Shrimp Scampi Pasta is an Italian American classic, which is perfect for a quick weeknight dinner. I like to use both white wine and lemon juice to brighten up this buttery, rich pasta dish.
Steps to Make Shrimp Scampi Pasta
Shrimp Scampi Pasta couldn’t be easier to make.
First, season and sear the shrimp. Then, add butter, red pepper flakes and garlic to the pan. Next, add white wine and reduce it by half.
Once the pasta is cooked until just short of al dente, add that to the pan along with a little pasta water and more butter. After the sauce comes together, add lemon zest, lemon juice, parsley and the cooked shrimp.
Allow the shrimp to warm through, taste for seasoning, and there you have an quick weeknight dinner on the table.
If you don’t have everything on hand for this dish, you can easily make some substitutions or omit certain ingredients.
IF you don’t like it spicy, forget the hot pepper flakes.
Not into herbs? Leave them out, or perhaps try mint or basil instead.
You could also omit the wine, and use more lemon juice. Or only use wine, and leave out the lemon.
The recipe is just a guide, so feel free to personalize it how you feel fit.
More Pasta Recipes
- Pasta with Peas and Pancetta
- Shrimp Pasta with Spicy Fresh Tomato Sauce
- Fregola with Clams
- Penne Alla Vodka
- Shells with Ricotta and Peas
- Fettuccine Alfredo
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Shrimp Scampi Pasta is a traditional Italian American pasta, which is perfect for an easy weeknight dinner.
- ½ lb pasta (linguine, spaghetti or fettuccine)
- 2 tbsp extra virgin olive oil
- ½ lb shrimp, peeled and deveined (leave bottom of tale, if desired)
- 4 tbsp butter, sliced, divided
- 2–3 cloves garlic
- 1–2 pinches of hot red pepper flakes
- ¼ cup dry white wine
- Zest of one lemon (about 1 tsp)
- 2 tbsp lemon juice
- ¼ cup loosely packed parsley, finely chopped chopped
- Bring water to boil: Bring a large pot of water to a boil for the pasta. Keep warm over medium-low heat until ready to use. Then bring back to a boil.
- Sear shrimp: While the water heats up, warm a large pan over medium to medium-high heat. Add olive oil, followed by shrimp. Season with salt and pepper. Sear 1-1 1/2 minutes, flip and season on other side. Cook an addition minute or until just cooked through. Turn off heat. Transfer to a plate.
- Cook pasta: Salt pasta water heavily. It should be as salty as sea water. Add pasta and boil 1 minute short of al dente, stirring occasionally. Reserve 1 cup of cooking water. Drain.
- Cook aromatics: As pasta cooks, add 2 tablespoons of butter, garlic and red pepper flakes to pan used to cook shrimp. Turn heat to medium. When garlic heats and sizzles, and starts to become slightly golden, pour in wine. Increase heat to high and reduce it by half, about 3-5 minutes.
- Finish & serve: Add pasta to garlic-wine mixture over medium-high heat. Add remaining 2 tablespoons of butter and 1/4 cup or so of pasta cooking water, and stir to combine. Return shrimp to the pan. Add in lemon zest and juice. Stir in parsley. Taste and add additional salt, pepper, or pasta water, as needed. Enjoy.
I used linguine when I took photos of this dish, but any long, thin pasta works well.
If you don’t want to add wine, substitute for more lemon juice to taste at the end.
You could omit the lemon or parsley if you prefer.
You can use mint and/or basil as a substitute for parsley.
- Category: Pasta
- Method: Saute
- Cuisine: Italian
- Serving Size: 1/3 of pasta
- Calories: 580
- Sugar: 2g
- Sodium: 100mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 160mg
Keywords: shrimp scampi pasta, shrimp pasta, shrimp linguine, shrimp scampi