Here’s a quick and flavorful Shrimp Scampi Pasta recipe—garlicky, buttery, and perfect for a weeknight dinner 🍤🍝
Shrimp Scampi Pasta (Serves 2–4)
Ingredients
- 8 oz pasta (spaghetti, linguine, or fettuccine)
- 1 lb large shrimp, peeled and deveined
- 3 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- ½ cup dry white wine or chicken broth
- Juice of 1 lemon (about 2–3 tbsp)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
- Optional: grated Parmesan cheese
Instructions
- Cook pasta
- Boil pasta in salted water according to package directions
- Reserve ½ cup pasta water, then drain
- Cook shrimp
- Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat
- Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink and opaque
- Remove shrimp and set aside
- Make scampi sauce
- Add garlic and red pepper flakes to the skillet, sauté 30–60 seconds until fragrant
- Pour in white wine (or broth), simmer 2–3 minutes to reduce slightly
- Stir in remaining butter and lemon juice
- Combine
- Add shrimp back to skillet
- Toss in cooked pasta
- Add reserved pasta water 1–2 tbsp at a time to loosen sauce if needed
- Stir in chopped parsley
- Serve
- Serve hot, optionally sprinkled with Parmesan cheese and extra lemon wedges
Tips & Variations
- Creamy version: add ¼ cup heavy cream to the sauce
- Garlic lovers: increase garlic to 6 cloves
- Spicy: add extra red pepper flakes or a dash of cayenne
- Low-carb: serve over zucchini noodles instead of pasta
- Make ahead: cook shrimp and pasta separately; reheat gently with sauce
If you want, I can give a one-pan shrimp scampi, oven-baked shrimp scampi, or keto-friendly zoodles version.
Do you want the one-pan version?
