Quick Shrimp Scampi Pasta Recipe with Garlic and Lemon

If you’re craving a quick and flavorful seafood dinner, this easy Shrimp Scampi with Pasta is just what you need! Juicy shrimp are sautéed in garlic butter and tossed with pasta in a zesty white wine lemon sauce,. It’s rich, satisfying, and ready in just 30 minutes. Whether you’re making it for a weeknight meal or a special occasion, this shrimp scampi is always a hit with family and guests alike.

Why You’ll Love Shrimp Scampi with Pasta

• Fast and Easy to Make – This shrimp scampi recipe comes together in just 30 minutes, making it perfect for busy weeknights. No complicated steps or fancy ingredients required. It’s a simple, stress-free meal that delivers big flavor with minimal effort. If you can boil pasta and sauté shrimp, you can make this!

• Restaurant Quality at Home – The flavors in this dish are rich, buttery, and full of that garlic-lemon goodness you’d expect from a fancy restaurant. But you can whip it up in your own kitchen for a fraction of the price. Impress your guests or treat yourself to a gourmet-style dinner without leaving the house. It’s the kind of meal that feels special, even on a regular night.

• Perfectly Balanced Flavors – The garlic, lemon, and white wine sauce gives this dish a zesty kick that balances perfectly with the richness of the butter. Fresh parsley adds a pop of color and freshness to each bite. It’s light yet satisfying, and every ingredient shines. Even picky eaters will be asking for seconds!

• Versatile and Customizable – You can swap the pasta, adjust the spice, or use chicken broth instead of wine—this recipe is super flexible. It works great with angel hair, spaghetti, or even zucchini noodles. Add extra veggies like spinach or cherry tomatoes if you’d like to bulk it up. It’s a base recipe you can tweak to your taste.

• Pairs Perfectly with Sides – Serve it with a loaf of crusty bread to soak up all that buttery sauce. Add a green salad or roasted veggies for a complete meal. The flavor of the scampi goes with just about everything. It’s a dish that fits any dining vibe—casual or classy.

Ingredients For Shrimp Scampi with Pasta

• Linguine Pasta – A hearty pasta that holds the buttery garlic sauce perfectly. You can swap it out for angel hair, spaghetti, or your favorite pasta.

• Unsalted Butter – Adds rich, creamy flavor to the sauce and helps cook the aromatics and shrimp.

• Extra-Virgin Olive Oil – Gives a smooth texture and enhances the flavor of the garlic and shrimp.

• Shallots – These add a delicate sweetness and depth of flavor to the sauce.

• Garlic – A key ingredient that brings bold, savory flavor to every bite.

• Red Pepper Flakes (Optional) – Just a pinch adds a gentle kick of heat. Use more if you like things spicy.

• Shrimp – Use peeled and deveined shrimp for convenience. Large shrimp work best for a satisfying bite.

• Kosher Salt and Freshly Ground Black Pepper – Simple seasonings that bring everything together.

• Dry White Wine – Adds brightness and complexity to the sauce. Pinot Grigio or Sauvignon Blanc are great choices, or use chicken broth if you prefer no alcohol.

• Fresh Lemon Juice – Brightens the whole dish and balances the richness of the butter.

• Fresh Parsley – Adds a pop of color and a fresh, peppery finish.

• Extra Olive Oil (for drizzling) – Optional, but adds a lovely finishing touch when serving.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Shrimp Scampi with Pasta

• Large Pot – You’ll need this to boil the pasta until perfectly al dente.

• Large Skillet – Essential for cooking the shrimp and combining everything into a flavorful sauce.

• Measuring Cups and Spoons – For accurate ingredient measurements to keep the flavors balanced.

• Tongs or Pasta Fork – Helps with tossing and serving the pasta and shrimp evenly.

• Wooden Spoon – Great for stirring and scraping up the browned bits from the skillet for extra flavor.

How To Make Shrimp Scampi with Pasta

• Bring a large pot of salted water to a boil and cook the linguine until just tender. Drain and set aside.

• Heat butter and olive oil in a skillet over medium heat until melted and sizzling.

• Add the diced shallots, minced garlic, and a pinch of red pepper flakes. Cook for a few minutes until fragrant and translucent.

