Easy 30-Minute Shrimp Scampi Pasta: Your Go-To Lemon Garlic Butter Recipe
Craving a restaurant-quality meal that comes together faster than takeout? Look no further than this incredibly easy shrimp scampi pasta recipe! Designed for busy weeknights, you can whip up this classic Italian seafood dish in less than 30 minutes, making it a perfect solution for a satisfying and flavorful dinner. Our version features tender linguine, perfectly cooked shrimp, a bright and zesty lemon garlic butter sauce, and a delightful crunch from toasted breadcrumbs.
For many families, quick and easy pasta dinners are the ultimate weeknight heroes. They’re versatile, comforting, and incredibly satisfying. With just a few simple ingredients and a dash of creativity, you can transform humble pantry staples into a delicious meal. This shrimp scampi pasta effortlessly fits that description. The entire meal is prepared in almost a single pan (with the pasta cooked separately), taking you from prep to plate in under half an hour. It’s a culinary magic trick that promises big flavors without the fuss!
Why You’ll Love This Shrimp Scampi Pasta Recipe
This isn’t just another pasta recipe; it’s a culinary experience designed for maximum flavor with minimal effort. Here’s why this shrimp scampi will quickly become a staple in your rotation:
- Lightning Fast: Ready in under 30 minutes, it’s perfect for those hectic weeknights when time is of the essence but you still want a homemade meal.
- Incredible Flavor Profile: The harmonious blend of fresh lemon, pungent garlic, rich butter, and a hint of white wine creates a sauce that’s both vibrant and deeply satisfying.
- Perfectly Balanced: It’s light yet satisfying, offering a wonderful balance of tender shrimp, al dente pasta, and a luscious sauce that coats every strand.
- Simple Ingredients, Big Impact: Uses readily available ingredients that, when combined, create an extraordinary dish. No obscure items needed!
- Versatile & Customizable: Easily adaptable with your favorite vegetables or a touch more heat, making it a recipe you can tailor to your taste.
- One-Pan Wonder (Mostly): Most of the cooking happens in one skillet, minimizing cleanup and maximizing enjoyment.
This dish boasts four delectable components working in perfect harmony: succulent sautéed shrimp, perfectly cooked al dente linguine pasta, a vibrant lemon-garlic butter sauce, and wonderfully crispy breadcrumbs. Each element contributes to a light yet satisfying meal that’s bursting with flavor!
Table of Contents
- Ingredients You’ll Need
- How to Make Shrimp Scampi Pasta
- Tips for Perfect Shrimp Scampi Every Time
- FAQs for This Recipe
- What to Serve with Shrimp Scampi
- Get the Recipe
Ingredients You’ll Need for the Best Shrimp Scampi
Creating this show-stopping shrimp scampi pasta requires a few key ingredients, each playing a crucial role in building its irresistible flavor. Here’s a detailed look at what you’ll need and why:
- Shrimp: For the most impressive presentation and flavor, opt for raw, large, or jumbo shrimp (20-25 count per pound). Using peeled and deveined shrimp is a fantastic time-saver. Raw shrimp are preferred as sautéing them contributes significantly to the dish’s overall depth of flavor.
- Pasta: While linguine is my top choice for its perfect balance with the sauce, fettuccine, spaghetti, or even angel hair pasta can be used. Many recipes call for a full pound of pasta, but I find ½ lb to be the ideal amount for a harmonious balance of pasta, shrimp, and sauce, preventing the dish from becoming overly starchy.
- Olive Oil and Butter: This dynamic duo provides both rich flavor and a luscious texture to the sauce. Combining them is a smart trick, as olive oil has a higher smoke point, making it less likely for the butter to burn during sautéing.
- Shallots and Garlic: These aromatic powerhouses are non-negotiable! They form the fragrant base of the scampi sauce. Don’t skimp on the fresh garlic for that authentic pungent flavor. If shallots aren’t available, an extra clove or two of garlic can work in a pinch, though the milder, sweeter flavor of shallots is ideal.
- Lemon Juice and Zest: The essence of scampi! Fresh lemon juice provides a bright, zesty acidity that cuts through the richness of the butter, while the zest adds an intense aromatic burst. Always use fresh lemons for the best results.
- Dry White Wine: A dry white wine, like Pinot Grigio or Sauvignon Blanc, adds a sophisticated layer of flavor, acidity, and a subtle sweetness that rounds out the sauce. The alcohol cooks off, leaving behind a complex taste. (See FAQs for excellent non-alcoholic substitutions).
