Oh, the magic of shrimp scampi with pasta! It’s that perfect weeknight hero—quick, elegant, and endlessly satisfying. Whether you’re craving classic garlic-butter bliss or a zesty new twist, we’ve gathered 19 irresistible recipes to turn your dinner routine into something special. Dive in and discover your new favorite way to whip up a restaurant-worthy meal right at home.
Garlic Butter Shrimp Scampi with Angel Hair Pasta
Zesty garlic butter shrimp scampi with angel hair pasta is the kind of dish that makes you feel like a kitchen wizard with minimal effort—it’s basically a flavor party where shrimp and pasta are the guests of honor, and you’re the witty host who didn’t even break a sweat. This recipe is so quick and delicious, it’s perfect for when you’re craving something fancy but your energy level is firmly in the ‘I just want to eat now’ zone.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz angel hair pasta
– 1 lb large shrimp, peeled and deveined
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 tsp red pepper flakes
– Salt to taste
– Black pepper to taste
– 2 tbsp olive oil
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the angel hair pasta to the boiling water and cook for 4-5 minutes, or until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/2 cup of the pasta water, and set aside.
4. Pat the shrimp dry with paper towels to ensure a good sear and season evenly with salt and black pepper.
5. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side, until pink and opaque, then transfer to a plate.
7. Reduce the heat to medium and add the butter to the same skillet, melting it until foamy.
8. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
9. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet with a wooden spoon, and simmer for 2-3 minutes to reduce slightly.
10. Return the cooked shrimp to the skillet, tossing to coat in the sauce, and cook for 1 minute to heat through.
11. Add the drained pasta and reserved pasta water to the skillet, tossing everything together until well combined and the sauce clings to the pasta.
12. Stir in the chopped parsley and adjust seasoning with salt and black pepper if needed.
13. Remove from heat and serve immediately.
Ravishingly tender shrimp mingle with silky angel hair pasta in a garlicky, buttery sauce that’s brightened by a zing of lemon—each bite is a delightful balance of richness and freshness. For a creative twist, serve it in shallow bowls with a sprinkle of extra parsley and a side of crusty bread to soak up every last drop of that irresistible sauce.
Lemon Herb Shrimp Scampi Linguine
Craving a restaurant-worthy pasta dish that won’t have you slaving over the stove all night? This Lemon Herb Shrimp Scampi Linguine is your weeknight hero—zesty, garlicky, and ready to impress even the pickiest eaters (we’re looking at you, Aunt Susan).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces linguine
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh basil
– 1/2 teaspoon red pepper flakes
– Salt to taste
– Black pepper to taste
– 2 tablespoons olive oil
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces linguine and cook according to package directions until al dente, about 10-12 minutes, then drain, reserving 1/2 cup pasta water.
3. While pasta cooks, pat 1 pound large shrimp dry with paper towels and season lightly with salt and black pepper.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
6. Reduce heat to medium and melt 4 tablespoons unsalted butter in the same skillet.
7. Add 4 cloves minced garlic and 1/2 teaspoon red pepper flakes, sautéing for 1 minute until fragrant but not browned.
8. Pour in 1/2 cup dry white wine and simmer for 2 minutes to reduce by half.
9. Stir in 1/4 cup fresh lemon juice and cook for 1 minute.
10. Add drained linguine to the skillet, tossing to coat in the sauce.
11. If sauce seems thick, gradually add reserved pasta water, 2 tablespoons at a time, until desired consistency is reached.
12. Return cooked shrimp to the skillet along with 1/4 cup chopped fresh parsley and 2 tablespoons chopped fresh basil, tossing gently to combine.
13. Taste and adjust seasoning with salt and black pepper if needed.
14. Remove from heat and serve immediately.
Get ready for a fork-twirling frenzy! The linguine is perfectly slick with that bright, buttery sauce, while the shrimp stay juicy with a hint of heat from the red pepper flakes. For a fun twist, serve it family-style in the skillet with extra lemon wedges and crusty bread to sop up every last drop—because let’s be real, no one wants to leave any behind.
Classic Shrimp Scampi Spaghetti
Hangry for something that feels fancy but cooks faster than you can scroll through food pics? This Classic Shrimp Scampi Spaghetti is your weeknight hero—a buttery, garlicky, lemon-kissed hug in a bowl that’s ready before your takeout would even arrive.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces spaghetti
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 1/4 teaspoon red pepper flakes
– 1/4 cup chopped fresh parsley
– Salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of spaghetti to the boiling water and cook according to package directions until al dente, about 8-10 minutes.
