There’s nothing quite like a bowl of Shrimp Scampi when you want dinner to feel special without spending all night in the kitchen. This easy shrimp scampi recipe brings together buttery garlic sauce, tender shrimp, bright lemon, and pasta for a meal that tastes restaurant-worthy but comes together fast.
It’s the kind of dish that works just as well for a cozy weeknight dinner as it does for date night at home. If you love garlic shrimp pasta with a fresh, zippy finish, this one is about to become a regular in your rotation. For more weeknight pasta inspiration, you can also browse this garlic butter pasta recipe and lemon garlic pasta. Let’s make it.
Why You’ll Love This Shrimp Scampi Recipe
- It’s fast enough for busy nights but still feels a little fancy.
- The sauce is rich, garlicky, and bright with lemon.
- You only need a handful of simple ingredients.
- It pairs beautifully with pasta, bread, or a salad.
- It’s easy to adjust for extra heat, more citrus, or a lighter finish.
Ingredients List
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
For the pasta and sauce
- 8 oz angel hair pasta, spaghetti, or linguine
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 1/2 medium onion, finely diced
- 4 cloves garlic, minced
- Juice of 2 lemons
- 1/2 cup dry white wine
- 4 dashes hot sauce, plus more to taste
- 1/4 tsp red pepper flakes
- 1/2 cup reserved pasta water, as needed
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
Step-by-Step Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Reserve 1 to 2 cups of the pasta water before draining.
- Pat the shrimp dry and season them with salt, pepper, and paprika. Dry shrimp brown better and stay juicy.
- Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook for 2 to 3 minutes, until softened.
- Stir in the garlic and red pepper flakes, then cook for about 30 seconds until fragrant.
💡 Pro Tip: Don’t let the garlic brown or it can taste bitter. - Add the shrimp to the skillet and cook for 1 to 2 minutes per side, just until they start turning pink.
- Pour in the lemon juice, white wine, and hot sauce. Let the sauce simmer for a couple of minutes so the flavors blend and the liquid reduces slightly.
- Add the drained pasta to the skillet and toss well. If the sauce seems too thick, add a splash of reserved pasta water until it coats the noodles nicely.
- Remove from the heat, then stir in the Parmesan, parsley, and basil. Serve immediately while the shrimp are tender and the sauce is silky.
Expert Tips & Variations
- Use angel hair for the quickest cook time, or switch to linguine if you want a heartier bite.
- Swap the white wine for chicken broth if you prefer not to cook with alcohol.
- Add a handful of spinach or cherry tomatoes near the end for extra color and freshness.
- For more richness, finish with an extra tablespoon of butter right before serving.
- Store leftovers in an airtight container in the fridge for up to 2 days, and reheat gently so the shrimp don’t overcook.
Serving Suggestions
- Serve with crusty garlic bread to soak up the sauce.
- Pair it with a crisp green salad for a lighter meal.
- Add roasted asparagus or broccoli on the side for an easy veggie boost.
FAQ Section
Can I use frozen shrimp?
Yes, frozen shrimp works well. Just thaw it fully and pat it dry before cooking.
What pasta works best for shrimp scampi?
Angel hair is classic because it cooks quickly, but spaghetti and linguine also work beautifully.
Can I make shrimp scampi without wine?
Absolutely. Chicken broth is a great substitute, though you may want a little extra lemon juice for brightness.
How do I know when the shrimp are done?
They’re ready when they turn pink, opaque, and curl into a loose “C” shape.
Can I make this ahead of time?
This dish is best fresh, but you can prep the shrimp, garlic, and herbs earlier in the day to make cooking faster.
Shrimp Scampi
A quick and flavorful shrimp scampi with garlic, butter, lemon, and pasta. It’s an easy dinner that feels elegant enough for guests but simple enough for any night of the week.
Ingredients
For the shrimp:
- 1 lb large shrimp peeled and deveined
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
For the pasta and sauce:
- 8 oz angel hair pasta spaghetti, or linguine
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 1/2 medium onion finely diced
- 4 cloves garlic minced
- Juice of 2 lemons
- 1/2 cup dry white wine
- 4 dashes hot sauce plus more to taste
- 1/4 tsp red pepper flakes
- 1/2 cup reserved pasta water as needed
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Reserve 1 to 2 cups of the pasta water before draining.
- Pat the shrimp dry and season them with salt, pepper, and paprika.
- Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook for 2 to 3 minutes, until softened.
- Stir in the garlic and red pepper flakes, then cook for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for 1 to 2 minutes per side, just until they start turning pink.
- Pour in the lemon juice, white wine, and hot sauce. Let the sauce simmer for a couple of minutes so the flavors blend and the liquid reduces slightly.
- Add the drained pasta to the skillet and toss well. If the sauce seems too thick, add a splash of reserved pasta water until it coats the noodles nicely.
- Remove from the heat, then stir in the Parmesan, parsley, and basil. Serve immediately while the shrimp are tender and the sauce is silky.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days, and reheat gently so the shrimp don’t overcook.
Swap the white wine for chicken broth if you prefer not to cook with alcohol.
For more richness, finish with an extra tablespoon of butter right before serving.