Shrimp Scampi With Pasta Recipe

There's something irresistibly comforting about a big bowl of shrimp scampi with pasta. The aroma of sizzling garlic in butter, the brightness of fresh lemon, and the juicy tenderness of shrimp all come together to create a dish that's as elegant as it is easy to make.

I first whipped up this shrimp scampi on a whim during a summer weeknight when I needed something fast but still impressive. One bite in, and it instantly earned a permanent spot in our dinner rotation. It’s quick, packed with flavor, and somehow always feels like a treat—even when it’s just Tuesday. Let’s dive into why this dish is about to become your new go-to meal.

Why You'll Love This Shrimp Scampi With Pasta

Get ready to fall in love with your new favorite seafood pasta dish. Shrimp scampi with pasta is the perfect balance of buttery richness, garlicky depth, and zesty freshness.

First off, it's incredibly quick. From start to finish, this dish comes together in just about 30 minutes. That means you can get a restaurant-quality dinner on the table faster than you can decide on takeout.

It’s also wonderfully simple. You don’t need a long list of ingredients or any fancy techniques to make this dish shine. A few pantry staples—plus a good squeeze of lemon—are all you need to pull it off.

Budget-friendly seafood? Yes, please. Shrimp scampi tastes luxurious, but when you use frozen shrimp and simple pasta like linguine or spaghetti, it’s surprisingly gentle on your wallet.

And let’s not forget its versatility. You can easily tweak this recipe to suit what you have on hand—add a splash of white wine, throw in some red pepper flakes for heat, or swap the pasta type. It’s a forgiving recipe that adapts to your needs.

Whether you're cooking for yourself, a date night, or your family, this shrimp scampi pasta is bound to impress. Now, let’s take a closer look at what goes into it.

Ingredients Notes

The beauty of shrimp scampi with pasta is how a handful of fresh, bold ingredients can come together to create something magical. Each component plays a starring role, so a little attention to quality goes a long way.

Shrimp are the undeniable star of this recipe. I like to use large or extra-large shrimp (look for 16/20 per pound) that are peeled and deveined. Frozen shrimp work beautifully—just make sure to thaw them completely and pat them dry so they sear properly.

Garlic gives this dish its signature savory punch. Don’t skimp here—a good 4 to 6 cloves, finely minced, is just right. The key is to sauté it gently in butter so it releases its flavor without burning.

Butter and olive oil form the base of the scampi sauce. The butter adds richness, while the olive oil keeps things from feeling too heavy. I recommend using unsalted butter so you can control the salt level to your liking.

Lemon juice adds brightness and acidity to balance the richness of the butter and the sweetness of the shrimp. Use fresh lemon juice—bottled just won’t deliver the same zing. A little grated zest also adds a burst of citrus aroma.

Pasta is the perfect vehicle for the scampi sauce. Linguine is my go-to because it’s sturdy enough to hold up to the sauce without overpowering the shrimp. Angel hair and spaghetti also work well—just be sure to cook it al dente for the best texture.

As for special equipment, a large skillet is essential—ideally one that heats evenly and allows plenty of room for the shrimp to sear. A microplane for zesting and a citrus juicer can also come in handy.

How To Make This Shrimp Scampi With Pasta

Making shrimp scampi with pasta is easier than you might think, and the process is incredibly satisfying. You’ll move quickly, so it’s helpful to have all your ingredients prepped and ready before you start.

Start by boiling a large pot of salted water and cooking your pasta just until al dente. While the pasta cooks, you’ll prepare the scampi sauce. Make sure to reserve about ½ cup of pasta water before draining—this can help loosen the sauce later if needed.

In a large skillet, heat a mixture of butter and olive oil over medium heat. Once hot, add the shrimp in a single layer. Let them cook undisturbed for about 2 minutes until they start to turn pink and slightly golden on one side, then flip and cook the other side. Remove the shrimp and set aside so they don’t overcook.

To the same skillet, add a little more butter and your minced garlic. Sauté the garlic gently for about a minute until fragrant, being careful not to let it brown. If you're using white wine, this is the time to deglaze the pan—pour it in and let it reduce for a minute or two.

Add lemon juice, lemon zest, and a pinch of salt. Stir everything together, then return the shrimp to the pan. Let them warm through gently, then add the cooked pasta directly into the skillet.

Toss everything together until the pasta is coated in the buttery garlic sauce and the shrimp are nestled throughout. If the sauce feels too thick, a splash of that reserved pasta water will help smooth it out.

In total, you’re looking at about 25–30 minutes from start to finish. The end result? Perfectly al dente pasta, juicy shrimp, and a silky sauce that clings to every bite.

Storage Options

Shrimp scampi is best enjoyed fresh, but you can absolutely store leftovers if needed. Let the dish cool to room temperature before transferring to an airtight container.

In the fridge, leftovers will keep well for up to 3 days. Just be sure to store them in a shallow container to help the pasta reheat evenly.

If you want to freeze it, do so without the pasta—shrimp can hold up to freezing, but pasta tends to get mushy when thawed. Freeze the shrimp and sauce mixture in a freezer-safe bag or container for up to 1 month.

To reheat, gently warm the shrimp and pasta in a skillet over medium-low heat. Add a splash of water or broth to help rehydrate the sauce and stir frequently until everything is heated through without overcooking the shrimp.

Variations and Substitutions

One of the things I love most about shrimp scampi with pasta is how adaptable it is. You can tweak it a dozen different ways depending on your taste and what’s in your pantry.

Try adding white wine to the sauce for a more traditional scampi flavor. A dry wine like sauvignon blanc adds complexity and a subtle acidity that complements the lemon beautifully.

If you're in the mood for heat, toss in a pinch of red pepper flakes with the garlic. It’s a small addition that brings just the right amount of spice to wake up the dish.

Want a richer sauce? Stir in a splash of heavy cream or a bit of grated Parmesan cheese at the end for a luscious, creamy version of shrimp scampi.

Looking to make it gluten-free? Swap the pasta for your favorite gluten-free noodles or even zucchini noodles (zoodles). The sauce works great with just about any base.

And if shrimp isn’t your thing, you can easily substitute scallops, chicken, or even tofu for a different protein twist. The garlicky lemon-butter sauce works like a charm with all of them.

Don’t be afraid to play around and make this recipe your own. That’s part of the fun—and the magic—of cooking at home.

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