking to stay on budget? This one won’t break the bank. Shrimp is often available frozen and affordable, and the rest of the ingredients are pantry staples you probably already have.

And don’t worry about picky eaters. The mild, buttery flavors appeal to adults and kids alike, and you can always dial back the garlic or spice depending on your crowd. This dish adapts well to your tastes and pantry.

If you’re craving a dinner that feels restaurant-quality but takes no time to throw together, this shrimp scampi is your answer.

Ingredients Notes

This dish might be simple, but it relies on quality ingredients to really shine. Each one adds a layer of flavor or texture that makes the final result something special.

Shrimp is the star, so go for the best quality you can find. I like using large or extra-large raw shrimp, peeled and deveined. You can use frozen shrimp—just be sure to thaw and pat them dry before cooking to avoid excess moisture in the pan.

Garlic plays a huge role in the overall flavor. Use fresh garlic, not the pre-minced kind in a jar. Thinly slicing or finely mincing it yourself ensures that you’ll get the best flavor and aroma as it cooks in the butter.

Butter and olive oil form the base of the sauce. The oil prevents the butter from burning, while the butter gives that rich, velvety mouthfeel. Use unsalted butter so you can better control the salt levels of the dish.

White wine and lemon juice bring brightness and acidity to cut through the richness. A dry white like Sauvignon Blanc works great. If you don’t cook with wine, you can substitute with low-sodium chicken broth and an extra squeeze of lemon.

Spaghetti or linguine works beautifully here. You want a pasta shape that can soak up the sauce and twirl nicely with the shrimp. Cook it al dente so it can finish absorbing flavor in the skillet.

You won’t need any special equipment—just a large skillet, a pot for the pasta, and a good knife for prep.

How To Make This Shrimp Scampi With Pasta

Making shrimp scampi at home is quicker and easier than you might think. Here’s how it all comes together.

Start by bringing a large pot of salted water to a boil. While the water heats, prep your shrimp and measure out the other ingredients. Once the water is ready, cook your pasta according to the package directions, but shave off about a minute so it finishes cooking in the sauce.

Meanwhile, heat a mix of olive oil and butter in a large skillet over medium heat. Add your shrimp in a single layer, seasoning them lightly with salt and pepper. Cook for about 2 minutes on each side, just until pink and opaque. Remove the shrimp and set them aside on a plate.

In the same skillet, add a bit more butter along with your garlic. Let it gently sizzle until fragrant—about 30 seconds to a minute. Then pour in your white wine and lemon juice, scraping up the flavorful bits from the bottom of the pan.

Let the sauce simmer for a few minutes to reduce slightly, concentrating the flavors. Once it’s slightly thickened, return the shrimp to the skillet along with the drained pasta. Toss everything together, letting the pasta soak up the garlicky, buttery sauce.

Finish with chopped parsley, a pinch of red pepper flakes if you like heat, and maybe a final drizzle of olive oil or a grating of Parmesan for extra richness. The result? A perfectly balanced, restaurant-quality dish you made in under 30 minutes.

Storage Options

While shrimp scampi is best enjoyed fresh, leftovers can absolutely be saved and reheated with care.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Because shrimp can get rubbery when overcooked, avoid storing it longer than that.

If you plan to reheat, do so gently. Place the pasta in a skillet with a splash of water or chicken broth and warm over medium-low heat, stirring often, just until heated through. Avoid microwaving if you can—it tends to toughen the shrimp and dry out the pasta.

You can also store the pasta and shrimp separately if you want to preserve texture a bit better. This works especially well if you plan on repurposing the shrimp into a salad or rice bowl the next day.

Variations and Substitutions

One of the best things about shrimp scampi is how flexible it is. You can tweak it depending on what you have or what flavors you’re craving.

Try swapping out the shrimp for scallops or chunks of firm white fish like cod. Just be mindful of cook times—scallops may need a touch more time, while fish can fall apart if overcooked.

If you’re avoiding gluten, opt for gluten-free pasta or even zucchini noodles (zoodles). The sauce pairs well with veggie-based alternatives and keeps the dish light.

Want a creamy version? Add a splash of heavy cream or a dollop of mascarpone at the end. It transforms the sauce into a more indulgent version—perfect for date night.

You can also dial up the heat by tossing in some crushed red pepper flakes or diced chili. Or go the other direction and add spinach or cherry tomatoes for color and a fresh twist.

Don’t be afraid to make it your own. The beauty of this dish is that it welcomes experimentation while still delivering amazing flavor.

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