Garlic Butter Shrimp Scampi Pasta
Garlic butter shrimp scampi pasta with lemon, white wine, and parsley—fast Italian-American seafood pasta ready in 25 minutes. Shrimp cooked just to opaque 145°F so they stay juicy, not rubbery.
🛒Ingredients
- 12 ounces linguine or spaghetti
- 1 1/4 pounds large shrimp, peeled and deveined
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup dry white wine (or low-sodium broth)
- Juice and zest of 1 lemon
- 1/4 cup chopped parsley
- 1/4 cup grated Parmesan (optional, Italian-American style)
- Reserved pasta water
🔧Kitchen Tools Needed
- Large skillet
- Pasta pot
- Instant-read thermometer
- Tongs
📝Instructions
- 1
Cook pasta in salted water until al dente. Reserve 1 cup pasta water; drain.
- 2
Pat shrimp dry; season with 1/2 teaspoon salt, pepper, and paprika.
- 3
Heat oil and 2 tablespoons butter in a large skillet over medium-high. Cook shrimp 1–2 minutes per side until opaque and 145°F; transfer to a plate (do not overcook).
- 4
Reduce heat to medium. Add remaining butter, garlic, and red pepper flakes; cook 30–45 seconds. Deglaze with wine; simmer 1–2 minutes. Stir in lemon juice and zest.
- 5
Add pasta, shrimp, parsley, and a splash of pasta water; toss until glossy. Adjust salt. Finish with Parmesan if using. Serve immediately. Refrigerate within 2 hours up to 2 days; reheat gently to 165°F (shrimp will firm further).
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
❓Frequently Asked Questions
Frozen shrimp?
Thaw in the fridge overnight or under cold running water; pat very dry before searing.
No wine?
Use chicken broth plus an extra squeeze of lemon.
Why rubbery shrimp?
Overcooked—pull at 145°F / just opaque.
Make it creamy?
Stir in 1/4 cup cream off heat with the pasta water.
Food safety?
Shrimp to 145°F; seafood leftovers within 2 hours, eat within 2 days.
