Friends, this is the shrimp scampi pasta recipe that you’ll want to make again and again! Succulent shrimp, bathed in a rich, garlicky butter sauce, tossed with perfectly cooked pasta, and finished with a squeeze of fresh lemon—it’s pure magic in every bite. It’s the kind of meal that feels fancy but comes together in under 30 minutes.
Whether you’re looking for an easy weeknight dinner or something impressive for date night, this dish does it all. And the best part? You can tweak it to your heart’s content—make it spicy, creamy, or even low-carb. I’ll walk you through the foolproof way to get restaurant-quality shrimp scampi at home, plus plenty of fun variations to make it your own. Trust me, you won’t want to miss a single detail!
What Is Shrimp Scampi?
Believe it or not, scampi originally had nothing to do with shrimp! In Italy, the term refers to small, lobster-like langoustines, traditionally sautéed in garlic and olive oil. But when Italian immigrants brought the dish to America, shrimp took centre stage, and pasta soon joined the mix.
The result? A buttery, garlicky, lemon-kissed masterpiece that’s both simple and elegant. Shrimp scampi pasta is now a classic, loved for its rich yet refreshing flavours—and I’m about to show you exactly how to make it at home! Keep reading because you won’t want to miss a single tip.
Why You’ll Love Shrimp Scampi Pasta
If you’re looking for a dish that’s big on flavour but short on effort, shrimp scampi pasta is your new best friend. It’s fancy enough for date night but easy enough for a lazy Tuesday. Here’s why you’ll be obsessed:
- Ready in under 30 minutes – Because who wants to spend all night in the kitchen?
- Restaurant-worthy flavours – But without the hefty price tag!
- Minimal ingredients, maximum taste – Garlic, butter, shrimp… need I say more?
- Totally customizable – Want it spicy? Creamy? Low-carb? You got it!
Key Ingredients for Shrimp Scampi Pasta
Shrimp scampi pasta is all about simple, high-quality ingredients coming together for one ridiculously delicious dish. Here’s what you’ll need to make the magic happen:
- Shrimp – The star of the show! Large or jumbo shrimp work best for that perfect, juicy bite. Fresh is great, but frozen (thawed, of course) works just as well. Peeled and deveined saves time, but if you like a little extra flavour, cook them with the tails on.
- Pasta – Spaghetti is the classic choice, but linguine, fettuccine, or angel hair work beautifully too. Want something fun? Try it with pappardelle or even orzo!
- Garlic & Butter – The foundation of that rich, dreamy sauce. Go heavy on the garlic (because can you ever have too much?), and use real butter for the best flavour.
- Chicken broth – Adds depth and richness to the sauce without the need for alcohol. It’s the perfect substitute to keep the dish family-friendly while still delivering that savoury, flavorful base.
- Lemon Juice & Zest – The secret to keeping this dish bright and balanced. Fresh lemon juice is non-negotiable—none of that bottled stuff!
- Red Pepper Flakes – A tiny pinch gives just the right amount of heat. Want more spice? Go wild! Prefer it mild? Skip it.
- Fresh Herbs (Parsley, Basil, etc.) – A sprinkle of fresh parsley at the end adds colour and freshness. Feeling adventurous? Try basil for a slightly sweeter twist!
How to Make Shrimp Scampi Pasta
This dish comes together in a flash, so make sure you’ve got everything prepped before you start! Once the shrimp hits the pan, things move fast—just the way we like it.
Step 1: Prepare the Shrimp
- If using fresh shrimp, peel and devein them (or buy them already cleaned to save time!).
- If they’re frozen, give them a quick rinse under cold water and pat them dry—nobody likes soggy shrimp.
Step 2: Cook the Pasta
- Fill a large pot with salted water and bring it to a boil.
- Cook your pasta until it’s just al dente—soft but with a slight bite.
- Save about ½ cup of pasta water before draining (trust me, it’s liquid gold for the sauce!).
