This classic Shrimp Scampi Pasta is going to be your next go-to easy weeknight dinner! It can be made in less than 20 minutes and with real, simple ingredients. Light, refreshing, and so much flavor!
Classic Shrimp Scampi With Pasta
One of our all-time favorite weeknight meals is this shrimp scampi linguine! Shrimp is a great option for a fast cooking protein, that also happens to be delicious. Whether you cook them on the smoker, the grill, or pan-fry them on the stovetop, there are so many different ways to enjoy this amazing seafood! his easy shrimp scampi pasta recipe is definitely the best way to eat fresh shrimp. Perfect for busy weeknights!
Looking for another delicious shrimp recipe? Checkout our Shrimp Stir-Fry!! So simple and so good!
What You Will Need
- olive oil – just a splash in the pan to get the party started!
- fresh garlic – everything is always better with garlic – the best flavor.
- white wine – any dry white wine works, we love using chardonnay or pinot grigio! If wine isn’t your thing you could also use chicken broth or stock.
- butter – traditional ingredient when making shrimp scampi!
- fresh lemon juice & lemon zest – a bit of acidity to lighten things up and amplify all the flavors.
- kosher salt & ground black pepper – simple seasonings that are always a must!
- large shrimp – we recommend fresh, raw shrimp but frozen will work too. Option to keep the tail-on or tail-off.
- pasta water – when you drain the noodles after cooking, just keep a little to the side.
- fresh pasta – we used linguine noodles but feel free to use any noodles you want. i.e. spaghetti, angel hair pasta, fettuccine, etc.
- garnish: fresh parsley, chili flakes, parmesan cheese, grilled bread – any of these are great options!
How To Make Shrimp Scampi Pasta
You can begin by preparing your shrimp! If they are frozen shrimp, simply run them under cold water to thaw. Then remove the shrimp shells and either leave the tails on or remove them.
Pro tip: for best results, leave the shrimp tails on. They will add more flavor!
Now you can heat a large skillet on medium heat, add some olive oil and then the garlic. After about 30 seconds, add the wine, butter, lemon juice, lemon zest, kosher salt, pepper, and crushed red pepper flakes (if using). Whisk to combine.
Add the large shrimp to the pan and cook for about 2-3 minutes on each side.
Now you can add the cooked pasta to the pan and toss to fully coat with garlic butter sauce. Option to add a splash or two of reserved pasta water, if the sauce needs it. Garnish with freshly chopped parsley, grated parmesan cheese, and/or a slice of grilled bread! The perfect weeknight meal!
What Should I Serve Shrimp Scampi With
This easy shrimp scampi recipe can be served with so many classic side dish options! Our favorites are steamed broccoli, oven roasted green beans, or air fryer asparagus. Sometimes we also like to serve it with a simple side salad, just don’t forget a slice of crusty bread, grilled bread or garlic bread for dipping in all the shrimp scampi sauce!
- shrimp: we recommend fresh, but frozen will work too! We also love using jumbo shrimp but any size works, you just might have to adjust your cook time.
- recipe variations: to make it gluten-free, just use gluten-free noodles or zucchini noodles. For a dairy-free shrimp scampi, use vegan butter and dairy-free parmesan cheese!
- spicy shrimp scampi: this recipe is not spicy, but you can certainly add more red pepper flakes to get more of a kick.
- storage: after the pasta has cooled a bit you can keep it in an airtight container in the fridge for up to 2 days.
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Shrimp Scampi Pasta – a buttery and delicious shrimp scampi pasta recipe that is perfect for an easy weeknight or special occasion!
- 1 tablespoon olive oil or avocado oil
- 4–5 teaspoons garlic, minced
- 1/4 cup dry white wine
- 5–6 tablespoons salted butter
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon zest
- (optional) 1/8 teaspoon crushed red pepper (more if desired)
- 1/2 teaspoon kosher salt, more to taste
- pinch of ground black pepper
- 1 lb large shrimp, shelled/tail-on
- 1/3 cup reserved pasta water
- 1/2 pound linguine noodles (regular or gluten-free)
- garnish/serving: fresh chopped parsley, freshly grated parmesan cheese, grilled bread
- Cook Pasta: Cook linguine al dente according to package directions; reserve approx. 1/3 cup of pasta water.
- Make Sauce: Meanwhile, bring large cast iron skillet to medium-high heat. Add oil; swirl to coat the pan. Add garlic and move around pan until it becomes fragrant; approx. 30 seconds. Add wine, butter, lemon juice, lemon zest, crushed red pepper (if using), salt and pepper. Whisk to combine.
- Shrimp: Add shrimp and move around pan until they are fully cooked, 3-4 minutes (approx. 2 minutes aside – shorter for small shrimp, longer for really big shrimp).
- Combine: Add cooked pasta to the cast iron skillet and toss to coat the noodles. Add a splash or two of the reserved pasta water to help create a nice sauce.
- Taste: Taste and add any additional salt, as desired.
- Serving: Serve immediately with fresh parsley and freshly grated parmesan cheese – maybe even some grilled bread!
- White Wine: I would recommend a stronger white wine like a chardonnay, but really any kind should work okay!
- Shrimp: use fresh if you can, but frozen works just fine – just thaw before use. I prefer to leave the tail on for more flavor in the dish, but feel free to take it off if you want.
- Pasta Water: you might not need all the pasta water, but I always save a little extra just in case.
- Gluten-Free: to make this gluten-free use your choice of gluten-free pasta.
- Dairy-Free: to make this dairy-free use a vegan butter and a vegan parmesan cheese for garnish.
- Storage: store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Size: 6oz
- Calories: 322
- Sugar: 1.1 g
- Sodium: 272.6 mg
- Fat: 12.9 g
- Carbohydrates: 29.5 g
- Protein: 20.4 g
- Cholesterol: 147.1 mg
Keywords: shrimp scampi pasta