Shrimp Scampi pasta

This quick and easy shrimp scampi pasta recipe is ready in 15 minutes. Garlic, chilli, herbs and fresh lemon in a white wine butter sauce is perfect with the juicy shrimp and al dente pasta.

Ingredients Needed

• Shrimp/prawns. I prefer using whole shrimp, peeling and deveining them myself as they are always the sweetest and juiciest. Substitute with peeled, thawed shrimp/prawns.
• Olive oil. 
• Butter.
• Garlic powder. 
• Chilli flakes/red pepper flakes.
• Fresh garlic cloves. 
• Fresh parsley. Other fresh herbs like chives and oregano will also work.
• Lemon. I only use fresh lemon juice but you can add a teaspoon of lemon zest if you want a stronger lemon flavor.
• White wine. If you’d prefer to make this without alcohol, substitute the wine with chicken broth or stock. However, the alcohol does burn off while cooking. I used Sauvignon Blanc but any dry white wine will work.
• Pasta. I used fettucine but any long pasta like linguine, spaghetti, angel hair pasta or bucatini will all be delicious.
• Salt and black pepper.

Can I use frozen shrimp for shrimp scampi?

Yes, of course. Frozen shrimp is perfectly fine for this shrimp scampi recipe. In fact, frozen shrimp is often much fresher as the shrimp are frozen on the boats or soon after catching. The best, juiciest shrimp aren’t peeled so buy those when you can.

How to make shrimp scampi pasta

1. Season the shrimp: Peel and devein the shrimp. Drizzle with olive oil then add garlic powder, chilli flakes, salt and pepper. Stir to coat the shrimp. Bring a large pot of salted water to the boil to cook the pasta. Once boiling, add the pasta and cook for 8-10 minutes according to package directions.
2. Cook the shrimp: In a large skillet or pan set over medium-high heat, sear the shrimp for 1-2 minutes per side until the prawns start to brown on both sides. Remove and set aside.
3. Make the garlic butter sauce: In the same pan, melt a few tablespoons butter. Add the garlic, parsley and chilli flakes and cook for 30 seconds. Pour in the wine and fresh lemon juice and allow to come to a simmer, scraping off the browned bits from the bottom of the pan. Allow to reduce for 5 minutes then add the shrimp back and season with salt and pepper. Taste and adjust if necessary, adding more lemon, chilli or seasoning.
4. Serve: Drain the pasta and reserve a cup pasta water, then toss with the sauce and shrimp. Add the pasta water and toss to coat the pasta with the sauce. Serve with lemon wedges for squeezing and some parmesan cheese (optional).

Can I make this ahead?

This pasta is definitely best served immediately after serving but any leftovers can be kept in an airtight container in the fridge for up to 2 days. Reheat with a splash of water before serving.

Shrimp recipes