3. While the pasta cooks, pat 1 pound of large shrimp completely dry with paper towels to ensure a good sear.
4. Heat 4 tablespoons of unsalted butter in a large skillet over medium-high heat until melted and foamy.
5. Add the dried shrimp to the skillet in a single layer and cook for 1-2 minutes per side until pink and opaque, then transfer to a plate.
6. Reduce the heat to medium and add 4 cloves of minced garlic to the same skillet, cooking for 30 seconds until fragrant but not browned.
7. Pour in 1/2 cup of dry white wine and 1/4 cup of fresh lemon juice, scraping up any browned bits from the bottom of the pan.
8. Simmer the sauce for 2-3 minutes until reduced by about half and slightly thickened.
9. Stir in 1/4 teaspoon of red pepper flakes and the cooked shrimp, tossing to coat and heat through for 1 minute.
10. Drain the cooked spaghetti, reserving 1/2 cup of the pasta water.
11. Add the drained spaghetti directly to the skillet with the shrimp and sauce.
12. Toss everything together, adding splashes of the reserved pasta water as needed to create a glossy, cohesive sauce that clings to the pasta.
13. Remove from heat and stir in 1/4 cup of chopped fresh parsley.
14. Season the entire dish with salt to your preference and serve immediately.
Ready to dive in? The spaghetti should be perfectly slick with that bright, garlicky sauce, while the shrimp stay tender and juicy. For a fun twist, try serving it straight from the skillet at the table with extra lemon wedges for squeezing—it’s a showstopper that’s secretly simple.
Rich and Creamy Shrimp Scampi Alfredo
Mmm, picture this: a luscious, creamy Alfredo sauce hugging plump, garlicky shrimp, all tangled up with perfectly cooked fettuccine—it’s the kind of dish that makes you want to do a happy dance right in your kitchen. This Rich and Creamy Shrimp Scampi Alfredo is your ticket to feeling like a fancy chef without any of the fuss, because who says decadence can’t be downright delightful?
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz fettuccine
– 1 lb large shrimp, peeled and deveined
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1/4 cup dry white wine
– 1/4 tsp red pepper flakes
– Salt to taste
– Fresh parsley, chopped for garnish
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine and cook according to package directions until al dente, about 8–10 minutes, then drain and set aside.
3. While the pasta cooks, pat the shrimp dry with paper towels to ensure a good sear.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque, then transfer to a plate.
6. In the same skillet, melt 4 tbsp unsalted butter over medium heat.
7. Add 4 cloves minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
8. Pour in 1/4 cup dry white wine, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.
9. Stir in 1 cup heavy cream and bring to a gentle simmer over medium-low heat, cooking for 3–4 minutes until slightly thickened.
10. Gradually whisk in 1 cup grated Parmesan cheese until melted and smooth, about 2 minutes, then season with salt to taste.
11. Return the cooked shrimp and drained fettuccine to the skillet, tossing everything together until well coated and heated through, about 2 minutes.
12. Garnish with fresh chopped parsley before serving.
Velvety and indulgent, this dish boasts a silky sauce that clings to every strand of pasta, with tender shrimp adding a pop of savory sweetness. For a fun twist, try serving it in individual bowls topped with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last drop—it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds!
Quick and Simple Shrimp Scampi Penne
Now, let’s be real: some nights you want a restaurant-worthy pasta but lack the energy for a culinary marathon. Enter this Quick and Simple Shrimp Scampi Penne—it’s the hero your weeknight dinner deserves, delivering garlicky, buttery shrimp tangled with al dente pasta in under 30 minutes. Consider it your deliciously lazy (yet impressively fancy) escape hatch from takeout menus.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces penne pasta
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 teaspoon red pepper flakes
– Salt to taste
– Black pepper to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of penne pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. Drain the pasta in a colander, reserving 1/2 cup of the pasta water, and set aside.
4. Pat 1 pound of large shrimp dry with paper towels to ensure a good sear.
5. Heat 4 tablespoons of unsalted butter in a large skillet over medium-high heat until melted and foamy.
6. Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side, until pink and opaque.
