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Shrimp Scampi Pasta is a quick weeknight dinner that comes together in just 15 minutes! With an easy garlic butter sauce, plump shrimp and satisfying pasta, you will love this easy dinner!
What is Shrimp Scampi?
Scampi is actually the name of a prawn or small lobster found in the Mediterranean and Northeastern Atlantic. It is also called the Dublin Bay Prawn or Norway Lobster. In the United States, Scampi was not available, so some immigrants prepared shrimp in the style that scampi was cooked. Thus, “Shrimp Scampi” is more of an American version of a European dish using shrimp, garlic, butter, white wine and herbs.
What kind of Shrimp is best for Scampi
For shrimp scampi, it is best to use large or extra large shrimp that have been peeled and deveined. Look for shrimp with a shrimp count per pound of anywhere between 25-31.
Can I use frozen shrimp in shrimp scampi?
Yes! Just be sure to thaw the shrimp before cooking.
What kind of pasta should I use for Shrimp Scampi?
I like using linguine in shrimp scampi pasta, but you can also use spaghetti, angel hair pasta, or any other pasta you have on hand.
Can I substitute the wine for something else?
Yes, you can use low sodium chicken broth instead of white wine if you prefer.
What to serve with Shrimp Scampi Pasta?
Although you can serve shrimp scampi alone as a one pan meal, it is also nice with a big salad and crusty bread for dipping into the garlic butter sauce. If you want to make a really impressive meal to rival your favorite Italian restaurant, serve it with my easy Garlic Bread and Lemon Parmesan Broccoli.
More Easy Pasta Recipes
Shrimp Scampi Pasta
- 2 tablespoons olive oil plus more for tossing with pasta
- 3 tablespoons butter
- 4 garlic cloves minced
- 1/2 shallot minced
- 3/4 cup dry white wine or sub chicken broth
- 1 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes or to taste
- fresh ground pepper to taste
- 1 pounds large raw shrimp peeled
- 1/2 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 8 ounces linguine
- Prepare pasta according to package directions, before draining reserve 1 cup pasta water. Toss in a little olive oil to keep it from sticking.
- Heat a large skillet over medium high heat.
- Melt the butter with the olive oil in the pan.
- Add the shallots and cook until starting to soften, 2-3 minutes. Reduce heat to medium. Add the garlic and sauté for about 30 seconds, until garlic is fragrant.
- Add the wine, salt, red pepper flakes and black pepper and bring to a simmer. Let wine reduce by half, about 4-5 minutes.
- Add the shrimp and sauté for 2-4 minutes, until pink and cooked through. Remove from heat and stir in parsley and lemon juice.
- Add pasta, thin sauce with a little pasta water if needed, until desired consistency is reached.
Nutrition information is automatically calculated, so should only be used as an approximation.
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