Below you’ll find the full recipe, plus clear answers to the questions people ask most about shrimp scampi: what the sauce is made of, how to thicken it, what to serve with it, and how long leftovers last. Grab a big pan and a lemon, and let’s cook.
In this article
- What Is Shrimp Scampi Pasta?
- What You’ll Need
- Shrimp Scampi Pasta Recipe (Step by Step)
- Is Shrimp Scampi Unhealthy?
- What Is the Best Pasta for Shrimp Scampi?
- Why Is My Shrimp Scampi Watery? How to Thicken It
- What to Serve with Shrimp Scampi
- How to Make Shrimp Scampi Taste Even Better
- How to Cook Garlic Butter Shrimp
- Shrimp Pasta Leftovers: Storage and Reheating
- Other Easy Shrimp and Pasta Ideas
Shrimp Scampi Pasta Recipe: Garlic Lemon Butter Shrimp
Ingredients
Pasta & asparagus
- 1/2 lb spaghetti (or your pasta of choice, homemade works too)
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1/4 tsp fine sea salt
- 1/8 tsp ground black pepper
Garlic butter & shrimp
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 4 cloves garlic, minced (about 1 1/2 Tbsp)
- 1/4 tsp red pepper flakes, or to taste
- 1 lb large shrimp, peeled and deveined (16-20 or 21-25 count)
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
To finish
- 1 Tbsp grated lemon zest
- 1/4 cup fresh lemon juice (from 1 large or 2 small lemons)
- 81/3 cup fresh parsley, finely chopped
- 1/2 cup reserved pasta water
- Freshly grated Parmesan, to serve
Instructions
Cook the pasta
- Bring a large pot of water to a boil and stir in 1 Tbsp salt. Cook the spaghetti according to the package directions until al dente, and start the other steps while it cooks. Scoop out 1/2 cup of the pasta water, drain the pasta, return it to the pot, and cover it to keep warm.
Cook the asparagus
- Set a large, deep skillet over medium-high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add the asparagus, sprinkle with 1/4 tsp salt and 1/8 tsp black pepper, and cook uncovered for about 5 minutes, stirring now and then, until crisp-tender. Move it to a plate.
Warm the garlic
- In the same hot skillet, add 2 Tbsp olive oil and 2 Tbsp butter. When the butter has melted, add the garlic and red pepper flakes and stir frequently for about 1 minute, until fragrant.
Sear the shrimp
- Add the shrimp in a single layer and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook about 1 minute per side, until they turn pink and are no longer translucent. Don’t overcook them, or they’ll get tough.
Add the lemon and herbs
- Turn off the heat. Stir in the lemon zest, lemon juice, and parsley.
Toss and serve
- Add the pasta and asparagus to the skillet and toss until everything is coated. Taste and add salt if needed. If the sauce looks dry, stir in a splash of the hot pasta water. Serve right away with freshly grated Parmesan.
- Category: Dinner, Lunch
- Cuisine: American
What Is Shrimp Scampi Pasta?
Shrimp scampi pasta is shrimp cooked in a garlicky butter sauce brightened with lemon and parsley, then tossed with pasta. The sauce here is simple: butter and olive oil, garlic, red pepper flakes, lemon zest, lemon juice, and fresh parsley. Many restaurant versions also add white wine, though this recipe doesn’t need it.
What ethnicity is shrimp scampi?
It’s an Italian-American dish. In Italy, scampi are langoustines, small lobster-like crustaceans. Italian immigrants in America swapped in shrimp, which were easier to find, and kept the name. That’s why people joke it means “shrimp shrimp.” Nobody knows exactly who invented it, and it isn’t a common menu item in Italy.
What You’ll Need
- 1/2 lb spaghetti (or your pasta of choice, homemade works too)
- 1 Tbsp salt for the pasta water, plus more to taste
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1/4 tsp fine sea salt
- 1/8 tsp ground black pepper
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 4 cloves garlic, minced (about 1 1/2 Tbsp)
- 1/4 tsp red pepper flakes, or to taste
- 1 lb large shrimp, peeled and deveined (16-20 or 21-25 count)
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 Tbsp grated lemon zest
- 1/4 cup fresh lemon juice (from 1 large or 2 small lemons)
- 1/3 cup fresh parsley, finely chopped
- 1/2 cup reserved pasta water
- Freshly grated Parmesan, to serve
Shrimp Scampi Pasta Recipe (Step by Step)
Bring a large pot of water to a boil and stir in 1 Tbsp salt. Cook the spaghetti according to the package directions until al dente, and start the other steps while it cooks. Scoop out 1/2 cup of the pasta water, drain the pasta, return it to the pot, and cover it to keep warm.
