This delicious and Easy Shrimp Scampi Pasta Recipe is ready in a total of 15-minutes! Large juicy shrimp are cooked in a seasoned garlic butter sauce and then served with pasta for a family favorite dinner!
This shrimp scampi recipe is the quickest Italian-American dinner recipe using just one pan and a total of 15-minutes from start to finish! The shrimp is cooked in a lemon garlic butter sauce and so delicious served by itself or over pasta.
Shrimp scampi pasta is on your weekly menu for dinner. I love serving this with a warm slice of crusty bread and side salad. Even all of my kids love it!
Why This Is The Best Shrimp Scampi Recipe
- Quick and Easy – This restaurant-quality shrimp scampi is so easy to recreate at home and the shrimp cooks in 10 minutes.
- Restaurant Quality – Tastes even better than what you’ll get at Red Lobster, Olive Garden or even a fine dining restaurant.
- Budget Friendly – You get that restaurant quality and it’s much cheaper to make at home!
Ingredients Needed
- Pasta – I prefer spaghetti or linguine for this recipe.
- Shrimp – You will need raw large shrimp that is washed, peeled, and deveined.
- Sauce – You will need a combination of dry white wine, olive oil, and butter to cook with the shrimp.
- Seasonings – I like to use a combination of chopped green onion, chopped fresh parsley, minced garlic, crushed chili flakes, black pepper, salt to bring out the flavor, and freshly-squeezed lemon.
How To Make Shrimp Scampi
Here’s a quick overview of how this recipe works. Get the full printable recipe with all the exact ingredient amounts in the recipe card below.
- Prep the Shrimp – Clean, peel, and devein the shrimp if needed and place it aside.
- Make the Sauce – Add the oil and butter into a large frying or cast iron pan and cook until just boiled. Put in the garlic and cook until lightly sautéed. Pour in the white wine and bring it to a boil. Keep cooking until half of the wine has evaporated.
- Sear the Shrimp – Place the prepared shrimp into the cast iron with the onions, chili flakes, salt, and pepper. Cook until the shrimp becomes a vibrant pink/orange color.
- Add the Pasta – Put in the cooked pasta with the parsley and combine. Continue until the pasta is warm. Take off the heat and top with half a lemon’s worth of juice. Mix, serve, and enjoy!
Pro Tips for the Best Shrimp Scampi Pasta
- Prep – Have all of your ingredients ready prepared and set out. This is a quick cooking process and you want to be able to grab things quickly making sure you do not overcook the shrimp.
- Size of Pan – If your pan isn’t large enough to have shrimp in a single layer, cook in 2 batches. Do not overcrowd the pan!
- Shrimp – I like to use large or jumbo shrimp (or prawns) in this recipe. Wild caught shrimp is best. I like to use a paring knife to cut the shrimp down the middle not too far and peel. Then, you can grab the grey vein and pull. Cook the shrimp until they are just opaque, pink, and curl into a “c” shape. Overcooked shrimp will be rubbery.
- Pasta – I prefer linguine noodles for this recipe, but any kind of long pasta will work (or even zucchini noodles if you are cutting down on carbs).
- Butter and Oil – I like to use a combination of butter/oil for flavor and for perfect light browning. If you use all butter, the shrimp will get slightly too brown.
- Wine – Any white wine will work, but a good quality wine takes this dish over the top such as Sauvignon Blanc. Chardonnay is another great option. If you do not have wine, completely omit it OR substitute with chicken broth (or vegetable broth) if you wish.
Serving Shrimp Scampi Pasta
Serve the shrimp by itself as an appetizer (with toothpicks) OR serve for dinner with pasta (my favorite). Keep it low-carb and serve it over a low carb pasta, spaghetti squash or zucchini noodles. Serving over rice is another option. This shrimp scampi is also great with a side of steamed broccoli!
The best way to serve shrimp scampi pasta is with a crusty bread like French bread (or breadsticks) and a side salad (or roasted vegetables).
Storing
This shrimp scampi pasta recipe stores better if you keep the pasta separate from the shrimp. Once cooked, refrigerate shrimp in an airtight container. The shrimp will keep for up to 4 days.
Reheating – I recommend heating a little olive oil in a pan over medium heat. Then, add in the pasta, sauce, and shrimp. I do not recomment microwaving as this can make shrimp too rubbery.
Easy Shrimp Scampi with Pasta
Ingredients
- 1 cup spaghetti cooked, (or linguine)
- 1 pound large raw shrimp
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 1/4 cup green onion chopped
- 1/4 cup parsley chopped, fresh
- 3 Tablespoon butter
- 3 Tablespoon garlic minced
- 1 Tablespoon chili flakes crushed
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 large lemon
Instructions
- Wash, peel, and de-vein (if necessary) the shrimp and set aside.
- In a large frying or cast iron pan, heat the oil and butter until just boiling.
- Add the garlic and lightly sauté until the color just slightly changes.
- Pour in the white wine and bring it to a boil. Continue boiling until about half the wine has evaporated.
- Place the shrimp into the pan evenly, and add the onion, chili flakes, salt, and pepper.
- Cook until the shrimp is bright pink/orange in color.
- Add the pasta and the parsley and mix thoroughly. Cook until the pasta is warm.
- Remove from heat and squeeze the juice from half of a lemon. Stir and enjoy!
Last Step:
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1 thought on “Easy Shrimp Scampi with Pasta”
We loved the recipe. It was delicious. Looking forward to more recipes. Thank you.