Shrimp Scampi Pasta Without Wine (No Alcohol) Simple Recipe

Shrimp scampi pasta without wine is the kind of weeknight dinner that tastes like it came from a cozy seaside restaurant, yet it’s simple enough to pull off in your own kitchen. This version leans on a bright mix of lemon, garlic, and a silky butter-olive oil sauce that coats every strand of pasta—no wine required. The result is light but satisfying, with tender, juicy shrimp and a sauce that’s zesty, garlicky, and wonderfully aromatic. Expect a meal that’s ready in about 30 minutes, feels special without being fussy, and invites you to slow down and savor each bite. If you love big flavor with a short ingredient list, you’re in the right place.

Why This Wine‑Free Shrimp Scampi Pasta Belongs in Your Rotation

There’s something incredibly comforting about a bowl of shrimp scampi pasta: glistening noodles, generous curls of shrimp, and a sauce that balances lemon, garlic, and a touch of heat. This version proves you don’t need wine to create complexity. A splash of good chicken or vegetable broth brings body, while fresh lemon juice and zest supply the brightness that wine often provides. The sauce emulsifies into a glossy finish that clings to the pasta—satisfying, light, and deeply flavorful.

It’s also a flexible recipe. You can use your favorite long pasta, choose the level of heat you like, and easily make it dairy-free. It’s quick enough for a busy evening, yet elegant enough for company. Best of all, you can taste every ingredient—sweet shrimp, plush butter, lively lemon, and herbs—working in harmony, no one note overpowering the rest.

What You’ll Need for Wine‑Free Shrimp Scampi Pasta

• Large shrimp (about 1 pound, peeled and deveined) – The star of the dish; sweet, tender, and meaty. Large shrimp stay juicy and are easy to cook evenly.
• Linguine or spaghetti (12 ounces) – A long pasta that captures the glossy sauce; linguine’s flat shape is classic, but spaghetti works too.
• Unsalted butter (4 tablespoons) – Adds richness and helps create a silky, emulsified sauce; unsalted lets you control the seasoning.
• Olive oil (2 tablespoons) – Brings fruity depth and prevents the butter from scorching; the blend gives the sauce balanced flavor.
• Garlic (5–6 cloves, thinly sliced or finely minced) – The heart of scampi; use fresh garlic for a clean, robust aroma.
• Red pepper flakes (1/2 teaspoon, or to taste) – A gentle heat that wakens the sauce without dominating it.
• Low-sodium chicken or vegetable broth (3/4 cup) – Replaces wine with savory depth; low-sodium helps you season precisely.
• Fresh lemon juice (2–3 tablespoons) – Brightens and lifts the sauce; added off-heat to keep flavors fresh and lively.
• Lemon zest (from 1 lemon) – Perfumes the dish with citrus oils and adds a pop of floral brightness.
• Fresh parsley (1/4 cup, finely chopped) – Herby freshness that balances the garlic and butter.
• Salt and freshly ground black pepper – Essential for bringing out every flavor without overpowering.
• Reserved pasta water (about 1/2–3/4 cup) – Starchy gold that helps emulsify the sauce and make it clingy.
• Parmesan cheese, finely grated (optional, for serving) – Adds a savory, nutty finish if you enjoy cheese with seafood.
• Capers (optional, 1 tablespoon) – For a briny spark that mimics the nuance wine can give.
• Baking soda (optional, 1/4 teaspoon) – A tiny pinch with salt firms up the shrimp’s texture for a plumper bite.
• Lemon wedges (for serving) – A final squeeze at the table lets everyone tailor the brightness.

How to Make Shrimp Scampi Pasta Without Wine, Step by Step

1. Prep the shrimp. Pat the shrimp very dry with paper towels. If you’d like extra-plump shrimp, toss them with 1/2 teaspoon kosher salt and 1/4 teaspoon baking soda, then refrigerate for 10–15 minutes. This optional step helps them sear better and stay juicy.
2. Boil the pasta water. Bring a large pot of water to a rolling boil. Salt generously—your water should taste like the sea. This is your primary chance to season the pasta itself.
3. Start cooking the pasta. Add the linguine or spaghetti and cook until just shy of al dente, usually 1 minute less than the package suggests. Stir occasionally to prevent sticking. Before draining, scoop out 3/4 cup of the starchy pasta water and set it aside.
4. Warm the pan. In a large skillet (12 inches is ideal), heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. When the butter foams, swirl the pan.
5. Sear the shrimp. Add the shrimp in a single layer. Season lightly with salt and pepper. Cook for about 1–2 minutes per side, just until they turn pink and slightly opaque. Do not overcook. Transfer the shrimp to a plate; they’ll finish in the sauce later.
6. Build the aromatics. Reduce the heat to medium-low. Add the remaining 1 tablespoon olive oil, then the garlic and red pepper flakes. Stir gently for 30–60 seconds until the garlic is fragrant but not browned. If using capers, add them now for a quick sizzle.
7. Deglaze with broth. Pour in the chicken or vegetable broth. Use a wooden spoon to scrape up any browned bits—this deepens the sauce’s flavor. Increase heat to medium and simmer for 2–3 minutes to reduce slightly.
8. Emulsify the sauce. Add 2 tablespoons of butter, swirling or stirring to incorporate. The sauce will turn glossy as the butter emulsifies with the broth and oil. If it looks thin, continue simmering; if it separates, adding a splash of reserved pasta water can help it come back together.
9. Add the pasta. Transfer the drained pasta directly to the skillet. Toss, toss, toss—use tongs to coat every strand. Add small splashes of reserved pasta water as needed to loosen and gloss the sauce.
10. Bring it together. Return the shrimp and any juices to the pan. Add lemon zest and parsley. Toss to combine until the shrimp are heated through and the pasta reaches perfect al dente. Taste and adjust with salt and pepper.
11. Finish with lemon. Turn off the heat and stir in the lemon juice. This keeps the citrus bright and prevents bitterness. Add another tablespoon of butter off-heat if you like a richer finish.
12. Serve. Twirl the pasta into warm bowls, top with extra parsley, and offer Parmesan and lemon wedges at the table. Serve immediately while the sauce is silky and the shrimp are tender.

