This Shrimp Scampi Pasta will elevate your dinner tonight with a burst of freshness and flavor. Juicy grape tomatoes and fresh spinach infuse a vibrant twist, perfectly complemented by the zing of lemon juice. Indulge in the richness of butter, garlic, and wine that elevate this dish to a new level of taste. Discover the sheer simplicity of this 15-minute pasta dish which your whole family will love and your palate will thank you.
Garlic Butter Shrimp Scampi with Pasta
Dive into a culinary masterpiece with our Shrimp Scampi Pasta, a symphony of flavors that will dance on your taste buds. Succulent shrimp take center stage in this production and are bathed in a luxurious blend of butter, garlic, and white wine that imparts a rich and savory character. This pasta dish comes alive with the vibrant addition of fresh spinach and juicy tomatoes adding a burst of color to each forkful. A squeeze of fresh lemon brings a gust of citrusy delight incorporating a well-rounded and balanced flavor profile. The recipe is a celebration of simplicity and sophistication.
Seafood dishes have carved an enduring niche at the heart of my family's dining tradition, and have become menu mainstays that have endured over the years. Beyond this Shrimp Scampi recipe, we love Salmon in Creamy Mustard Sauce. For a simple meal, you will find this Oven Baked Cod super easy along with Baked Mahi Mahi and Blueberry Sauce. These are only a few of the delicious seafood meals I have returned to over and over.
What Ingredients you will need for this 15-Minute Shrimp Scampi
- Butter and Olive Oil - This dual partnership ensures optimal sautéing and browning of shrimp while maintaining a velvety texture. Butter by itself will lead to burning because of its lower smoke point.
- Shallots - These offer a milder and slightly sweeter flavor compared to onions. But you can definitely sub onions if you prefer.
- Garlic - This infuses the butter with aromatic and savory notes. It enhances the depth of flavor of the sauce.
- Raw Shrimp - Jumbo or large shrimp is my preference in this dish due to their meaty texture and ability to absorb and complement the rich flavors of the dish
- Kosher Salt and Freshly Ground Black Pepper - The amount of each of these are to your taste preference.
- Fresh Lemon Juice - This is used in shrimp scampi for its vibrant, zesty flavor and its ability to balance the dish's richness. The natural acidity brightens the flavors of the butter and garlic sauce.
- Dry White Wine - When choosing wine for this dish, opt for a dry white wine with bright acidity. A dry wine means it has little to no residual sugar, which helps balance the flavors in the dish. I chose an unoaked Chardonnay.
- Linguini Pasta - Any thin and long pasta varieties are a great choice for this dish. They allow the delicate flavors of the dish to shine while providing a pleasing textural contrast.
- Fresh Baby Spinach - I chose to add spinach which brings a burst of color along with flavor and textural contrast to the pasta. The rich nutritional boost is a nice bonus for your family.
- Grape Tomatoes - the natural sweetness and acidity of tomatoes enhance the overall flavor. The burst of red color presents a beautiful visual appeal as well.
How to Make Shrimp Scampi Pasta
- Cook the Pasta. Bring a large pot of salted water to boil along with olive oil. Cook linguini pasta to al dente according to package instructions. Reserve 1 cup of pasta water and drain.
- Place the Shrimp in the Skillet. Heat a large skillet over medium-high and add butter and olive oil. Turn the heat to medium and add raw shrimp to the skillet in a single layer.
- Cook the Shrimp. Season with salt and pepper and cook shrimp for one to two minutes (depending on the size). Do not stir. Turn the shrimp and cook on the other side for one to two more minutes. Remove the shrimp from the skillet and cover to keep warm.
- Sauté the Shallots. Add sliced shallots to the skillet and cook for two minutes until soft and translucent.
- Sauté the Garlic. Add chopped garlic and cook for one minute.
- Add fresh lemon juice and dry white wine. Bring to a boil and add the remaining butter.
- Add baby spinach and grape tomatoes. Slightly stir. Add the cooked pasta and shrimp and toss until the spinach is wilted.
