Shrimp Scampi Pasta Recipe

The key to creating this garlicky, buttery shrimp scampi pasta is to remove the shrimp from the pan immediately after they turn pink: this prevents them from becoming rubbery while you reduce the dry white wine and lemon sauce. It’s delicious served with extra red pepper flakes and a slice of crusty bread to soak up the sauce.

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Shrimp Scampi Pasta Recipe Ingredients

16 oz linguine pasta
2 tbsp butter
2 tbsp extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
pinch of red pepper flakes (optional)
1 lb shrimp, peeled and deveined
kosher salt + black pepper, to taste
½ cup dry white wine
juice of 1 lemon
2 tbsp butter
2 tbsp extra-virgin olive oil
¼ cup chopped fresh parsley
1 tsp olive oil (finish)

How To Make Shrimp Scampi Pasta Recipe

Boil the pasta: Salt your water generously and cook the linguine for 6 to 8 minutes until it is just shy of being done. Drain the pasta well.
Sauté aromatics: Melt the first 2 tablespoons of butter and olive oil in a large skillet. Add the diced shallots, minced garlic, and red pepper flakes, letting them cook for 3 to 4 minutes until soft.
Cook the shrimp: Season the shrimp with salt and pepper, then toss them into the skillet. Cook for 2 to 3 minutes tops until they turn pink, then immediately pull them out and set aside so they don’t get rubbery.
Deglaze the pan: Pour in the white wine and lemon juice, scraping the bottom of the pan to release any flavor. Bring to a simmer, then stir in the remaining butter and olive oil.
Combine ingredients: Add the cooked pasta, shrimp, and chopped parsley back into the skillet. Toss everything together like a salad, taste to adjust seasoning, and drizzle with the final teaspoon of olive oil before serving.

Recipe Tips

Choose the right wine: Use a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc that you would enjoy drinking; avoid “cooking wines” which are often too salty.
Don’t overcook the pasta: Since the linguine gets tossed in the hot sauce at the end, drain it while it still has a bit of a bite (al dente) so it doesn’t turn mushy.
Mise en place: Have all your ingredients chopped and measured before you start, as this recipe comes together very quickly once the heat is on.
Make it alcohol-free: If you prefer not to cook with wine, you can substitute chicken broth or vegetable broth, though the flavor will be slightly less acidic.

What To Serve With Shrimp Scampi Pasta

This rich, butter-based pasta needs light or crusty sides to balance the meal.

Crusty French bread or garlic bread
A simple arugula salad with lemon vinaigrette
Roasted asparagus or steamed green beans
A glass of chilled Sauvignon Blanc

How To Store Shrimp Scampi Pasta

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Freezing is not recommended because the buttery emulsion can break and the pasta texture often deteriorates upon reheating.

Shrimp Scampi Pasta Nutrition Facts

Calories: ~650 kcal
Carbohydrates: 85g
Protein: 35g
Fat: 22g
Fiber: 4g
Sugar: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use frozen shrimp?

Yes, frozen shrimp are fine; just make sure to thaw them completely under cold water and pat them very dry before cooking to ensure they sear properly.

Is this recipe very spicy?

No, the red pepper flakes add a very subtle warmth, but you can omit them entirely if you want zero heat or add more if you like it spicy.

Can I use a different pasta shape?

Linguine is traditional for scampi, but spaghetti, fettuccine, or even angel hair pasta work beautifully with this sauce.

Recipe by LuluCourse: DinnerCuisine: Italian-AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

650

kcal

A classic Italian-American pasta dish featuring tender shrimp in a rich garlic, butter, and white wine sauce.

Ingredients

16 oz linguine pasta
2 tbsp butter
2 tbsp extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
pinch of red pepper flakes (optional)
1 lb shrimp, peeled and deveined
kosher salt + black pepper, to taste
½ cup dry white wine
juice of 1 lemon
2 tbsp butter
2 tbsp extra-virgin olive oil
¼ cup chopped fresh parsley
1 tsp olive oil (finish)

Directions

Boil the linguine in salted water until al dente, then drain.
Sauté shallots, garlic, and red pepper flakes in butter and oil until soft.
Sear the seasoned shrimp until pink, then remove them from the pan.
Simmer the white wine and lemon juice, then whisk in the remaining butter and oil.
Toss the pasta, shrimp, and parsley into the sauce until well coated.
Drizzle with fresh olive oil and serve immediately.

Notes

Use cold butter when finishing the sauce to help it emulsify into a creamy texture.
Fresh lemon juice is superior to bottled juice for this recipe.
Reserve a little bit of pasta water just in case the sauce needs loosening at the end.