Shrimp Scampi Over Pasta

Shrimp Scampi Over Pasta is one of those weeknight wonders that feels special enough for company yet comes together in under half an hour. Juicy shrimp, silky linguine, and a bright garlicky sauce create a meal that is pure comfort and elegance all at once.

I first whipped up this dish when I wanted something satisfying yet light for a summer dinner for friends. Every time I make it the aroma of garlic sizzling in butter brings everyone into the kitchen.

Ingredients

• Linguine or spaghetti: Choose a good quality dried pasta as it soaks up the flavor of the sauce beautifully and holds its texture
• Large shrimp: Peeled and deveined shrimp that are firm to the touch and smell fresh not fishy make the best base for this dish
• Unsalted butter: Adds richness and lets you control the salt level in the sauce
• Olive oil: Use a fruity extra virgin variety for flavor and to help sauté the garlic evenly
• Garlic cloves: Opt for fresh garlic rather than jarred for that signature bright flavor
• Red pepper flakes: Optional for a gentle kick that balances the richness
• Dry white wine: Find a crisp one you’d like to drink as it forms the backbone of the sauce
• Lemon juice: Brightens everything and ties together the seafood flavors Fresh lemons add the best punch
• Salt and pepper: Season to taste Only add after using salted pasta water so you do not overdo it
• Fresh parsley: Chopped for freshness and a pop of color Use flat leaf for the best texture
• Grated Parmesan cheese: For finishing A nutty note that perfectly finishes the dish Use freshly grated if possible

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil Add your linguine or spaghetti and stir well so it does not stick together Cook uncovered until just al dente usually about ten minutes Save about half a cup of the pasta water before draining Drain and set aside in a bowl with a little drizzle of olive oil to prevent sticking

Sauté the Garlic and Pepper Flakes:

Set a large skillet over medium heat Melt the butter with olive oil together for a balanced base Toss in the minced garlic with red pepper flakes if using Stir constantly for about a minute until the garlic is soft but not browned This quick fry gives your kitchen an incredible aroma

Cook the Shrimp:

Add the shrimp to the skillet in a single layer Season with salt and black pepper Let them cook undisturbed for two to three minutes per side until pink and opaque Remove a shrimp and cut into it to check for doneness if unsure

Deglaze and Build the Sauce:

Pour in the dry white wine and freshly squeezed lemon juice Use a wooden spoon to scrape up every tasty bit stuck to the pan Let this mixture simmer for two to three minutes until it slightly reduces The smell at this stage is irresistible and makes the sauce glossy

Bring it All Together:

Return the pasta to the skillet with the shrimp and sauce Use tongs to toss everything so the noodles soak up all the garlicky goodness Add reserved pasta water a little at a time until the sauce clings to the strands and everything is glossy

Finish and Serve:

Toss in the chopped parsley Taste and add more salt or pepper if needed Remove from heat Transfer to a large platter or individual bowls Top with plenty of freshly grated Parmesan and an optional extra squeeze of lemon

Save

Every time I use freshly cracked black pepper and add a last minute sprinkle of parsley I remember my grandmother’s kitchen The bright herbal aroma always brings back memories of her teaching me to finish dishes with care

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days Reheat gently in a skillet with a splash of water or wine to loosen the sauce Avoid microwaving shrimp for too long to prevent toughness

Ingredient Substitutions

Swap linguine for any long pasta such as fettuccine or even angle hair Use chicken instead of shrimp if you have seafood allergies For a white wine alternative use low sodium chicken broth and a bit more lemon zest

Serving Suggestions

Serve with warm crusty bread to soak up the sauce and a simple green salad A crisp white wine like sauvignon blanc makes a perfect pairing For a heartier dinner serve with steamed broccoli or green beans

Cultural and Historical Context

Shrimp scampi has Italian American roots and evolved from the Italian technique of sautéing shellfish in garlic butter Here in the US the dish often includes white wine and pasta becoming a beloved staple in cozy home kitchens and bustling Italian restaurants

Recipe FAQs

→ What type of pasta works best?

Linguine and spaghetti are traditional choices, but angel hair or fettuccine also pair well with the buttery sauce.

→ Can frozen shrimp be used?

Yes, just thaw shrimp completely and pat dry before cooking for best texture and flavor.

→ Is wine essential for the sauce?

White wine enhances the flavor, but you can substitute with chicken broth if preferred.

→ How to prevent overcooked shrimp?

Cook shrimp only until pink and opaque—about 2-3 minutes per side—for tender, juicy results.

→ What garnishes complement this dish?

Finish with chopped parsley and freshly grated Parmesan cheese for color and added flavor.

→ Can spice be adjusted?

Absolutely. Add or reduce red pepper flakes to suit your desired heat level.