Step 3: Sauté the Garlic and Red Pepper Flakes
- In a large skillet, melt butter with a drizzle of olive oil over medium heat.
- Add minced garlic and red pepper flakes—your kitchen will start smelling amazing right about now.
- Stir for about 30 seconds until fragrant (but don’t let the garlic burn!).
Step 4: Cook the Shrimp
- Add the shrimp in a single layer and let them cook for 1–2 minutes per side.
- You’ll know they’re ready when they turn pink and opaque—don’t overcook, or they’ll get rubbery!
Step 5: Deglaze with chicken broth
- Add the chicken broth and allow it to simmer for one minute.
- This step lifts all those flavorful browned bits from the pan—aka, the good stuff!
Step 6: Toss the Pasta with the Scampi Sauce
- Add the drained pasta to the skillet, along with a splash of that reserved pasta water.
- Toss everything together until the pasta is coated in the garlicky, buttery goodness.
- Squeeze in fresh lemon juice and zest for that final burst of brightness.
Step 7: Garnish and Serve!
- Sprinkle with fresh parsley for colour and freshness.
- Serve immediately with extra lemon wedges and maybe a little grated Parmesan (controversial, but so good!).
Tips for Perfect Scampi Pasta
Want to make shrimp scampi so good that people will swear you ordered it from a fancy Italian restaurant? Follow these pro tips, and you’ll be twirling forkfuls of perfection in no time!
Choose the Right Pasta
- Linguine and spaghetti are classics—they hold onto that buttery sauce like a dream.
- Angel’s hair is great for a delicate touch, but it cooks fast, so keep an eye on it!
- Feeling adventurous? Try fettuccine or pappardelle for a heartier bite.
Don’t Overcook the Shrimp!
- Cook them for just 1–2 minutes per side until they turn pink and opaque.
- Remove them from the heat as soon as they’re done—they’ll keep cooking in the hot sauce!
Balance Is Everything
Shrimp scampi is all about harmony—too much butter, and it’s heavy; too much lemon and it’s overpowering. Here’s how to nail the balance:
- Lemon juice & zest keep things bright and fresh.
- Red pepper flakes add just the right kick—start with a pinch and adjust to taste.
- A splash of pasta water helps emulsify the sauce, making it silky and luxurious.
Variations and Serving Ideas for best shrimp scampi recipe
Shrimp scampi pasta is one of those dishes that’s super easy to customize based on what you’re craving or what’s in your kitchen. Here are a few fun ways to switch it up:
Swap the Pasta
- Zucchini noodles (aka zoodles) for a lighter, veggie-packed twist!
- Rice works well, too—go for a fluffy jasmine or basmati to soak up all that buttery sauce.
Make It Creamy
- Add a splash of heavy cream for a rich, dreamy sauce.
- Or toss in some grated Parmesan for that cheesy goodness we all love.
Low-Carb Option
- Skip the pasta altogether and serve the shrimp scampi over roasted vegetables like asparagus, broccoli, or bell peppers.
- For a low-carb, hearty option, go for cauliflower rice—it soaks up the sauce just like regular rice!
Storage and Make-Ahead Tips for Shrimp Scampi
Got leftovers? (Lucky you!) Here’s how to store, reheat, and even freeze your shrimp scampi pasta without losing that fresh, garlicky goodness.
How to Store Leftovers Properly
- In an airtight container in the fridge for up to 2 days. After that, the shrimp might start losing its magic, so try to eat it sooner rather than later!
- If you’ve got extra sauce, make sure it’s in its container to keep things from getting too soggy.
Best Ways to Reheat Shrimp Scampi Without Drying It Out
- Reheat gently over low heat in a skillet, adding a bit of chicken broth or extra butter to help bring it back to life.
- If you’re using the microwave, cover it to trap moisture, and heat in short bursts (20–30 seconds at a time) to avoid turning those shrimp into rubber!
Can You Freeze Shrimp Scampi?
