Shrimp Scampi with Pasta Recipe
Shrimp Scampi with Pasta is a vibrant, zesty dish where tender noodles meet garlicky, lemon-kissed shrimp in a buttery white wine sauce.
Fast to prepare and rich in flavor, it’s a satisfying dinner option that feels both elegant and effortless.
Ingredients That Make This Shrimp Scampi with Pasta Shine
Shrimp – The star of the dish, shrimp provides juicy texture and subtly sweet flavor that pairs beautifully with garlic and lemon.
Garlic – Essential for the signature scampi flavor, garlic adds depth and an aromatic foundation to the sauce.
Shallots – Milder than onions, shallots bring a gentle sweetness that balances the sharpness of the garlic and wine.
Dry white wine – Adds acidity and complexity, enhancing the brightness of the lemon and richness of the butter.
Unsalted butter – Creates a silky finish to the sauce, helping it cling to the pasta and round out the bold flavors.
Lemon juice and zest – Provide freshness and zing, cutting through the richness with a citrusy lift.
Parsley – Offers a touch of color and a fresh, herbal contrast to the warm, savory components.
Red pepper flakes – A pinch of heat livens up the dish without overwhelming the delicate shrimp.
Pasta – Angel hair, spaghetti, linguine, or fettuccini act as the perfect base, absorbing the flavorful sauce beautifully.
Cooking Up Comfort: How to Make Shrimp Scampi with Pasta
Cook pasta until al dente, then drain, saving some water for the sauce. Sauté shallots in olive oil, then add garlic, shrimp, and spices. Once shrimp are cooked, remove them and simmer wine in the pan. Stir in butter, lemon, and cooking water to create the sauce. Toss in pasta and shrimp, heat through, and finish with fresh parsley and lemon wedges.
Smart Tips for Perfect Shrimp Scampi with Pasta
Use dry white wine such as Sauvignon Blanc or Pinot Grigio to keep the sauce crisp and balanced. For a slightly richer version, swap a tablespoon of butter with heavy cream. Always cook the shrimp just until pink to avoid a rubbery texture. If using frozen shrimp, thaw thoroughly and pat dry before cooking.
Best Ways to Store Shrimp Scampi with Pasta
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat with a splash of water or broth to keep the pasta from drying out. Freezing is not recommended, as the texture of the shrimp and pasta can degrade.
Frequently Asked Questions
Can I use pre-cooked shrimp?
Yes, but add them at the end just to warm through, as overcooking can make them tough.
What type of pasta works best?
Angel hair and linguine are ideal due to their delicate texture, but any long pasta will do.
Can I omit the wine?
Yes. Substitute with chicken broth and a splash of white wine vinegar or lemon juice for acidity.
Is this recipe spicy?
Only mildly so. Adjust the red pepper flakes to your taste or omit them entirely for a milder flavor.
Shrimp Scampi with Pasta
Ingredients
- ¾ cup thinly sliced shallots approximately 2 to 3 shallots
- 3 tablespoons fresh lemon juice and 1 teaspoon lemon zest from 1 to 2 lemons, plus lemon wedges for garnish
- ¼ cup finely chopped fresh parsley
- ¾ cup dry white wine
- 1¼ pounds extra-large shrimp peeled and deveined, thawed if previously frozen
- ⅓ cup extra-virgin olive oil
- ½ teaspoon red pepper flakes
- 6 tablespoons unsalted butter divided into four portions
- Freshly ground black pepper
- Salt
- 6 large garlic cloves minced
- 1 pound 16 oz angel hair, spaghetti, linguine, or fettuccine
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook until it reaches an al dente texture, as directed on the package. Reserve one cup of the cooking water before draining the noodles.
- In a wide skillet set over medium heat, warm the olive oil. Introduce the shallots and sauté them with frequent stirring for approximately one minute. Add the minced garlic, red pepper flakes, shrimp, and ¼ teaspoon each of salt and freshly ground black pepper. Cook, stirring intermittently, until the shrimp turn pink and are just opaque, about three minutes. Remove the shrimp to a plate and set aside.
- Deglaze the skillet with the white wine and let it simmer until it has reduced by half, roughly three to four minutes. Incorporate the butter, lemon juice, lemon zest, ½ cup of the reserved pasta water, and ½ teaspoon salt. Stir gently until the butter has fully melted.
- Introduce the drained pasta to the skillet and toss continuously until thoroughly heated, adding more reserved pasta water as needed if the mixture appears dry. Return the shrimp along with any collected juices to the skillet, combining them with the pasta. Stir in the chopped parsley, then taste and fine-tune the seasoning as necessary.
- Present the dish with lemon wedges on the side for a fresh finishing touch.
