Shrimp Scampi With Pasta Recipe

There's something magical about the sizzle of garlic hitting melted butter, especially when paired with the briny sweetness of shrimp. This Shrimp Scampi With Pasta delivers all that aromatic goodness in under 30 minutes, making it the kind of weeknight dinner you'll crave again and again.

I first made this dish after a spontaneous seafood night, trying to recreate the scampi I remembered from a tiny coastal restaurant we visited years ago. It turned out even better than expected—simple, satisfying, and surprisingly elegant. It's quick, easy, and guaranteed to impress without the fuss.

Let’s dive into what makes this dish a favorite for weeknights and dinner parties alike.

Why You’ll Love This Shrimp Scampi With Pasta

Get ready to fall in love with a dinner that feels fancy but fits perfectly into your weekly rotation. This Shrimp Scampi With Pasta isn’t just delicious—it checks every box for convenience, comfort, and flavor.

First, let’s talk speed. This dish goes from stove to table in under half an hour. That means you can whip it up after work and still have time to relax before the evening rush.

It’s also incredibly easy to make. With just a few pantry staples and one skillet, cleanup is a breeze. No complicated techniques or special equipment required.

Budget-friendly seafood? Absolutely. Shrimp scampi might sound like a splurge, but using frozen shrimp and pantry pasta keeps the cost low without compromising on taste.

And don’t forget how versatile this dish is. You can swap in zucchini noodles for a low-carb option, add a splash of cream for richness, or spice it up with red pepper flakes. It’s endlessly adaptable, no matter what you have on hand.

Now let’s take a closer look at what makes these simple ingredients shine.

Ingredients Notes

The beauty of Shrimp Scampi With Pasta lies in its simplicity. Each ingredient brings something essential to the table, working together to create a dish that’s light, garlicky, and just indulgent enough.

Shrimp are the undeniable stars here. Look for large or extra-large peeled and deveined shrimp for the best results. Frozen shrimp work great—just make sure to thaw and pat them dry before cooking. Their natural sweetness pairs beautifully with the garlicky butter sauce.

Garlic is the flavor backbone of this dish. You’ll want to use fresh garlic, finely minced, to get that punchy, aromatic hit that defines a good scampi. Don’t be shy—four to six cloves is just right.

Butter and olive oil create the silky base of the sauce. The olive oil keeps things from getting too rich, while the butter adds that luscious finish. Use unsalted butter to better control the seasoning.

Lemon juice and zest bring the brightness. A squeeze of fresh lemon cuts through the richness of the butter and shrimp, adding just the right amount of acidity. Zesting the lemon beforehand gives a fragrant citrus layer that ties everything together.

Pasta acts as the perfect vehicle for the sauce. Linguine or spaghetti are classic, but angel hair works if you prefer something lighter. Be sure to cook it just to al dente—nobody wants mushy noodles in their scampi.

If you have it, a splash of white wine adds depth to the sauce. And don’t forget a sprinkle of chopped parsley at the end—it adds freshness and a pop of color that takes this dish from good to great.

You won’t need much in terms of equipment—a large skillet and a pot for boiling pasta will do the job just fine. Keep a pair of tongs handy for tossing everything together.

How To Make This Shrimp Scampi With Pasta

Making shrimp scampi at home might sound like a restaurant-level feat, but it’s surprisingly straightforward. The key is timing—once you start cooking, everything moves quickly.

Start by boiling a large pot of salted water. This is the perfect time to prep your ingredients: mince the garlic, zest the lemon, and pat the shrimp dry with a paper towel. Once the water is boiling, drop in your pasta and cook according to the package directions, just to al dente.

While the pasta cooks, heat a large skillet over medium-high heat and add the olive oil. When the oil is shimmering, add the shrimp in a single layer. Sear for 1-2 minutes per side until pink and opaque. Remove the shrimp and set them aside—you’ll add them back later to avoid overcooking.

In the same skillet, lower the heat to medium and add the butter. Once it’s melted, stir in the garlic and cook for 30 seconds until fragrant—don’t let it brown. Pour in the wine (or pasta water if you’re skipping the wine) and lemon juice, then let it simmer for a few minutes to reduce slightly.

Add the drained pasta directly to the sauce, tossing to coat it evenly. If it seems dry, add a little reserved pasta water to loosen it up. Return the shrimp to the pan along with the lemon zest and parsley. Toss everything together gently, just until warmed through.

Serve immediately, ideally with a bit more chopped parsley and a few grinds of black pepper. From start to finish, the whole process takes about 25 minutes—and the payoff is huge.

Storage Options

Shrimp scampi is best enjoyed fresh, but if you find yourself with leftovers, don’t worry—it reheats surprisingly well with a few tweaks.

Store any leftover pasta and shrimp in an airtight container in the fridge. It’ll keep for up to 2 days. Because shrimp can dry out easily, it’s best not to push it beyond that.

If you made extra pasta without shrimp, it can last up to 4 days and be repurposed for other meals. Just store it separately from the seafood for best results.

To reheat, add a splash of water or chicken broth to a skillet and warm the pasta over medium heat. Add the shrimp during the last minute or two, just until heated through. Microwaving can work in a pinch, but the skillet method helps preserve the texture.

Freezing isn’t recommended for this recipe. Shrimp tends to get rubbery after being frozen and reheated, and the sauce can separate. Stick to making what you’ll eat within a day or two.

Variations and Substitutions

One of the best things about shrimp scampi is how easy it is to adapt to your preferences or what’s already in your kitchen.

If you’re not a fan of shrimp, try scallops or even chicken. Both work well with the garlicky lemon butter sauce and give you a different take on the classic dish.

Want to make it creamier? Stir in a splash of heavy cream or even a bit of cream cheese at the end. This adds a rich, velvety texture that’s perfect for a cozy winter version.

For a gluten-free option, swap the pasta for your favorite gluten-free noodles or even zucchini noodles. The sauce clings beautifully to veggie-based pastas, making it a great low-carb choice too.

Need a little heat? Add a pinch of red pepper flakes while cooking the garlic. It gives the dish a gentle kick without overpowering the delicate flavor of the shrimp.

If you don’t have white wine, don’t worry—chicken broth or pasta water makes a fine substitute. You’ll still get plenty of flavor from the garlic, lemon, and butter.

Feel free to experiment until it’s just right for you. The magic of shrimp scampi is in how forgiving it is—no matter your tweaks, it’ll still taste like something special.

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