Shrimp Scampi Pasta

Short DESCRIPTION

Shrimp Scampi Pasta is a classic Italian-American dish featuring succulent shrimp cooked in a garlic, butter, and white wine sauce, then tossed with al dente pasta and freshly chopped parsley. The flavors are bright, buttery, and slightly peppery, making it a delightful meal that feels both luxurious and comforting.

Why You’ll Love This Recipe

• The sauce is rich and savory, with a bright garlic punch and a hint of citrus that elevates the sweetness of the shrimp.

• It comes together quickly, making it ideal for weeknight dinners or when you want something special without spending hours in the kitchen.

• It’s versatile—you can adjust the heat, swap in other seafood, or tweak the herbs to match your taste.

• Leftovers (if there are any) reheat well, maintaining the delicious sauce and tender shrimp.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Shrimp, peeled and deveined

• Pasta (such as linguine, spaghetti, or fettuccine)

• Butter

• Olive oil

• Garlic, minced

• Dry white wine (such as Pinot Grigio or Sauvignon Blanc)

• Lemon juice

• Red pepper flakes (optional, for a bit of heat)

• Fresh parsley, chopped

• Salt

• Black pepper

• Parmesan cheese (optional, for serving)

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and reserve a cup of pasta water.

2. While pasta is cooking, heat a large skillet over medium heat. Add butter and olive oil. Once butter is melted, add the garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

3. Increase heat to medium-high. Add the shrimp in a single layer, season with salt and black pepper. Cook about 1–2 minutes per side, until the shrimp are pink and opaque. Remove shrimp from skillet and set aside.

4. Pour in the white wine and lemon juice into the skillet. Let the sauce simmer for 1–2 minutes, scraping up any browned bits from the bottom.

5. Return the shrimp to the pan, then add the cooked pasta. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce and help it coat the pasta.

6. Stir in the chopped parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.

7. Serve hot, with a sprinkle of Parmesan cheese if desired.

Servings and timing

• Servings: Serves 4 people

• Prep time: About 10 minutes

• Cook time: About 15 minutes

• Total time: Approximately 25 minutes

Variations

• Spicy version: Increase red pepper flakes or add a dash of cayenne pepper to the sauce.

• Herb twist: Replace parsley with fresh basil or tarragon for different herbal notes.

• Lighter sauce: Use more olive oil and less butter, or substitute half of the butter with Greek yogurt (added off-heat) for a creamy finish.

• Seafood mix: Add scallops, mussels, or lobster tails along with or instead of shrimp.

• Vegetarian option: Replace shrimp with sautéed mushrooms or artichoke hearts and use vegetable broth in place of wine (or omit).

Storage/Reheating

• Storage: Cool the dish completely, then transfer to an airtight container. Refrigerate for up to 3–4 days.

• Freezing: Shrimp tends to get rubbery when frozen and reheated; it’s best to freeze without shrimp if necessary. The sauce and pasta freeze better.

• Reheating: Warm gently in a skillet over medium-low heat, adding a little water, broth, or a splash of wine to refresh the sauce. Avoid high heat to keep shrimp from toughening.

FAQs

What kind of pasta works best with shrimp scampi?

Pasta shapes like linguine, spaghetti, or fettuccine work very well because their strands hold the sauce nicely. Smaller pasta like angel hair can also be used if you prefer a lighter dish.

Can I use frozen shrimp for this recipe?

Yes, you can. Thaw the shrimp fully before cooking. Pat them dry to remove excess moisture so they sear rather than steam.

Is there a non‑alcoholic substitute for the white wine?

Yes. You can use seafood broth, chicken broth, or a mixture of lemon juice and water. These maintain flavor without alcohol.

How do I prevent the garlic from burning?

Cook garlic on medium or medium‑low heat just until fragrant (about 30 seconds to a minute), then add other liquids or ingredients to prevent it from browning too much.

Can I make this dish ahead of time?

You can prepare the sauce and cook the pasta ahead, but it’s best to cook the shrimp just before serving so that it remains tender and juicy.

How do I avoid overcooking the shrimp?

Cook shrimp about 1‑2 minutes per side, just until they turn pink and opaque. Remove immediately from heat—they continue cooking slightly from residual heat.

Can I add vegetables to shrimp scampi pasta?

Absolutely. Vegetables like spinach, cherry tomatoes, or asparagus work nicely. Add them during sauce preparation so they cook through.

What cheese pairs well with shrimp scampi pasta?

A fine grating of Parmesan or Pecorino Romano adds a savory touch. Use sparingly so it doesn’t overpower the delicate garlic and shrimp flavors.

How do I brighten the dish if it tastes too heavy?

Add a squeeze of fresh lemon juice or increase the amount. A sprinkle of fresh herbs like parsley can also cut through richness.

What is the best way to serve shrimp scampi pasta?

Serve immediately while hot, garnished with fresh parsley and optionally grated cheese. A side of crusty bread or a light green salad complements it well.

Conclusion

Shrimp Scampi Pasta is a versatile, elegant, and satisfying dish that comes together with simple ingredients and minimal effort. Whether you’re cooking for family or entertaining guests, it delivers bold flavor with tender shrimp in a garlicky, buttery sauce. With tweaks for spice, herbs, or even protein substitutions, you can adapt it to your preference—yet even the basic version shines on its own. Enjoy making this dish your own!