Name: Garlic Butter Shrimp Scampi Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 8 oz linguine or spaghetti; 1 lb large shrimp (peeled and deveined); 4 tbsp unsalted butter (divided); 2 tbsp olive oil; 4–5 cloves garlic (minced); 1/4 tsp red pepper flakes (optional); 1/4 cup dry white wine (or chicken broth); 1 tbsp lemon juice (fresh); Zest of 1 lemon; Salt and pepper, to taste; 2 tbsp chopped parsley (fresh); Grated Parmesan, for serving (optional)

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Garlic Butter Shrimp Scampi Pasta is one of those dishes I turn to when I want something quick, satisfying, and packed with flavor. It’s a perfect balance of buttery richness, garlicky goodness, bright lemon, and tender shrimp—all tossed with pasta for a restaurant-quality meal made right at home.

Garlic Butter Shrimp Scampi Pasta

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

8 oz linguine or spaghetti

1 lb large shrimp (peeled and deveined)

4 tablespoon unsalted butter (divided)

2 tablespoon olive oil

4–5 cloves garlic (minced)

¼ teaspoon red pepper flakes (optional, for heat)

¼ cup dry white wine (or chicken broth)

1 tablespoon lemon juice (fresh)

Zest of 1 lemon

Salt and pepper, to taste

2 tablespoon chopped parsley (fresh)

Grated Parmesan, for serving (optional)

Directions

I start by cooking the pasta in a large pot of salted water until it’s al dente. I reserve about ½ cup of pasta water before draining.

While the pasta cooks, I pat the shrimp dry and season with salt and pepper.

In a large skillet, I heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Then I add the shrimp in a single layer and cook for about 1–2 minutes per side, just until they turn pink and opaque. I remove them and set them aside.

In the same skillet, I reduce the heat to medium and melt the remaining butter. I stir in the minced garlic and red pepper flakes, cooking for about 30 seconds until the garlic is fragrant.

I pour in the white wine and lemon juice and let it simmer for 2–3 minutes until it slightly reduces.

I add lemon zest and season the sauce with salt and pepper to taste.

I return the shrimp to the skillet along with the cooked pasta. A splash of the reserved pasta water helps loosen the sauce if needed.

I toss everything together until well coated, then finish it off by stirring in chopped parsley.

I serve it with extra lemon wedges and a sprinkle of Parmesan if I want that extra savory finish.

Servings and timing

This recipe makes about 4 servings and takes roughly 25 minutes total (10 minutes for prep and 15 minutes to cook). It’s ideal for a weeknight meal when I’m short on time but still want something that tastes amazing.

Variations

I sometimes swap the pasta for fettuccine or even angel hair if I want something lighter.

For a creamy version, I stir in a splash of heavy cream or a spoonful of mascarpone at the end.

I’ve used chicken instead of shrimp, and it still works beautifully—just adjust the cook time.

I skip the red pepper flakes when I want it mild, or add extra for a spicy kick.

For extra veggies, I’ve tossed in spinach or halved cherry tomatoes during the last minute of cooking.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 2 days. When I reheat, I like to do it gently in a skillet over medium-low heat with a splash of water or broth to keep the sauce from drying out. I avoid microwaving it too long to prevent the shrimp from getting rubbery.

FAQs

How do I know when the shrimp are cooked perfectly?

I look for the shrimp to turn pink and opaque. It usually takes just 1–2 minutes per side. Overcooking can make them rubbery, so I always keep a close eye.

Can I make this recipe without wine?

Absolutely. I use chicken broth and a bit more lemon juice as a substitute, and it still tastes great.

What kind of pasta works best for shrimp scampi?

I typically use linguine or spaghetti, but I’ve also enjoyed it with angel hair or fettuccine. Any long pasta will catch the sauce nicely.

Can I make this dish ahead of time?

While it’s best fresh, I sometimes prep the garlic, shrimp, and lemon ahead to save time. I wouldn’t recommend cooking it too early, as shrimp taste best freshly cooked.

How can I make this gluten-free?

I just swap in my favorite gluten-free pasta. Everything else in the recipe is naturally gluten-free.

Conclusion

Garlic Butter Shrimp Scampi Pasta is a go-to recipe I never get tired of. It’s quick, flavorful, and flexible—perfect for busy nights or special dinners. Whether I’m keeping it classic or adding a creamy twist, it always delivers big flavor with minimal effort.

📖 Recipe:

Garlic Butter Shrimp Scampi Pasta

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Garlic Butter Shrimp Scampi Pasta is a quick, flavorful meal featuring tender shrimp, garlic, lemon, and a buttery sauce tossed with pasta. It’s perfect for both busy weeknights and special occasions.

Instructions

Cook the pasta in a large pot of salted water until al dente. Reserve ½ cup of pasta water, then drain.
Pat the shrimp dry and season with salt and pepper.
In a large skillet, heat 2 tablespoon butter and 2 tablespoon olive oil over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque. Remove and set aside.
Reduce heat to medium. Melt remaining butter in the same skillet. Add minced garlic and red pepper flakes; sauté for about 30 seconds until fragrant.
Add white wine and lemon juice. Simmer for 2–3 minutes until slightly reduced.
Stir in lemon zest and season with salt and pepper to taste.
Return shrimp to the skillet along with the cooked pasta. Add a splash of reserved pasta water if needed to loosen the sauce.
Toss everything together until well coated. Stir in chopped parsley.
Serve with extra lemon wedges and grated Parmesan if desired.