Shrimp Scampi with Pasta
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Shrimp scampi with pasta — fast, flavorful, and irresistibly garlicky. The perfect weeknight dinner for seafood lovers.
Succulent shrimp bathed in a garlicky, white wine and lemon-infused butter sauce—shrimp scampi makes an excellent sauce for pasta. However, in many recipes, the pasta is more of an afterthought, left in need of more flavor and sauce. In this version, both the pasta and the shrimp share the spotlight equally. While you could certainly use any long pasta, my preference is for angel hair or capellini. The thin, delicate strands have a knack for soaking up the garlicky sauce, packing maximum flavor into every bite.
Making shrimp scampi with pasta is fairly simple, but it’s important to watch the shrimp’s cooking time. If you cook them for too long, they can become rubbery. The trick is to take the shrimp off the heat as soon as they turn opaque and pink. Pair shrimp scampi with an arugula salad and dinner is served!
Table of Contents
“Have made this delicious recipe a couple of times and am now training my hubby how to make it! We both love it!”
What You’ll Need To Make Shrimp Scampi with Pasta
- Angel hair, spaghetti, linguine, or fettuccini: While any long pasta will work, angel hair or capellini is ideal for soaking up the sauce. You’ll need to reserve some pasta water before draining, as the starchy, salty water serves as an excellent thickener for the sauce. To remember to save this water, place a measuring cup in your colander as a visual reminder.
- Extra-virgin olive oil: Used to sauté shallots, garlic, and shrimp, adding flavor and preventing sticking.
- Shallots and garlic: These aromatics form the fundamental flavor base for shrimp scampi. The recipe calls for six cloves of garlic, so if your garlic press has been gathering dust, now’s the time to break it out and put it to work!
- Red pepper flakes: Offer a hint of heat. Feel free to adjust to taste.
- Extra-large shrimp: The star of the dish. Unless you live near the coast, using thawed frozen shrimp is ideal as they are flash-frozen at peak freshness, and they can be quickly defrosted before cooking.
- Dry white wine: Adds depth and acidity to the sauce. When cooking with wine, always select an inexpensive bottle that’s still good enough to drink. Avoid “cooking wines” due to their salt and additives.
- Butter: Brings richness and flavor, creating a silky sauce texture.
- Lemon juice and zest: Add brightness and tanginess, balancing the buttery sauce.
- Fresh parsley: Provides a fresh, herby finish and looks pretty, too.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions.
Reserve 1 cup of the cooking water, then drain.
Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, for about 1 minute.
Stir in the garlic, red pepper flakes, and ¼ teaspoon each salt and pepper.
Add the shrimp and cook, stirring occasionally, until they are pink and just cooked through, about 3 minutes.
Transfer the shrimp to a plate.
Add the wine to the skillet and simmer until reduced by half, 3 to 4 minutes.
Add the butter, lemon juice, and lemon zest, ½ cup of the reserved cooking water, and ½ teaspoon salt. Stir until the butter is melted.
Add the drained pasta and continue to cook, tossing, until the pasta is warmed through, adding more of the reserved cooking water as needed if the pasta seems dry. Return the shrimp and any juices from the plate to the skillet and toss with the pasta.
Stir in the parsley, then taste and adjust seasoning, if necessary. Serve with lemon wedges.
Frequently Asked Questions
Yes, you can make shrimp scampi without wine. As an alternative, you can use chicken or vegetable broth with a squeeze of lemon, or just leave it out.
No, pre-cooked shrimp will not work for making shrimp scampi. They have already been cooked and will become tough and overcooked when heated again, which can ruin the texture and flavor of your dish. Use fresh or thawed frozen raw shrimp for best results.
To avoid rubbery shrimp, be careful not to overcook them. In this recipe, they take only a few minutes to cook. It important to take them off the heat as soon as they turn pink and opaque to prevent further cooking.
Video Tutorial
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Shrimp Scampi with Pasta
Shrimp scampi with pasta — fast, flavorful, and irresistibly garlicky. The perfect weeknight dinner for seafood lovers.
Ingredients
- Salt
- 1 pound (16 oz) angel hair, spaghetti, linguine, or fettuccini
- ⅓ cup extra-virgin olive oil
- ¾ cup thinly sliced shallots, from 2 to 3 shallots
- 6 large cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1¼ pounds extra-large shrimp, peeled and deveined, thawed if frozen
- Freshly ground black pepper
- ¾ cup dry white wine
- 6 tablespoons unsalted butter, cut into 4 pieces
- 3 tablespoons lemon juice plus 1 teaspoon lemon zest, from 1 to 2 lemons, plus wedges for serving
- ¼ cup finely chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Reserve 1 cup of the cooking water, then drain.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, for about 1 minute. Add the garlic, red pepper flakes, shrimp, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Transfer the shrimp to a plate. Add the wine to the skillet and simmer until reduced by half, 3 to 4 minutes.
