Shrimp Scampi Pasta

By Tyla | Last modified on Feb 25, 2026

Featured in: Dinner

Imagine twirling tender linguine coated in a luxurious garlic butter sauce, brightened by fresh lemon and lifted with a splash of white wine. This Shrimp Scampi Pasta offers a harmonious balance of rich, buttery flavors and zesty brightness, making it a standout choice for a satisfying weeknight dinner or a special evening meal.

Each juicy shrimp is perfectly cooked to succulent pink perfection and enhanced with a hint of red pepper flakes, adding a gentle warmth that complements the herbal freshness of parsley. The silky sauce clings beautifully to the al dente noodles, creating a dish that’s both elegant and approachable.

Why You’ll Love This Recipe

The combination of garlic, lemon, and white wine creates a vibrant, mouthwatering flavor profile.
Quick cooking time makes it perfect for an impressive dinner in under 40 minutes.
Fresh parsley and optional red pepper flakes offer great flexibility for customized spice and herb notes.
Pairs wonderfully with simple sides like garlic bread or a crisp green salad for a complete meal.

Ingredients

8 ounces of linguine or spaghetti: Classic long pasta that provides the perfect texture and surface to hold the flavorful butter sauce.
1 pound of large shrimp, peeled and deveined: Fresh shrimp deliver a tender, slightly sweet seafood flavor essential to the dish’s character.
4 tablespoons of unsalted butter: Adds rich creaminess that coats the shrimp and pasta, balancing acidity and spice.
3 tablespoons of olive oil: Used to gently sauté garlic and develop the base flavors without burning.
4 cloves of garlic, minced: Infuses the sauce with intense aromatic notes essential to traditional scampi.
1/4 teaspoon of red pepper flakes (optional): Provides a subtle heat that brightens the dish without overwhelming the shrimp.
1/2 cup of white wine (such as Sauvignon Blanc): Adds a crisp acidity and depth of flavor that enhances the butter and lemon.
Juice of 1 lemon: Fresh lemon juice introduces vibrant citrus brightness to balance the richness.
Zest of 1 lemon: Lemon zest imparts concentrated lemon oils for enhanced aroma and flavor complexity.
Salt and black pepper to taste: Essential seasoning that perfects the overall taste.
1/4 cup of freshly chopped parsley: Adds a fresh herbal finish and vibrant green color to the dish.
Grated Parmesan cheese for serving: Optional garnish to provide added savory umami and creaminess.

Instructions

Cook the Linguine or Spaghetti: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until just al dente—this slightly firm bite allows the pasta to soak up sauce without becoming mushy. Reserve one cup of the starchy pasta water, then drain the pasta and set it aside for later use in the sauce.
Prepare the Garlic Butter Base: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter melts and bubbles. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant but not browned to avoid bitterness. This step develops the essential aromatic foundation of the dish.
Cook the Shrimp: Arrange the shrimp in a single layer in the skillet, allowing them to sear undisturbed for 2-3 minutes. Flip once when the underside turns pink, cooking for another 2-3 minutes until fully opaque and cooked through. Remove shrimp and keep warm. Cooking shrimp quickly ensures they remain juicy and tender.
Deglaze and Build the Sauce: Pour in the white wine to deglaze the pan, scraping up any flavorful browned bits on the skillet bottom. Bring to a simmer and let reduce for 2-3 minutes to concentrate flavors and gently cook off the alcohol, enhancing the sauce’s complexity.
Add Lemon and Butter to Finish the Sauce: Stir in the freshly squeezed lemon juice and zest for a bright citrus kick. Add the remaining 2 tablespoons of butter, whisking to melt it into the wine and create a smooth, velvety sauce that will cling to the shrimp and pasta.
Combine Shrimp and Pasta: Return the cooked shrimp to the skillet, followed by the drained pasta. Toss everything together thoroughly to ensure each strand and shrimp is coated in the luscious sauce. If needed, add reserved pasta water little by little to loosen the sauce and achieve the perfect consistency.
Season and Garnish: Adjust seasoning with salt and freshly ground black pepper to enhance all flavors. Sprinkle generously with fresh chopped parsley for color and herbal brightness, then toss gently before serving.
Serve Hot with Parmesan: Plate immediately and offer grated Parmesan cheese on the side so each diner can add a savory finish if desired. Enjoy the vibrant balance of garlicky butter, lemon zing, and fresh seafood.

You Must Know

For an even richer sauce, gently stir in a splash of cream after adding the butter to create a velvety texture.
Use fresh shrimp for the best flavor and texture; thaw frozen shrimp completely before cooking.
This dish pairs beautifully with crunchy garlic bread and a simple mixed greens salad for complete, satisfying meals.
Leftovers can be reheated on the stove over low heat or briefly in the microwave to maintain texture, though freshly made is ideal.

Storage Tips

Store any leftover Shrimp Scampi Pasta in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stove or in a microwave, adding a splash of water or broth to loosen the sauce if it has thickened.

Serving Suggestions

This pasta shines alongside a crisp green salad with a light vinaigrette or crusty garlic bread to soak up every last drop of sauce. For a wine pairing, a chilled Sauvignon Blanc or Pinot Grigio complements the lemony seafood flavors brilliantly.

Professional Tips

If you prefer a spicier kick, increase the red pepper flakes slightly or add a pinch of cayenne pepper.
Reserve some pasta water before draining to adjust sauce consistency without watering down flavors.
Cook shrimp until just opaque to avoid toughness; overcooked shrimp become rubbery and dry.
Adding lemon zest alongside juice intensifies citrus aroma without overpowering the delicate seafood.

FAQs

Can I use frozen shrimp for this dish?: Yes, but be sure to thaw the shrimp completely and pat dry before cooking to avoid excess water diluting the sauce.
What can I substitute for white wine?: You can use low-sodium chicken broth or a mixture of lemon juice and water, though wine adds a distinctive acidity and depth.
Can this recipe be made gluten-free?: Absolutely! Use gluten-free pasta varieties to keep the dish safe for gluten-sensitive diners while maintaining great flavor.
Is it possible to make this recipe dairy-free?: Yes, substitute the butter with a dairy-free margarine or extra olive oil to achieve a similar richness without dairy.
How spicy is the dish?: The default recipe has a mild heat from a small amount of red pepper flakes. Adjust to your heat preference or omit entirely for no spice.
Can I prepare this recipe ahead of time?: While best served fresh, you can cook the components in advance and reheat gently. Combine just before serving to maintain sauce texture.
What other herbs work well besides parsley?: Basil, chives, or tarragon offer different but complementary flavors if you want to experiment beyond parsley.