Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bowl of shrimp scampi pasta garnished with fresh parsley and parmesan cheese.

Shrimp Scampi Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: Italian-Inspired

Description

Shrimp Scampi Pasta – a buttery and delicious shrimp scampi pasta recipe that is perfect for an easy weeknight or special occasion!


Ingredients

Scale
  • 1 tablespoon olive oil or avocado oil
  • 45 teaspoons garlic, minced
  • 1/4 cup dry white wine
  • 56 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

Instructions

  1. Cook Pasta: Cook linguine al dente according to package directions; reserve approx. 1/3 cup of pasta water. 
  2. 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. 
  3. 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).
  4. 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. 
  5. Taste: Taste and add any additional salt, as desired. 
  6. Serving: Serve immediately with fresh parsley and freshly grated parmesan cheese – maybe even some grilled bread

Notes

  • 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.

Nutrition

  • 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