Try our quick and addictive Shrimp Scampi Pasta! In just 20 minutes or less, you can enjoy the perfect combination of succulent shrimp, comforting pasta, and an Italian-inspired lemon butter sauce that will knock your socks off. This is a weeknight favorite in our house.
Ingredients Needed
This dish uses all real food ingredients that combine to make a luscious lemon butter sauce for the pasta and shrimp. Here’s what you’ll need on hand:
Linguine, spaghetti, or angel hair pasta – You can use gluten-free pasta if desired. I really like Banza brand . Salt Salted butter Olive oil Minced garlic Raw shrimp, peeled, deveined, & tails off – I used 31-40 count; make sure to thaw if frozen. Crushed red pepper flakes – Adds a little heat. Dry white wine – I used Pinot Noir. If you want to avoid alcohol, use no salt chicken broth as a substitute. Lemon juice – Fresh lemon juice is a must! Italian seasoning – This is a dried herb mix found in most grocery stores. Parmesan cheese – Freshly grated is best, but the shelf-stable kind will work. Fresh parsley – This adds beautiful color and some freshness. Lemon wedges – These are optional but recommended for serving.
Equipment Needed
Be sure to grab these kitchen tools before you begin, as well.
Chef’s Knife
Cutting Board
Measuring Cups & Spoons
Pot – to boil pasta
Colander – to drain pasta
Paper Towels – to dry shrimp
Large Skillet
Tongs
Slotted Spoon
Plate – to set shrimp aside
How to Make Shrimp Scampi Pasta
Let’s walk through the process. A full, printable recipe is at the bottom of this post.
Boil Pasta
Cook the pasta in lightly salted water according to package directions. Drain and set aside. (While it cooks, finish the recipe.)
Prep Shrimp
Pat the shrimp dry with paper towels.
Cook Shrimp
In a large skillet, heat butter and oil over medium-high heat until it’s bubbly. Add in garlic and shrimp. Season with salt and the red pepper flakes. Stir continuously until the shrimp just turns pink, 2-3 minutes. Use a slotted spoon to remove the shrimp to a plate and set aside.
Make Sauce
Place the skillet back over the heat. Pour in white wine, lemon juice, and Italian seasoning and simmer for 3 to 4 minutes, until the sauce reduces slightly.
Combine & Serve
Add the shrimp (and any juices from the plate) and cooked pasta to the skillet and toss to combine. Top with Parmesan cheese and chopped fresh parsley. Taste and season with more salt, if needed. Serve with lemon wedges on the side.
FAQs
How do I store leftovers of shrimp scampi pasta?
Store leftovers of this recipe in an airtight container in the refrigerator for up to 3-4 days. Enjoy leftovers cold or microwave them until warm. Add a squeeze lemon over the top to add moisture and flavor.
Can I use frozen shrimp in this recipe?
Yes, but you need to thaw, drain it, and pat it dry first. Thawing shrimp is fast. Place it in a colander under cold running water and it will thaw in just a few minutes. What kind of pasta is best for shrimp scampi?
What kind of pasta is best for shrimp scampi?
I prefer serving shrimp scampi with angel hair pasta or spaghetti. It soaks up the sauce and is easy to twirl with some shrimp on your fork.
Can I make shrimp scampi pasta with gluten-free pasta?
Definitely! I make this with Banza brand gluten-free angel hair pasta or linguine every time. It’s delicious.
Can I use pre-cooked shrimp for shrimp scampi pasta?
This isn’t my preference because it’s easy to overcook pre-cooked shrimp. However, if that’s what you have on hand, then heat the shrimp in the sauce just until it’s warmed through and no longer than necessary.
Side Dish Ideas
Complete your quick and easy meal with a few of these tasty sides.
Cheesy Pesto Bread
Oven Roasted Asparagus
Strawberry Fields Spinach Salad with Lemon Vinaigrette
Bread Machine Wheat Rolls
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
★ ★ ★ ★ ★
5 from 2 reviews
Shrimp Scampi Pasta
Try our quick and addictive Shrimp Scampi Pasta! In just 20 minutes or less, you can enjoy the perfect combination of succulent shrimp, comforting pasta, and an Italian-inspired lemon butter sauce that will knock your socks off. This is a weeknight favorite in our house.
Yield: 4 servings
Prep: 0 minutes Cook: 20 minutes Total: 20 minutes
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Units:
US M
Ingredients
12 ounces linguine, spaghetti, or angel hair pasta
Salt
4 tablespoons salted butter
2 tablespoons olive oil
1 tablespoon minced garlic
1 pound (16 ounces) raw shrimp, peeled, deveined, & tails off (I used 31-40 count; make sure to thaw if frozen)
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine (I used Pinot Noir; sub: chicken broth)
1/4 cup lemon juice
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
1/4 cup fresh chopped parsley
Lemon wedges, for serving (optional)
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Instructions
Make It Now:
Boil Pasta: Cook the pasta in lightly salted water according to package directions. Drain and set aside. (While it cooks, finish the recipe.)
Prep Shrimp: Pat the shrimp dry with paper towels.
Cook Shrimp: In a large skillet, heat butter and oil over medium-high heat until it’s bubbly. Add in garlic and shrimp. Season with ½ teaspoon salt and the red pepper flakes. Stir continuously until the shrimp just turns pink, 2-3 minutes. Use a slotted spoon to remove the shrimp to a plate and set aside.
Make Sauce: Place the skillet back over the heat. Pour in white wine, lemon juice, and Italian seasoning and simmer for 3 to 4 minutes, until the sauce reduces slightly.
Combine & Serve: Add the shrimp (and any juices from the plate) and cooked pasta to the skillet and toss to combine. Top with Parmesan cheese and chopped fresh parsley. Taste and season with more salt, if needed. Serve with lemon wedges on the side.
Equipment
Stock Pot
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Citrus Juicer
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Garlic Press
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Chefs Knife
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Notes/Tips
Gluten-Free Version: Use gluten-free pasta. My favorite is chickpea angel hair pasta or linguine from Banza brand .
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© Author: Rachel Tiemeyer
Cuisine:
Mediterranean
Method:
Stovetop
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