7. Transfer the cooked shrimp to a plate and set aside.
8. Reduce the heat to medium and add 4 cloves of minced garlic to the same skillet, cooking for 1 minute until fragrant but not browned.
9. Pour in 1/2 cup of dry white wine and 1/4 cup of fresh lemon juice, scraping up any browned bits from the bottom of the skillet.
10. Simmer the sauce for 3–4 minutes, until reduced by half and slightly thickened.
11. Stir in 1/4 teaspoon of red pepper flakes, then return the cooked shrimp and drained pasta to the skillet.
12. Toss everything together, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
13. Remove from heat and stir in 1/4 cup of chopped fresh parsley.
14. Season with salt and black pepper to taste, tossing to combine.
15. Divide the pasta among serving plates and serve immediately.
And just like that, you’ve got a dish with tender shrimp, a bright lemony sauce clinging to every noodle, and a hint of heat from the pepper flakes. Try it with a sprinkle of Parmesan or a side of crusty bread to soak up every last drop—it’s a flavor fiesta that’ll make you forget you ever considered dialing for pizza.
Spicy Chili Shrimp Scampi with Fettuccine
Feeling fancy but famished? This spicy chili shrimp scampi with fettuccine is your ticket to a restaurant-worthy meal without the restaurant-wait or bill. It’s a saucy, garlicky, shrimp-loaded hug in a bowl that’s guaranteed to make your taste buds do a happy dance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 12 oz fettuccine pasta
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 1 tsp red pepper flakes
– 1/4 cup chopped fresh parsley
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add 12 oz fettuccine pasta and cook according to package directions until al dente, about 10-12 minutes, then drain and set aside. (Tip: Reserve 1/2 cup pasta water before draining to adjust sauce consistency later.)
2. While pasta cooks, pat 1 lb large shrimp dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
4. Reduce heat to medium and melt 4 tbsp unsalted butter in the same skillet. Add 4 cloves minced garlic and 1 tsp red pepper flakes, cooking for 1 minute until fragrant but not browned. (Tip: Stir constantly to prevent garlic from burning.)
5. Pour in 1/2 cup dry white wine and 1/4 cup fresh lemon juice, scraping up any browned bits from the skillet bottom with a wooden spoon. Simmer for 3 minutes until slightly reduced.
6. Return cooked shrimp and any accumulated juices to the skillet, tossing to coat in the sauce. Cook for 1 minute to reheat shrimp.
7. Add drained fettuccine and 1/4 cup chopped fresh parsley to the skillet, tossing everything together until pasta is well-coated. (Tip: If sauce seems too thick, stir in reserved pasta water 1 tbsp at a time until desired consistency is reached.)
8. Serve immediately. The fettuccine is luxuriously coated in a buttery, garlic-infused sauce with a gentle kick from the chili flakes, while the shrimp stay plump and tender. For a fun twist, top with extra parsley and a squeeze of lemon, or pair with crusty bread to soak up every last drop of that irresistible sauce.
Light and Fresh Shrimp Scampi Orzo
A dish so delightfully deceptive, it’s basically a pasta salad in a fancy Italian disguise—Light and Fresh Shrimp Scampi Orzo is here to save your weeknight dinner routine from the tyranny of boring carbs. Imagine plump, garlicky shrimp and tender orzo all tangled up in a bright, lemony sauce that’s light enough to make you feel virtuous but flavorful enough to make you forget you ever considered ordering takeout. It’s the culinary equivalent of finding a twenty-dollar bill in your winter coat pocket: unexpectedly wonderful and guaranteed to spark joy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 1 cup orzo
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 tsp red pepper flakes
– Salt to taste
– 2 tbsp olive oil
– 2 cups chicken broth
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear and prevent steaming.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
4. In the same skillet, melt 2 tbsp butter over medium heat and add the minced garlic, cooking for 1 minute until fragrant but not browned.
5. Pour in the white wine and simmer for 2 minutes to reduce by half, scraping up any browned bits from the pan.
6. Add the orzo, chicken broth, and a pinch of salt, stirring to combine.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the orzo is al dente and liquid is absorbed.
8. Stir in the remaining 2 tbsp butter, lemon juice, red pepper flakes, and half the parsley until the butter melts and sauce emulsifies.
