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: 8 minutes
- Cook Time: 15 minutes
- Total Time: 23 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop/Sauté
- Cuisine: Italian‑American
- Diet: Low Lactose
Description
Tender shrimp sautéed in a garlicky, lemony butter‑wine sauce and tossed with al dente spaghetti—classic, restaurant‑style scampi comfort.
Ingredients
- 8 oz (225 g) spaghetti (or linguine/angel hair)
- 1 lb (450 g) large shrimp, peeled, deveined
- 3 Tbsp unsalted butter
- 2 Tbsp extra‑virgin olive oil
- 2 shallots or ½ small onion, finely diced
- 4–6 cloves garlic, minced
- ¼–½ tsp red pepper flakes (optional)
- ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- Juice of 1 lemon (~3 Tbsp) + 1 tsp lemon zest
- ¼ cup chopped fresh parsley
- Salt & freshly ground black pepper, to taste
- Up to 1 cup reserved pasta cooking water
Instructions
- Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- While pasta cooks, heat olive oil + 1 Tbsp butter in a large skillet over medium heat. Add shallots and sauté until translucent (~2 min).
- Add garlic and red pepper flakes, cook 1 min until fragrant.
- Season shrimp with salt & pepper, add to skillet. Cook until pink and just done (~2–3 min), then remove shrimp to a plate.
- Pour in white wine and lemon juice, deglaze skillet, scraping up browned bits. Simmer until reduced by half (~3–4 min).
- Stir in remaining 2 Tbsp butter and lemon zest until sauce is silky.
- Add drained pasta to skillet. Toss with sauce, shrimp, parsley, and up to 1 cup pasta water until evenly coated and saucy.
- Adjust seasoning with salt/pepper. Serve immediately topped with extra parsley and lemon wedges.
Notes
- Reserving pasta water helps emulsify and loosen the sauce :contentReference[oaicite:0]{index=0}.
- Cooking shrimp separately ensures they stay tender and juicy :contentReference[oaicite:1]{index=1}.
- Use a good-quality dry white wine; broth can substitute if preferred :contentReference[oaicite:2]{index=2}.
- Don’t overcook garlic—add after shallots to prevent burning :contentReference[oaicite:3]{index=3}.
- This dish comes together in ~20–25 minutes—ideal for a speedy yet elegant dinner :contentReference[oaicite:4]{index=4}.
- Leftovers keep in fridge for up to 2 days. Reheat gently with a splash of pasta water or broth.