There's something undeniably comforting about twirling a forkful of buttery, garlicky pasta dotted with plump, juicy shrimp. The scent of sautéed garlic and lemon zest filling your kitchen is enough to make anyone’s mouth water—and the best part? This dish comes together in just about 30 minutes.

I first made shrimp scampi when I was craving a restaurant-style dinner without the hassle (or price tag) of dining out. One bite in, and I was hooked. Since then, it's become my go-to for date nights at home, family dinners, and even meal prep. It’s quick, elegant, and always a hit.

Whether you're looking for a fuss-free weeknight meal or an impressive dinner for guests, this Shrimp Scampi With Pasta checks all the boxes. Let's dive into what makes this dish so special.

Why You’ll Love This Shrimp Scampi With Pasta

Get ready to fall in love with a dish that’s as easy to make as it is to devour. This shrimp scampi with pasta is everything you want in a quick weeknight meal—bright, bold, buttery, and brimming with flavor.

First of all, it’s fast. This meal goes from stovetop to table in under 30 minutes. Perfect for busy weeknights when you want something delicious without spending all evening in the kitchen.

It tastes like a restaurant-quality dish. Thanks to the lemony-garlic butter sauce and perfectly cooked shrimp, this meal feels fancy without the fuss—or the cost. Pair it with a glass of chilled white wine, and it’s a total vibe.

Budget-friendly without cutting corners. Frozen shrimp, pantry staples, and affordable pasta come together to create something that feels truly special—no need to break the bank.

Versatility is key. You can serve this with spaghetti, linguine, or even zucchini noodles for a low-carb version. Add a handful of spinach or swap shrimp for scallops to change it up. It’s endlessly adaptable to your tastes.

So, if you're craving something fresh, light, and a little luxurious, this shrimp scampi is sure to become a favorite. Next up, let’s take a closer look at the simple but powerful ingredients that make this dish sing.

Ingredient Notes

The beauty of shrimp scampi lies in how just a few well-chosen ingredients can create something extraordinary. Each one brings its own flavor and purpose, working together to form a dish that’s both rich and balanced.

Shrimp is the star here, of course. I recommend using large or extra-large shrimp (look for 21/25 or 16/20 count per pound). They should be peeled and deveined for convenience. Frozen shrimp work beautifully—just be sure to thaw them completely and pat them dry before cooking for the best sear.

Garlic is essential to the scampi sauce. You’ll want to use freshly minced garlic, not the jarred stuff, to get that sharp, aromatic flavor that defines the dish. Don’t skimp—this is where most of the savory goodness comes from.

Butter and olive oil are both used to create a luscious base for the sauce. Butter adds richness and depth, while olive oil prevents it from becoming too heavy and helps develop a golden crust on the shrimp.

Lemon juice and zest bring brightness and acidity that cut through the richness of the butter. Freshly squeezed lemon is a must here, and the zest adds an extra layer of citrusy aroma that really elevates the dish.

Pasta acts as the canvas for all this flavor. Linguine or thin spaghetti are traditional, but feel free to use fettuccine or even angel hair. Make sure to reserve a bit of the pasta water before draining—it helps emulsify the sauce and coats the noodles beautifully.

As for special equipment, all you really need is a large skillet and a pot for boiling pasta. A microplane for zesting the lemon is helpful, but not essential. With just a few tools and pantry staples, you’re well on your way to shrimp scampi bliss.

How to Make This Shrimp Scampi With Pasta

Making shrimp scampi with pasta is surprisingly simple—and once you’ve done it once, it’ll become second nature. Let me walk you through the process so you can nail it every time.

Start by bringing a large pot of salted water to a boil. Cook your pasta until just shy of al dente (usually one minute less than the package says). You’ll finish it in the pan with the sauce. Don’t forget to reserve about ½ cup of the pasta water before draining.

While the pasta cooks, heat a large skillet over medium-high heat. Add a tablespoon of olive oil and a tablespoon of butter. Once it’s hot and shimmering, add your shrimp in a single layer. Season with salt and pepper, and cook for 1-2 minutes per side, just until they turn pink and slightly golden. Remove the shrimp and set aside.

In the same pan, lower the heat to medium and add another tablespoon of butter. Toss in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to burn it—garlic goes from golden to bitter fast.

Deglaze the pan with a splash of white wine or chicken broth, scraping up any browned bits from the bottom. Let it simmer for a minute, then add in the lemon juice, zest, and the remaining butter. Stir until everything’s melted and fragrant.

Add the drained pasta and shrimp back to the skillet. Toss everything together gently, adding a splash or two of the reserved pasta water until the sauce coats the noodles like silk. Finish with chopped parsley, a crack of black pepper, and maybe even a sprinkle of red pepper flakes if you like a little heat.

From start to finish, this dish takes about 25-30 minutes. The result? Tender shrimp, garlicky lemon butter sauce, and perfectly coated pasta that tastes like it came straight from your favorite bistro.

Storage Options

If you happen to have leftovers (lucky you!), shrimp scampi stores surprisingly well. Just follow a few easy tips to keep everything tasting fresh.

Transfer any cooled leftovers to an airtight container and refrigerate within two hours. It will stay fresh for up to 3 days. Because shrimp can become rubbery if overcooked, it’s best to reheat gently.

Freezing is not recommended for this dish. The shrimp can become tough, and the pasta texture doesn’t hold up well after thawing.

To reheat, place the pasta and shrimp in a skillet with a splash of water or broth. Heat over low, stirring gently until warmed through. Avoid using the microwave if possible—it tends to overcook the shrimp and dry out the sauce.

Variations and Substitutions

One of the best things about shrimp scampi is how easy it is to make it your own. Whether you’re catering to dietary needs or just switching things up, there’s plenty of room to play here.

If you’re looking for a low-carb or gluten-free option, swap the pasta for zucchini noodles or spaghetti squash. You’ll still get all that saucy goodness without the carbs.

No shrimp on hand? Try scallops or even chunks of salmon. Just adjust the cook time slightly—scallops only need about a minute or two per side, while salmon might need a bit longer depending on thickness.

Want to sneak in more veggies? Toss in a few handfuls of baby spinach or halved cherry tomatoes right before adding the pasta. The residual heat will soften them just enough.

Prefer a little kick? Add red pepper flakes to the garlic butter or finish the dish with a drizzle of chili oil. It adds a depth of flavor that spice lovers will appreciate.

And for a more indulgent version, finish the dish with a sprinkle of grated Parmesan cheese. It’s not traditional, but it adds a salty richness that pairs beautifully with the lemony butter.

No matter how you make it, shrimp scampi is one of those dishes that feels like a treat but comes together with ease