This Shrimp Scampi Pasta is one of those quick, comforting meals that looks and tastes fancy but takes less than 30 minutes. It’s buttery, lemony, garlicky, and has that perfect mix of rich and fresh. I love this recipe because it’s fast, super flavorful, and makes a great dinner when you want something that feels special without spending hours in the kitchen.
Why I Love This Recipe
This recipe started as a quick dinner I threw together one night, and now it’s a regular in the rotation. It hits all the right notes without being fussy. It makes you feel like you’re eating out but it’s better at home.
- You only need one pan
- Cooks in under 30 minutes
- Bright and buttery flavor combo
- Feels a little fancy, but easy enough for any night
Servings and Time
Serves: 4
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
What You’ll Need
- 12 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup dry white wine (or chicken broth)
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley
- Optional: grated Parmesan for topping
Pro Tips
- Dry the shrimp with a paper towel before cooking so they sear, not steam
- Don’t overcook the shrimp — 2 minutes per side is plenty
- Use fresh lemon juice and zest for that bright pop of flavor
- Salt your pasta water like the ocean for the best pasta flavor
- Finish pasta in the sauce so it soaks it up
Tools You’ll Need
- Large pot for boiling pasta
- Large skillet
- Tongs
- Microplane or fine grater
- Cutting board and knife
- Measuring cups and spoons
Substitutions and Variations
- Swap white wine with chicken broth
- Add a handful of cherry tomatoes for a burst of sweetness
- Use angel hair pasta if you like thinner noodles
- Try it with scallops or cooked chicken if shrimp’s not your thing
- Make it creamy by adding 1/4 cup heavy cream to the sauce
Make Ahead Tips
- You can peel and devein the shrimp ahead of time and store them in the fridge
- Mince the garlic and zest the lemon earlier in the day
- Leftover pasta (without shrimp) can be reheated with a splash of broth or water
Cooking Instructions
Step 1: Boil the pasta
Bring a large pot of salted water to a boil. Add 12 oz linguine and cook according to the package directions until just al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Step 2: Sauté the garlic
In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. Add 5 minced garlic cloves and 1/4 teaspoon red pepper flakes. Cook for 30 seconds until fragrant.
Step 3: Cook the shrimp
Add 1 lb peeled and deveined shrimp to the skillet. Sprinkle with salt and black pepper. Cook 2 minutes per side, just until pink and opaque. Remove shrimp to a plate.
Step 4: Deglaze the pan
Pour in 1/4 cup white wine and stir, scraping up any bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly.
Step 5: Make the lemon butter sauce
Add the remaining 2 tablespoons of butter, 1 tablespoon lemon zest, and 2 tablespoons lemon juice to the skillet. Stir until butter melts into the sauce.
Step 6: Toss it all together
Add the cooked pasta and 1/4 cup reserved pasta water to the skillet. Toss to coat the noodles in the sauce. Add the shrimp back in and sprinkle with 1/4 cup chopped parsley. Taste and adjust seasoning.
Step 7: Serve
Transfer pasta to a large round serving bowl. Top with extra parsley and grated Parmesan, if using. Serve warm with lemon wedges.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 2 days
- Reheat gently in a skillet with a splash of broth or water
- Shrimp can get rubbery if overcooked when reheating — don’t microwave too long
Macros (per serving, estimated)
- Calories: 520
- Protein: 30g
- Carbs: 48g
- Fat: 24g
- Fiber: 2g
- Sugar: 2g
Why This Recipe Works (Quick Science)
- Butter and olive oil = richness and better searing for shrimp
- Acid (lemon juice) balances out the fat from the butter
- Pasta water has starch that helps thicken and cling the sauce to the noodles
- Cooking shrimp in the same pan builds flavor
Common Mistakes
- Overcooking shrimp — they turn rubbery fast
- Not salting the pasta water — makes the whole dish bland
- Skipping the lemon zest — it adds a ton of flavor
- Using too much pasta water — can water down the sauce
What to Serve With
- Garlic bread or crusty French bread
- Simple green salad with vinaigrette
- Roasted broccoli or asparagus
- A glass of sparkling water or lemon iced tea
FAQ
Can I use frozen shrimp?
Yes, just thaw them first and pat dry.
Can I make it without wine?
Totally — use chicken broth instead.
Can I make this gluten-free?
Yes! Just use gluten-free pasta.
What kind of pasta works best?
Linguine or spaghetti is perfect, but any long pasta works.
Can I use pre-cooked shrimp?
You can, but add them at the very end just to warm them — don’t overcook.