- Freezing shrimp scampi is possible, but it’s a little tricky. The shrimp can get a bit soggy when thawed. If you’re willing to risk it, freeze the sauce (without the shrimp or pasta) in a freezer-safe container for up to 1 month.
- When you’re ready to eat, simply thaw the sauce and cook fresh shrimp and pasta to pair it with!
More Shrimp Recipes You’ll Love
Can’t get enough shrimp? Try these easy and flavorful dishes:
- Garlic Butter Shrimp – Buttery, garlicky, and irresistible.
- Mediterranean Shrimp Pasta – Fresh, zesty, and packed with Mediterranean flavours.
- BBQ Shrimp – Smoky, sweet, and perfect for grilling season.
- Shrimp Cocktail Platter – A classic appetizer that never disappoints.
Shrimp Scampi Pasta
Ingredients
- 12 oz spaghetti or linguine, fettuccine, angel hair
- 1 lb large shrimp peeled and deveined
- 3 tbsp butter
- 2 tbsp olive oil
- 5 cloves garlic minced
- ½ tsp red pepper flakes optional, adjust to taste
- ½ cup chicken broth
- 1 lemon juice and zest
- ¼ cup fresh parsley chopped
- Salt and black pepper to taste
- ½ cup reserved pasta water
- Parmesan cheese optional, for serving
Instructions
- Prepare the Shrimp: If using fresh shrimp, peel and devein them unless you’ve bought them pre-cleaned—this saves time! If using frozen shrimp, thaw them under cold running water and pat them dry to avoid excess moisture. Nobody wants soggy shrimp in their scampi!
- Cook the Pasta: Bring a large pot of salted water to a boil and cook your pasta until just al dente—tender but with a slight bite. Before draining, reserve about ½ cup of the starchy pasta water. This liquid gold will help the sauce cling perfectly to the pasta.
- Sauté the Garlic and Red Pepper Flakes: In a large skillet, melt butter with a drizzle of olive oil over medium heat. Add minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant. At this point, your kitchen will smell absolutely incredible—just don’t let the garlic burn!
- Cook the Shrimp: Add the shrimp to the skillet in a single layer, letting them sear for 1–2 minutes per side. You’ll know they’re done when they turn pink and opaque. Be careful not to overcook them—nobody likes rubbery shrimp!
- Deglaze with Chicken Broth: Pour in the chicken broth and let it simmer for about a minute, scraping up all the browned bits from the bottom of the pan. This step infuses the sauce with rich, deep flavors—aka, the good stuff!
- Toss the Pasta with the Scampi Sauce: Add the drained pasta to the skillet, along with a splash of that reserved pasta water. Toss everything together until the pasta is coated in the garlicky, buttery goodness. Finally, squeeze in fresh lemon juice and zest for that perfect balance of brightness.
- Garnish and Serve: Finish with a sprinkle of fresh parsley for a pop of color and freshness. Serve immediately with extra lemon wedges on the side. Want to take it up a notch? A little grated Parmesan on top might be controversial, but it’s undeniably delicious!
Notes
- Swap pasta for zucchini noodles or orzo for variety.
- Adjust red pepper flakes based on spice preference.
- Use fresh lemon juice for the best flavor—avoid bottled juice.
- Leftovers can be stored in the fridge for up to 2 days.
Frequently Asked Questions About Shrimp scampi pasta.
What kind of pasta do you use with shrimp scampi?
Linguine, spaghetti, or fettuccine are popular choices for shrimp scampi. These pasta types have enough surface area to absorb the flavorful garlic butter sauce. Angel hair can also work, but it cooks quickly, so watch the timing closely.
How do you get scampi sauce to stick to pasta?
To help the sauce stick, cook your pasta just to al dente and reserve some pasta water. Toss the pasta in the sauce while it’s still hot, adding a bit of pasta water to help emulsify the sauce. A quick stir ensures every strand is coated.
