Lemon Garlic Shrimp Scampi Pasta Recipe | Quick Dinner Ideas

In this guide, I’ll walk you through every step, from choosing your shrimp to getting that perfect saucy sheen that clings to each strand of pasta. You can expect a clear ingredient list with helpful notes, a straightforward method, and practical tips so your scampi turns out restaurant-worthy without stress. By the end, you’ll have a crowd-pleasing favorite you can whip up on autopilot.

Reasons You’ll Adore This Lemon Garlic Shrimp Scampi Pasta

This recipe is all about balance and brightness. The lemon keeps things lively, the garlic adds warmth and depth, and the butter and olive oil create a luscious base that isn’t heavy. Toss in sweet, tender shrimp and you’ve got a fast, feel-good pasta that tastes like a seaside vacation. It’s also wonderfully flexible—easy to adjust for more heat, extra lemon, or even a splash more sauce using pasta water. Minimal effort, maximum flavor—ready in under 30 minutes.

What You’ll Need: Ingredients for Lemon Garlic Shrimp Scampi Pasta

• 12 oz linguine or spaghetti – The classic base; long strands catch and hold the lemon-garlic sauce beautifully.
• 1 lb large shrimp, peeled and deveined – Sweet and succulent; use 16–20 count for meaty bites that cook quickly.
• 4 tbsp unsalted butter, divided – Adds richness and helps emulsify a glossy sauce.
• 2 tbsp extra-virgin olive oil – Balances the butter and carries the garlic and citrus flavors.
• 5 cloves garlic, thinly sliced or minced – The aromatic backbone of scampi; sliced garlic gives gentle sweetness, minced packs more punch.
• 1/2 tsp red pepper flakes – For a subtle kick; adjust to your preferred level of heat.
• 1/2 cup dry white wine (or low-sodium chicken broth) – Deglazes the pan and adds bright, savory depth.
• Zest of 1 lemon – Intensifies fresh citrus flavor without extra acidity.
• 3 tbsp fresh lemon juice (1–2 lemons) – Brings that lively tang that defines scampi.
• 1/3–1/2 cup reserved pasta water – Starchy liquid that helps the sauce cling and shine.
• 1/4 cup fresh parsley, chopped – Adds color and a clean, herbal finish.
• 1/2 tsp kosher salt, plus more – For seasoning the shrimp and balancing the sauce; you’ll also salt the pasta water generously.
• 1/4 tsp freshly ground black pepper – A gentle baseline seasoning for shrimp and sauce.
• Optional: 1/4 cup grated Parmesan or Pecorino – Not traditional in scampi, but some love the savory finish. Use lightly if you include it.
• Optional: Lemon wedges, extra red pepper flakes – For serving and adjusting brightness and heat at the table.

How to Make It: Step-by-Step Lemon Garlic Shrimp Scampi Pasta

1. Boil the pasta water. Bring a large pot of water to a rolling boil. Salt it generously—about 1.5–2 tablespoons kosher salt for 4 quarts of water. Well-salted water is your first chance to season the pasta from the inside out.
2. Cook the pasta. Add the linguine or spaghetti and cook until just al dente, according to package timing. Before draining, scoop out at least 1 cup of the starchy cooking water and set aside. Drain the pasta.
3. Season and prep the shrimp. Pat the shrimp dry with paper towels (this helps them sear). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If you like, add a teaspoon of lemon zest right on the shrimp for a citrusy lift.
4. Start the scampi base. In a large skillet over medium-high heat, warm 1 tablespoon butter and 2 tablespoons olive oil until the butter melts and begins to foam.
5. Sear the shrimp. Arrange shrimp in a single layer and cook 1–2 minutes per side, just until pink and barely opaque. Transfer to a plate. Do not overcook; they’ll finish in the sauce.
6. Sauté the aromatics. Reduce heat to medium. Add the garlic and red pepper flakes to the same skillet. Cook 30–60 seconds, stirring, until fragrant and lightly golden at the edges—avoid browning.
7. Deglaze with wine. Pour in the white wine (or chicken broth). Scrape up any browned bits from the pan. Let it simmer 2–3 minutes to reduce by about half.
8. Add lemon and butter. Stir in the remaining 3 tablespoons butter, the lemon zest, and the lemon juice. Swirl or stir until the butter melts and the sauce looks slightly thickened and glossy.
9. Toss with pasta. Add the drained pasta to the skillet and toss to coat. Splash in 1/3 cup of the reserved pasta water to loosen and emulsify the sauce. Add more water a little at a time as needed to achieve a silky, lightly saucy consistency that clings to the noodles.
10. Finish with shrimp and parsley. Return the shrimp (and any juices) to the pan. Toss 30–60 seconds, just to warm through. Stir in the parsley. Taste and adjust with salt, pepper, or extra lemon juice. If using, sprinkle a modest amount of Parmesan.
11. Serve. Twirl into bowls and finish with lemon wedges and a pinch of red pepper flakes. The pasta should glisten, and the shrimp should be tender and juicy.

