Shrimp Scampi With Pasta Recipe

There's something magical about the sizzle of shrimp hitting a hot skillet and the aroma of garlic butter drifting through the kitchen. This Shrimp Scampi with Pasta brings all that magic to your dinner table in under 30 minutes—with plump, juicy shrimp, silky noodles, and a garlicky, lemony sauce that tastes like a restaurant-quality meal at home.

I discovered this recipe on a weeknight when I had little more than frozen shrimp, spaghetti, and a lemon in the fridge. What started as a last-minute scramble quickly turned into a go-to dinner that's now a beloved staple in our home. It’s quick, elegant, and budget-friendly—all the things I love in a weeknight meal.

Let me show you why this easy shrimp scampi should be next on your dinner menu.

Why You’ll Love This Shrimp Scampi With Pasta

Get ready to fall head over heels for this garlicky, buttery bowl of pasta perfection. Whether you’re cooking for two or feeding the whole family, this dish checks all the boxes.

First off, it’s shockingly quick to make. You can go from zero to dinner in just 25 minutes. Perfect for those weeknights when everyone’s hungry now and you need something fast without sacrificing flavor.

It’s also incredibly easy. We’re talking basic pantry ingredients—like garlic, pasta, butter, and lemon—and a straightforward cooking process. No fancy techniques here, just big flavor with minimal effort.

Shrimp scampi is also budget-conscious, especially if you stock up on frozen shrimp when it’s on sale. A pound of shrimp goes a long way in this dish, and paired with pasta, you’ve got a satisfying meal that won’t break the bank.

Lastly, it’s surprisingly versatile. Toss in a handful of spinach, swap the pasta type, or add a little white wine to the sauce—this dish can flex to match whatever’s in your kitchen or suit your flavor preferences.

By the end of your first bite, this recipe just might earn a permanent spot in your weeknight dinner rotation.

Ingredients Notes

The beauty of this dish lies in its simplicity. With just a few thoughtfully chosen ingredients, you can build a luxurious, bright, and garlicky pasta that tastes like it came from your favorite Italian restaurant.

Shrimp is the star of the show here. I recommend using large or extra-large shrimp, peeled and deveined. If you’re using frozen shrimp, thaw them overnight in the fridge or quickly under cold running water. They cook quickly and absorb flavor beautifully—don’t overcook them or they’ll turn rubbery.

Garlic is essential to the soul of this recipe. You’ll need plenty—think 4 to 6 cloves. It infuses the butter and oil with its rich aroma, creating the signature scampi flavor. Mince it finely so it melts into the sauce instead of overwhelming it.

Butter and olive oil create a luscious base for the sauce. The olive oil keeps things light, while the butter adds richness and helps coat the pasta. I like to use a 1:1 ratio to keep things balanced, but feel free to tip the scales toward butter for extra indulgence.

Lemon juice and zest brighten up the entire dish. They cut through the richness of the butter and give the pasta a fresh, clean flavor. Don’t skip the zest—it adds an aromatic citrus note that makes the dish sing.

Pasta acts as the perfect vessel to soak up all that garlicky, buttery goodness. Linguine is my top pick, but spaghetti or angel hair also work well. Cook it just to al dente so it can finish in the pan with the sauce.

All you’ll need equipment-wise is a large skillet and a pot for boiling pasta. Tongs are handy for tossing everything together, but not essential.

How To Make This Shrimp Scampi With Pasta

Making shrimp scampi at home is so simple, you’ll wonder why you haven’t been doing it all along. Let’s walk through the steps together.

Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until just al dente. Reserve about a cup of the pasta water before draining—it’s liquid gold for loosening up the sauce later.

While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Once hot, add your shrimp in a single layer and season with salt and pepper. Cook for about 1-2 minutes per side until they’re pink and opaque, then transfer them to a plate. Don’t overcook—they’ll finish in the sauce later.

Lower the heat and add a little more butter if needed. Toss in your minced garlic and sauté for about 30 seconds until fragrant—be careful not to let it brown. At this point, you can add a splash of white wine or chicken broth if you like and let it simmer for a minute or two to reduce slightly.

Add the lemon zest and juice, then return the shrimp to the skillet along with the drained pasta. Toss everything together gently. If the mixture seems dry, stir in a bit of that reserved pasta water until it reaches your desired sauciness.

Finish with a handful of chopped parsley and, if you're feeling fancy, a few grinds of fresh black pepper or a pinch of red pepper flakes for heat. Serve immediately while it's hot and glistening.

From start to finish, you’re looking at about 25 minutes total—perfect for busy nights when you want something fast, but still totally satisfying.

Storage Options

Shrimp scampi is best eaten fresh, but you can save leftovers for later if needed. Let everything cool before transferring to an airtight container.

Store in the fridge for up to 2 days. Seafood tends to lose its tenderness after a day or two, so eat sooner rather than later.

If you need to freeze it, I recommend removing the shrimp before freezing the pasta and sauce. Reheat the pasta in a skillet with a splash of water, then quickly cook fresh or thawed shrimp separately and add them in at the end.

To reheat, gently warm leftovers in a skillet over medium heat. Add a splash of water or broth to loosen the sauce and revive the texture. Avoid microwaving—shrimp can get tough if reheated too aggressively.

Variations and Substitutions

This shrimp scampi with pasta is endlessly adaptable, and once you’ve mastered the base, you’ll find countless ways to switch things up.

Want to add veggies? Toss in some baby spinach, cherry tomatoes, or asparagus in the last couple of minutes of cooking. They’ll add color, nutrients, and extra flavor without much effort.

No shrimp on hand? Try scallops, chicken, or even tofu as a protein swap. Just adjust the cooking time accordingly and make sure not to overcrowd the pan.

If you’re dairy-free, you can skip the butter and use all olive oil—or go half-and-half with a plant-based butter substitute.

For a gluten-free version, just sub your pasta with a certified gluten-free spaghetti or linguine. The sauce is naturally gluten-free, so the swap is seamless.

Feeling bold? Add a pinch of crushed red pepper flakes to the garlic while it sautés for a little heat. Or finish the dish with a dusting of grated Parmesan if you want something extra savory.

Once you get a feel for the recipe, don’t be afraid to make it your own. Whether you’re feeding picky eaters or experimenting with new flavors, shrimp scampi is a delicious place to start.

Print