- Add pasta water if needed. If the dish requires more sauce or it needs to be thicker, you can add some reserved starchy pasta water. Start with ΒΌ cup.
Tips for Best Shrimp Scampi Recipe
- Save time and energy by purchasing shrimp that has been peeled and deveined. You can either leave the tails on or remove them.
- It's best to have all your ingredients ready before you start cooking. Shrimp cooks quickly, so having everything organized will help you avoid overcooking.
- Make sure and stay close after you have placed the shrimp in the skillet. The number one mistake most people make is overcooking, which results in a rubbery texture. Cook them just until they turn pink and opaque. Remove from the heat as soon as they change color.
- It's important not to let the spinach wilt too much or the tomatoes cook too long. You don't want them to lose their consistency and texture. It takes a very small amount of time to achieve this, only a couple of minutes.
- When you add the spinach, it looks as though there is way too much in comparison to the dish itself. But it does cook down to the perfect amount.
- The reserved pasta water is full of starch and helps to thicken the sauce if needed. You can add ΒΌ-1/2 cup once everything has been tossed together if it needs to be saucier. This also helps create a silky sauce that clings to the pasta.
- Shrimp scampi is best enjoyed right after cooking. Serve it immediately to preserve the flavors and textures.
What to serve with Easy Shrimp Scampi Pasta
Embrace the ease of this quick meal by pairing it with classics like garlic bread and a Caesar salad for a simple weeknight feast.
Butter Garlic Shrimp Scampi
As this culinary journey draws to a close at your family table, take time to savor the culmination of flavors and textures. This dish isn't just a recipe, but an invitation to indulge in one of life's simple pleasures. So gather your loved ones, raise a fork, and relish this buttery garlic masterpiece that effortlessly transforms an ordinary evening into an extraordinary experience.
If you love seafood dishes, you will love these recipes also:
Oven Baked Cod with Blistered Tomatoes
Baked Mahi Mahi with Blueberry Sauce
Salmon with Creamy Mustard Sauce
Sockeye Salmon with Fruit Salsa
Seared Tuna Salad with Peanut Sauce
Pan-Seared Salmon with Blood Orange Sauce
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PrintShrimp Scampi with Pasta
This Shrimp Scampi Pasta will elevate your dinner tonight with a burst of freshness and flavor. Juicy grape tomatoes and spinach infuse a vibrant twist, perfectly complemented by the zing of lemon juice. Indulge in the richness of butter, garlic, and wine that elevate this dish to a new level of taste.
- Prep Time: 5-10 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Seafood
- Method: Cooking
- Cuisine: Pasta
Ingredients
Scale
- 10 ounces Pasta (I use Linguini)
- Reserved Pasta Water (optional)
- 8 tablespoons Butter (divided)
- 3 tablespoons Olive Oil (divided)
- 1 lb Large or Jumbo Raw Shrimp, peeled, deveined, and thawed
- Kosher Salt, to taste
- Freshly Ground Pepper, to taste
- Β½ cup Shallots, sliced
- 1 Β½ tablespoons Garlic, chopped
- Juice of 1 Large Lemon
- Β½ cup Dry White Wine (I use Chardonnay)
- 5-ounce package Fresh Baby Spinach
- 2 cups Grape Tomatoes, halved
Instructions
- Bring a large 6-quart pot of water to a boil, add 1 tablespoon of salt and 1 tablespoon of olive oil. Add 10 ounces of linguini pasta and return to a boil. Stir immediately to prevent sticking. Cook to al dente according to the package instructions stirring occasionally. Reserve 1 cup of pasta water and drain.
- Heat a large skillet over medium-high, add 4 tablespoons of butter and 2 tablespoons of olive oil. Turn the heat to medium and add 1 pound of large raw shrimp (peeled, deveined, and thawed) in a single layer to the skillet.
- Season with salt and pepper. Do not stir.
- Cook on one side for 1-2 minutes depending on the size of your shrimp. Turn the shrimp individually and cook for another 1-2 minutes until they are a whitish opaque.
- Remove the shrimp from the skillet, cover with foil and keep warm.
- Add Β½ cup sliced shallots to the skillet. Cook for 2 minutes until soft and translucent.
