​ Shrimp Scampi Pasta Recipe

Shrimp Scampi Pasta is a simple, buttery garlic pasta with lemon and shrimp — quick to make, full of flavor, and doesn’t need much cleanup. It’s great when you want dinner on the table fast without going full “chef mode.”

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Quick Summary

Prep time: 10 mins
Cook time: 15 mins
Flavor: garlicky, lemony, a little buttery
Great for: weeknights, quick comfort, last-minute meals

Why I Like This Recipe

I wasn’t even hungry-hungry, just… tired. You know? But shrimp was defrosted, and pasta takes like no effort. Threw this together in a pan, didn’t even use a timer. And it came out better than anything I’ve had delivered this month. Might be one of those “accidental regulars.”

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

1. Boil pasta: Salt your water like you mean it. Cook linguine 6–8 mins until just shy of done. Drain it.
2. Sauté aromatics: Melt butter and olive oil in a skillet. Add shallots, garlic, and red pepper flakes. Let them hang out for 3–4 mins until soft.
3. Cook shrimp: Season shrimp with salt and pepper. Toss them in, cook until pink — like 2–3 mins tops. Pull ’em out so they don’t go rubbery.
4. Deglaze + sauce: Pour in white wine + lemon juice. Scrape the pan a bit. Bring it to a simmer. Add more butter + oil.
5. Bring it all together: Add the pasta, shrimp, and parsley back in. Toss like a salad. Taste. Adjust. Drizzle with that last bit of oil. Done.

Tips for Success

• Shrimp cooks fast — seriously, don’t walk away.
• Let your garlic go soft, not brown. Bitter garlic = sad pasta.
• Deglazing = flavor town. Scrape all the brown bits.
• Add a splash of pasta water if it feels too tight.
• Drizzle of olive oil at the end? Makes it glossy, richer.

Storage and Reheating

• Fridge: Good for 2 days max. Store in a sealed container.
• Reheat: Use a skillet with a splash of water or broth — low heat. Microwave works but the shrimp gets chewy, just saying.

Frequently Asked Questions

• Can I skip the wine?
  Yep — broth works fine. Just add a touch more lemon juice if it tastes flat.
• What kind of shrimp?
  Any size works, just don’t use precooked ones — they’ll turn to rubber.
• Can I make it spicy?
  Add more pepper flakes, or throw in a sliced chili while cooking the shallots.
• What’s the best pasta for this?
  Linguine’s ideal. Spaghetti or angel hair work too.
• Can I meal prep this?
  Not really. Shrimp gets weird if reheated too often.

Common Mistakes and How to Dodge Them

• Overcooking the shrimp: If they’re bright pink and starting to curl, they’re done. Get them out.
• Dry pasta: If your sauce vanishes, add a splash of the pasta water back in. It helps everything cling.
• Rushing the sauté: Give the shallots and garlic a minute to soften. That’s your flavor base.
• Using cold shrimp: Let them come to room temp for 10 mins before cooking. Cold shrimp cool down your pan.
• Forgetting to taste: The lemon and wine balance shifts. Taste before serving — might need a pinch more salt or juice.

Nutrition Facts (Per Serving)

• Calories: 450 kcal
• Total Fat: 20 g
• Saturated Fat: 9 g
• Cholesterol: 185 mg
• Sodium: 720 mg
• Potassium: 380 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 2 g
• Sugars: 2 g
• Protein: 30 g