Easy Shrimp Scampi Pasta Recipe

Introduction

If you need a reliable Shrimp Scampi Pasta that works on a busy night, this version keeps the steps short and the flavor high. It uses pantry staples and a few smart cues, so you know exactly when to stir, simmer, and serve. You do not need special tools or fancy skills—just follow the signs and you will get a cozy, homey result.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

Benefits of This Recipe

The method is simple, the ingredient list is sensible, and the results are repeatable. It scales up for family or down for one, and it takes well to the swaps in the Variations section. Cleanup is easy because most of the cooking happens in one pan.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

• Fast, weeknight-friendly method.
• Pantry ingredients and clean flavors.
• Flexible swaps for protein, veg, and heat level.
• Scales for family or meal prep.
• Consistent results using visual cues.

Ingredients

• 12 oz spaghetti or linguine
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 tbsp butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/4 cup chicken broth
• 2 tbsp chopped fresh parsley
• Cook pasta according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
• While pasta is cooking, heat olive oil and 2 tbsp butter in a large skillet over medium heat.
• In the same skillet, add lemon juice, lemon zest, chicken broth, and remaining 1 tbsp butter. Simmer for 2 minutes.

Instructions

1. Cook pasta according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
2. While pasta is cooking, heat olive oil and 2 tbsp butter in a large skillet over medium heat.
3. Add garlic and red pepper flakes (if using), sauté for 30 seconds until fragrant.
4. Add shrimp in a single layer. Season with salt and pepper. Cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
5. In the same skillet, add lemon juice, lemon zest, chicken broth, and remaining 1 tbsp butter. Simmer for 2 minutes.
6. Return shrimp to the skillet, then add cooked pasta and toss to coat. Add reserved pasta water a little at a time if needed to loosen the sauce.
7. Sprinkle with parsley and Parmesan if desired. Serve immediately with lemon wedges on the side.
8. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
9. Kcal: Approx. 460 per serving | Servings: 4

Tips for Success

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

• Soften aromatics until sweet before adding liquids.
• Avoid overcrowding to keep browning active.
• Finish with salt or acid for balance.

Variations

• Protein: chicken, turkey, tofu, beef, or mushrooms.
• Lighter: olive oil for butter, extra stock for body.
• Spicy: red pepper flakes, cayenne, or harissa.
• Gluten-free: GF pasta or serve over rice.
• Low-carb: zucchini noodles or cauliflower rice.

FAQs

Can I make this ahead of time?

Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.

How do I store leftovers?

Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.

Can I freeze this recipe?

Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.

What if my sauce is too thin or too thick?

Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.

Conclusion

This recipe is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve it with a simple salad or crusty bread and dinner is done.

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.

Recipe Card

Notes & Serving Suggestions

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.

This recipe is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve it with a simple salad or crusty bread and dinner is done.