- Add 1 Β½ tablespoons chopped garlic and cook for 1 more minute.
- Add the juice of 1 large lemon and Β½ cup of dry white wine. Bring to a boil and add the remaining 4 tablespoons of butter.
- Add a 5-ounce package of fresh baby spinach and 2 cups grape tomatoes (halved) along with 10 ounces of cooked pasta into the skillet and gently toss until the spinach is wilted.
- Season again with salt and pepper to taste.
- Return the shrimp to the skillet and mix it all together. (If the sauce needs to be thicker, add ΒΌ-1/2 cup of the pasta water.)
- Serve warm with crusty bread and a side salad (optional).
- ENJOY!!
Notes
- Save time and energy by purchasing shrimp that has been peeled and deveined. You can either leave the tails on or remove them.
- Shrimp cooks fast. Stay close by after you have placed them in the skillet. The number one mistake most people make is overcooking, which results in a rubbery texture.
- You can tell they are fully cooked when they turn pinkish and opaque. The tails become a reddish-orange color.
- It's important not to let the spinach wilt too much or the tomatoes cook too long. It takes a very short amount of time - a couple of minutes.
- When you add the spinach, you will think there is way too much in comparison to the dish itself. But it cooks down to the perfect amount.
Nutrition
- Serving Size: β th of Skillet
- Calories: 536
- Sugar: 4 g
- Sodium: 747 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 151 mg
Niki says
Kristy, this looks amazing! The photos are beautiful! You must have been smiling when you took theseβΊοΈ.
Kristy Murray says
Niki thank you so much for the comment! It's easy to smile when I'm about to put Shrimp Scampi in my mouth!
Karly says
This dish looks amazing! Can't wait to try it!
Kristy Murray says
Thanks so much Karly! I do have to say, it did turn out pretty dang good. If you try it, I would love to know what you think!
Joni says
Made this tonight - my husband said he could eat another bowl full of it! I did not have any white wine so used chicken broth and no cherry tomatoes so used Romas. No fresh lemon so used juice and it still was delicious. Canβt wait to try it again for company with the wine, fresh lemon and cherry tomatoes! This one is definitely a keeper!
Kristy Murray says
Hi Joni, thanks so much for your comment. I love that you tried this recipe and that your husband liked it so much. I think the variations that you used would have worked just great. This is a recipe that you could change up as you did with ingredients on hand. Thanks so much for stopping by. Let me know what your company thinks when you try it again.
Melissa says
This was delicious! Loved the additional flavor with the spinach and tomatoes - wonβt go back to plain shrimp scampi!
Kristy Murray says
Thanks so much Melissa! I'm so glad you tried this Shrimp Scampi with Spinach and Tomatoes and you loved it. I appreciate you taking the time to comment.
Jennifer Fulk says
I made this tonight and it was so delicious. I used cherry tomatoes from my garden and followed this recipe exactly . I used Sauvignon Blanc for the wine and seasoned the shrimp with Chef Paul PRUDHOMME'S Blackened Redfish Magic. Added fresh shredded parm and fresh parsley. Served with garlic toast. Thank you!
Kristy Murray says
Jennifer, thank you so much for stopping by my site and trying out this shrimp scampi recipe. I'm so happy that you enjoyed the dish. Also, it's a great idea that you seasoned the shrimp with the Blackened Redfish Magic. I will have to check that out. Thanks for taking the time to leave a comment and share your thoughts.
Lishia says
Excuse me.I would like to ask. How much is 4 cups of fresh spinach?And does it needed to be chopped or sliced? It'll be a big help if I can know the exact weight needed. Thank you
Kristy Murray says
Hi Lishia! Thanks so much for stopping by. One cup of fresh spinach equals about 1.5 to 2 ounces - so for 4 cups, you will need between 6 and 8 ounces. Make sure and use a large skillet because when you add the spinach it is a little tricky trying to stir in all those greens. But it does reduce down a great amount when cooked. And no need to chop or slice the spinach. Just throw it in whole and stir until it becomes somewhat wilted. Hope you enjoy.
