This quick and flavorful shrimp scampi pasta is perfect for busy weeknights when you’re craving something delicious but don’t have time to cook. With succulent shrimp, garlic butter sauce, and perfectly cooked pasta, this dish is comfort food at its finest—ready in just 15 minutes!
For the pasta:
8 oz (225g) spaghetti or linguine
1 tablespoon salt (for boiling pasta water)
For the shrimp scampi:
1 pound (450g) large shrimp, peeled and deveined
3 tablespoons unsalted butter
2 tablespoons olive oil
4–5 garlic cloves, finely minced
1/4 teaspoon red pepper flakes (optional, for a little heat)
1/2 cup chicken broth or dry white wine (like Sauvignon Blanc)
Juice of 1 lemon (about 2 tablespoons)
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped
Extra lemon wedges, for serving
Step 1: Cook the pasta
Bring a large pot of salted water to a boil.
Add spaghetti or linguine and cook according to package directions until al dente.
Reserve 1/2 cup of the pasta cooking water, then drain the rest and set pasta aside.
Step 2: Cook the shrimp
While the pasta is cooking, heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant — be careful not to burn it.
Add the shrimp to the skillet in a single layer. Cook for about 1–2 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
Step 3: Make the sauce
In the same skillet, pour in the chicken broth or white wine.
Stir well, scraping up any flavorful browned bits from the bottom.
Let it simmer for about 2 minutes to slightly reduce.
Add the lemon juice, red pepper flakes (if using), and remaining tablespoon of butter. Stir until butter is melted.
Step 4: Combine everything
Return the shrimp to the skillet along with the cooked pasta.
Toss well, adding a splash of the reserved pasta water if the sauce seems too thick.
Season with salt and pepper to taste.
Sprinkle with fresh parsley and give everything one final toss.
Step 5: Serve and enjoy
Serve immediately with extra lemon wedges on the side. This dish pairs beautifully with a crisp green salad and warm garlic bread.
If you prefer a creamier sauce, add a splash of heavy cream at the end.
You can substitute zucchini noodles for a lighter, low-carb version.
Fresh lemon juice is key for bright flavor — avoid bottled lemon juice if possible.
