Home › Recipe Index › Entrees › Seafood

Shrimp Scampi Pasta

Indulge your taste buds with this elegant yet simple Italian-inspired Shrimp Scampi Pasta recipe! Made with succulent shrimp, zesty lemon, savory parmesan cheese, and al dente cooked pasta, this EASY restaurant-worthy recipe is ready in 15 minutes and is PERFECT when you want to impress your guests but don’t want to spend all day cooking! Save this one for not only an easy weeknight family dinner, but also for special occasions, including holiday dinners, birthdays, anniversaries, or a date-night-in.

Shrimp Scampi Pasta on a plate with lemon wedges. - 3

Easy Shrimp Scampi Pasta Recipe

This quick shrimp scampi pasta is a flavorful twist on my Easy 10-Minute Shrimp Scampi ! Made with juicy shrimp, garlic, butter, onions, lemon, Parmesan, and your favorite pasta, this restaurant-worthy dish comes together in just 15 minutes.

Perfect for weeknight dinners, date nights, or holiday meals like Christmas Eve, New Year’s Eve, and Valentine’s Day. With minimal prep and bold flavor, this easy garlic shrimp pasta is sure to impress!

Delicious garlicky, lemony shrimp and pasta. I added lemon pepper seasoning with the lemon juice. Scrumptious Evelyn

Ingredients to make shrimp scampi pasta. - 5

Ingredients in Shrimp Scampi with Pasta

To make this easy recipe for shrimp linguine pasta, you’ll only need a handful of common, easy-to-find ingredients, which include:

Dry linguine pasta (angel hair pasta, spaghetti, or long-strand pasta may be substituted) – Use gluten-free pasta, if needed
Unsalted butter
Olive Oil
Garlic cloves
Finely chopped yellow onion
Shrimp – I highly recommend using fresh, raw medium-large to large shrimp for this easy shrimp scampi linguine recipe. For me, that means 12 to 15-count shrimp, or 12 to 15 shrimp per pound. Smaller shrimp just don’t have the same flavor for me, and they will also cook much faster. Large shrimp like I used really only need a few minutes to cook. Before adding the lemon juice and wine, I cook them for two minutes, then another two minutes after adding the liquids. Small shrimp can cook uncontrollably fast and then become tough and rubbery, which you don’t want. I always use fresh shrimp when shrimp is the star of the recip,e as opposed to frozen shrimp. I kept the tails on in this recipe, but it’s a cosmetically-motivated decision since in classic shrimp scampi recipes, the tails are on. However, for easier consumption and less mess when you’re eating, you can take the tails off. Your choice. If you’re using frozen shrimp, make sure you know whether they’re been previously cooked (and all you need to do is thaw and warm them) or if they were frozen raw (and you’ll need to thaw and then cook them) and act accordingly.
Salt
Black pepper
White Wine – I highly recommend using dry white wine in the shrimp scampi sauce. Anyone who’s concerned about using wine, I don’t believe in the 1/4 cup of wine that you’re using for this entire recipe that feeds 4 people, that there is any tangible alcohol content that remains, but of course, do as you feel is best. You’ll be able to smell the alcohol cooking off from the wine in the first minute or so of simmering this white wine sauce with the lemon juice and garlic. However, if you’re not using wine, I recommend using (in this order): a touch more lemon juice ; chicken broth or vegetable broth; finally, cooking sherry. Note that some sherry can taste cheap and could overpower the shrimp. So, use what you’re familiar with, and really just use wine if at all possible
Lemon juice
Parmesan cheese
Fresh parsley, optional
Red pepper flakes, optional

Note : Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Shrimp Scampi Pasta on a plate topped with lemon wedges. - 7

How To Make Garlic Shrimp Scampi and Pasta

Follow these basic and straightforward instructions, and you’ll be enjoying this restaurant-quality meal in minutes!

Step 1: Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve a bit of pasta water.

Step 2: Peel and devein the shrimp if they are not already. It’s easier to do this over a colander in the sink.

Don’t Want To Clean Your Own Shrimp?

Most well-stocked butcher counter areas (or combination butcher + seafood counter), have a selection of already cleaned shrimp. If so, buy these! Frankly, even if they’re a bit more expensive, this is where a few dollars extra is well worth it in my opinion.

But if there are no shrimp already cleaned, this is where you should take advantage of your butcher and make him do it!

I have found that this ‘service’ is included in the price-per-pound of shrimp you’re buying, so you may as well take full advantage!

If you know you’re going to the store for the shrimp, first go to the butcher counter, tell him what you want, ask that they are cleaned and deveined, carry on with the rest of your shopping, and return to the butcher counter right before you’re ready to pay, and your shrimp should be ready.

Onions and garlic sauteeing in a skillet. - 8

Step 3: Add the butter and olive oil to a large skillet, and melt the butter over medium-high heat before adding the chopped onions and saute until golden. Next, add the minced garlic and stir until fragrant.

