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This creamy Shrimp Scampi Pasta is loaded with garlic, butter and juicy shrimp! Make it with or without wine. It is a restaurant-style dinner that’s easy enough for a weeknight!
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Pin It NowShrimp Scampi Pasta at Home – Better Than Takeout!
You’ve heard of shrimp scampi, right? Red Lobster definitely helped make it famous, and I would know because I worked there during my college days. Out of all the shrimp dishes on the menu, shrimp scampi was always the fan favorite – and for good reason. It’s buttery, garlicky, and loaded with flavor.
Since I’ve always had a soft spot for shrimp scampi, and an even bigger love for pasta, I decided to combine the two in this Shrimp Scampi Pasta. It features tender shrimp and linguini (but I also make it with farfalle pasta — the fancy name for bow-tie pasta!) tossed in a rich, garlicky Parmesan cream sauce.
Make it with or without white wine:
And the sauce? Speaking of sauce, I realize that not everyone likes to cook with wine, and so while shrimp scampi is usually made with white wine, I include instructions for how to make this pasta without wine.
Let’s go make this pasta (I like to serve it with my quick and easy garlic bread and a salad) and enjoy better than takeout Shrimp Scampi Pasta at home!
❤️ Ashley
how to make shrimp scampi pasta
This recipe comes together in about 30 minutes. Here’s a brief overview of how you will make it. The full written recipe including ingredient amounts is found in the recipe card below.
prep the shrimp
Use fresh, raw shrimp that are medium to large in size for best flavor and texture. I usually remove the tails for easier eating but you can leave them on if you prefer.
- Raw fresh shrimp is best.
- Frozen – if using frozen, make sure to thaw completely and dry before cooking.
- Pre-cooked shrimp – you can also use pre-cooked shrimp but the flavor won’t be quite the same. Add them at the end just to warm through.
Pro tip
Look for peeled and deveined shrimp to save time! My favorite place to buy shrimp that is peeled and deveined is Costco.
cook the pasta
Don’t forget to salt the pasta water! I’m using linguini here, but you can also use farfalle (bow ties) or any pasta that you have on hand.
cook the shrimp and make the sauce
- Cook the shrimp: about 2-3 minutes per side is all it takes. Set aside.
- Sauté the garlic – until fragrant
- Deglaze with wine (or broth) and lemon
- Season the sauce – I use Italian seasoning, dried parsley, salt and black pepper
- Add heavy cream, cheese and butter – I like to finely grate my parmesan cheese so that it incorporates into the sauce better.
- Combine shrimp and sauce – allow it to simmer for the flavors to combine
- Toss with pasta and serve
shrimp scampi pasta without wine
If you want to make shrimp scampi pasta without wine, it’s easy to do! Instead of using dry white wine, I have two substitution options for you.
- Option 1: Use 1 ½ cups chicken broth plus an extra tablespoon of lemon juice (in addition to the ¼ cup of lemon juice already in the recipe).
- Option 2: Use 1 ½ cups white grape juice plus 1-2 tablespoons white wine vinegar or lemon juice.
This non-alcoholic version of shrimp scampi pasta is perfect for anyone that wants to make this but doesn’t have wine on hand, or for those that want a non-alcoholic option.
Tips for the Best Shrimp Scampi Pasta
- Use fresh garlic – it’s worth it! Jarred garlic is fine in a pinch, but fresh garlic is best!
- Finely grate parmesan cheese – I use a microplane grater. Finely grated parmesan cheese incorporates into the sauce better.
- Don’t overcook the shrimp – it can become rubbery fast. Just as the shrimp turns pink and begins to curl, it’s done.
- Garnish with fresh parmesan – an extra sprinkle of parm. is always a good idea!
make it a meal
I like to pair this pasta with a simple side salad and crust garlic bread. It’s the perfect restaurant-quality meal at home! Try these:
variations and swaps
- Make it spicy – add red pepper flakes or a pinch of cayenne!
- Want veggies? Try adding a handful of baby spinach or steamed broccoli
- No wine? See note above about using broth instead
Have you tried these Creamy Shrimp Scampi Pasta? I’d love to hear how it turned out for you! Leave a comment or tag me on social media, I love to hear from you! Looking for more pasta? Try these next:
Creamy Shrimp Scampi Pasta
Ingredients
- 8 ounces pasta such as linguini or farfalle, cooked according to package directions
- 1 tablespoon olive oil
- ½-1 pound shrimp (medium to large size) peeled, deveined, tails removed
- 6 garlic cloves minced
- 1½ cups dry white wine (or broth) see note below
- ¼ cup lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 1½ cups fresh parmesan cheese (finely grated)
- 2 tablespoons butter
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook 8 ounces of pasta according to the package directions. Drain and set aside.
- Cook the shrimp: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ½ pound of peeled and deveined shrimp. Cook until the shrimp turn pink and are cooked through, about 2–3 minutes per side. Remove the shrimp from the pan and set aside.
- Sauté the garlic: In the same pan, add 6 minced garlic cloves. Cook for 2–3 minutes, stirring frequently, until the garlic is fragrant but not browned.
- Deglaze with wine (or broth) and lemon: Pour in 1½ cups dry white wine (or broth – see note below) and ¼ cup lemon juice. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the liquid has reduced by half.
- Season the sauce: Stir in 1 teaspoon Italian seasoning, ½ teaspoon dried parsley, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Add cream, cheese, and butter: Pour in 1 cup heavy cream and let it simmer for 5 minutes. Reduce heat to medium-low and stir in 1½ cups freshly grated Parmesan cheese and 2 tablespoons butter. Continue stirring until the cheese is melted and the sauce is smooth.
- Combine shrimp and sauce: Return the cooked shrimp to the pan. Let everything simmer together for 5–10 minutes, allowing the flavors to meld.
- Toss with pasta and serve: Add the cooked pasta to the sauce and gently toss to coat. Garnish with extra Parmesan cheese and parsley, if desired. Serve immediately.