Laura clawson says
What can I substitute for the wine?
Kristy Murray says
Hi Laura. Thanks for stopping by. You can substitute chicken broth for the white wine. I think you will be happy with those results as well.
Mimi says
You know, Iβd have this any day over turkey. Itβs a fabulous recipe. Thereβs just something about shrimp with pasta.
Kristy Murray says
I totally agree Mimi - on both counts. This over turkey and shrimp with pasta. Thanks so much for stopping by and posting this note.
Carrie Tyler says
This looks so fresh and healthy and flavorful! Can't wait to try it!
Kristy Murray says
Thanks so much Carrie. I do love how easy and healthy this recipe is. Let me know what you think if you end up making it.
Craig Stone says
This is an awesome dish and easy to prepare. We used whole grain pasta and it had great flavor. I love just about anything with shrimp and this held very true to that. Thanks for all your recipes - we love them.
Kristy Murray says
Craig, thanks so much for sharing your thoughts on this recipe. I love that you used whole grain pasta. I do love "anything" shrimp as well. I appreciate your kind comment.
Sharon Stone says
Kristy,
Your shrimp scampi was delicious! We made it last night and it was light and fresh. We are trying to eat more healthy. Thank you!
Kristy Murray says
Sharon, thank you so much for your kind comment on the shrimp scampi. I do agree it is light and fresh. It is definitely on the healthy side. I'm so glad you enjoyed it!
Penny says
I have made this recipe many times and it NEVER disappoints!! Thank you so much for sharing!
Kristy Murray says
Penny, thank you so much for sharing! It makes me so happy that you made this recipe many times and you have never been disappointed. This shrimp scampi is one of my favorite recipes to make. So quick and easy.
Yezenia says
Made it as is and it was fantastic! Made it again for my dad who requested spicy Italian sausage added as well-- amazing! This recipe is a keeper!
Kristy Murray says
Thanks so much for stopping by, making the Shrimp Scampi recipe and leaving your comment. I'm so happy you like it. What a great idea to add Italian sausage as well. Hope you and your family are safe and healthy.
kimberly meola says
We loved it and I will definitely make it again. I used angel hair pasta and some extra garlic. I also used chicken broth instead of the wine.
Kristy Murray says
I'm so happy that you loved this dish. It is one of my favorite. Thanks so much for taking time to leave a comment, Kimberly.
Jill says
I skipped the lemon juice, and probably added added a little more wine and garlic. It was delicious - worthy of a Pinterest Pin! Thank you!
Kristy Murray says
Oh, Jill, thank you so much. This recipe is definitely my most popular on Pinterest. I appreciate you taking the time to comment. Be safe and stay healthy!
Cris Melser says
If I could rate this higher I would. My hubby is not a big pasta guy but he had 2 helpings. I was afraid I wouldn't have enough white wine so put 1/4c wine and 1/4 c chicken broth. The lemon juice added a freshness that was great. Also added parmesan cheese to sauce and fresh parm over top.....
Amazing
Kristy Murray says
Cris, thank you so much for your kind comment. I'm so happy that you enjoyed the pasta dish so much. Your substitute for the wine was perfect and I love that you added parmesan cheese. What a great idea.
Ginni DeThomas says
I enjoyed this recipe and successfully cut it to 1/4 to enjoy myself. It had a fresh flavor. I made it with the exact ingredients except for adding a few red pepper flakes toward the end and topping with Parmesan cheese. The only change I would make is adding fresh basil the last minute. Thank you for a lovely recipe that I can easily make for one.
Kristy Murray says
Hi Ginni. I'm so happy you enjoyed this recipe. I love the additions and suggestions you made. It really does have fresh flavor. Thank you for taking the time to leave a comment.
Eden says
Could I freeze this meal after cooking? I've made this a few times before and my boyfriend & I love it! I would like to make this as a postpartum meal after I give birth next week. (: Pls let me know! & if so... any specific instructions on how I should freeze this cooked meal?
