This garlic butter shrimp pasta, also known as shrimp scampi, is a classic for a reason. It's pure deliciousness on every. Single. Level.
If you love shrimp, butter and garlic (and really, who among us doesn't), then this is the pasta dish for you. A few ingredients, 20 minutes, and hot pan and you're good to go.
Shrimp scampi (garlic butter shrimp pasta) is a classic beloved pasta dish. It's easy, flavorful, and so satisfying.
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Frequently Asked Questions
Let's get right too some of the most pressing issues shall we?
Shrimp scampi is a classic dish made from shrimp, butter, garlic, and white wine. There's lots of different variations on it. It's often made with hot pepper flakes, lemon and garlic as well.
Yes, you can. Substitute the wine for some chicken broth and you're good to go.
It can be, if you add hot pepper flakes. Otherwise, it's not spicy.
Why You'll Love this Recipe
- It's so easy (and fast). You can put it together in about 20 minutes on a Friday night after work!
- It feels light and fresh (the butter makes it...not that actually). But the lemon, shrimp and parsley go to work, making it a great meal for any time of the year.
- It's full of flavor.
- You can mix it up and have different variations depending on your taste.
Ingredients
Simple ingredients, but complex flavors make this dish a hit every time.
- Pasta: I used angel hair, and it was truly amazing. Highly recommend, but see below for other types of pastas you can use.
- Pasta water: save some for the sauce!
- Garlic: lots and lots of it. It's definitely a main flavor in the dish.
- Shrimp: you can use whatever kind you like, but my personal favorite for almost anything is Argentinian.
- Hot pepper flakes: optional
- White wine: See the list below for what type to look for, but the TL;DR version is something dry and crisp with moderate acidity.
- Parmesan cheese: brings the umami to add complexity.
- Lemon zest: optional, but brings a delicious lightness and freshness to the dish. Also pairs well with wines that have citrus notes in them.
- Parsley: Really the only choice of herb to use here. It's perfect.
Best Wine to Use
In any recipe, you can absolutely use whatever wine you like best. However, if you're looking for something that will pair well both in the dish, and what you drink with the dish, here's a few recommendations. You'll want something light, crisp, and dry with a clean finish. It should have a moderate amount of acidity to help cut through the fatty richness of the butter. You're looking for something that's not going to overpower the shrimp and garlic flavors in this dish. Try:
- Pinot Grigio
- Unoaked Chardonnay
- Sauvignon Blanc
- Dry Riesling
Best Type of Pasta to Use
Angel Hair
This is definitely the first choice. The delicate nature of the pasta pairs perfectly with the light sweetness of the shrimp. Plus, when else do you get to use angel hair pasta? It's delicious, and the texture is to die for.
Linguine
The toothsome bite of this pasta holds up well with the butter and shrimp (and the red pepper flakes if you add them). Really, you're looking for a long and skinny noodle with this pasta, and linguine certainly fits the bill.
Fettucine
Same as the linguine, but if you prefer a slightly wider noodle, then go for it. (This is the widest I would go though. No need for pappardelle here).
Orzo
This is a really fun and interesting choice. The short, rice shaped noodles makes it feel more like a risotto (although not creamy).
How to Make Shrimp Scampi
Let's go through this step by step.
First, heat your oil in a large frying pan or cast iron skillet over medium heat. Add 2 tablespoons of butter and let it melt. Add your garlic, (and pepper flakes if you're using them), and cook until soft and fragrant, about 2-3 minutes.
Add you shrimp, and cook until completely opaque, about two minutes per side. Remove the shrimp to a plate and set aside.
Deglaze the pan with white wine. Reduce by about a half.
Add the remaining butter, pasta water, parmesan cheese and the shrimp. Stir.
Add the angel hair pasta, and toss to coat.
Add lemon zest and parsley, right at the very end.
Serve and enjoy!
Shrimp Scampi without Wine
You can absolutely just leave it out of the recipe entirely, it will still be delicious. It does bring a hit of acidity though, so if you want to keep that, try adding a small amount of white wine vinegar and letting it reduce.
You can also swap it with an equal amount of chicken broth. Let it reduce, as you would let the wine reduce, and carry on.
Storage and Reheating
Store in an airtight container in the fridge for 2-3 days.
The best way to reheat is to gently warm the leftovers in a sauce pan over low-medium heat. You can do it in the microwave, but the shrimp does tend to overcook this way.
Other Awesome Pasta Recipes
📖 Recipe
Shrimp Scampi (Garlic Butter Shrimp Pasta)
Ingredients
- 8 oz angel hair pasta
- 6 tablespoon butter divided
- 2 tablespoon olive oil
- 4-6 cloves garlic minced
- ¼ teaspoon hot pepper flakes
- 20 shrimp about a pound, peeled and deveined
- ⅓ C dry white wine
- ½ C pasta water reserved
- ¾ C parmesan cheese
- salt and pepper to taste
- 1 tablespoon lemon zest
- 2-3 tablespoon parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Cook angel hair pasta according package directions.
- Heat 2 tablespoon of butter and oil in a large saucepan over medium high heat. Add the garlic and hot pepper flakes, if using. Cook for about 30 seconds, until garlic is fragrant.
- Add the shrimp. Cook for about 2 minutes per side. Remove from pan and set aside.
- Deglaze the pan with white wine. Reduce by about a half, add remaining butter. Add pasta water and parmesan cheese. Stir to combine until the cheese is melted. Add salt and pepper, taste, and adjust according to your taste.
- Add the pasta directly to the pan. Re-add the shrimp. Add the lemon zest and parsely. Toss to combine. Garnish with more parmesan cheese.
Video
Notes
Nutrition
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Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
Glenda says
Absolutely loved this recipe. Will remain a keeper as soon as I figure out how to double/triple the sauce for my crusty garlic bread!! Yummmmmm
Cara says
Yay Glenda, I'm so glad! It's totally one of my favorites 🙂 And also - genius idea for the bread, maybe I should make a recipe for that?
Mairead says
I love the garlic and white wine sauce for this delicious shrimp and pasta recipe. I served it with crusty French bread. Simply scrumptious.
Cara says
A crusty French bread would be PERFECT with this Mairead! So glad you liked it!
Kelley says
This was so flavorful! My whole family enjoyed this thank you!
Cara says
I'm so glad Kelley! Thank you so much!
Dana says
Such a delicious pasta recipe! I love that it's easy enough for a regular ol' family dinner but beautiful enough to entertain!
Cara says
Thanks Dana, and I totally agree!
Carrie Robinson says
This is definitely a classic pasta dish and a favorite in my home. Can't wait to try your version soon! 🙂
Cara says
Thanks Carrie!
Amy says
Classic and totally delicious! Using the reserved pasta water makes all the difference in the world!
Cara says
Thank you Amy! I agree, it gives such a great consistency to the sauce!