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Shrimp Scampi Pasta in a large pan with tongs and lemon slices.

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


  • 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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  1. Boil Pasta: Cook the pasta in lightly salted water according to package directions. Drain and set aside. (While it cooks, finish the recipe.)
  2. Prep Shrimp: While the pasta cooks, pat the shrimp dry with paper towels.
  3. 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.
  4. 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.
  5. 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.


  • 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.
© Author: Rachel Tiemeyer
Cuisine: Mediterranean Method: Stovetop