This shrimp scampi pasta is fast, flavorful, and perfect for weeknight dinners or date nights at home. The combination of buttery garlic, tender shrimp, and zesty lemon creates a bright and savory dish that tastes like it came from a fancy bistro. Best of all, it requires minimal prep and cooks in one pan.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Large shrimp, peeled and deveined
Spaghetti or linguine
Garlic, minced
Unsalted butter
Olive oil
Lemon juice
Lemon zest
Crushed red pepper flakes (optional)
Fresh parsley, chopped
Salt
Black pepper
Grated Parmesan cheese (optional)
Directions
Cook the pasta in salted water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
In a large skillet, heat olive oil and half the butter over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook for 1–2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
Add the remaining butter, lemon juice, and zest to the skillet. Stir well and let it simmer for 1–2 minutes.
Return the cooked pasta to the skillet, tossing to coat in the garlic butter sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
Add the shrimp back in and toss everything together.
Garnish with fresh parsley and Parmesan cheese if desired. Serve immediately.
Servings and timing
This recipe serves 4 people. Prep time is about 10 minutes, and cook time is 15 minutes. Total time: approximately 25 minutes.
Variations
Spicy scampi: Increase the red pepper flakes or add a splash of hot sauce for extra heat.
Creamy version: Add a splash of heavy cream or a spoonful of cream cheese for a richer sauce.
Low-carb: Substitute the pasta with zucchini noodles or spaghetti squash.
Wine upgrade: Deglaze the pan with a splash of white wine before adding lemon juice for a deeper flavor.
Add veggies: Toss in sautéed spinach, cherry tomatoes, or asparagus for added nutrition and color.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving for too long as shrimp can become rubbery.
FAQs
Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry before cooking to avoid excess water in the pan.
What type of pasta works best?
Spaghetti, linguine, or angel hair are all great choices. You can also use fettuccine or even penne.
Can I add white wine to the sauce?
Absolutely. About ¼ cup of dry white wine can be added after sautéing the garlic for added depth.
What’s the best way to keep shrimp from overcooking?
Cook them just until they turn pink and opaque—usually 1–2 minutes per side is enough.
Can I make this dish dairy-free?
Yes, replace butter with a dairy-free alternative and skip the Parmesan or use a vegan substitute.
How do I prevent the pasta from drying out?
Reserve some pasta water and add it to the pan when mixing everything together to maintain a silky sauce.
Is it okay to use pre-cooked shrimp?
You can, but add them at the very end just to warm through, as they’re already fully cooked.
Can I make this ahead of time?
It’s best served fresh, but you can prep the garlic, shrimp, and lemon in advance to speed up cooking.
What can I serve with shrimp scampi pasta?
A side salad, crusty bread, or roasted vegetables pair beautifully with this dish.
Can I freeze garlic butter shrimp scampi?
Freezing is not recommended as the texture of the shrimp and pasta may change. It’s best enjoyed fresh.
Conclusion
Garlic butter shrimp scampi pasta is a quick, elegant, and flavorful meal that delivers on every level. From its zesty lemon-garlic sauce to its tender shrimp and perfectly cooked pasta, it’s a satisfying dish that’s sure to become a favorite in your home. Whether you’re cooking for guests or just yourself, this recipe makes every dinner feel a little more special.
Garlic butter shrimp scampi pasta is a quick, elegant dish featuring juicy shrimp sautéed in a garlicky, lemony butter sauce tossed with tender pasta. It’s restaurant-quality comfort food ready in under 30 minutes.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Italian-American
Diet:Halal
Ingredients
1 lb large shrimp, peeled and deveined
8 oz spaghetti or linguine
4 cloves garlic, minced
4 tbsp unsalted butter, divided
2 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
1/4 tsp crushed red pepper flakes (optional)
2 tbsp fresh parsley, chopped
Salt, to taste
Black pepper, to taste
Grated Parmesan cheese, for garnish (optional)
Instructions
Cook the pasta in salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
In a large skillet, heat olive oil and 2 tbsp butter over medium heat.
Add minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant.
Add shrimp in a single layer. Season with salt and pepper. Cook for 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
Add remaining 2 tbsp butter, lemon juice, and lemon zest to the skillet. Stir and let simmer for 1–2 minutes.
Return cooked pasta to the skillet. Toss to coat in the sauce, adding reserved pasta water as needed to loosen.
Return shrimp to the skillet and toss everything together.
Garnish with chopped parsley and Parmesan cheese if desired. Serve immediately.
Notes
Use white wine to deglaze the pan after sautéing garlic for extra flavor.For a creamy version, stir in a splash of heavy cream.Don’t overcook shrimp; they only need 1–2 minutes per side.Substitute pasta with zucchini noodles for a low-carb option.Reheat leftovers gently in a skillet with a splash of broth or water to loosen the sauce.
