Why You’ll Love This Recipe
Shrimp Scampi with Spaghetti is a classic Italian-American dish featuring tender shrimp sautéed in a garlic butter and white wine sauce, served over a bed of perfectly cooked pasta. It’s elegant yet easy, full of rich, citrusy flavor with a touch of heat. Ready in under 30 minutes, this is your go-to recipe for a quick weeknight dinner or a simple but impressive meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
spaghetti (or linguine)large shrimp (peeled and deveined)olive oilunsalted buttergarlic (minced)red pepper flakeswhite winesalt and pepperlemon juice and zestfresh parsley (chopped)grated Parmesan cheese (optional)
directions
Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water and drain the rest.
Meanwhile, in a large skillet, heat olive oil and half the butter over medium heat.
Add garlic and red pepper flakes, sauté for 1–2 minutes until fragrant.
Add shrimp in a single layer, season with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
Pour in white wine and lemon juice, scraping up any browned bits. Let simmer 2–3 minutes to reduce slightly.
Stir in remaining butter and lemon zest.
Add cooked spaghetti to the skillet, tossing to coat in the sauce. If needed, add a splash of reserved pasta water to loosen.
Return shrimp to the pan and toss everything together. Heat until warmed through.
Sprinkle with chopped parsley and grated Parmesan before serving.
Servings and timing
This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Use angel hair or fettuccine for a different pasta texture.
Swap white wine for chicken broth for an alcohol-free version.
Add halved cherry tomatoes or spinach for extra color and flavor.
Use scallops or a seafood mix instead of shrimp.
Top with toasted breadcrumbs for crunch.
storage/reheating
Store in an airtight container in the refrigerator for up to 3 days.Reheat gently in a skillet with a splash of water or butter to prevent drying.Microwave in short intervals, stirring in between. Not ideal for freezing.
FAQs
Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.
What kind of wine is best?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well.
Is this dish spicy?
Mildly—adjust red pepper flakes to taste.
Can I use pre-cooked shrimp?
Yes, but add them at the end just to warm through.
Is Parmesan traditional in scampi?
It’s optional—delicious, but not traditional.
Can I make it dairy-free?
Use olive oil only or a plant-based butter substitute.
Do I need to devein shrimp?
Yes, for better taste and presentation.
Can I make this ahead?
It’s best served fresh, but you can prep ingredients in advance.
What sides go well?
Garlic bread, Caesar salad, or sautéed vegetables are perfect.
Can I double the recipe?
Yes, but cook shrimp in batches to avoid overcrowding the pan.
Conclusion
Shrimp Scampi with Spaghetti is a fast, flavorful, and elegant dish that delivers restaurant-style quality with minimal effort. With buttery garlic sauce, juicy shrimp, and fresh lemon, it’s a dish that’s sure to impress—whether it’s a cozy dinner at home or a special occasion.
Print
Shrimp Scampi with Spaghetti
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus chilling cream)
- Yield: Approximately 12–15 puff shells
- Category: Dessert
- Method: Bake (Choux Pastry)
- Cuisine: French
- Diet: Vegetarian
Description
Classic, airy cream puffs with crisp choux pastry shells and luscious vanilla pastry cream filling—timeless French indulgence.
Ingredients
- Choux pastry: 1 cup water, ½ cup milk, ½ cup (113 g) unsalted butter, 2 tsp sugar, ½ tsp salt, 1 cup (125 g) all-purpose flour, 4 large eggs
- Pastry cream: 2 cups (475 ml) whole milk, ¾ cup (150 g) sugar, ¼ cup (30 g) cornstarch, 3 large egg yolks, 1 tsp vanilla extract or ½ vanilla bean seeds, ½ cup heavy cream (for diplomat cream)
- Powdered sugar, chocolate ganache or whipped cream for topping (optional)
Instructions
- Preheat oven to 425 °F (220 °C). Line baking sheets with parchment.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring just to a boil.
- Remove from heat; add flour all at once and stir vigorously until dough pulls away and a film forms on pan bottom (~2–4 minutes) :contentReference[oaicite:0]{index=0}.
- Let dough cool 3–5 minutes. Beat in eggs one at a time until dough is smooth, shiny, and pipeable :contentReference[oaicite:1]{index=1}.
- Pipe mounds (about 2″ diameter) onto sheets, smooth peaks with damp finger. Brush with egg wash or spray lightly :contentReference[oaicite:2]{index=2}.
- Bake 20 minutes without opening oven, then reduce to 375 °F (190 °C), crack door, bake 10 minutes to dry shells :contentReference[oaicite:3]{index=3}.
- Cool on racks. Meanwhile make pastry cream: whisk sugar, cornstarch, yolks and a little milk; temper with heated milk, return to heat, cook until thick, cool with vanilla, fold in whipped cream for diplomat style :contentReference[oaicite:4]{index=4}.
- Poke hole in bottom of each puff or slice tops; pipe in pastry cream. Dust with powdered sugar or top with whipped cream/chocolate ganache if desired :contentReference[oaicite:5]{index=5}.
- Serve immediately; puffs are best same day.
Notes
- Don’t open oven early—steam lift puffs, and drying them prevents collapse :contentReference[oaicite:6]{index=6}.
- Ensure proper dough texture: film in pot, glossy dough that forms a ‘V’ when lifted :contentReference[oaicite:7]{index=7}.
- Pipe evenly and smooth peaks to ensure uniform rise :contentReference[oaicite:8]{index=8}.
- To avoid soggy interiors, crack open shells after baking or poke holes to release steam :contentReference[oaicite:9]{index=9}.
- Chill pastry cream fully before filling; shells fill better and stay crisp longer.
- Best eaten same day; shells can be revived in 350 °F oven for 5 min if soft :contentReference[oaicite:10]{index=10}.