Here’s a simple, classic, restaurant-quality Shrimp Scampi Pasta recipe with buttery garlic sauce, lemon, and a hint of white wine. Ready in 20 minutes!
🍤 Shrimp Scampi Pasta
Ingredients (Serves 3–4)
- 8 oz (225 g) linguine or spaghetti
- 1 lb (450 g) large shrimp, peeled & deveined
- 3 tbsp butter
- 2 tbsp olive oil
- 4–6 garlic cloves, minced
- ¼–½ tsp red pepper flakes (optional)
- ½ cup dry white wine (or chicken broth)
- Zest of 1 lemon + 2 tbsp lemon juice
- ¼ cup chopped fresh parsley
- Salt & black pepper
- Optional: grated Parmesan (not traditional but delicious)
🥣 Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente.
- Reserve ½ cup pasta water, then drain.
2. Cook the Shrimp
- Pat shrimp dry and season with salt & pepper.
- Heat 1 tbsp butter + 2 tbsp olive oil in a large skillet over medium-high.
- Add shrimp in a single layer; cook 1–2 minutes per side until pink.
- Transfer shrimp to a bowl (don’t overcook).
3. Make the Scampi Sauce
- In the same skillet, lower heat to medium.
- Add the garlic (and red pepper flakes) and sauté 30 seconds until fragrant.
- Pour in the white wine; simmer 1–2 minutes until slightly reduced.
- Stir in remaining 2 tbsp butter, lemon zest, and lemon juice.
4. Combine
- Add the drained pasta and shrimp back to the skillet.
- Toss to coat; add a splash of pasta water if needed to loosen the sauce.
- Taste and adjust lemon, salt, and pepper.
5. Serve
- Finish with chopped parsley.
- Add Parmesan if you like (not traditional but amazing).
- Serve immediately.
⭐ Tips
- Use large or jumbo shrimp for best texture.
- For richer flavor, add a spoonful of cream to the sauce.
- Add cherry tomatoes or spinach for extra color.
Want a creamy version, a spicy version, or a shrimp scampi without wine?
