Shrimp scampi with pasta is one of those dishes that feels luxurious without demanding hours in the kitchen. The first bite says it all – tender shrimp coated in garlicky, buttery goodness, paired with pasta that soaks up every drop of sauce. It’s light enough to enjoy on a warm evening yet satisfying enough to count as comfort food when you’re craving something cozy.
Part of its charm is how versatile it is. This recipe can be dressed up with a chilled glass of white wine for a date night at home, or kept simple for a quick Tuesday dinner when you just need something reliable and delicious. Shrimp cooks in minutes, the sauce comes together in the same pan, and before you know it, you’ve got a meal that looks and tastes restaurant-worthy.
It’s no wonder shrimp scampi recipes bring in hundreds of thousands of searches each month. People love it because it’s the perfect marriage of indulgence and practicality – and once you make it, you’ll see why it becomes a repeat favorite.
Ingredients you’ll need
Shrimp scampi doesn’t ask for much – just a handful of simple, flavorful ingredients that come together in the pan like old friends. The beauty here is that most of them are pantry staples, so you can whip this up without a big shopping trip. Below measuraments are for 1 serving.
For the pasta
- 75 g linguine or spaghetti (about one serving)
- Pinch of salt for the cooking water
For the scampi sauce
- 150 g large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 garlic cloves, finely minced
- 60 ml dry white wine (or chicken broth if you prefer)
- Juice of ½ a lemon
- Zest of ½ a lemon
- Pinch of red pepper flakes (optional, for a little heat)
- Small handful of fresh parsley, chopped
- Salt and black pepper, to taste
This mix gives you a garlicky, buttery sauce with just the right amount of brightness from the lemon and a little warmth from the chili flakes. The shrimp turn pink and tender in minutes, making this dish feel fancy without the fuss.
Pro Tip: Keep frozen shrimp on hand – they thaw quickly under cold water and make this dish possible even on nights when the fridge looks bare.
Step-by-step recipe instructions
Cook the pasta
Bring a pot of salted water to a boil and cook your linguine or spaghetti until just al dente. This is important because the pasta will finish absorbing flavor when it’s tossed with the scampi sauce. Drain, but reserve about ½ cup of the pasta water – it’s liquid gold for loosening the sauce later.
Sauté the shrimp
In a large skillet, heat the olive oil and half the butter over medium heat. Add the shrimp in a single layer, season with a pinch of salt and pepper, and cook for 1–2 minutes per side until they turn pink and slightly golden. Remove them from the pan and set aside so they don’t overcook.
Make the garlic butter sauce
Lower the heat slightly and add the minced garlic to the same pan. Sauté for 30 seconds until fragrant, then deglaze with white wine (or broth). Let it bubble for a minute to cook off the alcohol, then stir in lemon juice, zest, red pepper flakes, and the remaining butter.
Toss everything together
Add the pasta straight into the skillet and toss well to coat. If the sauce feels too thick, splash in a little of the reserved pasta water until it clings beautifully to the noodles. Return the shrimp to the pan, sprinkle with parsley, and give it all one last toss.
Pro Tip: Serve immediately – scampi waits for no one. The shrimp are juiciest and the sauce silkiest when eaten right away.
Variations to try
One of the best things about shrimp scampi with pasta is how easy it is to customize. The classic version is buttery, garlicky, and lemony – but with just a few tweaks, you can change the mood of the dish completely. Whether you’re craving something light and herby, a little fiery, or luxuriously creamy, there’s a version for every night of the week.
Lemon herb version
If you love bright, fresh flavors, this variation will quickly become your favorite. Keep the classic butter and garlic base, but add extra lemon juice and zest for a citrusy punch. Swap parsley for a mix of fresh herbs like basil, thyme, or even a little dill if you have it on hand. The result is lighter, fresher, and perfect for spring or summer evenings when you want something that tastes garden-fresh.
Spicy scampi
Turn up the heat by adding more red pepper flakes or a spoonful of Calabrian chili paste into the sauce. The chili brings a slow, warming spice that pairs beautifully with the sweetness of shrimp. You can even finish with a drizzle of chili oil for extra kick. This version feels bold and vibrant – ideal for nights when you’re craving something with a little edge.
Creamy scampi
Sometimes you just want something indulgent, and that’s where creamy scampi comes in. After deglazing the pan with wine, stir in a splash of heavy cream or half-and-half. The sauce transforms into something luxuriously silky, clinging to the pasta in the most comforting way. It’s perfect for date nights or when you want your scampi to feel like a treat.
What to serve with shrimp scampi with pasta
Shrimp scampi with pasta is a showstopper on its own, but pairing it with the right sides can turn dinner into something truly special. Since the dish is rich and buttery, you’ll want accompaniments that either balance that richness or complement it with a little extra indulgence.
Garlic bread is a classic partner – golden, crunchy edges perfect for mopping up any leftover sauce on the plate. If you’re keeping things lighter, a crisp green salad with a citrus vinaigrette cuts through the butter beautifully. For something heartier, roasted vegetables like asparagus or zucchini bring a savory, slightly smoky note that pairs well with the shrimp.
If you’re serving this at a dinner party, place the pasta in a large shallow bowl and let guests help themselves – it looks rustic, inviting, and makes the meal feel even more celebratory.
