Shrimp Scampi with Pasta

Buttery and garlicky with a hint of wine and lemon, this Shrimp Scampi recipe is perfect served over pasta or zoodles for a quick dinner.

Shrimp Scampi Pasta

If you’re looking for a quick and easy but impressive dish – then this one’s for you! It’s great for guests, holidays, and just a regular weeknight meal at home.

You can serve the shrimp scampi as an appetizer, or a light meal with crusty bread, or a full-on dinner with pasta. If you are looking for a lower-carb option, serve it over zucchini noodles or cauliflower rice.

Although we don’t have too many fish or seafood dishes that are a favorite of everyone in the LBGC house, this recipe is the exception. Everyone loves it – and I love how easy it is!

I usually serve this dish with a simple side salad and garlic bread. I think it would also be great with a side of asparagus or green beans.

Is Shrimp Scampi healthy

Shrimp is a healthy, low-calorie source of protein. Depending on your dietary restrictions, this recipe can be a part of a healthy diet. If you would like to make this dish even healthier and low-carb, consider serving it with zucchini noodles or cauliflower rice.

How to reheat Shrimp Scampi

OVEN: Preheat the oven to 275°F. Place the leftover shrimp scampi in a lightly greased baking sheet or casserole dish, splash it with water, and cover it with foil. Put the dish in the preheated oven and let it heat up for 10 to 15 minutes. The internal temperature of the shrimp should be between 125°F and 130°F when it is done.

STOVETOP: Place the shrimp scampi in a skillet and heat over medium heat until heated through, flipping the shrimp over once, about 3-5 minutes.

MICROWAVE: Arrange the shrimp scampi on a microwave-safe plate. Give the dish a splash of water. Cover and microwave on half power (50%) until the dish is heated through, about 2 minutes. NOTE: Microwave ovens vary, so listen for sputtering or popping sounds that could indicate your food is being overheated.

Can you freeze Shrimp Scampi

Yes, you can. Allow the dish to cool completely before transferring it to a freezer-safe container and freezing it for up to 3 months. To use it, allow it to thaw overnight in the fridge before reheating it.

Recipe for Shrimp Scampi

• butter – I prefer unsalted for this recipe so I can control the amount of salt.
• extra-virgin olive oil – use any brand you prefer.
• garlic cloves – freshly minced is preferred, but the jarred stuff will work in a pinch
• dry white wine or chicken broth – Pinot Grigio and Sauvignon Blanc are the best wine choices for this dish. If you prefer not to use wine, chicken broth is a great substitute.
• kosher salt – you can also use regular table salt.
• crushed red pepper flakes – adds a nice flavor to the scampi sauce without adding too much heat.
• ground black pepper – freshly ground is best.
• large or extra-large shrimp – I prefer tail-on, but you can use shrimp with the tails removed if you prefer.
• chopped parsley – adds freshness to the dish.
• freshly squeezed juice of half a lemon – adds fantastic flavor.
• cooked pasta, zoodles, or crusty bread – for serving 😍

How to make Shrimp Scampi

Recipe Tips

• Low Carb option: skip the pasta and use zoodles (zucchini noodles) or cauliflower rice instead!
• No wine? Substitute chicken broth or white grape juice in its place.
• Pinot Grigio and Sauvignon Blanc are the best wine choices for this dish.

Other recipes you may enjoy

• Grilled Shrimp
• Quick and Easy Cajun Shrimp
• Fiesta Lime Shrimp Salad
• Southwestern Chicken Zoodle Soup
• Shrimp Boil Foil Packets

Shrimp Scampi with Pasta

Jamie Sherman

Buttery and garlicky with a hint of wine and lemon, this Shrimp Scampi recipe is perfect served over pasta or zoodles for a quick dinner.

4.41 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Pizza and Pasta

Cuisine Italian

Servings 4 servings

Calories 312 kcal

Equipment

• 12-Quart Classic Stainless Steel Stockpot with Lid
• Stainless Steel 5-Quart Colander
• serving bowls
• Calphalon 5-Piece Nylon Kitchen Cooking Utensil Set
• Simply Calphalon Nonstick 10 Piece Cookware Set
• measuring cups and spoons
• measuring cups and spoons

Ingredients

  

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• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic minced
• ½ cup dry white wine or chicken broth
• ¾ teaspoon kosher salt or to taste
• ⅛ teaspoon crushed red pepper flakes or to taste
• Freshly ground black pepper to taste
• 1 ¾ pounds large or extra-large shrimp cleaned and deveined
• ⅓ cup chopped parsley
• Freshly squeezed juice of half a lemon
• Cooked pasta zucchini noodles, or crusty bread

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Instructions

 

• Melt the butter and olive oil in a large skillet over medium-high heat. Add the garlic and sauté until fragrant, about 1 minute. Add the wine, salt, red pepper flakes, and black pepper; bring to a simmer. Let the wine reduce by half, about 2 minutes.
• Add the shrimp and cook until they just turn pink, about 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice.
• Serve the shrimp with sauce over pasta or accompanied by crusty bread.

Notes

• Low Carb option: skip the pasta and use zoodles or cauliflower rice instead!
• No wine? Substitute chicken broth or white grape juice in its place.
• Pinot Grigio and Sauvignon Blanc are the best wine choices for this dish.

Nutrition

Calories: 312kcalCarbohydrates: 2gProtein: 40gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 335mgSodium: 723mgPotassium: 588mgFiber: 0.3gSugar: 0.4gVitamin A: 615IUVitamin C: 8mgCalcium: 144mgIron: 2mg

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.

Tried this recipe?Let us know how it was!

Originally published on June 10, 2013. Updated on April 20, 2021.