Shrimp Scampi Pasta

Shrimp Scampi Pasta is one of those comforting yet elegant dishes I turn to when I want something quick and satisfying. It features juicy shrimp sautéed in a garlicky butter and white wine sauce, tossed with tender pasta and brightened up with lemon and parsley. It’s light, flavorful, and ready in no time—perfect for a weeknight dinner or a special meal without the fuss.

Why You’ll Love This Recipe

I love how fast this dish comes together—under 30 minutes from start to finish—and yet it feels like something I’d order at a restaurant. The shrimp cook up quickly and absorb all the bold garlic-lemon flavor, while the pasta soaks up the buttery sauce beautifully. I can serve it as a simple family dinner or dress it up for guests. It’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (linguine or spaghetti)

• Shrimp (peeled and deveined)

• Olive oil

• Butter

• Garlic (minced)

• Red pepper flakes (optional)

• Dry white wine or chicken broth

• Lemon juice

• Fresh parsley (chopped)

• Salt and black pepper

• Parmesan cheese (optional)

Directions

1. I cook the pasta in salted water until al dente, then reserve a cup of the pasta water before draining.

2. While the pasta cooks, I heat olive oil and butter in a large skillet over medium heat.

3. I add the garlic and red pepper flakes and sauté for about 30 seconds until fragrant.

4. I add the shrimp, season with salt and pepper, and cook for 2–3 minutes per side, just until pink and opaque.

5. I pour in the white wine (or broth) and lemon juice, then let it simmer for 2–3 minutes to reduce slightly.

6. I toss in the drained pasta and a splash of reserved pasta water, stirring to coat everything in the sauce.

7. I finish it off with fresh parsley and a sprinkle of Parmesan if I want extra richness.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: Around 25 minutes

Variations

Sometimes I add halved cherry tomatoes or baby spinach to the skillet for extra color and flavor. If I want a creamy twist, I stir in a splash of heavy cream at the end. I’ve also made it with zucchini noodles or gluten-free pasta, and it works just as well.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it in a skillet over low heat with a splash of broth or water to loosen the sauce. I avoid microwaving the shrimp too long, as they can turn rubbery.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp—I just make sure to thaw them fully and pat them dry before cooking so they sear properly and don’t release too much water.

What kind of wine works best?

I usually use a dry white wine like Sauvignon Blanc or Pinot Grigio. If I don’t have wine on hand, I substitute with chicken broth and a little extra lemon juice.

Do I need to devein the shrimp?

I recommend it for the best texture and appearance. Many frozen shrimp come pre-deveined, which makes things easier.

Can I make this ahead of time?

This dish is best served fresh, but I sometimes prep the ingredients ahead—like peeling the shrimp, chopping garlic and parsley, and even cooking the pasta. That way, it comes together even faster at dinnertime.

What other herbs can I use?

If I’m out of parsley, I’ve used fresh basil or chives for a slightly different but equally delicious flavor.

Conclusion

Shrimp Scampi Pasta is one of my favorite quick-fix meals that doesn’t compromise on flavor. With just a few ingredients and one pan, I can have a buttery, garlicky, lemon-kissed pasta dish on the table in under half an hour. It’s perfect when I want something light yet indulgent—and it always disappears fast.