9. Return the shrimp to the skillet and toss gently to coat and reheat for 1 minute.
10. Garnish with the remaining parsley and serve immediately.
Every bite delivers a perfect harmony of textures: the orzo’s slight chew, the shrimp’s tender snap, and that silky, garlic-lemon sauce clinging to it all. Try serving it straight from the skillet with a crisp green salad or crusty bread for mopping up every last drop—it’s so good, you might just skip the plates and eat it with a spoon right over the stove.
Linguine with White Wine Shrimp Scampi
Mmm, picture this: you’re craving something fancy enough to impress a date but easy enough to whip up after a long day—enter this buttery, garlicky, shrimp-studded linguine that’s basically a hug in a bowl. With a splash of white wine and a zesty lemon kick, it’s the weeknight hero you didn’t know you needed.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz linguine
– 1 lb large shrimp, peeled and deveined
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 tsp red pepper flakes
– Salt to taste
– 2 tbsp olive oil
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 12 oz linguine to the boiling water and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat 1 lb large shrimp dry with paper towels to ensure a good sear.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side until pink and opaque, then transfer to a plate.
6. Reduce the heat to medium and melt 4 tbsp unsalted butter in the same skillet.
7. Add 4 cloves minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
8. Pour in 1/2 cup dry white wine and 1/4 cup fresh lemon juice, scraping up any browned bits from the bottom of the skillet.
9. Simmer the sauce for 3–4 minutes until slightly reduced and alcohol evaporates.
10. Drain the cooked linguine, reserving 1/2 cup of pasta water.
11. Return the shrimp to the skillet with the sauce and toss to coat.
12. Add the drained linguine to the skillet, tossing everything together and adding reserved pasta water as needed to loosen the sauce.
13. Stir in 1/4 cup chopped fresh parsley and season with salt to taste.
14. Remove from heat and serve immediately.
Ready to dive in? The linguine is perfectly tender, clinging to that silky, garlic-infused sauce, while the shrimp stay juicy with a subtle kick from the pepper flakes. For a fun twist, top it with extra parsley and a squeeze of lemon, or pair it with a crisp salad to balance the richness—it’s a dish that’s as vibrant on the plate as it is on the palate.
Cheesy Baked Shrimp Scampi Pasta Casserole
Tired of the same old pasta routine? This Cheesy Baked Shrimp Scampi Pasta Casserole is here to shake things up, transforming a classic restaurant favorite into a bubbly, golden-brown, family-friendly feast that’s easier to make than explaining why you need a third helping. It’s the ultimate cozy-weeknight hero that delivers maximum flavor with minimal fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces linguine pasta
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 1/2 teaspoon red pepper flakes
– 1 cup heavy cream
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the linguine according to package directions until al dente, then drain.
3. While the pasta cooks, pat the shrimp completely dry with paper towels to ensure a good sear.
4. In a large skillet over medium-high heat, melt the butter until foamy, about 1 minute.
5. Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side until just pink and opaque, then transfer to a plate.
6. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant.
7. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.
8. Stir in the red pepper flakes, heavy cream, salt, and black pepper, and bring the sauce to a gentle simmer for 3 minutes until slightly thickened.
9. Remove the skillet from heat and fold in the cooked linguine, shrimp, mozzarella cheese, half of the Parmesan cheese, and half of the parsley until evenly combined.
10. Transfer the mixture to the prepared baking dish and sprinkle the remaining Parmesan cheese evenly over the top.
11. Bake uncovered for 20-25 minutes, or until the cheese is melted and the edges are bubbly with golden spots.
12. Let the casserole rest for 5 minutes after baking to allow the sauce to set slightly for easier serving.
13. Garnish with the remaining fresh parsley before serving.
Craving comfort? This casserole delivers with a luxuriously creamy, garlicky sauce clinging to every strand of pasta, while the shrimp stay tender and juicy. The double-cheese topping forms a glorious, golden crust that gives way to a gooey, irresistible interior—perfect for scooping straight from the dish with a side of crusty bread to catch every last drop.
Tomato Basil Shrimp Scampi Tagliatelle
Ever had one of those days where you crave something fancy but your energy level is screaming “takeout”? Enter this Tomato Basil Shrimp Scampi Tagliatelle—it’s the culinary equivalent of putting on a fancy dress with your comfiest slippers. It’s a saucy, garlicky, shrimp-studded hug in a bowl that comes together faster than you can decide what to watch next.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz tagliatelle pasta
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes
- Salt and black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the tagliatelle pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (tip: test a strand a minute early to avoid mushiness).
