Garlic butter shrimp pasta, also known as scampi, is a delicious meal featuring sautéed shrimp on a bed of tender fettuccine. Make this recipe for dinner in only 20 minutes!
This shrimp scampi recipe makes the type of meal that looks and tastes elegant, but it’s impossibly easy to make.
As a result, it’s the perfect meal to make for special guests. But, it’s also a great meal to enjoy for dinner on a busy weeknight.
Another nice thing about shrimp pasta is that it’s rich and filling, so you really don’t need to worry about serving sides with it. A loaf of French bread or focaccia bread is really all you need!
Ingredients and substitutions
- olive oil – I use high quality, extra virgin olive oil because it is less likely to burn at high temperatures.
- butter – This may go without saying, but garlic butter shrimp demands the best quality butter that your budget allows. Less expensive brands tend to have a lot of water in them.
- garlic cloves – Yes, fresh garlic tastes the best. But, for the sake of convenience, a jar of minced garlic is a busy cook’s best friend.
- dry white wine – You can use any wine that you enjoy drinking. The alcohol will cook out, but if you want to avoid it altogether, use a splash of white shrimp stock or white grape juice instead.
- spices – kosher salt, freshly cracked black pepper, and a pinch of red pepper flakes
- large shrimp – You can use fresh or frozen shrimp. However, you will need to remove the shells and keep the tails on. As a result, the job will be easier if you’re using fresh shrimp.
- fresh parsley
- lemon juice
- cooked pasta – Garlic butter shrimp is typically served on a bed of fettuccine or linguine. If you want to lighten it up a bit, serve it over rice or even zucchini noodles.
How to make garlic butter shrimp pasta
Honestly, the most time consuming part of making the meal is cleaning the shrimp. After that, it’s just a matter of sauteing the shrimp in a skillet of warm, garlic butter.
HOW TO PEEL AND CLEAN SHRIMP
The time it will take you to clean shrimp depends on whether or not you buy them whole.
Removing the head of a shrimp isn’t difficult to do and the shrimp will usually have more flavor. This is also why I leave the tails on. Plus, tail-on shrimp makes for a nicer presentation.
A good time to put water on to boil for the pasta or rice is just before you start cleaning your shrimp. If you’ve never done it, here is an article that explains how to clean shrimp.
Once the shrimp is clean, you are ready to cook!
Other tasty shrimp recipes to try
Watch how to make the shrimp scampi recipe below!
Garlic Butter Shrimp Pasta (Scampi)
- 2 tbsp olive oil
- 3 tbsp butter
- 4 garlic cloves minced
- 1/2 cup dry white wine
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
- 2 lbs large shrimp (See Note 1, shelled, tails on)
- 1/4 cup fresh parsley chopped
- 3 tbsp lemon juice
- In a large skillet over medium heat add the olive oil and melt the butter. Add the minced garlic and sauté for a minute.
- Add the dry white wine, salt and peppers. Bring to a boil and reduce heat to simmer. Reduce liquid in half, several minutes.
- Add the shrimp to the skillet, sauté for 2-4 minutes and shrimp turn pink. Pour in the lemon juice and chopped parsley, tossing to coat and reduce slightly.
- Serve over pasta of choice, steamed rice, or mashed potatoes. Have some crusty French bread around too to dip into the lemony sauce.
- You can use fresh or frozen shrimp. However, you will need to remove the shells and keep the tails on. As a result, the job will be easier if you're using fresh shrimp.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.