Set a large, deep skillet over medium-high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add the asparagus, sprinkle with 1/4 tsp salt and 1/8 tsp black pepper, and cook uncovered for about 5 minutes, stirring now and then, until crisp-tender. Move it to a plate.
In the same hot skillet, add 2 Tbsp olive oil and 2 Tbsp butter. When the butter has melted, add the garlic and red pepper flakes and stir frequently for about 1 minute, until fragrant.
Add the shrimp in a single layer and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook about 1 minute per side, until they turn pink and are no longer translucent. Don’t overcook them, or they’ll get tough.
Turn off the heat. Stir in the lemon zest, lemon juice, and parsley.
Add the pasta and asparagus to the skillet and toss until everything is coated. Taste and add salt if needed. If the sauce looks dry, stir in a splash of the hot pasta water. Serve right away with freshly grated Parmesan.
Is Shrimp Scampi Unhealthy?
It’s a rich dish, but not a heavy one. Shrimp are a good source of protein, and the asparagus adds some greens. Most of the fat comes from the butter and olive oil. The numbers above show about 509 calories per serving, but they’re estimates, so portion size and how much butter you use make a difference. For a lighter plate, use a little less butter or serve a smaller portion of pasta with extra vegetables.
What Is the Best Pasta for Shrimp Scampi?
Long pasta is the classic choice, and spaghetti is what this recipe uses. Linguine, fettuccine, and other long strands work well too, and homemade pasta is a treat. The main thing is to cook it until al dente so it doesn’t get soft when you toss it in the sauce.
Why Is My Shrimp Scampi Watery? How to Thicken It
Scampi isn’t meant to be soupy. The sauce should be light and glossy, coating the pasta instead of pooling in the bowl. A watery sauce usually means it never came together with the starch from the pasta.
How can I thicken shrimp scampi sauce?
Put the pan back over low heat, add the pasta, and toss for a minute or two. Starchy pasta water is how Italian cooks bind a sauce, so add it a splash at a time. A handful of grated Parmesan or a small knob of cold butter also helps it come together. As a last resort, stir in a little cornstarch mixed with an equal amount of water.
How do I speed up thickening?
Toss the pasta in the sauce over medium heat so the starch and fat blend quickly. Don’t add more liquid than you need, and add pasta water only if the sauce gets too thick.
What to Serve with Shrimp Scampi
This recipe already has pasta and asparagus, so it’s a full meal. If you want more, serve it with crusty bread to mop up the sauce, a simple green salad, or other quick vegetables. Shrimp scampi is also good over rice.
How to Make Shrimp Scampi Taste Even Better
- Use fresh lemon. Zest the lemon before juicing it, and add both at the end with the heat off.
- Don’t overcook the shrimp. About a minute per side is enough. They’re done when pink and no longer see-through.
- Salt the pasta water well. It seasons the pasta from the inside.
- Save pasta water. It’s the secret to a sauce that clings.
- Stir the garlic often. Lower the heat a little if it browns too fast.
- Finish with fresh Parmesan and parsley. They add flavor and a bit of body.
How to Cook Garlic Butter Shrimp
The method is in the recipe above, but here’s the short version: melt butter with olive oil, stir in garlic and red pepper flakes for about a minute, add the shrimp in a single layer, and cook about a minute per side until pink. Large shrimp cook fast, and overcooked shrimp turn tough, so it’s the best way to cook shrimp for this dish.
Shrimp Pasta Leftovers: Storage and Reheating
How long does shrimp pasta last in the fridge?
Refrigerate leftovers within two hours of cooking (within one hour if it’s hot, above 90°F). Store them in a shallow, covered container, and eat them within 3 to 4 days. It’s best to eat them sooner for the best texture.
Can you eat cooked shrimp after 7 days?
No. The 3 to 4 day guideline applies to cooked fish and shellfish too, so a week is too long. If you won’t eat it in time, freeze it, where cooked leftovers keep for about 3 to 4 months.
Can you reheat seafood?
Yes, but gently. Reheat leftovers until they reach 165°F, and only warm up what you plan to eat. Use low heat and add a splash of water or a little butter so the shrimp don’t dry out or turn rubbery.
Other Easy Shrimp and Pasta Ideas
Once you’ve mastered this one, try a creamy garlic sauce or a spicy tomato sauce like shrimp fra diavolo. Shrimp cook so quickly that they’re a great weeknight protein. For the fastest version of this recipe, skip the asparagus and cook the shrimp while the pasta boils.
Make it tonight, then tell us in the comments: how spicy did you go, and are you team Kung Pao or team General Tso’s?
Recipe by Sophia · recipeshomely.com