Step 4: Add the shrimp in a single layer, season with salt and black pepper, add the lemon juice (plus a teaspoon of lemon zest if you want a bolder lemon flavor), and white wine and cook until the shrimp are done – they should be pale pink and opaque, and no longer grey.

Step 5: Turn off the heat and stir in the parmesan cheese to combine. Add some of the pasta water with the cooked pasta to the skillet with the shrimp scampi and stir everything together, before serving warm with extra shaved Parmesan, and tossing with fresh parsley, red pepper flakes, and lemon wedges or as desired!

Don’t forget a side of lemon wedges and garlic herb rolls or garlic bread to mop up all of that saucy goodness!

Tips for the Best Shrimp Scampi Pasta

Fresh Ingredients: Because the recipe comes together with so few ingredients, it’s important that you use the best ones you can get your hands on. Fresh shrimp, freshly squeezed lemon juice rather than the bottled kind, use freshly grated Parmesan cheese and nothing out of a green can!

Al Dente Pasta: You can use whatever long-strand pasta you’d like from angel hair to linguine, but make sure to cook it to al dente, as directed on the packaging. Don’t overcook it.

Save Some Pasta Water: Reserving ¼- ⅓ cup of pasta cooking water helps the final result of the dish because it allows the pasta to have a bit more liquid to absorb (which pasta loves to do) without getting dry.

I recommend pairing linguine with shrimp scampi. However, another long-strand pasta will work such as spaghetti, farfalle, pappardelle, angel hair, or your favorite. I have a recipe for Lemon Butter Garlic Shrimp with Angel Hair Pasta which is a decade-long reader favorite! Other small-shapes will also work but I feel like longer pasta lends more of an elegant look, than say ziti or penne does, but it’s up to you. You could probably experiment with zucchini noodles although you’d have to see how they hold up.

Use a dry white wine that you’d happily drink. Sauvignon blanc or pinot grigio are my favorites. Chardonnay also works but I am not personally a chardonnay fan for the oakiness of it. Use what you enjoy – just make sure it’s not a sweet wine! Also see above ‘Do I Have To Use Wine’ for more info.

Are you throwing a big dinner party or feeding a lot of people? You can easily make double the amount of this recipe. Just increase all the ingredients, making sure to keep the ratios the same. You might need a bigger pan to fit more shrimp, so use a larger one if you have it. The important thing is to give it a taste to see if you need to add any extra lemon, garlic, cheese, or seasonings.

The recipe serves about 4 as written but if you need dinner for two, then you can easily halve the recipe. Just halve the quantities of all ingredients.

Unfortunately shrimp, and pasta to a lesser degree, are both items that don’t really hold well. Since this is a fast and easy recipe, I suggest making this just before you plan to serve it.

I mention in the recipe to add 1/4 to 1/3 cup pasta water when you’re tossing the lemon butter garlic shrimp together with the pasta. Perhaps your pasta could have used a bit more water. Alll pasta does vary so if it’s seeming a bit on the dry side when you’re tossing it, don’t be afraid to add a few more tablespoons of pasta water.

If your shrimp are rubbery, tough, or chewy, it’s likely because the shrimp cooked for too long. Shrimp can go from being raw to overcooked quite quickly – in just a minute or two! Keep an eye on them while cooking, as they only need about two minutes to be done.

You won’t have Shrimp Scampi Pasta, but if you want to make scallops like I do in my Garlic Butter Scallops recipe, and use them in place of the shrimp, it’s another option protein packed option with a similar flavor profile.

A fork twirling a bite of shrimp scampi. - 10

What to Serve with Shrimp Scampi Pasta

a roasted brussels sprout with charred edges. - 11

a roasted brussels sprout with charred edges. - 12

Balsamic Roasted Brussels Sprouts

Baked asparagus with melted cheese and red onion slices on a baking sheet. - 13

Baked asparagus with melted cheese and red onion slices on a baking sheet. - 14

Cheesy Roasted Asparagus

A plate of roasted colorful mixed potatoes garnished with herbs. - 15

A plate of roasted colorful mixed potatoes garnished with herbs. - 16

Herb-Roasted Tri-Colored Carrots

Homemade Limoncello

Shrimp Scampi Pasta Pinterest image. - 19

Storage Instructions

In the Freezer: Technically this recipe will keep airtight in the freezer for up to 3 months. However, it’s best eaten warm and fresh, never frozen.

To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30-60 seconds on high, or as needed. Take care not to overcook the shrimp or the pasta.

