Easy Shrimp Scampi Pasta Recipe
This shrimp scampi pasta recipe is a spinoff from my Easy 10-Minute Shrimp Scampi recipe. I added onions, Parmesan cheese, and perfectly cooked pasta to today’s version. What results is a restaurant-quality meal, made at home very easily and in just 15 minutes! It’s a testament to the joy of combining simple, fresh ingredients to create a dish that bursts with flavor. This easy garlic shrimp pasta recipe strikes a delightful balance between the sweetness of juicy shrimp, citrusy lemon, tender linguine (or the pasta of your choice), and the richness of butter. It’s an ideal choice for both a weeknight meal idea and noteworthy celebrations. If you’re wondering what to serve guests at your next dinner party, or for holiday entertaining such as Christmas Eve dinner, Christmas dinner, New Year’s Eve dinner, Valentine’s Day, or any Friday during Lent, this is an awesome recipe to hang onto. With almost no prep time and a total time of 15 minutes, this is a quick and easy recipe that promises big flavor results that will leave your friends and family craving more and asking you for the recipe!
Ingredients in Shrimp Scampi with Pasta
To make this easy recipe for shrimp linguine pasta, you’ll only need a handful of common, easy-to-find ingredients which include:
Dry linguine pasta (angel hair pasta, spaghetti, or long-strand pasta may be substituted) Unsalted butter Olive Oil Garlic cloves Finely chopped yellow onion Shrimp Salt Black pepper White Wine Lemon juice Parmesan cheese Fresh parsley, optional Red pepper flakes, optional
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
What’s the Best Shrimp for Shrimp Scampi?
I highly recommend using fresh, raw medium-large to large shrimp for this easy shrimp scampi linguine recipe. For me, that means 12 to 15-count shrimp, or 12 to 15 shrimp per pound. Smaller shrimp just don’t have the same flavor for me, and they will also cook much faster. Large shrimp like I used really only need a few minutes to cook. Before adding the lemon juice and wine, I cook them for two minutes, then another two minutes after adding the liquids. Small shrimp can cook uncontrollably fast and then become tough and rubbery which you don’t want. I always use fresh shrimp when shrimp is the star of the recipe as opposed to frozen shrimp. I kept the tails on in this recipe but it’s a cosmetically-motivated decision since in classic shrimp scampi recipes, the tails are on. However, for easier consumption and less mess when you’re eating, you can take the tails off. Your choice. If you’re using frozen shrimp, make sure you know whether they’re been previously cooked (and all you need to do is thaw and warm them) or if they were frozen raw (and you’ll need to thaw and then cook them) and act accordingly. Cooked properly, these fresh shrimp are tender, juicy, succulent, and the flavorful sauce coats the pasta perfectly!
Do I Have to Use Wine in Shrimp Scampi?
I highly recommend using dry white wine in the shrimp scampi sauce. Anyone who’s concerned about using wine, I don’t believe in the 1/4 cup of wine that you’re using for this entire recipe that feeds 4 people, that there is any tangible alcohol content that remains, but of course do as you feel is best. You’ll be able to smell the alcohol cooking off from the wine in the first minute or so of simmering this white wine sauce with the lemon juice and garlic. However, if you’re not using wine, I recommend using (in this order): a touch more lemon juice; chicken broth or vegetable broth; finally, cooking sherry. Note that some sherry can taste cheap and could overpower the shrimp so use what you’re familiar with and really just use wine if at all possible!
How To Make Garlic Shrimp Scampi and Pasta
Follow these basic and straightforward instructions and you’ll be enjoying this restaurant-quality meal in minutes! Step 1: Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve a bit of pasta water. Step 2: Peel and devein the shrimp if they are not already. It’s easier to do this over a colander in the sink. Step 3: Add the butter and olive oil to large skillet, and melt the butter over medium-high heat before adding the chopped onions and saute until golden. But if there are no shrimp already cleaned, this is where you should take advantage of your butcher and make him do it! I have found that this ‘service’ is included in the price-per-pound of shrimp you’re buying, so you may as well take full advantage! If you know you’re going to the store for the shrimp, first go to the butcher counter, tell him what you want, ask that they are cleaned and deveined, carry on with the rest of your shopping, and return to the butcher counter right before you’re ready to pay, and your shrimp should be ready. Step 4: Next add the minced garlic and stir until fragrant. Step 5: Add the shrimp in a single layer, season with salt and black pepper, add the lemon juice (plus a teaspoon of lemon zest if you want a bolder lemon flavor), and white wine and cook until the shrimp are done – they should be pale pink and opaque, and no longer grey. Step 6: Turn off the heat and stir in the parmesan cheese to combine. Step 7: Add some of the pasta water with the cooked pasta to the skillet with the shrimp scampi and stir everything together, before serving warm with extra shaved Parmesan, and tossing with fresh parsley, red pepper flakes, and lemon wedges or as desired! Don’t forget a side of lemon wedgest and garlic herb rolls or garlic bread to mop up all of that saucy goodness!
