Rating: 4.5 stars
1185 Ratings
  • 5 star values: 824
  • 4 star values: 278
  • 3 star values: 61
  • 2 star values: 11
  • 1 star values: 11

Shrimp scampi with pasta is the ultimate seafood pasta dish. Works with any pasta; angel hair is less filling.

Recipe Summary

20 mins
40 mins
20 mins
6 servings

This quick and easy shrimp scampi pasta recipe is an Allrecipes fan-favorite, with more than one thousand ratings and hundreds of reviews. And it's ready to serve in only 40 minutes. Read on to get tips to make the best shrimp scampi with pasta — it's a top-rated recipe that's simple enough for weeknight dinners and fancy enough for a dinner party.

What Is Shrimp Scampi

Shrimp scampi is a seafood dish made of shrimp cooked in a butter, garlic, and white wine sauce. You can serve shrimp scampi by itself as an appetizer or over pasta as a main dish.

Ingredients for Shrimp Scampi with Pasta

Choose large shrimp (31 to 35 shrimp per pound) to get best results for this recipe. You can buy fresh shrimp and peel and devein it yourself, or buy frozen shrimp. Thaw frozen shrimp before using.

This recipe uses a 16-ounce package of linguine, but you can substitute the pasta of your choice, like angel hair pasta, fettuccine, or spaghetti.

Use unsalted butter. You can add salt to taste later in the recipe.

Extra-virgin olive oil
The flavor of the olive oil comes through in this recipe, so use the best quality.

Shallots and garlic
These aromatics add flavor and fragrance to shrimp scampi.

White wine
Use a dry, crisp white wine for shrimp scampi sauce. Pinot grigio or sauvignon blanc are good choices, and you can drink the leftover wine with dinner.

Lemon juice
Use freshly squeezed lemon juice for the best flavor.

Kosher salt and freshly ground black pepper amplify the flavors, and a pinch of dried red pepper flakes give shrimp scampi a subtle kick. Use more red pepper flakes if you like things a bit more spicy.

Fresh parsley adds eye-catching color and a bright, peppery flavor.

How to Make Shrimp Scampi Pasta

The full recipe directions are below, but here are top tips for recipe success:

Prep ahead
Have all of your ingredients prepared and ready to cook before heating your skillet. You don't want to have to pause to cut, chop, squeeze, or measure right in the middle of a fast-moving recipe. If you use fresh shrimp, you can peel and devein the shrimp earlier in the day, then keep it chilled in the refrigerator until you're ready to get cooking.

Cook the pasta first
Boil the pasta in well-salted water, drain, and hold aside before cooking the shrimp scampi. You'll add the pasta to the hot skillet to warm it before serving. Time your cooking so you're ready to start cooking the shrimp immediately after the pasta is drained; you don't want the pasta to sit for too long.

Don't overcook the shrimp
It takes just a couple of minutes to cook raw shrimp, and if they cook for too long, shrimp turn tough and rubbery. You'll know the shrimp are close to done when they start to curl into a C shape and turn from translucent gray to opaque pink and white.

Bonus tip
Before you drain the pasta, hold aside a half cup of the pasta water to add to the sauce if the finished dish looks a little dry (you may not have to add the entire half cup). Pasta water is a pasta cook's secret weapon. The starchy water adds extra flavor and moistness to the recipe, gives sauces a smoother texture, and helps bind the sauce to the pasta. 

Learn more: How to Cook Pasta

Allrecipes Community Tips and Praise

Allrecipes community member hurwitchestelle says, "This was so yummy. I served it at lunch for a friend, and we both absolutely loved it. Although I often adjust recipes, I made it exactly as listed here, and I added pasta water as others suggested. I prepped everything ahead, even squeezing the lemon and having kosher salt ready. Doing that helped me feel comfortable in cooking this for my friend's lunch. This will now be a favorite company dish!"

"Family really loved this," says reviewer Nancy Moser Franger. "We had a pound of precooked shrimp and wanted to use it with pasta, so when the onions, garlic were done sauteing I added the cooked shrimp and mixed enough without overcooking. Turned out perfect."

"Absolutely amazing! This was our wedding night dinner at our hotel restaurant in 1979. We both loved it so much we've been trying recipes since. This one nailed it! It's a keeper. I used angel hair in place of linguini and it was a perfect substitute," says pamster6451.

Editorial contributions by Vanessa Greaves


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

  • Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

  • Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

Nutrition Facts

511 calories; protein 21.9g; carbohydrates 57.5g; fat 19.4g; cholesterol 135.4mg; sodium 260mg. Full Nutrition