Shrimp Scampi Pasta is a true classic — a dish that combines juicy, garlicky shrimp with perfectly cooked pasta, all coated in a buttery white wine sauce with a hint of lemon. It’s elegant enough for a special dinner yet simple enough for a quick weeknight meal. In just around 30 minutes, you can bring restaurant-quality flavor right to your table. Let’s go step-by-step and prepare this irresistible pasta dish.
Ingredients
For the pasta and shrimp:
- 300g linguine or spaghetti
- 2 tablespoons olive oil
- 500g large shrimp, peeled and deveined
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- ½ teaspoon red pepper flakes (optional for spice)
- ½ cup dry white wine (or chicken broth as a substitute)
- Juice and zest of 1 lemon
- ¼ cup chopped fresh parsley
- Grated Parmesan cheese for serving
Cooking the Pasta
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente — tender but still slightly firm in the center. Reserve about ½ cup of the pasta water before draining.
The pasta water is full of starch and will help the sauce cling perfectly to the noodles later. Set the drained pasta aside while you prepare the shrimp and sauce.
Sautéing the Shrimp
In a large skillet, heat the olive oil over medium-high heat. Pat the shrimp dry with paper towels and season both sides lightly with salt and pepper.
Add the shrimp to the pan in a single layer. Cook for about 1–2 minutes per side, just until they turn pink and opaque. Avoid overcooking — shrimp cook quickly and can become rubbery if left too long on the heat.
Once cooked, remove the shrimp from the skillet and set them aside on a plate.
Making the Scampi Sauce
Using the same skillet, reduce the heat to medium. Add the butter and let it melt, then stir in the minced garlic and red pepper flakes. Sauté for about 30 seconds to 1 minute, just until fragrant — be careful not to burn the garlic, as it can turn bitter.
Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan — this adds extra flavor to the sauce. Allow the liquid to simmer for 2–3 minutes, reducing slightly.
Stir in the lemon juice and zest, then season with a bit more salt and pepper to taste. The sauce should be buttery, tangy, and aromatic.
Combining Everything
Return the shrimp to the pan, tossing them gently in the sauce to reheat. Add the cooked pasta directly into the skillet and toss everything together until the noodles are fully coated in the garlicky butter sauce.
If the sauce looks a bit dry, pour in a splash of the reserved pasta water. This helps to emulsify the sauce and gives it a silky texture.
Once the pasta and shrimp are well mixed, sprinkle over the chopped parsley for a burst of freshness.
Serving the Dish
Transfer the Shrimp Scampi Pasta to serving plates or a large family-style bowl. Top with freshly grated Parmesan cheese and an extra squeeze of lemon juice if you like it tangier.
This dish pairs wonderfully with a slice of crusty garlic bread and a glass of white wine such as Pinot Grigio or Sauvignon Blanc.
Tips for the Perfect Shrimp Scampi Pasta
- Use fresh shrimp when possible: The sweetness and texture of fresh shrimp make a huge difference in flavor. If using frozen shrimp, thaw them completely and pat dry before cooking.
- Don’t overcook the shrimp: They only need a couple of minutes per side — remove them as soon as they’re pink and opaque.
- Choose a good white wine: A dry white wine adds depth to the sauce. Avoid sweet wines, which can make the dish too sugary.
- Use fresh lemon juice and zest: Fresh citrus brightens the buttery sauce and balances its richness.
- Add veggies if you’d like: Spinach, cherry tomatoes, or asparagus make great additions for extra color and nutrition.