Shrimp Scampi Pasta

This Shrimp Scampi Pasta combines tender shrimp, plenty of garlic, fresh lemon, and white wine in a silky sauce that tastes like something you’d order at your favorite restaurant. The best part? Everything cooks in a single skillet, making cleanup almost as easy as dinner itself.

If you’ve ever wondered how to make shrimp scampi pasta at home, this recipe delivers all the classic flavors you expect with a simple one-skillet method. As the pasta cooks, it absorbs the garlic, wine, and lemon flavors, creating an incredibly delicious sauce that coats every bite.

If you love easy shrimp dinners, be sure to try my Shrimp Enchiladas, Garlic Shrimp, Cajun Shrimp, and Shrimp Lo Mein, next.

Why You’ll Love This Recipe

One skillet means easy cleanup. Everything cooks in a single pan for less mess and fewer dishes.

Loaded with garlic flavor. Fresh garlic gives this shrimp scampi pasta its signature savory flavor.

Weeknight friendly. Ready in about 40 minutes from start to finish.

Restaurant-quality results. Lemon, garlic, white wine, and butter create a silky sauce that tastes incredibly special.

Perfect for entertaining. Elegant enough for guests but easy enough for a Tuesday night dinner.

✨ Before You Begin

✨ Use large shrimp. Large or extra-large shrimp stay juicy and are less likely to overcook than smaller shrimp.

✨ Prep ingredients first. Have the garlic, parsley, lemon juice, and lemon zest ready before you begin cooking.

✨ Choose a dry white wine. Sauvignon Blanc or Pinot Grigio work beautifully in this recipe.

✨ Stir the pasta frequently. This helps prevent sticking and creates a silky sauce as the pasta cooks.

✨ Finish with butter off the heat. This creates the glossy, restaurant-style finish that makes shrimp scampi so irresistible.

Ingredients + Key Notes

Shrimp: Large shrimp work best because they stay tender and juicy while cooking.

Garlic: This recipe uses plenty of fresh garlic for bold, classic shrimp scampi flavor.

White Wine: A dry white wine adds depth and balances the richness of the butter and olive oil.

Lemon Juice + Lemon Zest: Fresh lemon brightens the entire dish and balances the savory flavors.

Campanelle Pasta: The curved shape holds onto the sauce beautifully, but linguine, spaghetti, or fettuccine also work well.

Chicken Broth: Adds savory flavor while helping create the sauce as the pasta cooks.

Butter: Added at the end for a silky, glossy finish that makes this shrimp scampi pasta taste restaurant-worthy.

🥣 How To Make Shrimp Scampi Pasta

Prepare the lemon mixture. Combine some of the garlic, olive oil, parsley, lemon juice, and lemon zest in a small bowl and set aside.

Season the shrimp. Toss the shrimp with salt and pepper until evenly coated.

Cook the shrimp. Sear the shrimp in hot olive oil just until pink and cooked through. Remove them from the skillet and set aside.

Build the sauce. Cook the remaining garlic and red pepper flakes until fragrant, then add the white wine and simmer until slightly reduced.

Cook the pasta. Add the water, broth, salt, and pasta. Simmer, stirring frequently, until the pasta is tender and most of the liquid has been absorbed.

Finish the dish. Return the shrimp and any accumulated juices to the skillet and cook just until warmed through. Remove the skillet from the heat. Add the reserved garlic-lemon mixture and butter, tossing until the butter melts and the sauce becomes silky and coats the pasta.

Serve. Taste and adjust seasoning if needed. Garnish with additional parsley and lemon wedges before serving.

⭐ Pro Tips

✨ Don’t overcook the shrimp. They should be pink and just opaque.

✨ Fresh lemon juice makes a noticeable difference in the finished flavor.

✨ Add the butter off the heat for the smoothest sauce.

✨ Stir the pasta often while it cooks to prevent sticking.

✨ If the sauce becomes too thick, stir in a splash of warm broth before serving.

Storing + Reheating + Make-Ahead Tips

Storing: Allow leftovers to cool completely, then transfer them to an airtight container and refrigerate for up to 3 days. The pasta will continue to absorb some of the sauce as it sits.

Reheating: Warm gently in a skillet over low heat with a splash of chicken broth, water, or white wine to loosen the sauce. You can also microwave individual portions in short intervals, stirring between each one. Avoid overheating the shrimp, which can become rubbery.

Make-Ahead: This recipe is best served fresh, but you can prep the garlic, parsley, lemon juice, and lemon zest up to 1 day ahead. The shrimp can also be peeled and deveined in advance to make dinner come together more quickly.

Freezing: I don’t recommend freezing this dish. The shrimp can become tough after thawing, and the pasta tends to lose its texture during freezing and reheating.

