Seafood lovers will rave about this simple, classic Italian recipe for Easy Shrimp Scampi Pasta. It’s packed full of flavor with garlic, butter, olive oil, and white wine – what could be better?
Shrimp Scampi is one of my all-time favorite dishes. I love how you can make a restaurant-quality meal in minutes.
I always keep raw shrimp in the freezer to make my Quick and Easy Shrimp Salad. It’s so easy to defrost and use. Since the other ingredients are regulars on my shopping list, my Easy Shrimp Scampi Pasta makes a great meal on those busy weeknights when time is precious.
I promise you that if you’ve never attempted to make your own shrimp scampi, now is the time. It’s super simple and absolutely fabulous.
To make it, you start with sauteing the garlic in butter and olive oil.
Season the shrimp with salt and pepper, add them to the pan and cook until they have turned pink (about 2 to 3 minutes). Remove the shrimp from the pan and set them aside.
Add the wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. The alcohol cooks off, return the shrimp to the pan followed by the parsley.
Add the pasta to the pan and serve.
It’s that easy!
Other Pasta Dishes You’ll Love
Cook’s Tip: I’m often asked if shrimp scampi can be made ahead of time and reheated. The easy answer is you can prep the ingredients, but other than that, it’s such a quick and easy dish that I really don’t think it’s necessary to make it ahead and reheating shrimp is never a good idea. You’ll just end up with overcooked, rubbery shrimp that will ruin the dish.
Note: this recipe was originally published in 2014, but was re-posted to include step by step photos and nutritional information.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Never Miss A Single Recipe!
Join the free Erren's Kitchen mailing list & get the latest tasty goodness straight to your inbox!
- ½ pound of linguine or spaghetti
- 4 tablespoons of butter
- 4 tablespoons of extra virgin olive oil
- 6 cloves of garlic, finely sliced
- 1½ lb of shrimp, peeled and cleaned
- 1 cup of dry white wine
- 1 lemon, juiced
- a good handful of flat-leaf parsley leaves, chopped
- salt and pepper to taste
- Boil a large pot of water for the pasta. When it has come to a boil, add the pasta & stir to make sure the pasta separates and cook for 7-9 minutes or until the pasta is not quite done.
- Reserve one cup of the pasta water, drain the pasta, rinse with cold water and set aside.
- Meanwhile, in a large shallow pan melt half of the butter in half of the olive oil over medium-high heat. Sauté the garlic, and red pepper flakes (if you choose to use them) 3 to 4 minutes.
- Season the shrimp with salt and pepper, add them to the pan and cook until they have turned pink, but not quite cooked through (about 2 to 3 minutes). Remove the shrimp from the pan and set them aside.
- Add the wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil.
- Return the shrimp to the pan and add the cooked pasta, coat with the sauce and cook the pasta in the sauce until the pasta is fully cooked. If necessary, you can add some of the pasta water to loosen the sauce.
- Remove the pan from the heat, sprinkle add parsley, and serve.