I have to admit, I’m a sucker for shrimp dishes. If there’s a seafood dinner option on the menu, you can bet I’m ordering it. But the real game-changer for me? A good old-fashioned Shrimp Scampi Pasta Recipe.
This obsession started a few years ago when I found myself in the midst of a weeknight dinner crisis. You know the kind—the fridge is half empty, you’re staring at a box of pasta like it holds the secrets of the universe, and takeout sounds both too expensive and too much of a wait. But then, like a lightbulb moment, I remembered I had a bag of frozen shrimp in the freezer. What happened next was pure magic: garlic, butter, lemon, white wine… and in just 20 minutes, I had what I now call the best Shrimp Scampi recipe I’ve ever made.
Ever since that fateful night, this dish has been my go-to for an easy shrimp dinner that feels fancy but requires zero effort. It’s one of those shrimp recipes for dinner that makes you look like a culinary genius with minimal effort. And let’s be honest—who doesn’t want that?
Why You’ll Love This Dish
- It’s ridiculously quick and easy. Seriously, from start to finish, this dish takes only 20 minutes. That’s less time than it takes to decide what to order on a delivery app.
- Perfect for seafood lovers. If you love shrimp dishes, this one will steal your heart. The combination of tender shrimp, garlic butter sauce, and perfectly cooked pasta is a dream come true.
- Restaurant-quality at home. Ever crave a seafood scampi recipe from your favorite Italian spot? This tastes just like it—but better, because it’s homemade.
- It’s light yet indulgent. The garlicky, buttery sauce has the perfect balance of richness and brightness thanks to the lemon juice and white wine.
- A versatile recipe. You can easily customize this shrimp scampi recipe—swap out pasta for zoodles if you want a healthier version, or add a splash of heavy cream for a creamy shrimp scampi twist.
- Great for entertaining. This dish looks fancy enough for a date night or dinner party, but it’s so simple to throw together.
- Pairs beautifully with wine. If you love a good white wine, this is the seafood dinner to match. A crisp Pinot Grigio or Sauvignon Blanc takes it to the next level.
- It’s foolproof. Even if you’re not a pro in the kitchen, this recipe is practically impossible to mess up. Trust me, if I can whip it up on a tired Tuesday night, so can you.
Ingredients for the Recipe
For the Shrimp Scampi:
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine or spaghetti
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 5 cloves garlic, minced
- ½ tsp red pepper flakes (optional, but highly recommended!)
- ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc works great)
- Juice of 1 lemon
- Zest of 1 lemon
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- ½ cup grated Parmesan cheese (optional but delicious)
Equipment Needed:
- Large skillet
- Large pot for boiling pasta
- Tongs
- Garlic press (or a sharp knife for mincing)
- Lemon zester
- Measuring cups and spoons
Cooking Instructions: How to Make This Recipe
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
- Sauté the shrimp. In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the shrimp, season with salt and pepper, and cook for about 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set aside.
- Make the scampi sauce. In the same skillet, add the remaining butter and the minced garlic. Sauté for about 30 seconds until fragrant, then add the red pepper flakes.
- Deglaze with wine. Pour in the white wine, stirring to scrape up any flavorful bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
- Add lemon and pasta. Stir in the lemon juice, lemon zest, and reserved pasta water. Toss in the cooked pasta, letting it soak up all the delicious flavors.
- Bring it all together. Add the shrimp back to the pan and sprinkle with chopped parsley. Toss everything together, ensuring the shrimp and pasta are well coated.
- Serve with cheese (if using). Plate the pasta and top it with grated Parmesan cheese. Serve immediately, garnished with extra parsley and a lemon wedge if desired.
Notes: Extra Tips & Variations
- Want a creamy shrimp scampi? Add ¼ cup of heavy cream to the sauce after reducing the wine for a luxurious, velvety twist.
- No wine? No problem! If you prefer a non-alcoholic version, substitute chicken broth or even vegetable broth.
- Make it spicier. Love heat? Double up on the red pepper flakes or add a pinch of cayenne pepper.
- Healthier alternative. Swap out the pasta for zucchini noodles or whole wheat pasta to make it a healthy shrimp scampi.
- Storage tips. This dish is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently over low heat.
- Pairing ideas. Serve your shrimp scampi with a side of garlic bread, a fresh green salad, or a simple roasted vegetable like asparagus for a complete meal.
Macronutrients Count Per Serving
- Calories: 450-500 kcal
- Protein: 30g
- Carbohydrates: 50g
- Fats: 15g
- Fiber: 3g
- Sugar: 2g
Bonus Pro Tips for the Recipe
- Use Fresh Shrimp Whenever Possible – Fresh shrimp will always have a sweeter, more delicate flavor compared to frozen shrimp. If using frozen, be sure to thaw them properly before cooking.
- Don’t Overcook the Shrimp – Shrimp cooks fast! Overcooking makes them rubbery, so keep an eye on them and remove them from heat as soon as they turn pink and opaque.
- Enhance the Sauce with Pasta Water – Adding a bit of reserved pasta water to the scampi sauce creates a silky, restaurant-style finish to your dish.
- Add a Touch of Spice – Red pepper flakes add a lovely kick to balance the richness of the butter and garlic.
- Garnish for Extra Flavor – Fresh parsley, a squeeze of lemon, and a sprinkle of Parmesan take this dish from good to amazing.
- Serve Immediately – Shrimp scampi is best enjoyed right away, as the sauce thickens and the shrimp can become chewy when reheated.
“Scampi Scoop” – Q&A Section
1. What should I serve with shrimp scampi?
- Garlic bread, roasted asparagus, or a fresh side salad pair beautifully with this dish.
2. Can I make this recipe gluten-free?
- Absolutely! Just swap out regular pasta for gluten-free pasta or even zucchini noodles.
3. What’s the best wine to use in shrimp scampi?
- A dry white wine like Pinot Grigio or Sauvignon Blanc works best. If avoiding alcohol, use chicken or vegetable broth instead.
4. How can I make this dish even creamier?
- Add ¼ cup of heavy cream or a bit of cream cheese to the sauce for a creamy shrimp scampi variation.
5. Can I use pre-cooked shrimp?
- Yes, but you’ll need to adjust the cooking time significantly. Simply warm the shrimp in the sauce for a minute or two instead of cooking from raw.
6. How do I store and reheat leftovers?
- Store in an airtight container in the fridge for up to two days. Reheat gently over low heat with a splash of water or broth to loosen the sauce.