And of course, a chilled drink seals the deal. A glass of Pinot Grigio, Sauvignon Blanc, or even sparkling water with lemon feels refreshing alongside the garlicky pasta. Whether it’s a weeknight dinner or a date night at home, these simple pairings make your scampi feel restaurant-worthy.
Make-ahead and storage tips
Shrimp scampi with pasta is at its absolute best fresh from the pan, when the shrimp are plump and tender and the sauce is silky. That said, it can still be prepped ahead in smart ways if you want to save time. You can cook the pasta a few hours in advance, toss it lightly with olive oil, and store it covered in the fridge until you’re ready to finish the dish. You can also peel and devein the shrimp ahead of time so they’re ready to hit the pan.
For leftovers, store the pasta in an airtight container in the fridge for up to 2–3 days. When reheating, do it gently on the stove with a splash of water, broth, or even a little extra butter to loosen the sauce. Avoid microwaving for too long, as shrimp can turn rubbery if overheated.
Nutrition breakdown and benefits
Shrimp scampi with pasta feels indulgent, but it’s surprisingly balanced when you look at the nutrition. For one serving (about 75 g pasta, 150 g shrimp, and sauce), you’re looking at roughly 430–480 calories. That breaks down to about 30–35 grams of protein, 45–50 grams of carbohydrates, and 14–16 grams of fat.
Shrimp are naturally lean and protein-rich, which makes them a great choice if you want something satisfying without being heavy. They’re also packed with important nutrients like selenium, vitamin B12, and iodine – all essential for energy and thyroid health. The olive oil and butter in the sauce add healthy fats (with olive oil giving a boost of heart-friendly monounsaturated fats), while the garlic and lemon bring antioxidants and brightness.
For a lighter plate, reduce the pasta slightly and add more shrimp and vegetables – you’ll keep the protein high and still enjoy the same bold flavors.
If you swap in whole wheat or chickpea pasta, you’ll increase fiber and make the meal even more filling. Paired with a green salad or roasted veggies, shrimp scampi becomes a well-rounded dinner that’s both nourishing and delicious.
FAQ
Linguine is the traditional choice because its flat shape holds onto the silky garlic-butter sauce beautifully. Spaghetti works just as well, and if you prefer something shorter, penne or fusilli will do the trick. The key is to choose a pasta that gives the sauce plenty of surface area to cling to.
Absolutely. Frozen shrimp are often fresher than “fresh” shrimp at the store since they’re frozen right after being caught. Just thaw them under cold running water for about 10 minutes, then pat dry before cooking. They’ll cook up tender and flavorful without any compromise.
It’s easy to adapt. Simply replace the butter with extra virgin olive oil or a dairy-free butter substitute. The garlic, lemon, and wine still create a rich, vibrant sauce, so you won’t miss the dairy. You can even finish with nutritional yeast or a sprinkle of dairy-free Parmesan for that savory kick.
Final thoughts
Shrimp scampi with pasta is one of those dishes that feels like magic in the kitchen – quick, flavorful, and endlessly satisfying. With just a handful of ingredients and less than 30 minutes, you can create something that tastes like it came straight from your favorite Italian restaurant. It’s buttery, garlicky, bright with lemon, and so easy to adapt to your own taste.
The best part is its flexibility. Some nights it’s the perfect busy-weeknight dinner, fast and fuss-free. Other times it’s dressed up with a glass of wine and candlelight, transforming into an elegant date-night meal. However you serve it, this recipe proves that simple ingredients and a little care can turn into something truly memorable.
So next time you’re wondering what to cook with that bag of shrimp in the freezer, remember this recipe. A bowl of scampi pasta is more than dinner – it’s comfort, elegance, and a touch of indulgence all in one.
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kcalThis quick shrimp scampi with pasta is buttery, garlicky, and bright with lemon. Ready in just 20 minutes, it’s perfect for busy weeknights or a cozy date night at home.
Ingredients
75 g linguine or spaghetti
Pinch of salt for the cooking water
150 g large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp unsalted butter
2 garlic cloves, finely minced
60 ml dry white wine (or chicken broth)
Juice of ½ lemon
Zest of ½ lemon
Pinch of red pepper flakes (optional)
Small handful fresh parsley, chopped
Salt and black pepper, to taste
Directions
- Cook pasta in salted water until al dente, reserving ½ cup of pasta water. Drain and set aside.
- Heat olive oil and half the butter in a skillet over medium heat. Add shrimp, season lightly, and sauté for 1–2 minutes per side until pink. Remove from the pan.
- Add garlic to the skillet and cook for 30 seconds until fragrant. Deglaze with wine (or broth) and let it bubble for 1 minute.
- Stir in lemon juice, zest, red pepper flakes, and the remaining butter.
- Toss the pasta in the sauce, adding a splash of reserved pasta water if needed. Return shrimp to the skillet, add parsley, and toss everything together.
- Serve immediately while hot.
Notes
- Cook the shrimp just until pink. Overcooking makes them tough, so err on the side of slightly underdone – they’ll finish cooking when tossed back into the sauce.
- Best served fresh, but can be stored in the fridge for up to 2–3 days.
- Reheat gently on the stove with a splash of broth or water to loosen the sauce.
- Use frozen shrimp if needed – thaw quickly under cold water before cooking.
