Shrimp Scampi with Pasta

Succulent shrimp tossed in a garlicky butter sauce with white wine and lemon—shrimp scampi is one of those simple dishes that always feels a little special. It’s often served over pasta, but in many versions, the pasta gets left behind, with not nearly enough sauce or flavor. In this one, the shrimp and pasta share the spotlight. You can use any long pasta, but I love angel hair or capellini—the delicate strands soak up the sauce so every bite is full of garlicky goodness.

Pair this shrimp scampi recipe with an arugula salad and dinner is served! And if you’re a fan of seafood pastas, you might also enjoy my linguine with clams, which uses similar flavors in a totally different way.

What You’ll Need To Make Shrimp Scampi with Pasta

• Angel hair, spaghetti, linguine, or fettuccini: Any long pasta works here, but angel hair or capellini are especially great for soaking up all that garlicky sauce.
• Extra-virgin olive oil: Used to sauté the shallots, garlic, and shrimp—adds flavor and keeps everything from sticking.
• Shallots And Garlic: The aromatic base of the dish. With six cloves of garlic, it’s a great time to dust off the garlic press.
• Red pepper flakes: Bring a touch of heat—add more or less depending on how spicy you like it.
• Extra-large shrimp: Unless you’re near the coast, frozen shrimp are often your best bet—they’re flash-frozen at peak freshness and thaw super quickly. Extra-large shrimp are good for this dish as they’re easier to sear and stay juicy.
• Dry white wine: Adds brightness and depth to the sauce. Use something you like enough to drink (and skip anything labeled “cooking wine”).
• Unsalted butter: Enriches the sauce and makes it silky.
• Fresh Lemon juice and zest: Balances the rich sauce with bright, tangy flavor.
• Jump to the printable recipe for precise measurements

Step 2: Start the sauce. While the pasta cooks, heat the oil in a large skillet over medium heat. Using a large skillet gives the shrimp and pasta enough room to cook and mix without crowding. Add the shallots to the pan and cook for about a minute, stirring often. Stir in the garlic, red pepper flakes, and 1/4 teaspoon each salt and pepper. Adding the garlic after the shallots have cooked for a bit helps prevent it from burning.

Step 3: Cook the shrimp. Add the shrimp to the skillet and cook, stirring occasionally, until pink and just cooked through, about 3 minutes. Shrimp cook quickly and can become rubbery if overdone—removing them early ensures they stay tender when added back in. Transfer to a plate and set aside.

Step 4: Deglaze with wine. Pour the wine into the skillet and let it simmer for a few minutes until it’s reduced by about half. This step lifts all those flavorful browned bits off the bottom of the pan and builds a richer sauce. As it reduces, the wine adds a mellow acidity that brightens the dish—without the bite of alcohol.

Step 5: Add lemon and butter. Stir in the butter, lemon juice, lemon zest, some of the reserved pasta water, and salt. (Use pasta water sparingly at first—it’s easier to thin the sauce than to fix an overly watery one.) Stir until the butter melts into the sauce.

Step 6: Toss everything together. Add the pasta and toss to coat and warm through, adding more pasta water as needed to loosen the sauce. Return the shrimp (and any juices) to the skillet and toss again. Stirring the shrimp in at the end gently reheats them without overcooking. Stir in the fresh parsley and serve with lemon wedges on the side. Enjoy!