Shrimp Scampi with Pasta
This post may contain affiliate links. Read my full disclosure policy. This shrimp scampi recipe is easy to pull off at home, and it delivers everything you want: juicy shrimp, tons of garlicky flavor, and pasta that actually gets enough sauce. Succulent shrimp tossed in a garlicky butter sauce with white wine and lemon—shrimp scampi is one of those simple dishes that always feels a little special. It’s often served over pasta, but in many versions, the pasta gets left behind, with not nearly enough sauce or flavor. In this one, the shrimp and pasta share the spotlight. You can use any long pasta, but I love angel hair or capellini—the delicate strands soak up the sauce so every bite is full of garlicky goodness. Pair this shrimp scampi recipe with an arugula salad and dinner is served! And if you’re a fan of seafood pastas, you might also enjoy my linguine with clams, which uses similar flavors in a totally different way. “My favorite of all shrimp recipes! We love it over angel hair pasta with some crusty bread and a glass of pinot grigio! YUM!” What You’ll Need To Make Shrimp Scampi with Pasta Angel hair, spaghetti, linguine, or fettuccini: Any long pasta works here, but angel hair or capellini are especially great for soaking up all that garlicky sauce. Extra-virgin olive oil: Used to sauté the shallots, garlic, and shrimp—adds flavor and keeps everything from sticking. Shallots And Garlic: The aromatic base of the dish. With six cloves of garlic, it’s a great time to dust off the garlic press. Red pepper flakes: Bring a touch of heat—add more or less depending on how spicy you like it. Extra-large shrimp: Unless you’re near the coast, frozen shrimp are often your best bet—they’re flash-frozen at peak freshness and thaw super quickly. Extra-large shrimp are good for this dish as they’re easier to sear and stay juicy. Dry white wine: Adds brightness and depth to the sauce. Use something you like enough to drink (and skip anything labeled “cooking wine”). Unsalted butter: Enriches the sauce and makes it silky. Fresh Lemon juice and zest: Balances the rich sauce with bright, tangy flavor. Jump to the printable recipe for precise measurements Angel hair, spaghetti, linguine, or fettuccini: Any long pasta works here, but angel hair or capellini are especially great for soaking up all that garlicky sauce. Extra-virgin olive oil: Used to sauté the shallots, garlic, and shrimp—adds flavor and keeps everything from sticking. Shallots And Garlic: The aromatic base of the dish. With six cloves of garlic, it’s a great time to dust off the garlic press. Red pepper flakes: Bring a touch of heat—add more or less depending on how spicy you like it. Extra-large shrimp: Unless you’re near the coast, frozen shrimp are often your best bet—they’re flash-frozen at peak freshness and thaw super quickly. Extra-large shrimp are good for this dish as they’re easier to sear and stay juicy. Dry white wine: Adds brightness and depth to the sauce. Use something you like enough to drink (and skip anything labeled “cooking wine”). Unsalted butter: Enriches the sauce and makes it silky. Fresh Lemon juice and zest: Balances the rich sauce with bright, tangy flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Cook the pasta. Bring a large pot of salted water to a boil. Salting the water generously is key—it essentially helps season the pasta from the inside out. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water, then drain and set aside. The starch in the cooking water helps bind and emulsify the sauce later, creating a silky texture that clings to the noodles. Step 2: Start the sauce. While the pasta cooks, heat the oil in a large skillet over medium heat. Using a large skillet gives the shrimp and pasta enough room to cook and mix without crowding. Add the shallots to the pan and cook for about a minute, stirring often. Stir in the garlic, red pepper flakes, and 1/4 teaspoon each salt and pepper. Adding the garlic after the shallots have cooked for a bit helps prevent it from burning. Step 3: Cook the shrimp. Add the shrimp to the skillet and cook, stirring occasionally, until pink and just cooked through, about 3 minutes. Shrimp cook quickly and can become rubbery if overdone—removing them early ensures they stay tender when added back in. Transfer to a