Shrimp Scampi Pasta
Garlicky shrimp, lemon, butter, and a little pasta water make a bright, glossy sauce in about 30 minutes. This is a weeknight-friendly dinner that still feels special.
Total
30 min
Servings
4 servings
Level
Easy
Shrimp scampi pasta is a simple Italian-American dinner built on a few strong flavors: garlic, butter, olive oil, lemon, and tender shrimp. The sauce is light, not creamy, and it clings to the pasta with help from starchy pasta water.
This recipe moves quickly, so it helps to measure and chop everything before you turn on the stove. Shrimp cook in just a few minutes, and garlic can burn fast if left alone.
Use linguine, spaghetti, or another long pasta you like. Serve it with a green salad or a piece of bread for catching the last spoonfuls of lemony sauce.
01What you'll need
Ingredients
14 items · 4 servings
- 12 ounces linguine or spaghetti
- 1 pound large shrimp, peeled and deveined, tails on or off
- 1 teaspoon kosher salt, divided, plus more for the pasta water
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 5 garlic cloves, thinly sliced or minced
- 1/4 teaspoon red pepper flakes, plus more to taste
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc, or low-sodium chicken broth
- 1 tablespoon fresh lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 cup reserved pasta water, plus more as needed
- 1/3 cup chopped fresh parsley
- Optional: 1/4 cup finely grated Parmesan cheese, for serving
02How to make it
Step-by-step
1. Boil the pasta
Bring a large pot of water to a boil. Salt it well; it should taste lightly salty. Add the pasta and cook until al dente, which means tender but still a little firm in the center. Before draining, scoop out at least 1 cup of the starchy pasta water. Drain the pasta.
2. Season the shrimp
While the pasta cooks, pat the shrimp dry with paper towels. Season with 1/2 teaspoon kosher salt and the black pepper. Dry shrimp brown better and are less likely to steam in the pan.
3. Sear the shrimp
Set a large skillet over medium-high heat. Add 1 tablespoon butter and the olive oil. When the butter melts and foams, add the shrimp in a single layer. Cook for 1 to 2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate.
4. Soften the garlic
Lower the heat to medium. Add 1 tablespoon butter to the same skillet. Add the garlic and red pepper flakes. Cook for 30 to 60 seconds, stirring often, until the garlic smells fragrant. Do not let it turn dark brown, or it may taste bitter.
5. Build the sauce
Pour in the white wine or broth. Use a wooden spoon to scrape up the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes, until the liquid reduces slightly. Stir in the lemon zest, lemon juice, and remaining 1/2 teaspoon salt.
6. Toss the pasta
Add the drained pasta to the skillet with 1/2 cup reserved pasta water and the remaining 1 tablespoon butter. Toss with tongs for 1 to 2 minutes, until the pasta looks glossy and lightly coated. Add another splash of pasta water if it seems dry.
7. Return the shrimp
Add the shrimp and any juices from the plate back to the skillet. Toss gently for about 1 minute, just to warm the shrimp through. Avoid cooking longer than needed, since shrimp can turn rubbery.
8. Finish and serve
Turn off the heat. Stir in the parsley. Taste and add more lemon juice, salt, black pepper, or red pepper flakes if you like. Serve right away, with Parmesan on the side if using.
03From our kitchen
Cook's tips
- Make-ahead note: Shrimp scampi pasta is best served right after cooking. You can prep ahead by peeling the shrimp, chopping the garlic and parsley, and measuring the lemon juice a few hours in advance. Keep the shrimp refrigerated until cooking.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth. Microwave in short bursts if needed, but stop as soon as the shrimp are warm.
- Shrimp swap: Large shrimp work well, but medium shrimp are fine. Just cook them for less time. If using frozen shrimp, thaw overnight in the refrigerator or under cold running water, then pat dry.
- Wine-free version: Use low-sodium chicken broth or seafood stock instead of white wine. Add an extra squeeze of lemon at the end to keep the sauce bright.
- Pasta options: Linguine and spaghetti are classic, but angel hair, fettuccine, or short pasta such as penne will work. Watch the cook time, especially with angel hair, which cooks quickly.
- If the sauce breaks or looks oily: Add a splash of hot pasta water and toss firmly with tongs. The starch in the water helps the butter and oil come together into a light sauce.
Cook's note
For the cleanest flavor, use fresh lemon juice rather than bottled. If you like tails-on shrimp for presentation, leave them on; for easier eating, remove the tails before cooking.
04Frequently asked
Questions & answers
Can I use cooked shrimp for shrimp scampi pasta?
Yes, but add cooked shrimp only at the end and warm them for about 1 minute. If you cook them longer, they can become tough. Raw shrimp gives better flavor because it seasons the pan as it cooks.
What kind of white wine should I use?
Choose a dry white wine, such as Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. Avoid sweet wine. If you do not cook with wine, use low-sodium chicken broth or seafood stock.
Why is my shrimp rubbery?
Shrimp become rubbery when overcooked. Cook them only until they turn pink and opaque, usually 1 to 2 minutes per side for large shrimp. They will warm again when tossed with the pasta.
Can I add vegetables?
Yes. Baby spinach, cherry tomatoes, asparagus tips, or peas are good choices. Add quick-cooking vegetables near the end. Firmer vegetables, such as asparagus, may need a few minutes in the skillet before the garlic goes in.
Do I need Parmesan cheese?
No. Traditional scampi-style sauces often skip cheese because seafood, garlic, and lemon are the main flavors. That said, a small amount of finely grated Parmesan is tasty if you enjoy it.
05Keep cooking
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