Serving Suggestions

This shrimp scampi pasta pairs beautifully with warm Garlic Bread, House Salad, Sauteed Asparagus, and Roasted Broccoli.

For a restaurant-style dinner, serve with a chilled glass of Sauvignon Blanc or Pinot Grigio and plenty of lemon wedges on the side.

✦ Frequently Asked Questions

✦ Can I use frozen shrimp?

Yes. Thaw completely and pat dry before cooking for the best results.

✦ Can I substitute the wine?

Absolutely. Replace it with additional chicken broth if you prefer not to cook with wine.

✦ What pasta works best?

Campanelle is excellent, but linguine, fettuccine, and penne all work well.

✦ Can I make it spicy?

Yes. Increase the red pepper flakes to suit your taste.

✦ Why is my sauce too thick?

The pasta absorbs liquid as it sits. Stir in a splash of warm broth or water before serving.

Still have questions? Drop them in the comments — I love helping you cook with confidence!

More Shrimp Recipes You’ll Love

Garlic Shrimp – Juicy shrimp sautéed with plenty of garlic and butter for an easy restaurant-style dinner.

Grilled Shrimp – Simple, smoky, and incredibly versatile, these grilled shrimp are perfect for summer cookouts.

Shrimp Lo Mein – Tender shrimp, vegetables, and noodles tossed in a savory homemade sauce for a takeout favorite at home.

Honey Walnut Shrimp – Crispy shrimp coated in a sweet, creamy sauce and topped with candied walnuts, just like your favorite restaurant version.

Shrimp Pasta Salad – A cool and creamy pasta salad loaded with shrimp that’s perfect for potlucks, picnics, and warm-weather meals.

💗 Tried This Recipe?

If you made this Shrimp Scampi Pasta, I’d love to hear about it! Leave a comment and a star rating below to let me know how it turned out.

Be sure to follow me on Instagram @gonna_want_seconds for more family-favorite recipes and kitchen inspiration.

And don’t forget to subscribe to my FREE newsletter so you never miss a new recipe. Thanks for stopping by my kitchen!

Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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Shrimp Scampi Pasta

This Shrimp Scampi Pasta combines tender shrimp, plenty of garlic, fresh lemon, white wine, and butter in a silky, flavorful sauce. Everything cooks in one skillet for easy cleanup, making it an elegant dinner that's simple enough for busy weeknights and special enough for entertaining.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings: 6 -8

Author: Kathleen

Ingredients

• ▢ 10 large cloves garlic, minced - divided
• ▢ 3 tablespoons olive oil divided
• ▢ 3 tablespoons parsley, minced
• ▢ 3 tablespoons fresh lemon juice
• ▢ 2 teaspoon fresh lemon zest
• ▢ 1 pound (21-25 count), shrimp, peeled and deveined
• ▢ salt
• ▢ black pepper
• ▢ 1/8 teaspoon sugar
• ▢ 1/4 teaspoon red pepper flakes
• ▢ 1/2 cup white wine
• ▢ 3 cups water
• ▢ 2 cups chicken broth
• ▢ 2 teaspoons Better Than Bouillon Roasted Chicken Baseinstead of the broth.
• ▢ 12 ounces dried campanelle pasta
• ▢ 3 tablespoons butter

Instructions

•  In a small bowl combine 2 cloves of finely minced garlic, 2 tablespoons of olive oil, parsley, lemon juice and lemon zest.  Set aside.
•  In a medium bowl add the shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and sugar and toss to evenly coat.
•  Heat 1 Tablespoon olive oil in a 12-inch nonstick skillet over high heat until just smoking.  Add the shrimp in a single layer.  Allow shrimp to brown without stirring for about 1 minute.  Stir and continue to cook until the shrimp are pink and the center is opaque.  Remove shrimp to a bowl, cover and set aside.
• Cool skillet for about a minute.  Add the remaining 2 tablespoons of olive oil, 9 cloves of minced garlic and red pepper flakes and cook on low for a few minutes, stirring often.  Stir in wine and increase the heat to medium-high and simmer for a few minutes until most of the wine has evaporated.
• Stir in water, chicken broth, Better Than Bouillon, and 1/2 teaspoon salt.  Add the pasta and increase the heat to high, cooking at a vigorous simmer, stirring frequently, until the pasta is al dente and the liquid has thickened, approximately 15 minutes.  
• Return the shrimp and any accumulated juices to the skillet and cook just until warmed through, about 1 minute. Remove the skillet from the heat. Add the reserved garlic-lemon mixture and butter, tossing until the butter melts and the sauce becomes silky and coats the pasta. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.

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Nutrition

Calories: 317kcal | Carbohydrates: 45g | Protein: 23g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 190mg | Sodium: 888mg | Potassium: 304mg | Fiber: 1g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 16.3mg | Calcium: 144mg | Iron: 2.8mg

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