Thank you
Kristy Murray says
Hi Eden. First of all congratulations on your pregnancy. I've never tried freezing this meal so I can't say for certain it will do well. If I did anything, I would make the dish without adding any spinach or tomatoes. What makes this recipe so good is the freshness both those ingredients bring. But once you cook the scrimp scampi with noodles, my suggestion would be to let it completely cook, add it to a freezer ziplock bag, and put it in the freezer. When ready to eat, let it thaw in the refrigerator and pop it in the microwave to heat. Then add the spinach and tomatoes. Hope that helps. Please let me know if you try it. Thanks for stopping by and asking. Good luck with your delivery!
Melissa says
Just wondering, have you tried this with zucchini spiraled noodles? It looks delicious and I canβt wait to try it very soon!
Kristy Murray says
Hi Melissa. I've never tried the zucchini spiraled noodles with it but I don't see why it would not work. If you try it, I would love to hear how it turned out. Thanks so much for checking out the recipe.
Eric says
Such a nice addition of the spinach and tomatoes to bring this scampi a fresh feel. Looks so delicious!
Franky says
Searing shrimp requires a higher heat then 'medium', and if you turn the heat on the shallot-garlic-butter-wine mixture, you burn it. What would you suggest to mitigate this - or am I doing something wrong (totally possible!)
Kristy Murray says
Hi Franky. Thanks so much for pointing that out. Instead of searing the shrimp, it is best to just cook the shrimp over medium heat. The onions and garlic will burn at that higher heat. I've changed the instructions to reflect that. Thanks again.
Jane says
Can you use frozen cooked shrimp? How would you suggest to do that.
Kristy Murray says
Hi Jane. Yes you can cook frozen shrimp. Just make sure you choose the EZ peel label which is already deveined and the shell is cut down the back. I would rinse them for about one minute to remove the ice crystals and separate any shrimp stuck together. It takes about 50 percent more time to cook when they are frozen. So you will just want to account for that as well. Good luck and thanks for stopping by.
Kristy Murray says
Hi Jane. After rereading your question, I realized you were asking about frozen shrimp that was already cooked. I've never used cooked frozen shrimp, but I'm sure you can defrost it and add it right before you add the spinach and tomatoes. This will give it time for the shrimp to get warm. Hopefully, that helps and clarifies your question.
Jane says
Thank you for your quick response. I am going to make this for dinner tonight, it all looks delicious!
Amelia Meredith says
I made this tonight and absolute chefβs kiss! I took someoneβs recommendation for some Parmesan cheese as a garnish. The only thing I will do differently is add more spinach but, Iβm a veggie kind of gal. Thanks for the recipe, itβs being added to the monthly playlist.
Kristy Murray says
Hi Amelia. Thanks so much. Makes me very happy that you enjoyed this Shrimp Scampi dish. It's one of my top-viewed recipes. It always gets great reviews and I'm so excited to have your review in the comments.
Simona says
Absolutely scrumptious!
Many thanks from Bucharest, Romania!
Simona, an architect
(photo included in the mail)
Kristy Murray says
Thanks so much Simona!
Michelle says
Easy week night meal. Very good. good would make again
Would recommend
Kristy Murray says
Thanks so much Michelle. I'm so glad you liked the dish.
Jennifer M. says
Hello, I want to make this tonight but I only have Pinot Grigio White Wine, will that taste ok? If not, I will grab the one you suggest and make another night.
Kristy Murray says
I'm so sorry Jennifer for the delayed response. You could use a Pinot Grigio for this shrimp scampi dish. Hopefully you will be able to make it tonight if you didn't make it last night.
Diane F says
Wow!! Made this tonight and it was FABULOUS!! Served it with fresh grated Asiago and Parmesesn cheese. Totally top notch fine dining.
Kristy Murray says
Thanks so much Diane for taking the time to share. I love that you topped it with grated Asiago and Parmesan cheese. Great idea.
Sue says
Can you use sundried tomatoes in place of the cherry tomatoes?
Kristy Murray says
Hi Sue. I don't know why you couldn't sub for sundried tomatoes. Obviously it will change the overall taste and texture. But it is worth the try. Let me know if you use them. I would be interested to hear how it turns out.