Shrimp Scampi With Pasta Recipe

There's something magical about the sizzle of garlic hitting hot olive oil, especially when it's the start of shrimp scampi night. This dish is a buttery, garlicky, lemony dream that clings to tender strands of pasta and feels far more indulgent than the short prep time suggests.

I first whipped this up on a whim after grabbing a bag of frozen shrimp on sale. Since then, it's been our go-to when we want something elegant but effortless — and it never disappoints. Light, bright, and full of flavor, this shrimp scampi with pasta is as weeknight-worthy as it is date-night-worthy.

Let’s dive into why this recipe deserves a permanent place in your rotation.

Why You'll Love This Shrimp Scampi With Pasta

Get ready to fall for your new favorite pasta dish. This shrimp scampi is fast, flavorful, and made with ingredients you probably already have in your kitchen.

First, let’s talk time. This meal comes together in about 20 minutes from start to finish. That’s faster than takeout — and far more satisfying. It’s perfect for those nights when you need something impressive with minimal effort.

It's also a budget-friendly luxury. Shrimp often feels like a splurge, but when you’re cooking at home, you can feed four people for under $15 — especially if you're using frozen shrimp, which works beautifully in this recipe.

Then there’s the flavor. Bright lemon juice, aromatic garlic, a hint of chili, and that glorious buttery finish make every bite pop. The pasta soaks up the sauce, giving you a rich, silky texture without feeling heavy.

Finally, it’s incredibly adaptable. Serve it with linguine, spaghetti, or even angel hair. Add spinach, swap in scallops, or toss in a few cherry tomatoes — this recipe plays well with all your favorites.

Now that you're craving a bowl, let's take a closer look at what goes into it.

Ingredients Notes

The beauty of shrimp scampi lies in its simplicity. Each ingredient pulls its weight, coming together to create a rich yet refreshing dish that always satisfies.

Shrimp are, of course, the star of the show. I recommend using large or extra-large shrimp, peeled and deveined. If you're using frozen shrimp (which I often do), just thaw them under cold water before cooking. Make sure to pat them dry to avoid excess moisture in the pan.

Garlic brings the bold, unmistakable aroma that defines this dish. Fresh garlic is a must here — the jarred stuff just won’t give you the same punch. You’ll want to slice or mince several cloves, depending on how garlicky you like things.

Butter and olive oil form the luxurious base of the sauce. The olive oil keeps things from getting too heavy, while the butter adds that rich, velvety texture. I like to use unsalted butter so I can control the seasoning more precisely.

Lemon juice and zest brighten up the whole dish. They cut through the richness of the butter and balance the savory garlic and shrimp. Be sure to zest your lemon before you juice it — it’s one of those small steps that makes a big flavor difference.

Pasta ties everything together. Linguine or spaghetti work best here — long strands that soak up the sauce without getting lost. Cook it just to al dente, since it’ll finish in the pan with the shrimp and sauce.

As for equipment, all you really need is a large skillet and a pasta pot. A microplane for zesting and a pair of tongs for tossing the pasta in the sauce also come in handy.

How To Make This Shrimp Scampi With Pasta

This recipe is surprisingly quick and easy, but there’s a rhythm to it that ensures the shrimp stay juicy, the pasta perfectly coated, and every bite bursting with flavor.

Start by boiling a large pot of salted water for your pasta. While the water heats, prep your shrimp by patting them dry and seasoning lightly with salt and pepper. Dry shrimp sear better and won’t steam in the pan.

In a large skillet, heat the olive oil and a tablespoon of butter over medium-high heat. When the butter has melted and begins to foam slightly, add the shrimp in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook them — shrimp go from perfect to rubbery quickly. Remove them from the pan and set aside.

Lower the heat to medium and add a bit more butter to the same skillet. Toss in your garlic and red pepper flakes. Stir constantly — you want the garlic to soften and become fragrant without browning, which can make it bitter.

Once your garlic is sizzling gently, stir in the lemon juice, zest, and a splash of pasta water. This deglazes the pan and forms the base of your sauce. Let it simmer for a minute, then return the shrimp to the skillet.

When your pasta is al dente, transfer it directly into the skillet using tongs. This brings a little starchy water along, which helps the sauce cling to the noodles. Add the remaining butter and toss everything together until the pasta is silky and the shrimp are evenly distributed.

In under 30 minutes, you’ve got a golden, garlicky dish that looks and tastes restaurant-level — no reservations required.

Storage Options

Shrimp scampi is best served immediately, but if you find yourself with leftovers, they can absolutely be saved for another day.

Store any leftover shrimp and pasta in an airtight container in the refrigerator for up to 2 days. Be aware that seafood doesn’t keep as long as other proteins, so the sooner you enjoy your leftovers, the better.

To reheat, add a splash of water or broth to a skillet over medium-low heat and gently warm the pasta and shrimp, stirring frequently. Avoid the microwave if possible, as it can overcook the shrimp and dry out the sauce.

If you're meal-prepping, consider making the pasta and sauce ahead of time, then adding freshly cooked shrimp when you're ready to eat. That way, you get the best texture and flavor without sacrificing convenience.

Variations and Substitutions

One of the reasons shrimp scampi has such staying power is how easy it is to customize. Whether you're working around dietary restrictions or just mixing things up, there are plenty of ways to make it your own.

If you're avoiding gluten, swap in your favorite gluten-free pasta. Just be sure to cook it carefully — some varieties can break down more quickly when tossed in the sauce.

Not a fan of shrimp? Try scallops or even chunks of salmon instead. The cooking process is similar — just sear until golden and flaky, and finish in the sauce.

For a veggie-packed twist, add a few handfuls of baby spinach or halved cherry tomatoes right at the end. They'll wilt and soften slightly, adding freshness and color to the dish.

Want a little creaminess? A splash of heavy cream or even a spoonful of mascarpone stirred into the sauce can make this feel extra indulgent, like an Alfredo-scampi hybrid.

And if you love heat, don’t be shy with the red pepper flakes. A pinch or two more turns this into a fiery, garlic-forward delight that’s perfect for spice lovers.

No matter how you customize it, the heart of this dish — buttery garlic shrimp, a hit of citrus, and silky pasta — stays strong. Feel free to experiment and make it your own!

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