Shrimp Scampi Pasta Recipe - Bake Like a Pro Chef

Shrimp scampi pasta is the weeknight hero that tastes like a special-occasion dish: sweet, tender shrimp tossed in a bright, garlicky lemon-butter sauce and tumbled with silky pasta. It’s fast, forgiving, and wildly adaptable — whether you want it light and lemony or rich and creamy. This recipe walks you through timing so every element — shrimp, sauce, and pasta — finishes together, plus pro tips to avoid overcooked shrimp and watery sauce. Expect a vibrant plate in about 25–30 minutes.

Why this recipe works

Shrimp scampi is simple chemistry: high-heat searing gives shrimp a caramelized edge, while a quick pan sauce built from garlic, white wine (or stock), lemon, and butter lifts the dish. Cooking pasta and sauce in tandem and using reserved pasta water to bind everything ensures a glossy, clingy sauce and perfectly sauced strands without dilution.

Serves & timing

• Serves: 3–4
• Prep time: 10 minutes
• Cook time: 15–20 minutes
• Total time: ~25–30 minutes

Ingredients

For the Pasta Bake:

• 12 oz (340g) linguine or spaghetti
• 1 lb (450g) large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine or chicken broth
• Juice and zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

For the Topping:

• 3/4 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons fresh chives, chopped (optional)

Step-by-step method

1. Prep pasta and shrimp

Bring a large pot of salted water to a boil. Add pasta and cook until very al dente (1–2 minutes less than package instructions) — you’ll finish it in the pan. While the water heats, pat the shrimp dry and season lightly with salt and pepper.

2. Sear the shrimp

Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When shimmering, add shrimp in a single layer; don’t crowd the pan. Sear 1–2 minutes per side until pink and just opaque with golden edges. Remove shrimp to a plate (they’ll finish later). Keep any fond in the pan — it’s flavor gold.

3. Build the scampi sauce

Lower the heat to medium. Add the remaining 2 tablespoons of butter and the garlic; cook 30–45 seconds until fragrant — don’t brown it. Pour in white wine (or stock) and scrape the brown bits from the pan. Let it simmer 1–2 minutes to reduce slightly. Add lemon zest, juice, and red pepper flakes if using.

4. Finish pasta in the sauce

Drain pasta, reserving about ½ cup of cooking water. Add pasta to the skillet with the sauce. Toss vigorously, adding reserved pasta water a few tablespoons at a time to create a glossy emulsion that coats the pasta. Stir in shrimp and chopped parsley; cook 1 more minute to bring everything together. If you like, stir in grated Parmesan for extra savory depth.

5. Serve immediately

Taste and adjust salt, pepper, and lemon. Plate the pasta, spoon extra sauce over the top, and garnish with more parsley and a lemon wedge.

Pro tips for perfect scampi

• Pat shrimp completely dry — moisture prevents proper searing.
• Use high heat for shrimp sear and medium for sauce; quick cooking is key.
• Don’t overcook shrimp — they go from perfect to rubbery in seconds. Remove them early and return to the pan just to warm.
• Reserve pasta water — its starches are the secret to a silky sauce without adding cream.
• Choose the right pasta — linguine or spaghetti are ideal because they catch the sauce well.
• Quality butter and lemon make a surprisingly big difference here.

Flavor variations

Creamy scampi: Add ¼–½ cup heavy cream with the wine and simmer 1–2 minutes to make a richer sauce.

Herby garlic scampi: Add 1 tbsp chopped dill or tarragon for a fresh herb lift.

Spicy tomato scampi: Add ½ cup halved cherry tomatoes with wine and finish with a pinch of smoked paprika.

Garlic-chili oil version: Skip butter, use extra olive oil infused with chili flakes for a lighter, rustic finish.

Serving suggestions

Serve Shrimp Scampi Pasta with a crisp green salad (arugula, lemon vinaigrette) and crusty garlic bread to mop up the sauce. A chilled glass of Sauvignon Blanc or Pinot Grigio pairs beautifully.

Make-ahead, storage & reheating

Make-ahead: Cook shrimp separately and store sauce and pasta al dente separately for up to 24 hours. Reheat gently in a skillet, adding reserved pasta water to re-bind.

Refrigerate: Leftovers keep 1–2 days. Reheat covered over low heat with a splash of water, stock, or wine.

Freeze: Not recommended — shrimp become rubbery and the sauce separates.

Troubleshooting — common issues

Sauce too thin: Simmer a minute to reduce, or toss pasta longer to emulsify with pasta water.

Shrimp rubbery: They were overcooked. Next time, remove them as soon as they’re opaque.

Sauce breaks/separates: Bring pasta water to emulsion temperature and add it gradually while tossing vigorously.

FAQs

Q: Can I use frozen shrimp?

A: Absolutely! Just ensure they're fully thawed and patted dry before cooking to prevent excess moisture.

Q: How do I store leftovers?

A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Q: Can I make this dish spicy?

A: Yes! Increase the amount of red pepper flakes or add a dash of hot sauce to the garlic butter for an extra kick.

Q: Is it possible to make this dish gluten-free?

A: Certainly! Use gluten-free pasta and substitute the panko breadcrumbs with a gluten-free alternative.

Final thoughts

Shrimp scampi pasta is proof that a handful of great ingredients and correct timing deliver an impressive meal. Focus on a good sear, a bright lemon-garlic sauce, and the pasta-water trick for a glossy finish — and you’ll have a dinner that’s both fast and restaurant-quality. Ready, set, slurp!

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