This shrimp scampi pasta is sprinkled with juicy shrimp that’s sauteed in a rich white wine, garlic, lemon juice, and butter sauce and finally tossed with tender angel hair pasta.
Why this recipe works
Shrimp scampi pasta comes together quickly using fresh, flavorful ingredients. Starting with extra large raw shrimp and ending with a divine garlic butter sauce, this shrimp pasta recipe combines two of our favorite things for one incredibly tasty dish in around 25 minutes total.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PASTA – We prefer to use angel hair in shrimp scampi pasta, however, you can use linguine, thin spaghetti, or simply your favorite noodle for this recipe.
SHRIMP – In our opinion, extra large raw shrimp is best. It pairs really well with the pasta and doesn’t get lost. Realistically, you can use any size shrimp you prefer. We kept the tails on for a nicer presentation but you can remove them before cooking if you would like. It can be difficult to find peeled, deveined shrimp with the tails on so we tend to peel our own shrimp, but you can use peeled, deveined shrimp with the tails removed for this recipe.
WINE – Opt for a dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio. I would recommend using real wine over cooking wine here.
How to Make Shrimp Scampi Pasta
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cook pasta according to package directions. Run under cool water to stop the cooking and set aside.
- Rinse shrimp and pat dry with paper towels.
- Season shrimp with garlic salt and black pepper. Set aside.
- To the skillet add white wine, minced garlic, lemon juice, and butter. Heat mixture over medium heat. Once the mixture begins to bubble, reduce to medium-low. Allow mixture to reduce by about 1/3, about 5 minutes.
- Sprinkle cornstarch over the hot mixture in the skillet. Stir until it thickens a little, about 3-4 minutes.
- Add shrimp to skillet and allow to cook for about 2 minutes per side.
- Turn off heat and remove the shrimp to a plate or bowl. Cover to keep warm.
- Add pasta to skillet and toss to coat. Remove skillet contents to a platter and arrange shrimp on top. Serve.
Frequently Asked Questions & Expert Tips
Sure, you can use frozen shrimp. If using frozen, allow them to thaw completely before beginning.
You can substitute the white wine called for in the recipe with chicken broth to keep this dish alcohol-free.
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. The butter may separate in the fridge as it sits. To loosen the sauce up when reheating, try add a dash of water or chicken broth and give it a good stir.
Serving Suggestions
Shrimp scampi pasta can be served as-is or with a garnish of freshly chopped parsley. Serve with crusty bread for dipping or a leafy side salad. Enjoy!
More Shrimp Recipes
- Shrimp Fajitas
- Shrimp Kabobs
- Popcorn Shrimp
- Blackened Shrimp
- Chile Lime Shrimp
- Butterfly Shrimp
- Citrus Pepper Shrimp
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Shrimp Scampi Pasta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound extra large raw shrimp peeled, deveined, tails kept on
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- ½ pound angel hair pasta
- ½ cup dry white wine
- 1 Tablespoon minced garlic
- 1 Tablespoon lemon juice
- 3 Tablespoons unsalted butter
- ½ teaspoon cornstarch
Things You’ll Need
Before You Begin
- If you want a thicker sauce you can increase the amount of butter and/or wine.
- Opt for a dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio. I would recommend using real wine over cooking wine here.
- You can substitute the white wine called for in the recipe with chicken broth to keep this dish alcohol-free.
- We kept the tails on for a nicer presentation. You can remove them before cooking if you like. It is difficult to find peeled, deveined shrimp with the tails on. We tend to peel our own shrimp, but you can use peeled, deveined shrimp with the tails removed for this recipe.
Instructions
- Cook pasta according to package directions. Run under cool water to stop the cooking and set aside.
- Rinse shrimp and pat dry with paper towels.
- Season shrimp with garlic salt and black pepper. Set aside.
- To the skillet add white wine, minced garlic, lemon juice, and butter. Heat mixture over medium heat. Once the mixture begins to bubble, reduce to medium-low. Allow mixture to reduce by about 1/3, about 5 minutes.
- Sprinkle cornstarch over the hot mixture in the skillet. Stir until it thickens a little, about 3-4 minutes.
- Add shrimp to skillet and allow to cook for about 2 minutes per side.
- Turn off heat and remove the shrimp to a plate or bowl. Cover to keep warm.
- Add pasta to skillet and toss to coat. Remove skillet contents to a platter and arrange shrimp on top. Serve.
Nutrition
Chef Antoine Davis
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maryirene says
cant we use already cooked shrimp add butter other seasonings etc im wondering thanks
Amanda Formaro says
If you use already cooked shrimp you won’t get the same result simply because we are seasoning and sauteeing the shrimp in this dish. That’s something you wouldn’t be able to do with cooked shrimp because, well, it’s already cooked. Overcooking shrimp, which happens in literally minutes, causes the shrimp to be rubbery. For the best flavor, it’s best to use raw shrimp for this recipe.