- Red Pepper Flakes: Just a touch of red pepper flakes introduces a subtle, warming heat that beautifully complements the zesty lemon and wine, adding an exciting kick without overpowering the dish. Adjust to your preferred spice level.
- Panko Breadcrumbs: While optional, toasted Panko breadcrumbs add an incredible textural contrast to the silky pasta and tender shrimp. Their crispy, golden crunch elevates the dish from great to extraordinary.
- Fresh Parsley: This fresh herb serves as the final flourish, offering a burst of vibrant green color and a clean, herbaceous note that brightens the entire dish upon serving.
- Salt and Freshly Ground Black Pepper: Essential seasonings to enhance all the other flavors. Taste and adjust as you go!
How to Make Shrimp Scampi Pasta: Step-by-Step Guide
Despite appearing to have many components, shrimp scampi is remarkably straightforward to prepare. The key to a smooth cooking process is ‘mise en place’ – having all your ingredients prepped, chopped, and measured before you even turn on the stove. This ensures everything comes together quickly and efficiently.
- Boil Pasta: Start by cooking your linguine. My favorite method for pasta is to add it to a large pot or wide skillet, cover it with cold water, and add a generous pinch of salt. Bring it to a boil over high heat, then cook until it’s al dente – tender but with a slight bite. This technique often uses less water and can reduce cooking time. While the pasta cooks, you’ll prepare the rest of the dish. Once done, reserve about 1 cup of the starchy pasta cooking water before draining the pasta. This starchy water is crucial for emulsifying the sauce later, giving it a rich, glossy texture.
Pro Tip for Pasta: Cooking pasta from cold water brings it up to temperature more gradually, resulting in a more evenly cooked noodle. However, if you prefer, you can certainly add pasta to a pot of vigorously boiling salted water.
- Toast Breadcrumbs: In a large skillet (the same one you’ll use for the sauce later to save on cleanup), heat about 2 tablespoons of olive oil over medium heat. Add the Panko breadcrumbs along with a pinch of salt. Stir frequently until they are lightly browned and wonderfully crispy. Keep a close eye on them, as they can burn quickly! Remove them from the pan immediately and set them aside. Wipe the skillet clean with a paper towel.
- Cook Shrimp: Return the same skillet to medium-high heat. Add 2 tablespoons of butter and let it melt. Pat your shrimp thoroughly dry with paper towels – this step is vital for getting a good sear and preventing them from steaming. Add the shrimp to the hot pan, seasoning generously with salt and pepper. Cook for about 2 minutes per side, or until they turn opaque and lightly pink. Avoid overcooking, as shrimp can become rubbery very quickly. Remove the cooked shrimp from the pan and set them aside with the breadcrumbs.
Pro Tip for Shrimp: Patting shrimp dry helps them achieve a beautiful golden crust, enhancing their flavor and texture. Cook them in a single layer to prevent crowding the pan, which can lead to steaming.
- Make Lemon Butter Sauce: Add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil to the now-empty skillet and heat over medium heat. Add the finely chopped shallots and minced garlic, cooking for about 2 minutes until they soften and become fragrant but don’t brown. Next, stir in the lemon zest, red pepper flakes, 1 teaspoon of salt, fresh lemon juice, and dry white wine. Bring the mixture to a gentle simmer and cook for 1-2 minutes, allowing the liquid to reduce by half. This step concentrates the flavors of the sauce.
Pro Tip for Sauce: Don’t rush the reduction of the wine. Allowing it to simmer down intensifies its flavor, creating a more complex and balanced sauce.
- Toss Everything Together: Add the drained pasta directly into the skillet with the lemon butter sauce. Pour in about half of the reserved pasta cooking water and toss vigorously to coat the pasta evenly. The starch from the pasta water will help emulsify the sauce, creating a glossy, rich coating. If the sauce seems too thick, add more pasta water, a tablespoon at a time, until it reaches your desired consistency. Finally, add the cooked shrimp back into the pan and toss for about 1 minute, just until everything is heated through.
- Serve! Transfer the shrimp scampi pasta to serving bowls. Garnish generously with the toasted breadcrumbs and freshly chopped parsley. Serve immediately and savor every delicious bite!
Pro Tip for Serving: Scampi is best enjoyed hot and fresh. The pasta will continue to absorb the sauce as it sits, so gather your guests and serve right away!
