Shrimp Scampi with Pasta

A plate of shrimp scampi with pasta.

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5 from 16 reviews

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.


  • 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
  • 1/2 cup Shallots, sliced
  • 1 1/2 tablespoons Garlic, chopped
  • Juice of 1 Large Lemon
  • 1/2 cup Dry White Wine (I use Chardonnay)
  • 5-ounce package Fresh Baby Spinach
  • 2 cups Grape Tomatoes, halved


  • 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 1/2 cup sliced shallots to the skillet. Cook for 2 minutes until soft and translucent.
  • Add 1 1/2 tablespoons chopped garlic and cook for 1 more minute.
  • Add the juice of 1 large lemon and 1/2 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 1/4-1/2 cup of the pasta water.)
  • Serve warm with crusty bread and a side salad (optional).
  • ENJOY!!


  • 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.


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