- Drain the pasta in a colander, reserving 1/2 cup of the pasta water, and set aside.
- Pat the shrimp dry with paper towels and season generously with salt and black pepper on both sides.
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side, until pink and opaque, then transfer to a plate.
- Reduce the heat to medium and add 4 tbsp of butter to the same skillet, letting it melt completely.
- Add the minced garlic and 1/2 tsp of red pepper flakes, sautéing for 1 minute until fragrant (tip: don’t let the garlic brown or it’ll turn bitter).
- Pour in 1/2 cup of dry white wine, scraping up any browned bits from the bottom of the skillet, and simmer for 3 minutes until reduced by half.
- Add the halved cherry tomatoes to the skillet and cook for 4-5 minutes, until they start to soften and release their juices.
- Return the cooked shrimp to the skillet, along with the drained pasta and reserved pasta water, tossing everything to coat evenly.
- Remove the skillet from the heat and stir in 1/4 cup of chopped fresh basil and 1/4 cup of grated Parmesan cheese until the cheese melts into the sauce (tip: adding cheese off the heat prevents clumping).
- Season the dish with additional salt and black pepper if needed, then divide among serving plates.
Heavenly, right? You’ll love the tender shrimp nestled in that silky, garlic-infused sauce, with bursts of sweet tomato and fresh basil in every forkful. Serve it straight from the skillet for a rustic vibe, or garnish with extra basil and a sprinkle of red pepper flakes to turn up the heat—it’s a dish that’s as fun to look at as it is to devour.
Herbed Shrimp Scampi with Whole Wheat Pasta
Whew, who knew a dish could feel like a warm hug from the sea? This herbed shrimp scampi is the weeknight hero you didn’t know you needed, turning pantry staples into a restaurant-worthy meal that’ll have everyone asking for seconds. It’s basically a flavor party, and your fork is the VIP invite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces whole wheat linguine
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh basil
– 1 tablespoon chopped fresh oregano
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of whole wheat linguine to the boiling water and cook according to package directions until al dente, about 9-11 minutes.
3. While the pasta cooks, pat 1 pound of large shrimp completely dry with paper towels to ensure a good sear.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the dried shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
6. Reduce the heat to medium and melt 4 tablespoons of unsalted butter in the same skillet.
7. Add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes, cooking for 1 minute until fragrant but not browned.
8. Pour in 1/2 cup of dry white wine and 1/4 cup of fresh lemon juice, scraping up any browned bits from the bottom of the pan.
9. Let the sauce simmer for 3-4 minutes until reduced by half and slightly thickened.
10. Return the cooked shrimp to the skillet along with 1/4 cup of chopped fresh parsley, 2 tablespoons of chopped fresh basil, 1 tablespoon of chopped fresh oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, tossing to coat and heat through for 1 minute.
11. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
12. Add the drained pasta to the skillet with the sauce and shrimp, tossing everything together and adding splashes of the reserved pasta water as needed to create a glossy, cohesive sauce that clings to the noodles.
13. Plate immediately and serve hot.
Perfectly al dente whole wheat pasta provides a satisfying chew that stands up to the plump, juicy shrimp bathed in that bright, buttery sauce. The fresh herbs add pops of garden-fresh flavor that cut through the richness, making each bite feel light yet indulgent. Try serving it family-style in a big bowl with extra lemon wedges for squeezing and a simple arugula salad on the side to complete the coastal vibe.
Cajun-Style Shrimp Scampi with Rice Noodles
Tired of the same old scampi? Let’s spice things up! This Cajun-Style Shrimp Scampi with Rice Noodles is a flavor-packed twist that’s ready faster than you can say “pass the hot sauce.” It’s the perfect weeknight dinner that brings a little Louisiana heat right to your table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces rice noodles
– 1 pound large shrimp, peeled and deveined
– 3 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1 tablespoon Cajun seasoning
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 2 tablespoons fresh lemon juice
– 2 tablespoons chopped fresh parsley
– Salt to taste
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the rice noodles to the boiling water and cook for 6–8 minutes, or until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse briefly under cold water to stop the cooking; set aside.
4. Pat the shrimp dry with paper towels to ensure a good sear.
5. In a large skillet, melt the butter over medium-high heat until foamy.
6. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, or until pink and opaque; remove and set aside.
