This Shrimp Scampi with Pasta recipe is elegant and impressive, but is so simple to make. Get ready to wow your guests with this quick, flavor-packed dish!
You are going to love this Shrimp Scampi with Pasta recipe, because it is quick, easy to make and super tasty. It features plump, succulent shrimp that is cooked to perfection in olive oil, butter, garlic and a splash of white wine, then tossed with lemon juice and fresh parsley.
Shrimp is a great protein to have on hand, so it is a good idea to stock up on frozen shrimp when it is on sale. It thaws very quickly and is a fantastic go-to to have in your freezer when you want a fast and easy meal, like this one!
This delicious shrimp scampi pairs perfectly with linguine to make a satisfying, complete meal. For a lighter, gluten-free alternative to regular pasta you can serve it with zucchini noodles, aka zoodles.
What can I use as a substitute for white wine in shrimp scampi?
Shrimp Scampi is traditionally made with white wine, but if you don’t want to cook with wine you can use chicken or vegetable broth instead. Broth/stock is generally a great substitute for white wine in recipes, because it adds a similar depth of flavor to dishes.
For this Shrimp Scampi with Pasta Recipe, I recommend:
Kitchen and Food Scale – A scale makes it so easy to measure the perfect amount of pasta and shrimp to use for this dish. You can also use a kitchen scale to accurately measure the weight of vegetables, meat, and flour to use in recipes.
If you make this Shrimp Scampi with Pasta recipe, let me know! Rate it and leave a comment below, because I love hearing from you! 🙂
Shrimp Scampi with Pasta
- Add pasta to a large pot of boiling salted water, over medium-high heat, and cook according to package instructions.
- Meanwhile, heat olive oil and butter in a large skillet over medium heat. When the butter is melted, add the garlic and sauté for 1 minute until fragrant.
- Add the shrimp, wine, red pepper flakes and a pinch each of salt and pepper. Cook, stirring, for about 3 minutes or until shrimp is pink and opaque.
- Remove from heat. Add the lemon juice and parsley and toss to combine. Serve over linguine.
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