How do I store leftovers of shrimp scampi pasta?

Store leftovers of this recipe in an airtight container in the refrigerator for up to 3-4 days. Enjoy leftovers cold or microwave them until warm. Add a squeeze of lemon over the top to add moisture and flavor.

Can I use frozen shrimp in this recipe?

Yes, but you need to thaw, drain it, and pat it dry first. Thawing shrimp is fast. Place it in a colander under cold running water and it will thaw in just a few minutes.

What kind of pasta is best for shrimp scampi?

I prefer serving shrimp scampi with angel hair pasta or spaghetti. It soaks up the sauce and is easy to twirl with some shrimp on your fork.

Can I make shrimp scampi pasta with gluten-free pasta?

Definitely! I make this with Banza brand gluten-free angel hair pasta or linguine every time. It’s delicious.

Can I use pre-cooked shrimp for shrimp scampi pasta?

This isn’t my preference because it’s easy to overcook pre-cooked shrimp. However, if that’s what you have on hand, then heat the shrimp in the sauce just until it’s warmed through and no longer than necessary.

Shrimp Scampi Pasta (30 Minute Meal!)

Name: Shrimp Scampi Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 12 ounces linguine, spaghetti, or angel hair pasta; Salt; 4 tablespoons salted butter; 2 tablespoons olive oil; 1 tablespoon minced garlic; 1 pound (16 ounces) raw shrimp, peeled, deveined, & tails off (see cooking notes); 1/2 teaspoon crushed red pepper flakes; 1/2 cup dry white wine (I used Pinot Grigio; sub: chicken broth); 1/4 cup fresh lemon juice; 1 teaspoon Italian seasoning (sub: half-dried oregano and half-dried basil); 1/4 cup grated Parmesan cheese; 1/4 cup fresh chopped parsley; Lemon wedges, for serving (optional)

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Shrimp Scampi Pasta

Try our quick and addictive Shrimp Scampi Pasta! In about 30 minutes, you can enjoy the perfect combination of succulent shrimp, comforting pasta, and an Italian-inspired lemon garlic butter sauce that will knock your socks off.

Yield: 4 servings 1x

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes

Units:

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Ingredients

12 ounces linguine, spaghetti, or angel hair pasta
Salt
4 tablespoons salted butter
2 tablespoons olive oil
1 tablespoon minced garlic
1 pound (16 ounces) raw shrimp, peeled, deveined, & tails off (see cooking notes)
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine (I used Pinot Grigio; sub: chicken broth)
1/4 cup fresh lemon juice
1 teaspoon Italian seasoning (sub: half-dried oregano and half-dried basil)
1/4 cup grated Parmesan cheese
1/4 cup fresh chopped parsley
Lemon wedges, for serving (optional)

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Instructions

Boil Pasta: Cook the pasta in lightly salted water according to package directions. Drain and set aside. (While it cooks, finish the recipe.)
Prep Shrimp: While the pasta cooks, pat the shrimp dry with paper towels.
Cook Shrimp: In a large skillet, heat butter and oil over medium-high heat until it’s bubbly. Add in garlic and shrimp. Season with 1/2 teaspoon salt and the red pepper flakes. Stir continuously until the shrimp just turns pink, 2-3 minutes. Use a slotted spoon to remove the shrimp to a plate and set aside.
Make Sauce: Place the skillet back over the heat. Pour in white wine, lemon juice, and Italian seasoning and simmer for 3 to 4 minutes, until the sauce reduces slightly.
Combine & Serve: Add the shrimp (and any juices from the plate) and cooked pasta to the skillet and toss to combine. Top with Parmesan cheese and chopped fresh parsley and toss again. Taste and season with more salt, if needed. Serve with lemon wedges on the side.

Notes/Tips

This recipe goes fast once you start, so be sure to have all your ingredients and equipment ready at hand.
I often double this recipe because my family likes it so much. But you’ll need a very large pan!
For the shrimp, I used 31-40 count because it’s the right size for a bite. Make sure to thaw if it’s frozen.
Gluten-Free Version: Use gluten-free pasta. My favorite is chickpea angel hair pasta or linguine from Banza brand.
Dairy-Free Version: Use a plant-based butter and omit the Parmesan cheese.

Cuisine: Mediterranean Method: Stovetop

Find it online: https://thrivinghomeblog.com/shrimp-scampi/