7. Reduce the heat to medium and add the minced garlic to the skillet; sauté for 30 seconds, or until fragrant.
8. Stir in the Cajun seasoning, smoked paprika, and cayenne pepper, cooking for 30 seconds to toast the spices.
9. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet.
10. Simmer the sauce for 3–4 minutes, or until slightly thickened, stirring occasionally.
11. Return the cooked shrimp to the skillet and toss to coat in the sauce.
12. Stir in the cooked rice noodles, lemon juice, and chopped parsley until everything is well combined and heated through.
13. Season with salt as needed and serve immediately.
Grab your fork and dive into this creamy, spicy delight! The rice noodles soak up all that Cajun goodness, while the shrimp stay juicy and tender. For a fun twist, top it with extra parsley or a squeeze of lemon to brighten things up—it’s a meal that’s as lively as a Mardi Gras parade!
Mediterranean Shrimp Scampi Fusilli
Let’s be real: sometimes you want a fancy dinner that doesn’t require a culinary degree or a second mortgage on your kitchen. This Mediterranean Shrimp Scampi Fusilli is your weeknight hero—a vibrant, garlicky, lemon-kissed pasta dish that’s ready to impress faster than you can say “Is that takeout?”
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces fusilli pasta
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 1/4 teaspoon red pepper flakes
– 1/2 cup chopped fresh parsley
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces fusilli pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, pat 1 pound large shrimp dry with paper towels to ensure a good sear.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side until pink and opaque, then transfer to a plate.
6. Reduce the heat to medium and melt 4 tablespoons unsalted butter in the same skillet.
7. Add 4 cloves minced garlic and 1/4 teaspoon red pepper flakes, cooking for 1 minute until fragrant but not browned.
8. Pour in 1/2 cup dry white wine and 1/4 cup fresh lemon juice, scraping up any browned bits from the bottom of the skillet, and simmer for 3–4 minutes until slightly reduced.
9. Drain the cooked pasta, reserving 1/2 cup of the pasta water, and add the pasta directly to the skillet.
10. Toss the pasta with the sauce, adding reserved pasta water a little at a time until the sauce clings to the noodles.
11. Return the cooked shrimp to the skillet along with 1/2 cup chopped fresh parsley and 1/2 cup grated Parmesan cheese, tossing gently to combine.
12. Season with salt to taste and remove from heat.
Unbelievably simple, right? The fusilli’s corkscrew shape traps every bit of that buttery, garlicky sauce, while the shrimp stay juicy and tender. Serve it straight from the skillet with an extra sprinkle of Parmesan and a crusty baguette for dipping—because why stop at delicious?
Creamy Avocado Shrimp Scampi with Zucchini Noodles
Dare we say it’s time to ditch the heavy pasta and dive fork-first into something that’s both decadent and deceptively light? This Creamy Avocado Shrimp Scampi with Zucchini Noodles is your weeknight hero—a saucy, garlicky, and utterly satisfying dish that comes together faster than you can say “seconds, please!”
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 4 medium zucchini
– 2 ripe avocados
– 4 cloves garlic, minced
– 1/4 cup fresh lemon juice
– 1/4 cup olive oil
– 1/2 cup vegetable broth
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1/4 tsp red pepper flakes
– Salt and black pepper
Instructions
1. Use a spiralizer to turn all 4 zucchini into noodles, then set them aside on a paper towel-lined plate to drain excess moisture—this prevents a watery sauce later.
2. Heat 2 tbsp of the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Pat the 1 lb of shrimp completely dry with paper towels to ensure a good sear, then season them evenly with salt and black pepper.
4. Add the shrimp to the hot skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque, then transfer them to a clean plate.
5. Reduce the heat to medium and melt the 2 tbsp of butter in the same skillet.
6. Add the 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned to avoid bitterness.
7. In a blender, combine the flesh of 2 avocados, 1/4 cup lemon juice, 1/2 cup vegetable broth, and 1/4 cup Parmesan cheese, blending on high until completely smooth and creamy.
8. Pour the avocado sauce into the skillet with the garlic, stirring constantly over low heat for 2–3 minutes until warmed through—do not boil to maintain the vibrant green color.
9. Add the zucchini noodles to the skillet, tossing gently with tongs for 2 minutes just until they soften slightly but remain al dente.
