Shrimp Scampi Pasta (Quick & Easy!) (VIDEO)
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Shrimp Scampi Pasta is perfect for any meal – the shrimp are juicy and buttery, tossed in a bright, lemony sauce with perfectly cooked pasta! You only need 20 minutes and a handful of ingredients to build SO much flavor – this one is so good!
Watch the Shrimp Scampi Pasta Recipe Video!
A Note from CJ
Shrimp Scampi Pasta will be your new go-to dinner!
Simple pastas are always my go-to dinner when I’m short on time! I love how my Shrimp Scampi Pasta recipe builds so much flavor with just a few ingredients – the shrimp is juicy and the pasta is coated in a bright, flavorful sauce that is so satisfying!
If you’re looking for more pastas, try my authentic Carbonara, authentic Fettuccine Alfredo, a foolproof Cacio e Pepe, or a simple Linguine with Clams! I also love homemade Spaghetti and Meatballs, topped with a crispy Chicken Parmesan!
Ingredient Tips
See the recipe card for full information on ingredients and quantities.
- shrimp – I’m using U16-20 raw, peeled, and deveined shrimp.
- pasta – I used linguine but you can substitute with any fresh or dried long pasta (for ex: fettuccine, spaghetti, bucatini, tagliatelle).
- butter – use unsalted butter to control the level of salt in the dish.
- red pepper flakes – if you’re sensitive to spice, you can omit this
- white wine – I recommend a dry white wine such as Pinot Grigio or Sauvignon Blanc, but you can also use chicken stock.
How to Make Shrimp Scampi Pasta
Cook Shrimp and Pasta – Pat the shrimp dry and season with salt, pepper, and garlic powder. In a large pan over medium-high heat, melt butter with olive oil, then sear the shrimp for about 2 minutes per side until pink and opaque. Remove the shrimp, leaving the butter in the pan, and cook your pasta in salted water for 2 minutes less than the package instructions.
Make the Scampi sauce and finish the pasta – While the pasta cooks, add minced garlic and crushed red pepper to the same pan and sauté for 30 seconds. Deglaze with white wine (or chicken stock) and lemon juice, scraping up any bits from the pan. Add black pepper and pasta water, letting it reduce by a third, then toss in the pasta to finish cooking in the sauce. Once creamy, return the shrimp to the pan, mix in parsley, and top with grated Parmesan before serving.
Key Tip
CJ’s Recipe & Storage Tips
Pat the Shrimp Dry – Pat dry the shrimp before seasoning – not only does this help the seasoning stick better but it also helps the shrimp get a nice sear. Make sure to avoid overcrowding the pan when cooking the shrimp – if the pan is crowded, the shrimp will end up steaming, rather than sauteing.
Undercook the Pasta – The pasta will continue to cook in the Shrimp Scampi sauce, so undercook by 1-2 minutes less than the instructions. This will help you avoid overcooked pasta.
Storage and Reheating – Store any leftover Shrimp Scampi Pasta in an airtight container in the refrigerator for up to 3-4 days. The pasta will soften as it sits in the refrigerator – this is normal! Reheat in the microwave until warmed through.
If you tried this Shrimp Scampi Pasta or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Shrimp Scampi Pasta (VIDEO)
Ingredients
- 3 tbsp butter, divided
- 2 tbsp olive oil, divided
- 1.5 lb shrimp, U16-20
- 1/2 tsp kosher salt, plus more for seasoning the pasta water
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 lb Linguine pasta
- 5 cloves garlic, chopped
- 1/2 tsp red pepper flakes
- 1/2 cup white wine
- 1/4 cup lemon juice
- 1/2 cup freshly chopped parsley
- lemon zest, for garnish
- freshly grated parmesan cheese, for garnish
Instructions
- Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a pan over medium high heat. Season shrimp with salt, pepper, and garlic powder saute shrimp for 2 minutes per side and remove.
- Bring a large pot of water to a boil and add salt. Cook pasta in salted water 2 minutes less than the package directions for very al dente.
- While the pasta is cooking. Sauté garlic and chili flakes for 30 seconds in the same pan you cooked the shrimp in. Turn heat to high and add white wine and lemon juice, season with black pepper. Add 1/2 cup of pasta water and let reduce by about a third, then add the very al dente pasta directly to the pan.
- Add the remaining olive oil and mix the pasta until the sauce has thicken and emulsified, and the pasta is done to your liking, about 3-4 minutes.
- Add the shrimp and parsley to the pasta along with remaining butter. Mix until coated and add more pasta water as needed to create a creamy sauce.
- Top with freshly parsley, lemon zest & grated parmesan. Serve with warm bread and enjoy.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Shrimp Scampi Pasta recipe was originally published in February 2023, and updated in October 2025.
We loved this shrimp recipe. Will definitely make this again.
Thanks so much Marilyn!
This shrimp
It was a very easy recipe to follow and it was delicious! I highly recommend
Classic recipe!
great recipe, found it to be a little too lemony even though i love lemon. would add half the lemon juice next time and work up from there.
Easy and classic recipe. Pat dry your shrimp and do not overcrowd the pan, otherwise you boil the shrimp instead of giving it a good sear. I also garnished with capers for an extra tangy taste
Easy and delicious recipe. Pat dry your shrimp and do not overcrowd the pan, otherwise you boil the shrimp instead of giving it a good sear. I also garnished with capers for an extra tangy taste