Tips for Perfect Shrimp Scampi Every Time
While the recipe is straightforward, a few expert tips can elevate your shrimp scampi from good to absolutely unforgettable:
- Quality Ingredients Matter: Since there are relatively few ingredients, the quality of each shines through. Use good quality olive oil, fresh lemons, and good dry white wine.
- Don’t Overcook the Shrimp: Shrimp cook very quickly. Overcooked shrimp become tough and rubbery. Cook them just until they turn pink and opaque. They will continue to cook slightly when added back to the hot pasta.
- “Mise en Place” is Key: As mentioned, have all your ingredients prepped and ready before you start cooking. This dish comes together fast, and you won’t have time to chop garlic once the pan is hot.
- Reserved Pasta Water is Your Secret Weapon: Don’t skip reserving that starchy pasta water! It’s essential for creating a silky, emulsified sauce that clings beautifully to the pasta. It acts as a binder and helps thin the sauce to the perfect consistency.
- Taste and Adjust Seasoning: Always taste your sauce before combining it with the pasta and again before serving. Adjust salt, pepper, and lemon juice as needed to suit your preference. A final squeeze of fresh lemon juice at the end can brighten the entire dish.
- Fresh Herbs for Finish: Fresh parsley isn’t just for garnish; it adds a burst of freshness that complements the rich sauce. Chop it right before serving for maximum impact.
FAQs for This Shrimp Scampi Pasta Recipe
For the best results, use uncooked, raw shrimp. Wild-caught shrimp often boast superior flavor and texture. I highly recommend peeled and deveined shrimp for ultimate convenience, whether they are tail-on or tail-off is entirely up to your preference. If fresh shrimp is readily available where you live, that’s fantastic! Otherwise, quality frozen shrimp (often sold in 1lb bags) from the freezer aisle is often your best bet. These are typically flash-frozen at peak freshness, making them superior to shrimp thawed from frozen behind the seafood counter, where their thawed duration might be unknown.
If you can plan ahead, the easiest method is to simply transfer the 1lb bag of frozen shrimp to your refrigerator the night before you plan to cook. For a quicker thaw, place the sealed bag of shrimp in a bowl of cool water. Cover the bowl with a plate or another bowl to ensure the shrimp remain submerged. Let it thaw for 1-2 hours, changing the cool water every 20-30 minutes. Once thawed, always pat the shrimp thoroughly dry with paper towels before cooking to ensure a good sear.
A dry white wine is ideal for shrimp scampi. Excellent choices include Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. There’s absolutely no need to splurge on an expensive bottle; an affordable, drinkable dry white wine will work perfectly. I often keep a box of one of these varieties in my fridge specifically for cooking.
While the alcohol in the wine will cook out as the sauce simmers, if you prefer a non-alcoholic substitute, you have a couple of excellent options. Vegetable or chicken broth can be used as a direct substitute, providing a different but still delicious savory depth. Alternatively, you can amp up the citrus notes by increasing the lemon juice. To do this, juice an additional lemon into a liquid measuring cup, then fill the rest with water to make ½ cup of liquid. This will give you a wonderfully zesty scampi.
Shrimp scampi is truly best enjoyed immediately after cooking, as the pasta will continue to absorb the delicious sauce the longer it sits. However, if you do have leftovers, you can reheat them gently. Add the leftover scampi to a sauté pan along with a few tablespoons of water or chicken/vegetable broth. Reheat over medium heat for a few minutes, stirring frequently, until warmed through. To retain moisture and ensure even heating, turn off the heat, cover the pan, and let it sit for a few minutes before serving.
What to Serve with Shrimp Scampi
Shrimp scampi pasta is a complete meal on its own, but a few complementary side dishes can elevate your dining experience. Here are some perfect pairings:
- Homemade Caesar Salad: The crisp freshness and tangy dressing of a Caesar salad provide a wonderful contrast to the rich pasta.
- Easy No-Knead Breadsticks: Perfect for soaking up every last drop of that amazing lemon-garlic butter sauce. Crusty bread or garlic bread also works beautifully.
- Garlic Green Beans: A simple vegetable side adds freshness and a touch of green to your plate. Asparagus or broccoli are also great choices.
- Arugula Caprese Salad: A light, peppery arugula salad with fresh mozzarella and tomatoes can offer a refreshing counterpoint.