Shrimp Scampi Pasta Pinterest image. - 20

Equipment

1 Pot
1 large skillet

Ingredients

▢ 1 pound dry linguine pasta , angel hair pasta, spaghetti, pappardelle, farfalle, or long-strand pasta may be substituted
▢ ¼ to ⅓ cup pasta water , reserved from cooking the pasta
▢ 4 tablespoons unsalted butter , divided
▢ 2 to 3 tablespoons olive oil
▢ 1 small yellow onion , finely diced
▢ 3 to 5 cloves garlic , finely minced or pressed
▢ 1 to to 1.25 pounds large fresh raw shrimp , cleaned and deveined, with tails on or off as desired*
▢ 1 teaspoon salt , or to taste
▢ ½ teaspoon freshly ground black pepper , or to taste
▢ ¼ cup white wine , optional but recommended (sauvignon blanc or pinot grigio are my favorites, chardonnay is fine)
▢ 2 to 3 tablespoons lemon juice
▢ ½ cup finely grated Parmesan cheese
▢ Fresh Italian flat-leaf parsley , optional but recommended for garnishing
▢ Red pepper flakes , optional but recommended for garnishing

Instructions

Pasta – Cook the pasta to al dente as directed on the packaging, drain, and set aside until it’s needed. Reserve about 1/2 cup pasta water. While the pasta is boiling, begin cooking the shrimp.
Shrimp – To a large, high-sided skillet, add 2 tablespoons butter, the olive oil, and heat over medium-high heat to melt the butter.
Add the onions and cook for about 3-4 minutes, or until becoming soft and translucent; stir frequently.
Add the garlic and cook for 1 minute, or until fragrant; stir nearly constantly.
Add the shrimp* (see Notes ), evenly season with the salt and pepper, cook for 1 minute on the first side, flip, and cook for 1 minute on the second side until shrimp are turning pink and are opaque; they should be about 90% cooked at this point. It’s okay if they are not cooked completely because they will be simmering a couple minutes longer.
Add the white wine, lemon juice, remaining butter, and allow the mixture to simmer for about 2 minutes, or until the shrimp are completely cooked through and the liquid volume has reduced a bit and smells aromatic. Please see Notes below re cooking with wine if you’re concerned.
Add the Parmesan and stir to combine.
Add the cooked pasta to the shrimp, 1/4 to 1/3 cup pasta water, and toss very well to combine. Tips – If your skillet is large enough, you can do this in your skillet, otherwise do it in a large bowl. Depending on how saucy or dry your pasta looks, add a touch more pasta water, if needed.
Optionally and to taste add the parsley, red pepper flakes, and toss to combine.
Serve immediately. Recipe is best served warm and fresh and while leftovers will keep airight in the fridge for up to 3-4 days, it’s a dish best enjoyed right after making it. You technically can freeze it for up to 3 months, but again, fresh is truly best. Reheat leftovers in the microwave for 30-60 seconds, or as needed, taking care not to overheat them.
Adapted from my Easy 10-Minute Shrimp Scampi

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

↓ Click the Stars to Rate This Recipe ↓

Tried this recipe? Leave a review!

Consider leaving a 5 star rating if you’ve made and loved one of my recipes!

More Easy Shrimp Recipes:

10-Minute Easy Shrimp Scampi — If you thought shrimp scampi was just a dish to order out at a fancier restaurant, think again. You can make mouth-watering shrimp scampi at home in less than 10 minutes!

Garlic shrimp scampi in a cast iron skillet. - 21

Lemon Butter Garlic Shrimp With Angel Hair Pasta – This is the kind of recipe my family loves. Buttery noodles with juicy plump shrimp, flavored with lemon and garlic. And it’s the kind of recipe I love because dinner is ready in 15 minutes and it’s so easy!

Garlic Shrimp Pasta in a pot with lemon slices on top. - 22

Coconut Shrimp with Orange-Chili Dipping Sauce – Plump, juicy shrimp with a crispy, crunchy coconut coating! Fast, easy, and better than you get in restaurants! Will be your new favorite shrimp recipe!

Coconut Shrimp with Orange-Chili Dipping Sauce. - 23

Better-Than-Takeout Shrimp Fried Rice — This is an easy, one-skillet recipe that’s ready in 20 minutes and tastes better than takeout; it’s healthier and not greasy.

Better than take out shrimp fried rice in a skillet. - 24

Garlic Shrimp Stir Fry – Made with juicy shrimp, crisp-tender veggies, and a homemade stir-fry sauce, this stir-fry is QUICK and EASY! It’s ready in just 25 minutes and tastes so much better than takeout! Serve the stir-fry with noodles or rice for a complete meal.

Garlic Shrimp Stir-Fry in a skillet. - 25

Easy Shrimp Cakes – Easy, ready in 10 minutes, and they taste better than from a fancy restaurant!

Mexican Shrimp Cocktail – Chilled shrimp, tomatoes, cucumber, onion, jalapeno, creamy avocado, and more are combined in a tomato-based sauce, along with a bit of Mexican hot sauce for some kick! Perfect for entertaining or as a no-cook lunch, snack, or dinner – especially when it’s too hot to cook!

Three Mexican Shrimp Cocktail glasses. - 27

Shrimp Ceviche – The EASIEST way to make traditional shrimp ceviche and it tastes the BEST! Ready in 30 minutes, great as an appetizer, side, or as a healthy main course that everyone LOVES!

Sheet Pan Shrimp Fajitas – EASY, ready in 30 minutes, tastes AUTHENTIC, and made on ONE sheet pan to keep things simple – especially on busy nights! You don’t need to go out to a Mexican restaurant when you can make fajitas this GOOD and healthier at home!