Tips for the Best Shrimp Scampi Pasta
Fresh Ingredients: Because the recipe comes together with so few ingredients, it’s important that you use the best ones you can get your hands on. Fresh shrimp, freshly squeezed lemon juice rather than the bottled kind, use freshly grated Parmesan cheese and nothing out of a green can! Al Dente Pasta: You can use whatever long-strand pasta you’d like from angel hair to linguine, but make sure to cook it to al dente, as directed on the packaging. Don’t overcook it. Save Some Pasta Water: Reserving ¼- ⅓ cup of pasta cooking water helps the final result of the dish because it allows the pasta to have a bit more liquid to absorb (which pasta loves to do) without getting dry.
What to Serve with Shrimp Scampi Pasta
I recommend keeping your sides and accoutrements for this elegant shrimp scampi linguine recipe on the simpler side. You really want the accompanying dishes to accentuate, not distract, from it. Therefore, I would serve the following:
Classic House Salad Garlic Herb Dinner Rolls Roasted Balsamic Brussels Sprouts Parmesan Balsamic Roasted Broccoli Cheesy Roasted Asparagus Herb-Roasted Tri-Colored Carrots Classic Lemon Drop Martini White Sangria
Storage Instructions
In the Freezer: Technically this recipe will keep airtight in the freezer for up to 3 months. However, it’s best eaten warm and fresh, never frozen. To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30-60 seconds on high, or as needed. Take care not to overcook the shrimp or the pasta.
More Easy Shrimp Recipes:
10-Minute Easy Shrimp Scampi — If you thought shrimp scampi was just a dish to order out at a fancier restaurant, think again. You can make mouth-watering shrimp scampi at home in less than 10 minutes! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Lemon Butter Garlic Shrimp With Angel Hair Pasta – This is the kind of recipe my family loves. Buttery noodles with juicy plump shrimp, flavored with lemon and garlic. And it’s the kind of recipe I love because dinner is ready in 15 minutes and it’s so easy! Coconut Shrimp with Orange-Chili Dipping Sauce – Plump, juicy shrimp with a crispy, crunchy coconut coating!! Fast, easy, and better than you get in restaurants! Will be your new favorite shrimp recipe! Better-Than-Takeout Shrimp Fried Rice — This is an easy, one-skillet recipe that’s ready in 20 minutes and tastes better than takeout; it’s healthier and not greasy. Garlic Shrimp Stir Fry – Made with juicy shrimp, crisp-tender veggies, and a homemade stir-fry sauce, this stir-fry is QUICK and EASY! It’s ready in just 25 minutes and tastes so much better than takeout! Serve the stir-fry with noodles or rice for a complete meal. Easy Shrimp Cakes – Easy, ready in 10 minutes, and they taste better than from a fancy restaurant! Mexican Shrimp Cocktail – Chilled shrimp, tomatoes, cucumber, onion, jalapeno, creamy avocado, and more are combined in a tomato-based sauce, along with a bit of Mexican hot sauce for some kick! Perfect for entertaining or as a no-cook lunch, snack, or dinner – especially when it’s too hot to cook! Shrimp Ceviche – The EASIEST way to make traditional shrimp ceviche and it tastes the BEST!! Ready in 30 minutes, great as an appetizer, side, or as a healthy main course that everyone LOVES!! Sheet Pan Shrimp Fajitas – EASY, ready in 30 minutes, tastes AUTHENTIC, and made on ONE sheet pan to keep things simple – especially on busy nights!! You don’t need to go out to a Mexican restaurant when you can make fajitas this GOOD and healthier at home!!
