Shrimp Scampi Pasta – Garlicky, Buttery & Lemon-Kissed.

Shrimp scampi is one of those dishes that feels restaurant-worthy but is deeply rooted in home cooking. It’s quick, comforting, and built on ingredients most of us already keep around. I started making this Shrimp Scampi Pasta years ago on nights when I wanted something that felt special without committing to a long recipe or a sink full of dishes. Over time, it became a staple—reliable, flexible, and always satisfying.

What makes shrimp scampi so appealing is its simplicity. There’s no heavy sauce to manage or complicated technique to master. The flavor comes from a short list of ingredients working together: butter for richness, olive oil for balance, garlic for depth, and lemon for brightness. When tossed with pasta and finished with shrimp cooked just until tender, the result feels complete without being overwhelming.

This version stays true to that idea. It’s not weighed down with cream or cheese-heavy additions. Instead, it leans into clean flavors and good timing. Whether you’re cooking for yourself, sharing dinner with family, or hosting something casual, this shrimp scampi pasta fits right in.

Ingredients

Pasta & Shrimp

12 oz spaghetti or linguine
1 lb large shrimp, peeled and deveined
Salt and black pepper, to taste

Scampi Sauce

3 tbsp olive oil
4 tbsp unsalted butter
5 cloves garlic, thinly sliced or minced
¼ tsp red pepper flakes (optional)
½ cup dry white wine or chicken broth
Zest of 1 lemon
2–3 tbsp fresh lemon juice

For Finishing

¼ cup chopped fresh parsley
Grated Parmesan cheese (optional)

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until just al dente.

Before draining, reserve ½ cup of pasta water. Drain and set the pasta aside.

Tip: Slightly undercooked pasta works best since it will finish cooking in the sauce.

2. Season the Shrimp

Pat the shrimp dry with paper towels.
Season lightly with salt and black pepper on both sides.

Dry shrimp sear better and cook more evenly.

3. Start the Sauce

In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat.
Add the garlic and red pepper flakes, cooking for 30–45 seconds until fragrant. Avoid browning the garlic—it should stay pale.

4. Cook the Shrimp

Add the shrimp to the skillet in a single layer.
Cook for 1–2 minutes per side, until pink and just opaque.

Transfer shrimp to a plate and set aside. They will finish cooking later.

5. Deglaze & Build Flavor

Pour the wine (or broth) into the skillet.
Use a wooden spoon to scrape up any bits from the bottom of the pan.

Let the liquid simmer for 2–3 minutes, reducing slightly.
Stir in the lemon zest and lemon juice.

6. Combine Everything

Add the cooked pasta to the skillet along with the remaining butter and a splash of reserved pasta water. Toss gently until the pasta is coated and glossy.

Return the shrimp to the pan and toss again, letting everything warm through for 1–2 minutes.

Add more pasta water as needed to loosen the sauce.

7. Finish & Serve

Remove from heat and fold in fresh parsley.
Taste and adjust seasoning with salt, pepper, or more lemon juice if needed.

Serve immediately, with Parmesan on the side if you like.

Flavor & Texture Notes

This shrimp scampi pasta hits a balance that’s easy to appreciate. The shrimp are tender and lightly sweet, the garlic is present but not sharp, and the butter and olive oil create a sauce that clings to the pasta without feeling heavy.

Lemon brightens the dish just enough to keep it lively, while parsley adds freshness at the end. The sauce is silky rather than thick, coating each strand of pasta instead of pooling at the bottom of the bowl.

It’s rich without being overwhelming, fresh without being delicate—a combination that makes it easy to come back to.

Tips & Variations

Don’t Overcook the Shrimp

Shrimp cook fast. Remove them from the pan as soon as they turn pink to keep them tender.

Wine vs. Broth

Dry white wine adds depth, but chicken broth works well if you prefer to skip alcohol.

Add Vegetables

Spinach or arugula (stir in at the end)
Cherry tomatoes
Asparagus tips
Zucchini ribbons

Spice Adjustment

Red pepper flakes add gentle heat, but they’re optional. Adjust based on preference.

Low-Carb Option

Serve the shrimp scampi over zucchini noodles or spaghetti squash instead of pasta.

Extra Richness

Stir in an additional tablespoon of butter at the very end for a silkier finish.

Storage & Make-Ahead

Refrigerator

Store leftovers in an airtight container for 2 days.

Reheating

Reheat gently in a skillet over low heat with a splash of water or broth. Avoid high heat, which can overcook the shrimp.

Freezing is not recommended, as shrimp and butter-based sauces lose their texture once thawed.

Serving Suggestions

Serve with a simple green salad and vinaigrette
Pair with roasted vegetables like broccoli or asparagus
Add crusty bread for soaking up extra sauce
Serve with a light white wine or sparkling water with lemon
Finish with a simple dessert like fruit or yogurt-based treats

This dish works equally well for casual weeknights or relaxed entertaining.

FAQ

1. Can I use frozen shrimp?

Yes. Thaw completely and pat dry before cooking to avoid excess moisture.

2. What size shrimp works best?

Large or extra-large shrimp hold up best and stay juicy.

3. Can I add cheese?

Parmesan is optional. Purists skip it, but a light sprinkle works well.

4. Why is my sauce greasy?

Too much butter without enough pasta water can cause separation. Add liquid gradually.

5. Can I make this gluten-free?

Yes. Use gluten-free pasta or serve over vegetables.

Conclusion

This Shrimp Scampi Pasta is proof that simple ingredients, treated with care, can create a meal that feels complete and satisfying. It’s quick enough for busy nights, flexible enough to adapt, and familiar enough to feel comforting every time you make it.