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Shrimp Scampi with Pasta stands out for its perfect balance of gourmet flavor and weeknight simplicity.
The dish delivers a vibrant blend of garlicky shrimp, zesty lemon, and buttery white wine sauce—all in under 45 minutes.
Nutritionally, it’s a powerhouse: each serving boasts 45g of protein, supporting muscle health and satiety.
Shrimp is naturally low in calories and saturated fat while providing key nutrients like selenium and B12.
The olive oil offers heart-healthy monounsaturated fats, while the shallots and garlic contribute anti-inflammatory properties.
Even though it’s rich in flavor, it remains relatively light and fresh, especially when paired with a simple arugula salad.
This dish is also meal-prep friendly, reheats beautifully, and allows for flexibility in pasta choice.
Whether you’re impressing guests or feeding a family, this recipe is a reliable go-to for everyday cooking that feels anything but ordinary.
Must-Have Tools for Perfect Results
All-Clad Stainless Steel Skillet (12-Inch)
This high-quality skillet ensures even heat distribution, perfect for quickly sautéing shrimp and simmering sauces without hot spots. A staple for everything from stir-fries to seared meats.
Cuisinart Chef’s Classic Pasta Pot with Strainer Lid (6-Quart)
Ideal for boiling pasta efficiently, this pot features a built-in strainer lid that simplifies draining. It’s a must-have for anyone who regularly cooks noodles, potatoes, or blanched veggies.
OXO Good Grips Garlic Press
Effortlessly minces garlic to release more aroma and flavor than chopping by hand. Great for this recipe and any dish that depends on rich, garlicky notes.
Microplane Premium Zester/Grater
Zests lemons cleanly and grates hard cheese like a pro. Its sharp, fine blades bring out citrus oils for maximum brightness in dishes like scampi.
KitchenAid Silicone-Tipped Tongs
Perfect for tossing pasta and shrimp gently without damaging the noodles or overhandling the shrimp. Also useful for flipping, serving, or plating delicate items.
Shrimp Scampi Linguine
Equipment
- 1 Large Pasta Pot
- 1 Fine Mesh Strainer or Pasta Insert
- 1 Large Skillet or Sauté Pan (12-inch)
- 1 Garlic Press or Chef’s Knife
- 1 Zester or Microplane
- 1 Pair of Silicone Tongs
- 1 Measuring Cup (for reserved pasta water)
Ingredients
- Salt to taste (for pasta water and seasoning)
- 1 pound 16 oz angel hair, spaghetti, linguine, or fettuccine
- ⅓ cup extra-virgin olive oil
- ¾ cup shallots thinly sliced (from 2–3 medium shallots)
- 6 large cloves garlic finely minced
- ½ teaspoon crushed red pepper flakes
- 1¼ pounds extra-large shrimp peeled and deveined (thawed if frozen)
- Freshly ground black pepper to taste
- ¾ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 6 tablespoons unsalted butter cut into chunks
- 3 tablespoons fresh lemon juice from 1–2 lemons
- 1 teaspoon finely grated lemon zest
- ¼ cup fresh parsley finely chopped
- Lemon wedges for serving (optional)
Instructions
- Boil and Prepare the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil. Cook the pasta until al dente, according to the package directions. Before draining, scoop out about 1 cup of the starchy cooking water and set it aside. Drain the pasta and set it aside.
- Sauté Shallots and Garlic: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced shallots and cook, stirring often, for about 1 minute, just until softened and fragrant. Stir in the minced garlic and red pepper flakes, cooking for another 30 seconds until aromatic.
- Cook the Shrimp: Add the shrimp to the skillet along with ¼ teaspoon of salt and a few twists of black pepper. Sauté for 2 to 3 minutes, stirring occasionally, until the shrimp are pink and opaque. Remove them from the pan and transfer to a clean plate—don’t worry, they’ll go back in later.
- Deglaze and Build the Sauce: Pour the white wine into the same skillet, scraping up any flavorful bits stuck to the bottom. Let it simmer for 3 to 4 minutes, or until the liquid reduces by half. Stir in the butter, lemon juice, lemon zest, ½ cup of the reserved pasta water, and another ½ teaspoon of salt. Stir gently until the butter is fully melted and emulsified into a smooth sauce.