- Add the butter, lemon juice and lemon zest, ½ cup of the reserved cooking water, and ½ teaspoon salt; stir until the butter is melted. Add the drained pasta and continue to cook, tossing, until the pasta is warmed through, adding more of the reserved cooking water as needed if the pasta seems dry. Return the shrimp and any juices from the plate to the skillet and toss with the pasta. Stir in the parsley, then taste and adjust seasoning, if necessary. Serve with lemon wedges.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 925
- Fat: 38 g
- Saturated fat: 14 g
- Carbohydrates: 94 g
- Sugar: 6 g
- Fiber: 5 g
- Protein: 45 g
- Sodium: 187 mg
- Cholesterol: 274 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This was fantastic and easy. The leftovers reheat very nicely too!
I just made (half) this recipe for supper tonight and it is AWESOME! Hubby and I loved it. Make sure to have everything ready before starting as it comes together quickly once you get the ball rolling. Absolutely delicious and definitely company worthy perhaps with a small green salad as a starter – but not too much as this is a filling dish…although next time I may add a small basket of sliced baguette as one is tempted to lick that buttery, lemony sauce off the plate and the bread would prevent doing something so rude! LoL
From: http://www.emikodavies.com/scarpetta/
“…Well the Italians have come up with a great solution for that. It’s called Fare la scarpetta, roughly translated as “to do the little shoe,” is the very charming act of using a small piece of bread to mop up the wonderful sauce on your plate that you cannot possibly leave behind.”
The recipe was easy to follow and the result looked exactly like yours. I did leave out the shallots. I also didn’t add any salt during cooking but added a pinch after plating. Overall it was tasty but next time I’m adding more garlic and lemon. I can’t seem to make any recipes requiring garlic to be garlicky enough.
Hi Steven, So glad you enjoyed the recipe! Using less salt will make your food taste less garlicky. Salt not only makes things taste “salty” but also amplifies all of the other flavors in the dish, making everything taste more like itself. 🙂
Yes I did make it is wonderful. the only thing I would do the next time I would add less red pepper. it is very good as written but I have a very sensitive stomach and was wondering is it ok to use cooked shrimp???
Thanks for a great recipe
Glad you liked it! Unfortunately, cooked shrimp won’t work here – sorry!
Just wanted to let you know that I just made this for my husband ( I don’t eat shrimp) and he said it was delicious. Made about half the recipe. Thanks for sharing.
I made this recipe for Shrimp scampi on a camping trip in Colorado while there was torrential rain and we couldn’t grill.
It came out sooo good! The flavors, spices and directions were perfect!
This was so good! I have made shrimp in a lemony sauce with pasta before but this combination of ingredients was so superior to any previous one I’ve had. I made this with our absolutely wonderful local spot prawns (only available for a short while so the recipe was timely). I used spaghettini, which I am normally not fond of, but you were right…it was perfect with this dish. Will definitely make it again whenever I can get spot prawns. Thank you for another winner!
Can you use cooked, deveined froskzen shrimp? How would you heat them up so as not over cook? Thanks!
Hi Rebecca, for the most predictable results, I’d stick with raw shrimp. That said, you can get away with using cooked shrimp. I’d add it at the end along with the pasta and toss everything just until the shrimp is warmed through – Hopefully it won’t get overcooked that way. Enjoy!
Hi Jennifer, I have been making your recipes for a few years, all to rave reviews…thank you!! If I were to make this shrimp scampi for two, would I simply half all ingredients?
Thank you
Anita
Sure, Anita that would be perfectly fine. And so glad you’ve had success with the recipes!
you’re my hero!
I’m making this tonight, quick question: if I want to make enough for 6 adults what is the best way to increase the amount of shrimp by 50%? (I can increase the seasoning proportionately for the beginning part, what about the second half of the recipe?). The amount of pasta can stay as written in the recipe. Thanks
I would just increase everything but the pasta by 50% – you won’t be sorry to have a little extra sauce 🙂
Can I add clams to this recipe ?
The ingredients are very similar to your recipe for Clams and Fettuccine which I love.
Sure, Steve, that should work. Please LMK how it turns out if you try it!