10. Return the cooked shrimp to the skillet, folding everything together for 1 minute to coat evenly and reheat.
11. Remove from heat and serve immediately.
Mmm, get ready for a velvety, rich sauce that clings to every zucchini noodle, with plump shrimp adding a sweet, briny punch. The hint of lemon and red pepper flakes gives it a zesty kick, making it perfect for a cozy dinner—try topping it with extra Parmesan and a sprinkle of fresh herbs for a restaurant-worthy touch!
Sun-Dried Tomato Shrimp Scampi with Bowtie Pasta
Crisp, colorful, and downright crave-worthy, this sun-dried tomato shrimp scampi with bowtie pasta is the weeknight hero you didn’t know you needed. It’s a saucy, garlicky hug in a bowl that comes together faster than you can decide what to watch on TV, proving that fancy-feeling dinners don’t require a culinary degree—just a big appetite and a love for all things deliciously buttery.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces bowtie pasta
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/2 cup dry white wine
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tablespoons fresh parsley, chopped
– 1/2 teaspoon red pepper flakes
– Salt to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of bowtie pasta to the boiling water and cook for 10-12 minutes, or until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set it aside, reserving 1/2 cup of the pasta water for later use.
4. While the pasta cooks, melt 4 tablespoons of unsalted butter in a large skillet over medium heat.
5. Add 4 cloves of minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant and lightly golden, being careful not to burn it.
6. Increase the heat to medium-high and add 1 pound of large shrimp to the skillet in a single layer.
7. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque, flipping once with tongs.
8. Remove the cooked shrimp from the skillet with a slotted spoon and set them aside on a plate.
9. In the same skillet, add 1/2 cup of chopped sun-dried tomatoes and 1/2 teaspoon of red pepper flakes, stirring for 1 minute to toast the spices.
10. Pour in 1/2 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
11. Let the wine simmer for 2-3 minutes, or until reduced by half, to cook off the alcohol and concentrate the flavor.
12. Stir in 1/2 cup of chicken broth and 1/4 cup of heavy cream, bringing the mixture to a gentle simmer over medium heat.
13. Add the drained pasta and cooked shrimp back to the skillet, tossing everything to coat evenly in the sauce.
14. If the sauce seems too thick, gradually stir in the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
15. Remove the skillet from the heat and stir in 1/4 cup of grated Parmesan cheese until melted and creamy.
16. Taste and season with salt as needed, then garnish with 2 tablespoons of chopped fresh parsley.
17. Serve immediately while hot.
Unbelievably creamy with a tangy punch from the sun-dried tomatoes, this dish boasts a texture that’s both silky from the sauce and delightfully chewy from the al dente pasta. For a fun twist, try serving it in individual bowls topped with extra Parmesan and a sprinkle of fresh basil, or pair it with a crisp green salad to balance the richness—it’s a flavor party that’ll have everyone asking for seconds!
Pesto Shrimp Scampi with Spiralized Veggie Noodles
Brace your taste buds for a flavor fiesta that’s about to make your weeknight dinners feel like a fancy restaurant escape—without the fuss or the bill! This pesto shrimp scampi with spiralized veggie noodles is the ultimate quick, vibrant, and downright delicious dish that’ll have you wondering why you ever settled for boring pasta.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 4 medium zucchini
– 4 medium carrots
– 1/2 cup basil pesto
– 3 tbsp unsalted butter
– 4 cloves garlic, minced
– 1/4 cup dry white wine
– 2 tbsp fresh lemon juice
– 1/4 tsp red pepper flakes
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and black pepper to taste
Instructions
1. Spiralize the zucchini and carrots into noodle-like strands using a spiralizer; set aside in a large bowl.
2. Pat the shrimp completely dry with paper towels to ensure a good sear.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Season the shrimp with salt and black pepper, then add to the skillet in a single layer.
5. Cook the shrimp for 2-3 minutes per side until pink and opaque; transfer to a plate.
6. Reduce heat to medium and add the remaining 1 tablespoon of olive oil and butter to the same skillet.
7. Sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.
8. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
9. Simmer the sauce for 2 minutes until slightly reduced.
10. Stir in the basil pesto and red pepper flakes until well combined.
11. Add the spiralized veggie noodles to the skillet and toss to coat in the sauce.
12. Cook the veggie noodles for 3-4 minutes, tossing frequently, until just tender but still crisp.
13. Return the cooked shrimp to the skillet and gently toss everything together to heat through.
14. Remove from heat and sprinkle with grated Parmesan cheese.
15. Serve immediately while hot.
You’ll love the tender, juicy shrimp paired with the crisp-tender veggie noodles, all coated in that rich, garlicky pesto sauce with a hint of zesty lemon. Try topping it with extra Parmesan and a sprinkle of fresh basil for a burst of color, or serve it straight from the skillet for a fun, family-style meal that’s sure to impress!