- Combine Pasta and Shrimp: Return the cooked pasta to the skillet and toss it in the sauce until evenly coated and warmed through. If it looks too dry, add a bit more reserved pasta water, a splash at a time. Add the shrimp and any juices that have collected on the plate. Toss everything gently to combine.
- Finish and Serve: Sprinkle in the chopped parsley and give everything a final toss. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh lemon wedges for extra brightness.
Notes
- Pasta Choice: Angel hair cooks quickly and absorbs sauce well, but linguine or spaghetti adds more bite. Choose your favorite texture.
- Wine Substitute: If you prefer not to cook with alcohol, use a combination of low-sodium chicken broth and a splash of white wine vinegar or lemon juice.
- Shrimp Tip: To save time, buy shrimp that’s already peeled and deveined. Tail-on looks great for presentation but feel free to remove them for easier eating.
- Spice Level: The red pepper flakes add gentle heat. Increase or reduce to your preference—or omit altogether for a milder dish.
- Make It Ahead: The shallots and garlic can be prepped in advance, and the shrimp can be cleaned a day ahead and refrigerated.
Chef’s Secrets for Best Results
The secret to an exceptional shrimp scampi lies in timing and temperature.
Shrimp cook incredibly fast, and overcooking them is one of the most common mistakes.
Aim to sauté them just until they turn pink and opaque—about two to three minutes—then remove them promptly to avoid rubbery texture.
Another essential trick is reserving the pasta water; its starchy content helps bind the sauce to the noodles, resulting in a silky, cohesive finish.
Use a dry white wine that you’d enjoy drinking—nothing overly sweet—as it balances the richness of the butter and olive oil with acidity.
And don’t skip the lemon zest: it adds a bright layer of citrus flavor that elevates the entire dish.
Lastly, always finish with fresh parsley. It offers not just color but a burst of freshness that brings harmony to the bold, garlicky notes of the sauce.
Serving Suggestions and Pairing Tips
Shrimp scampi with pasta makes a complete, satisfying meal on its own, but thoughtful sides can enhance the experience.
A crisp, peppery arugula salad dressed with lemon juice and olive oil pairs beautifully, echoing the citrus notes of the scampi while offering a refreshing contrast.
For bread lovers, a slice of toasted sourdough or garlic bread is perfect for soaking up the flavorful sauce.
If you want a more robust meal, serve it alongside steamed asparagus or roasted zucchini, which add a gentle earthiness to balance the dish’s richness.
As for drinks, a chilled glass of dry white wine like Pinot Grigio or Sauvignon Blanc complements the shrimp’s sweetness and the dish’s subtle spice.
For non-alcoholic options, try sparkling water with a lemon wedge or a citrus-infused iced tea.
Storage Tips and Reheating Advice
Shrimp scampi is best enjoyed fresh, but leftovers can still be delicious with proper storage.
Allow the dish to cool to room temperature before storing. Transfer to an airtight container and refrigerate for up to 3 days.
To reheat, use a skillet over medium-low heat with a splash of water or broth to loosen the sauce and prevent drying out.
Avoid the microwave if possible, as it tends to overcook the shrimp.
Freezing is not recommended for this dish—the texture of the pasta and shrimp will suffer after thawing.
If you’re prepping in advance, consider cooking the pasta and prepping the shrimp separately, then assembling the dish fresh for the best flavor and texture.
Frequently Asked Questions
1. Can I use frozen shrimp directly?
It’s best to thaw shrimp completely before cooking to ensure even cooking and proper texture. You can thaw them quickly by placing them in a colander under cold running water for 5–10 minutes.
2. What can I use instead of wine?
If you prefer to avoid alcohol, substitute with low-sodium chicken broth and a splash of lemon juice or white wine vinegar to mimic the acidity that balances the dish.
3. How do I prevent the pasta from clumping?
Tossing the pasta with a little olive oil after draining helps prevent clumping, especially if it sits before being added to the skillet. Always reserve some pasta water to refresh the texture during tossing.
4. Is this recipe gluten-free?
The core ingredients are gluten-free, but the pasta is not. Simply swap with your favorite gluten-free pasta, such as rice noodles or chickpea pasta, to make the dish suitable for gluten-free diets.
5. Can I make this dish dairy-free?
Yes! Replace the butter with a plant-based alternative like vegan butter or olive oil. The sauce will be slightly less creamy but still flavorful and satisfying.
This recipe is inspired by onceuponachef and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.