Get the Recipe: Shrimp Scampi Pasta
Shrimp Scampi Pasta
For best results and quick assembly, prepare, chop, and measure all your ingredients before you begin cooking – this ‘mise en place’ will ensure a smooth and efficient process!
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Ingredients
- ½ lb linguine pasta
- 4 tablespoons olive oil , divided
- ½ cup breadcrumbs (panko preferred)
- 4 tablespoons butter , divided
- 1 lb large/jumbo raw shrimp (size 21-25 count)
- 1 shallot , finely chopped
- 2 cloves garlic , minced or finely chopped
- ¼-½ teaspoon red pepper flakes
- Juice and zest of 1 large lemon
- ½ cup dry white wine
- 1 teaspoon coarse salt , plus more to taste
- Ground black pepper , to taste
- Chopped parsley , for garnish
Instructions
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Boil Pasta: Add your desired pasta (linguine works best!) to a large pot or wide skillet. Cover it with cold water and add a generous pinch of salt. Place over high heat, bring to a rolling boil, and cook until the pasta is perfectly al dente. This ‘cold start’ method often reduces cooking time and water usage. While the pasta cooks, proceed with preparing the rest of the dish. Once done, remember to reserve 1 cup of the starchy pasta cooking water before draining the pasta completely.
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Toast Breadcrumbs: In the same large skillet (after the pasta has been drained), add 2 tablespoons of olive oil and heat over medium heat. Stir in the Panko breadcrumbs along with a pinch of salt until they are evenly coated. Continue to stir frequently, toasting the breadcrumbs until they turn a beautiful light golden brown and become crispy. Be careful not to burn them, as they can go from golden to burnt quickly. Remove the toasted breadcrumbs from the pan and set them aside. Wipe the skillet clean with a paper towel.
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Cook Shrimp: Return the clean skillet to medium-high heat. Add 2 tablespoons of butter and allow it to melt completely. Pat your raw shrimp thoroughly dry with paper towels – this step is crucial for achieving a good sear. Add the dried shrimp to the hot pan and season them generously with salt and freshly ground black pepper. Cook for approximately 2 minutes until they are lightly browned and begin to turn pink. Flip the shrimp and cook for another 1 minute until they are opaque and cooked through. Immediately remove the cooked shrimp from the pan and set them aside to prevent overcooking.
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Make Lemon Butter Sauce: Add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil to the skillet. Heat over medium heat until the butter is melted. Add the finely chopped shallots and minced garlic, cooking for about 2 minutes until they soften and become fragrant, ensuring they don’t brown. Stir in the lemon zest, red pepper flakes, 1 teaspoon of salt, fresh lemon juice, and ½ cup of dry white wine. Bring the mixture to a gentle simmer and continue to cook for 1-2 minutes, allowing the liquid to reduce by half. This process concentrates the flavors of your vibrant sauce.
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Toss Everything Together: Add the drained pasta and about ½ cup of the reserved pasta cooking water to the skillet with the sauce. Toss vigorously to ensure the pasta is evenly coated and the sauce emulsifies into a luscious, glossy consistency. If the sauce appears too thick, add more reserved pasta water, one tablespoon at a time, until you reach your desired consistency. Finally, return the cooked shrimp to the pan and gently toss everything together for about 1 minute, just until all ingredients are heated through.
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Serve! Transfer the hot shrimp scampi pasta to individual serving bowls. Generously top with the crispy toasted breadcrumbs and a sprinkle of freshly chopped parsley. Serve immediately and enjoy this quick, flavorful, and satisfying Italian classic!
Notes
Notes:
- Pasta Alternatives: While linguine is recommended, spaghetti, fettuccine, or even angel hair pasta can be excellent substitutes for this recipe, offering slightly different textures.
- Shrimp Preparation: For convenience and ease, I prefer using peeled and deveined shrimp. You can choose tail-on or tail-off based on your preference. If you opt for smaller shrimp, be sure to reduce their cooking time by a minute or two, as they will cook significantly faster than larger ones to avoid overcooking.
- Wine Substitutions: If you’re looking for an alternative to dry white wine, both vegetable or chicken broth will provide a delicious, savory base for the sauce. Alternatively, you can enhance the zesty lemon flavor by adding the juice of an additional lemon and topping it off with water to make ½ cup of liquid.
- Don’t Forget the Salt: Properly salting your pasta water is crucial for flavoring the pasta from the inside out. It should taste like the sea!
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.