One-Pot Lemon Garlic Shrimp Scampi Pasta
Kick your weeknight dinner rut to the curb with this saucy, zesty hero that comes together in one pan—because who has time for a sink full of dishes? This One-Pot Lemon Garlic Shrimp Scampi Pasta is your golden ticket to a restaurant-worthy meal that’s faster than deciding what to stream tonight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces linguine pasta
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup chicken broth
– 1/4 cup fresh lemon juice
– 1/4 teaspoon red pepper flakes
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and black pepper
Instructions
1. Place the linguine, shrimp, butter, garlic, white wine, chicken broth, lemon juice, and red pepper flakes in a large, deep skillet or Dutch oven.
2. Season generously with salt and black pepper.
3. Bring the mixture to a boil over high heat, then immediately reduce the heat to medium.
4. Cover the skillet and simmer for 10 minutes, stirring occasionally with tongs to prevent sticking.
5. Uncover the skillet and continue to cook for 5–7 more minutes, stirring frequently, until the pasta is al dente and the sauce has thickened slightly. Tip: The pasta should be tender but still have a slight bite—avoid mushy noodles!
6. Remove the skillet from the heat and stir in the Parmesan cheese until melted and creamy. Tip: Adding cheese off the heat prevents it from clumping or becoming grainy.
7. Gently fold in the chopped parsley. Tip: For the brightest flavor, save a sprinkle of fresh parsley to garnish each plate just before serving.
8. Let the pasta rest for 2 minutes off the heat to allow the flavors to meld and the sauce to cling perfectly to the noodles.
Marvel at the glossy, garlicky sauce clinging to every strand of pasta, punctuated by plump, juicy shrimp. The bright lemon cuts through the richness, while a hint of red pepper adds a playful kick—serve it straight from the skillet with crusty bread for sopping up every last drop, or fancy it up with a simple arugula salad on the side.
Coconut Lime Shrimp Scampi with Spaghetti
Miraculously, this dish transforms your kitchen into a tropical paradise without requiring a plane ticket or sunscreen. It’s the perfect weeknight escape when you’re craving something bright, zesty, and utterly delicious. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 8 oz spaghetti
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 cup coconut milk
– 1/4 cup fresh lime juice
– 1 tbsp lime zest
– 1/4 cup chopped fresh parsley
– 1/4 tsp red pepper flakes
– Salt to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti to the boiling water and cook according to package instructions until al dente, about 8–10 minutes.
3. While the spaghetti cooks, pat the shrimp dry with paper towels to ensure a good sear.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
5. Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side until pink and opaque.
6. Remove the shrimp from the skillet and set aside on a plate.
7. Reduce the heat to medium and add the minced garlic to the same skillet, cooking for 30 seconds until fragrant.
8. Pour in the coconut milk, lime juice, and lime zest, stirring to combine.
9. Simmer the sauce for 3–4 minutes until slightly thickened, stirring occasionally.
10. Drain the cooked spaghetti and add it directly to the skillet with the sauce.
11. Toss the spaghetti in the sauce until evenly coated, about 1 minute.
12. Return the cooked shrimp to the skillet and gently stir to combine.
13. Stir in the chopped parsley and red pepper flakes, cooking for an additional 30 seconds to warm through.
14. Season with salt as needed, then remove from heat.
Buttery spaghetti strands cling to that luscious coconut-lime sauce, while the shrimp add a juicy pop in every bite. Serve it up with an extra lime wedge for squeezing, or go wild and top it with toasted coconut flakes for a crunchy twist—your taste buds will thank you!
Conclusion
Ready to elevate your weeknight dinners? This collection of 19 shrimp scampi recipes offers endless inspiration for quick, delicious meals. From classic garlic-butter versions to creative twists, there’s a dish for every taste. We’d love to hear which recipe you try first—drop a comment with your favorite! Don’t forget to share these tasty ideas on Pinterest to spread the scampi love.