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• Season the shrimp with salt and pepper, then add to the skillet. Sauté until the shrimp are pink and cooked through, then remove them from the pan.

• Deglaze the skillet with white wine and lemon juice, scraping up the flavorful bits from the bottom.

• Stir in more butter and olive oil, then bring the sauce to a gentle simmer.

• Add the drained pasta, cooked shrimp, and chopped parsley to the skillet. Toss everything together so the sauce coats each strand of pasta.

• Drizzle with a little olive oil if desired and serve hot.

Serving Suggestions

• French Baguettes or homemade cheesy garlic bread is perfect for dipping into the buttery lemon-garlic sauce and getting every last drop.

• A fresh green salad with lettuce and a tangy vinaigrette adds brightness and balances the rich pasta.

• Vegetables like roasted broccoli, steamed asparagus, or green beans bring color and a healthy touch to the plate.

• A chilled glass of white wine such as Pinot Grigio or refreshing red wine sangria pairs beautifully, especially if it’s the same wine used in the sauce.

• A sprinkle of shredded Parmigiano Reggiano cheese on top adds extra richness and a savory finish, if desired.

Tips For Success

• Prep everything ahead of time – This recipe comes together quickly, so have all your ingredients measured, chopped, and ready before you start. You don’t want to be squeezing lemons or peeling shrimp while your garlic is already cooking. Prepping in advance keeps everything stress-free. A little planning goes a long way!

• Don’t overcook the shrimp – Shrimp only take 2 to 3 minutes to cook. They’re done when they turn pink and curl into a “C” shape. If they curl too tightly into an “O,” they’re overcooked and can get rubbery. Remove them from the pan as soon as they’re just cooked through.

• Use good-quality white wine or a flavorful substitute – A dry white wine like Pinot Grigio or Sauvignon Blanc adds a fresh, tangy flavor to the sauce. If you’d rather not use wine, chicken broth or white wine vinegar are great alternatives. The sauce only has a few ingredients, so quality matters. Choose something you enjoy the taste of!

• Save a little pasta water – Before draining the pasta, scoop out about a cup of the cooking water. You can add a splash to the finished dish to loosen the sauce and make it cling better to the noodles. Just add a tablespoon at a time if the pasta looks dry. It’s a simple trick that makes a big difference!

• Toss the pasta in the sauce before serving – Don’t just pour the sauce over the pasta—toss it all together in the skillet with the shrimp and parsley. This helps coat every strand with that buttery, garlicky goodness. It also warms the pasta back up if it’s cooled down. A quick toss brings everything together perfectly.

• Finish with a drizzle and garnish – A light drizzle of olive oil right before serving adds a smooth finish. Chopped parsley gives the dish a fresh pop of color and flavor. You can even squeeze a little more lemon juice over the top if you love extra zing. These small touches make your scampi feel extra special.

Variations And Substitutions

• Try different pasta shapes – Linguine is a classic choice, but you can use just about any pasta you have on hand. Angel hair is great for a lighter version, while spaghetti or fettuccine gives you a heartier bite. Short pastas like penne or bowties work too, although they won’t catch the sauce quite the same way. If you’re going low-carb, you can even try it with zucchini noodles or spaghetti squash.
• Make it spicy or keep it mild – The pinch of red pepper flakes adds just a subtle heat, but you can adjust it to your liking. Add more if you love a spicy kick, or leave it out altogether if you prefer a milder flavor. You could even stir in a spoonful of chili garlic sauce for an extra bold twist. Just be sure to taste as you go!
• Switch up the protein – Not a fan of shrimp? You can use scallops, chunks of cooked lobster, or even cooked chicken instead. Just make sure your protein is cooked through but not overdone. If using leftover cooked protein, add it in at the very end just to heat it up. You can also make a vegetarian version by skipping the shrimp and tossing in sautéed mushrooms or white beans for protein.
• Use broth instead of wine – If you don’t want to use alcohol, chicken broth is a great substitute for the white wine. You’ll still get that flavorful base for your sauce. You can even mix broth with a splash of lemon juice or white wine vinegar to mimic that bright acidity. No need to open a bottle of wine if you don’t want to!
• Add veggies for extra color and nutrition – This dish is simple and delicious on its own, but you can definitely bulk it up with vegetables. Add in some baby spinach, cherry tomatoes, or asparagus during the last few minutes of cooking. They’ll soften just enough without taking over the dish. It’s a great way to add more color, texture, and nutrients.
• Make it dairy-free or gluten-free – To make this recipe dairy-free, just use more olive oil in place of the butter. For a gluten-free version, use your favorite gluten-free pasta and double-check your broth or wine ingredients for hidden gluten. This dish is easy to adapt while still keeping all the bold, fresh flavors.