plate and set aside. Step 4: Deglaze with wine. Pour the wine into the skillet and let it simmer for a few minutes until it’s reduced by about half. This step lifts all those flavorful browned bits off the bottom of the pan and builds a richer sauce. As it reduces, the wine adds a mellow acidity that brightens the dish—without the bite of alcohol. Step 5: Add lemon and butter. Stir in the butter, lemon juice, lemon zest, some of the reserved pasta water, and salt. (Use pasta water sparingly at first—it’s easier to thin the sauce than to fix an overly watery one.) Stir until the butter melts into the sauce. Step 6: Toss everything together. Add the pasta and toss to coat and warm through, adding more pasta water as needed to loosen the sauce. Return the shrimp (and any juices) to the skillet and toss again. Stirring the shrimp in at the end gently reheats them without overcooking. Stir in the fresh parsley and serve with lemon wedges on the side. Enjoy! Video Tutorial You May Also Like RecipeComments (100)Add Comment Recipe Comments (100) Add Comment Ingredients Salt 1 pound (16 oz) angel hair, spaghetti, linguine, or fettuccini ⅓ cup extra-virgin olive oil ¾ cup thinly sliced shallots, from 2 to 3 shallots 6 large cloves garlic, minced ½ teaspoon red pepper flakes 1¼ pounds extra-large shrimp, peeled and deveined, thawed if frozen Freshly ground black pepper ¾ cup dry white wine 6 tablespoons unsalted butter, cut into 4 pieces 3 tablespoons lemon juice plus 1 teaspoon lemon zest, from 1 to 2 lemons, plus wedges for serving ¼ cup finely chopped fresh parsley Salt 1 pound (16 oz) angel hair, spaghetti, linguine, or fettuccini ⅓ cup extra-virgin olive oil ¾ cup thinly sliced shallots, from 2 to 3 shallots 6 large cloves garlic, minced ½ teaspoon red pepper flakes 1¼ pounds extra-large shrimp, peeled and deveined, thawed if frozen Freshly ground black pepper ¾ cup dry white wine 6 tablespoons unsalted butter, cut into 4 pieces 3 tablespoons lemon juice plus 1 teaspoon lemon zest, from 1 to 2 lemons, plus wedges for serving ¼ cup finely chopped fresh parsley Instructions Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Reserve 1 cup of the cooking water, then drain. Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, for about 1 minute. Add the garlic, red pepper flakes, shrimp, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Transfer the shrimp to a plate. Add the wine to the skillet and simmer until reduced by half, 3 to 4 minutes. Add the butter, lemon juice and lemon zest, ½ cup of the reserved cooking water, and ½ teaspoon salt; stir until the butter is melted. Add the drained pasta and continue to cook, tossing, until the pasta is warmed through, adding more of the reserved cooking water as needed if the pasta seems dry. Return the shrimp and any juices from the plate to the skillet and toss with the pasta. Stir in the parsley, then taste and adjust seasoning, if necessary. Serve with lemon wedges. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Reserve 1 cup of the cooking water, then drain. Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, for about 1 minute. Add the garlic, red pepper flakes, shrimp, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Transfer the shrimp to a plate. Add the wine to the skillet and simmer until reduced by half, 3 to 4 minutes. Add the butter, lemon juice and lemon zest, ½ cup of the reserved cooking water, and ½ teaspoon salt; stir until the butter is melted. Add the drained pasta and continue to cook, tossing, until the pasta is warmed through, adding more of the reserved cooking water as needed if the pasta seems dry. Return the shrimp and any juices from the plate to the skillet and toss with the pasta. Stir in the parsley, then taste and adjust seasoning, if necessary. Serve with lemon wedges. Pair with Nutrition Information Powered by Per serving (4 servings) Calories: 925 Fat: 38 g Saturated fat: 14 g Carbohydrates: 94 g Sugar: 6 g Fiber: 5 g Protein: 45 g Sodium: 187 mg Cholesterol: 274 mg Per serving (4 servings) Calories: 925 Fat: 38 g Saturated fat: 14 g Carbohydrates: 94 g Sugar: 6 g Fiber: 5 g Protein: 45 g Sodium: 187 mg Cholesterol: 274 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DinnerFish & SeafoodPizza, Pasta & VegetarianItalian Dinner Fish & Seafood Pizza, Pasta & Vegetarian Italian