Timing and Prep at a Glance

This is a quick, low-stress recipe—perfect when you want something special without a long wait.

• Prep time: 10–15 minutes (peel/devein shrimp if needed, mince garlic, zest and juice lemons)
• Cook time: 12–15 minutes
• Total time: 25–30 minutes
• Serves: 4

You’ll know it’s ready when the pasta is al dente, the sauce lightly coats the noodles with a silky sheen, and the shrimp are just opaque and curled into a loose “C.” A tight “O” shape means they’re overcooked. Serve immediately for the best texture and aroma.

Pro Tips to Guarantee Great Results

• Pat the shrimp dry. Dry shrimp sear better and release less water, keeping your sauce concentrated and flavorful.
• Don’t overcook the garlic. Golden and fragrant is perfect; browned garlic turns bitter and can overpower the sauce.
• Salt the pasta water like the sea. This is key. It seasons the pasta deeply and keeps the finished dish from tasting flat.
• Emulsify the sauce. Add reserved pasta water a little at a time while tossing. That starchy liquid helps the butter and oil cling to the pasta instead of pooling.
• Use a skillet with room. An ample pan lets the shrimp sear and the pasta tumble easily, promoting even cooking and good sauce distribution.
• Choose a wine you would sip. A crisp, dry white (like Pinot Grigio or Sauvignon Blanc) strikes the right balance. If skipping wine, use broth and a tiny splash of white wine vinegar or extra lemon for brightness.
• Finish with fresh lemon. Taste at the end and brighten with a squeeze of lemon if the flavors feel shy—citrus wakes everything up.
• Make it your own. Add quick-cooking veggies like baby spinach, halved cherry tomatoes, or blanched asparagus tips in the final minute. For a bit of crunch, top with toasted breadcrumbs.
• Diet-friendly swaps. Use gluten-free pasta if needed. For dairy-free, replace butter with more olive oil or a dairy-free butter alternative; the sauce will be lighter but still delicious.

Nutrition at a Glance

Approximate per serving (4 servings total), without optional cheese:

• Calories: ~580
• Protein: ~32–35 g
• Carbohydrates: ~60–65 g
• Fat: ~18–20 g
• Fiber: ~2–3 g
• Sodium: Varies by salt and broth; aim to season thoughtfully and taste as you go

These numbers are estimates and will vary based on brands, exact measurements, and any optional add-ins (like cheese or extra butter).

Your Questions, Answered

Can I make this without wine?

Yes. Use low-sodium chicken broth instead of wine. For a similar brightness, add a tiny splash of white wine vinegar or an extra teaspoon of lemon juice. Reduce the broth briefly to concentrate the flavor before adding butter and lemon.

What’s the best way to use frozen shrimp?

Thaw in the fridge overnight or place the shrimp (still in their bag) in a bowl of cold water for 20–30 minutes, changing the water once. Pat dry thoroughly before cooking. Never thaw in warm water—it affects texture and can lead to uneven cooking.

How should I store and reheat leftovers?

Refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Warm just until hot; overcooking can toughen the shrimp.

A Warm Send-Off

There’s something undeniably joyful about a bowl of lemony, garlicky scampi twirled around your fork—the aroma alone feels like a small celebration. Whether you’re cooking for yourself after a long day or setting the table for friends, this dish brings comfort and brightness in equal measure. I hope this becomes a go-to in your kitchen, the kind of recipe you can make on instinct—and share with the people you love. Happy cooking, and enjoy every bite.