Storage and Reheating

• Storage – Let the shrimp scampi cool down completely before storing. Transfer it to an airtight container and refrigerate for up to 3 days. For the best texture, try to store the shrimp and pasta together with a bit of the sauce.
• Reheating – Reheat gently on the stovetop over medium-low heat. Add a splash of water, broth, or a little olive oil to loosen the sauce and keep the pasta from drying out. Stir occasionally until heated through. You can also reheat it in the microwave in short intervals, stirring in between, but be careful not to overcook the shrimp—they can turn rubbery if reheated too long.
• Freezing – is not recommended for this dish, as the shrimp and pasta can become mushy after thawing. It’s best enjoyed fresh or within a few days of making.

Frequently Asked Questions

Can I make shrimp scampi without wine?

Yes, absolutely! If you prefer not to cook with alcohol, you can substitute the white wine with chicken broth or even vegetable broth. To mimic the slight tang wine brings, you can also add a splash of white wine vinegar or extra lemon juice. The flavor will still be delicious and satisfying without the wine.

What kind of shrimp should I use?

Large or extra-large shrimp work best for shrimp scampi because they stay juicy and give you that satisfying bite. Make sure to use peeled and deveined shrimp for convenience. Fresh or frozen both work well—just thaw frozen shrimp fully before cooking. If you’re short on time, pre-cooked shrimp can be used, but add them at the end to avoid overcooking.

Can I use a different type of pasta?

Yes! Linguine is the classic choice, but you can use spaghetti, fettuccine, angel hair, or even short pasta like penne. Just keep in mind that thinner pastas cook faster, and short pastas may not hold the sauce quite as well. You can also try gluten-free pasta or veggie noodles like zucchini spirals for a lower-carb version.

Is shrimp scampi spicy?

It has a very mild heat from a pinch of red pepper flakes, but you can control the spice level easily. If you like more kick, add extra red pepper flakes or stir in a dash of hot sauce. For a milder dish, just leave them out altogether. It’s totally customizable to your taste.

Can I make this dish ahead of time?

Shrimp scampi is best served fresh, but you can prep the ingredients ahead of time. Chop the garlic and shallots, measure out the wine and lemon juice, and even cook the pasta slightly under so it finishes in the skillet. If you cook the shrimp in advance, store them separately and add them to the sauce just before serving to keep them tender.

How do I keep the shrimp from getting rubbery?

The key is to cook shrimp just until they turn pink and start to curl into a “C” shape. If they curl into a tight “O,” they’re overcooked. They only need 2 to 3 minutes on the stove, so keep a close eye on them. Also, avoid reheating them too long—use gentle heat and add some liquid to keep them tender.

What can I serve with shrimp scampi?

A simple green salad, steamed veggies, or roasted asparagus makes a great side dish. Garlic bread or crusty bread is perfect for soaking up the sauce. A glass of white wine complements the flavors nicely, especially if it’s the same wine used in the sauce. You can also sprinkle some grated Parmesan on top for extra richness.

Can I freeze shrimp scampi?

Freezing isn’t recommended, as shrimp can become rubbery and the pasta may turn mushy after thawing. It’s best enjoyed fresh or stored in the fridge for up to 3 days. If you do need to freeze it, freeze just the cooked shrimp and sauce—then make fresh pasta when you’re ready to serve. Be sure to thaw in the fridge overnight and reheat gently.

Other Easy Shrimp Recipes

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Garlic Shrimp Linguine Pasta – Tender shrimp and linguine are tossed in a rich garlic butter sauce for a quick and delicious pasta dinner.

Shrimp Stir Fry with Vegetables – A colorful mix of shrimp and fresh veggies sizzles in a savory stir-fry sauce for a healthy, fast meal.

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Baked Spaghetti Casserole – Layers of spaghetti, meat sauce, and melted cheese come together in this hearty oven-baked classic.

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