What pairs well with shrimp scampi?
Shrimp scampi pairs wonderfully with a fresh salad, roasted vegetables, or garlic bread. For a heartier meal, serve with a side of mashed potatoes or rice.
What can I use to thicken a scampi sauce?
To thicken scampi sauce, you can add a small amount of cornstarch or flour mixed with water. Alternatively, a bit of grated Parmesan can help thicken and add flavour. Simmering the sauce to reduce it will also naturally thicken it.
How is scampi sauce made?
Scampi sauce is made by sautéing garlic in butter and olive oil, then adding lemon juice and chicken broth. The sauce is simmered briefly to combine the flavours, then tossed with shrimp and pasta for a delicious finish. Red pepper flakes are often added for a bit of heat.
Should you mix pasta with sauce?
Yes, mixing pasta with sauce is essential for getting the right flavour distribution. Toss the pasta directly into the sauce while it’s still hot, allowing it to soak up the delicious flavours. This also helps to coat each piece evenly.
How do you fix a broken scampi sauce?
To fix a broken scampi sauce, add a small amount of pasta water or extra butter to bring it back together. Stir gently until the sauce emulsifies, becoming smooth and cohesive. If needed, a dash of cream can also help to rebind the sauce.
Is shrimp scampi healthy to eat?
Shrimp scampi can be a healthy dish when enjoyed in moderation, especially since shrimp is low in calories and high in protein. However, the butter and oil can make it high in fat, so consider lightening it up with substitutions like olive oil or adding more veggies.
Can you add heavy cream to the shrimp scampi?
Yes, you can add heavy cream to shrimp scampi for a creamy variation. It creates a rich and velvety sauce that balances the acidity of the lemon and the heat from red pepper flakes. Just be mindful of the calorie count if you’re aiming for a lighter dish.
What broth do I use for shrimp scampi?
For shrimp scampi, chicken broth is a great substitute. If you prefer, vegetable broth or even seafood broth can be used for extra flavour. Ensure the broth is low-sodium to control the salt level.
Can I use frozen shrimp for shrimp scampi?
Yes, frozen shrimp work perfectly for shrimp scampi, but make sure to thaw them properly before cooking. For the best texture, thaw them in the fridge overnight or place them in a bowl of cold water for quicker thawing. Pat them dry to avoid excess water in your dish.
What kind of pasta goes well with shrimp?
Pasta like linguine, spaghetti, or fettuccine are great choices for shrimp. These pasta types hold the sauce well, allowing the shrimp and sauce to shine. The shape and texture of these noodles complement the delicate shrimp.
What type of pasta is best for seafood pasta?
Seafood pasta pairs best with long, thin noodles like linguine or spaghetti. These pasta types allow the seafood flavours to mix with the sauce, creating a harmonious bite. For a more substantial option, fettuccine or pappardelle can also work well.
How to make a sauce that sticks to pasta?
To make the sauce stick to the pasta, cook the pasta just until al dente and save a cup of pasta water. Toss the pasta in the sauce and use a bit of the reserved water to help bind the sauce. A small amount of olive oil can also help the sauce coat the pasta evenly.
How do you add pasta water to scampi sauce?
Add a small amount of pasta water (about ¼ cup) to the sauce while it’s simmering. This starchy water helps the sauce emulsify, making it creamy and better at sticking to the pasta. Toss the pasta into the sauce and mix to combine.
Does olive oil help sauce stick to pasta?
Yes, olive oil can help the sauce coat the pasta and prevent it from sticking together. A drizzle of olive oil while cooking the pasta helps create a smooth surface for the sauce. Just be careful not to overdo it, as too much oil can dilute the sauce.
What pasta holds sauce best?
Pasta with grooves or ridges, such as rigatoni or penne, holds the sauce best. These shapes trap the sauce inside, ensuring each bite is full of flavour. For long pasta, linguine and fettuccine are also good choices for retaining sauce.