Shrimp Scampi Pasta is the perfect combination of tender linguine, garlicky butter sauce, and succulent shrimp, all brightened with a splash of lemon and fresh parsley. It’s quick to prepare yet tastes like something you’d get at a seaside restaurant, making it ideal for weeknight dinners or elegant entertaining.
This dish layers savory, citrusy, and slightly spicy notes for a balanced pasta that’s as comforting as it is impressive. Best of all, it’s ready in about 25 minutes from start to finish.
Why You’ll Love Shrimp Scampi Pasta
Shrimp Scampi Pasta is the ultimate quick-fix meal loaded with fresh flavor, light yet satisfying, and made with simple ingredients. The garlicky butter sauce paired with lemon and herbs gives it a fresh, coastal vibe, while the shrimp keeps it protein-packed and delicious.
It’s elegant enough for guests but easy enough for any weekday dinner, and you can customize it to suit your taste with extra veggies, spices, or pasta options.
Ingredients
- 1 (16-ounce) package linguine pasta
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 pinch red pepper flakes (optional)
- 1 pound shrimp, peeled and deveined
- 1 pinch kosher salt and freshly ground black pepper
- ½ cup vegetable broth or seafood broth (in place of wine)
- 1 lemon, juiced
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- ¼ cup finely chopped fresh parsley leaves
- 1 teaspoon extra-virgin olive oil, or to taste
Step-by-Step Method
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Start the sauce
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons olive oil over medium heat. Add the diced shallots and sauté for 2–3 minutes until softened. Stir in the minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
Step 3: Cook the shrimp
pat the shrimp dry, then season with salt and black pepper. Add them to the skillet in a single layer and cook for about 2 minutes per side, until they turn pink and opaque. Remove shrimp from the skillet and set aside.
Step 4: Add broth and lemon juice
Pour in the vegetable or seafood broth, scraping up any browned bits from the pan. Stir in the fresh lemon juice and bring the mixture to a gentle simmer for 1–2 minutes to let the flavors meld.
Step 5: Finish the sauce
Reduce heat to low and add the remaining 2 tablespoons butter and 2 tablespoons olive oil. Stir until the butter melts and the sauce becomes silky. Return shrimp to the skillet with any juices, tossing gently to coat.
Step 6: Combine pasta and sauce
Add drained linguine to the skillet along with reserved pasta water as needed to loosen the sauce. Toss together until the pasta is well coated and the shrimp are evenly distributed.
Step 7: Garnish
Sprinkle with chopped parsley and drizzle with 1 teaspoon olive oil. Serve immediately with lemon wedges for extra brightness.
Expert Tips for Success
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Don’t overcook shrimp: They cook fast – remove them as soon as they’re pink to keep them tender.
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Adjust spice: Add more red pepper flakes for extra heat or skip them for a milder flavor.
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Fresh lemon: Use freshly squeezed lemon juice for the best flavor bottled can taste dull.
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Save pasta water: The starch in it helps create a silky sauce that clings to the pasta.
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Herbs last: Add parsley at the end to keep its color and freshness.
Tasty Variations to Try
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Spinach scampi: Add baby spinach to the skillet right before tossing with pasta for extra greens.
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Zucchini noodles: Swap pasta for zucchini noodles for a lighter option.
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Tomato twist: Add halved cherry tomatoes for a burst of color and sweetness.
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Cheesy upgrade: Sprinkle with grated parmesan before serving for added richness.
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Garlic lovers: Double the garlic for extra punch.
Serving Ideas
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With garlic bread: Perfect for scooping up extra sauce.
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As a main course: Serve alongside a fresh green salad.
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Light lunch: Portion into containers for quick weekday meals.
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Dinner party: Plate with a sprinkle of parsley and lemon wedges for a restaurant-style finish.
Frequently Asked Questions
Can I use frozen shrimp?
Yes thaw completely and pat dry before cooking to avoid excess water in the skillet.
Can I make this ahead?
It’s best fresh, but you can prep shrimp and sauce up to one day in advance and cook pasta just before serving.
What’s a good broth substitute?
Chicken broth can work in place of vegetable or seafood broth if desired.
How long will leftovers last?
Store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat with a splash of broth or water.
Can I add vegetables?
Absolutely. Asparagus, spinach, or peas work beautifully with these flavors.
Print
Shrimp Scampi Pasta
- Total Time: 25
- Yield: 4 servings 1x
Description
Quick and elegant linguine tossed in a garlicky butter sauce with juicy shrimp, fresh lemon, and parsley. Savory, citrusy, and lightly spicy, perfect for weeknight dinners or special occasions.
Ingredients
- 16 oz linguine pasta
- 4 tbsp butter, divided
- 4 tbsp extra-virgin olive oil, divided
- 2 shallots, finely diced
- 2 cloves garlic, minced
- Pinch red pepper flakes (optional)
- 1 lb shrimp, peeled and deveined
- Pinch kosher salt
- Pinch freshly ground black pepper
- ½ cup vegetable or seafood broth
- Juice of 1 lemon
- ¼ cup fresh parsley, finely chopped
- 1 tsp extra-virgin olive oil, for finishing
Instructions
- Cook linguine in salted boiling water until al dente. Reserve ½ cup pasta water, drain, and set aside.
- In a skillet, heat 2 tbsp butter and 2 tbsp olive oil over medium heat. Sauté shallots 2–3 minutes. Add garlic and red pepper flakes; cook 30 seconds.
- Pat shrimp dry, season with salt and pepper. Add to skillet in a single layer; cook 2 minutes per side until pink. Remove and set aside.
- Pour broth into skillet, scraping up browned bits. Stir in lemon juice; simmer for 1–2 minutes.
- Lower heat; add remaining butter and olive oil. Stir until melted and silky. Return shrimp with juices to pan.
- Add linguine and a splash of reserved pasta water. Toss to coat and distribute shrimp evenly.
- Sprinkle parsley, drizzle olive oil, and serve with lemon wedges.
Notes
Cook shrimp just until pink to avoid toughness.
Adjust spice by varying red pepper flakes.
Use fresh lemon juice for best flavor.
Add parsley at the end to preserve color and freshness.
Store leftovers up to 2 days; reheat gently with a splash of broth.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 3g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 190mg
Keywords: shrimp scampi linguine, garlic butter shrimp pasta, lemon parsley shrimp pasta, quick seafood dinner, easy scampi recipe