Time & Prep At‑a‑Glance

• Prep time: 10–15 minutes (add 10–15 minutes if using the optional shrimp “dry brine” with baking soda).
• Cook time: 15–20 minutes.
• Total time: About 30 minutes (or 40–45 minutes with the optional brine).
• Servings: 4 generous portions.

You’ll know it’s ready when the pasta is al dente, the sauce is glossy and clings to the noodles, and the shrimp are just opaque and tender. Don’t let the shrimp sit in the hot pan after cooking—plate promptly to keep them juicy.

Pro Tips for Flawless Results

• Choose the right shrimp. Large or extra-large shrimp (16–26 per pound) are easiest to cook without overdoing it. If using smaller shrimp, reduce cook time.
• Pat shrimp very dry. Excess moisture prevents a good sear and can water down your sauce. Dry shrimp = better browning and flavor.
• Mind the garlic. Keep heat moderate when sautéing garlic; burnt garlic turns bitter fast. Aim for fragrant and pale gold only.
• Salt the pasta water like the sea. This is essential for seasoning the pasta from the inside out, especially in a delicate sauce like scampi.
• Reserve pasta water. The starch in it helps your sauce emulsify and cling. Add it a little at a time until the texture is silky.
• Finish with lemon off-heat. Adding lemon juice at the end keeps the flavor bright and prevents any harshness.
• Balancing without wine. Broth provides body; lemon adds acidity. If your broth is very mild, a teaspoon of capers or an extra pinch of salt can restore balance.
• Dairy-free option. Use all olive oil or a quality dairy-free butter. The sauce will still emulsify beautifully with pasta water and olive oil.
• Gluten-free friendly. Swap in your favorite gluten-free spaghetti. Cook it just to al dente and handle gently when tossing.
• Pan size matters. A wide skillet gives the shrimp space and makes it easy to toss pasta with the sauce.

Nutrition at a Glance

The following is an estimate per serving for a 4-serving recipe, made with 12 ounces pasta, 1 pound shrimp, 4 tablespoons butter, and 2 tablespoons olive oil (Parmesan optional):

• Calories: ~590–620
• Protein: ~32–36 g
• Carbohydrates: ~58–62 g
• Fat: ~19–21 g
• Fiber: ~3–4 g
• Sodium: ~700–900 mg (varies with broth and salting)

For a lighter plate, serve slightly smaller portions with a crisp green salad on the side. For a richer finish, add an extra tablespoon of butter when you turn off the heat or finish with a drizzle of good olive oil.

Common Questions, Answered

What can I use instead of wine in shrimp scampi?

Use low-sodium chicken or vegetable broth for body and savory depth, then add fresh lemon juice off-heat for brightness. A teaspoon of capers can add a subtle, briny complexity similar to what wine offers.

Can I make this dairy-free?

Yes. Replace the butter with extra-virgin olive oil or a dairy-free butter. The sauce will still emulsify with the pasta water, and the lemon-garlic flavors shine just as brightly.

Can I use frozen shrimp?

Absolutely. Thaw them overnight in the refrigerator or in a sealed bag under cold running water for 15–20 minutes. Pat very dry before cooking to ensure a good sear and to keep the sauce from getting watery.

A Tasty Send‑Off

Cooking shrimp scampi pasta without wine is about trusting simple, honest ingredients and letting them do their job. As the garlic softens, the lemon wakes everything up, and the butter and olive oil melt into a glossy coat that hugs the pasta and shrimp in all the right ways. It’s a dish worth sharing—easy enough for a Tuesday, lovely enough for a special dinner, and endlessly customizable to your taste. Pour some sparkling water with lemon, gather your favorite people, and enjoy a bowl made with care. You’ll taste the warmth in every forkful.