Garlic Shrimp Scampi Pasta 🧄🍤🍋🍝 Buttery, Bright, and Brimming With Garlic, Lemon, and Wine-Glazed Shrimp

This is the classic shrimp pasta that never misses — sizzling garlic in butter and olive oil, juicy shrimp, a splash of white wine, and bright lemon all swirled into glossy strands of pasta.

It’s bold but balanced, indulgent but light. Scampi is proof that simple can be stunning — and fast can still taste fancy.

Ingredients (Serves 2–3)

For the pasta

• 8 oz angel hair, spaghetti, or linguine
• Salted water for boiling
• ¼ cup reserved pasta water

For the shrimp

• 1 lb large shrimp, peeled and deveined
• Salt and pepper
• ½ tsp garlic powder (optional)
• 1 tbsp olive oil

For the scampi sauce

• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• ¼ tsp red pepper flakes
• ⅓ cup dry white wine or seafood broth
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tbsp chopped parsley
• Optional: 2 tbsp grated Parmesan

To finish

• More parsley or lemon zest
• Drizzle of olive oil or chili oil
• Extra Parmesan or black pepper

Instructions

Step 1: Boil the pasta
Cook pasta until al dente in salted water. Reserve ¼ cup pasta water, then drain.

Step 2: Sear the shrimp
Pat shrimp dry and season with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high. Sear shrimp 1–2 minutes per side until just cooked. Remove and set aside.

Step 3: Build the scampi base
Lower heat to medium. Add butter, garlic, and red pepper flakes. Sauté 1–2 minutes until fragrant but not browned.

Step 4: Deglaze and simmer
Add white wine and let it bubble for 1–2 minutes to cook off alcohol. Stir in lemon juice and zest. Taste and adjust with salt or more lemon.

Step 5: Combine and toss
Return shrimp to the pan, then add cooked pasta. Toss everything to coat, adding pasta water as needed to loosen. Stir in parsley and optional Parmesan.

Step 6: Serve immediately
Plate hot and top with extra herbs, lemon zest, olive oil, or cheese.

Flavor Variations

• Use vermouth or dry sherry instead of wine
• Add baby spinach or arugula to the sauce base
• Toss in cherry tomatoes or capers for acidity
• Swap shrimp for scallops or lobster
• Finish with a spoonful of butter for extra gloss

Pro Tips

• Don’t overcook the shrimp — they should be just pink and springy
• Use fresh lemon juice and zest — bottled won’t cut it
• Let the wine reduce slightly before adding shrimp back in
• Pasta water is key — use it to bring the sauce together
• Garlic should be sautéed, not browned — keep it mellow and fragrant

Final Thoughts

Garlic Shrimp Scampi Pasta is fast, fiery, and full of finesse. It hits with lemon, garlic, and buttery richness — but keeps things sharp and clean. It’s your go-to when you want pasta with presence and shrimp that sings.

Scampi it. Swirl it. Serve it hot and glossy. 🍤🧄🍋🍝

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