Classic Italian Shrimp Scampi Pasta Recipe

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The Comfort of Classic Italian Shrimp Scampi Pasta Recipe

There’s something wonderfully soothing about turning fresh shrimp, garlic, and lemon into a golden, velvety sauce that clings perfectly to tender linguine. I love how this Classic Italian Shrimp Scampi Pasta Recipe brings the seaside right into your kitchen, filling the air with bright citrus and aromatic garlic notes. It’s a dish that feels special yet surprisingly simple to make—a true weekend comfort for any home cook.

When I make this recipe, I always notice how the shrimp get that delicate snap from a quick sear, while the sauce balances richness and brightness. You’ll enjoy that lightly crisp butter and olive oil base paired with the zing from fresh lemon juice and just a touch of heat from red pepper flakes. This is a recipe that invites you to slow down, savor each bite, and maybe pour a glass of white wine to match.

Whether it’s a cozy dinner for two or a gathering with friends, this dish feels both effortless and elegant. Let me walk you through what makes this Classic Italian Shrimp Scampi Pasta Recipe so dependable and delicious.

Ingredient Guide

• Linguine or Spaghetti (340 g): Classic pasta shapes that hold the sauce beautifully; swap for fettuccine or angel hair for a different texture.
• Coarse Sea Salt (2 Tbsp): Essential for boosting pasta flavor right from the water; never skimp here.
• Large Shrimp (680 g): The star protein, peeled and deveined for ease; fresh or frozen works well—just thaw properly.
• Kosher Salt & Fresh Ground Black Pepper: Basic seasoning that you’ll adjust to taste.
• Unsalted Butter (6 Tbsp): Adds richness and a silky mouthfeel; divided use ensures layered flavor development.
• Extra Virgin Olive Oil (2 Tbsp): Brings a fruity depth and helps with searing shrimp without burning.
• Garlic (6 cloves): Finely minced for even, aromatic distribution; you’ll appreciate its fragrant punch.
• Red Pepper Flakes (1/2 tsp, optional): For a subtle, warming heat—skip if you prefer mild.
• Dry White Wine (120 ml): Pinot Grigio or Sauvignon Blanc adds acidity and a touch of complexity as it reduces.
• Reserved Pasta Water (120 ml): This starchy water is crucial for creating the perfect sauce emulsion.
• Fresh Lemon Juice (2 Tbsp) & Zest (1 tsp): Brightens and lifts the whole dish with clean citrus notes.
• Fresh Parsley (1/2 cup): Adds a fresh, herbal finish and a burst of color; flat-leaf preferred for its flavor.

Prep Before You Begin

I always start this Classic Italian Shrimp Scampi Pasta Recipe by organizing everything on my countertop—shrimp peeled and deveined, garlic minced, and parsley chopped. This mise en place step is a real game-changer because the cooking moves quickly once you start. The heat is medium-high for searing, then lowered for sauce building, so no need for an oven here—just your stove and your spoons.

How to Make Classic Italian Shrimp Scampi Pasta Recipe

1. Mise en Place: Start by peeling and deveining the shrimp if not prepped. Season lightly with kosher salt and freshly ground black pepper. Mince the garlic finely, chop the parsley, and measure out your white wine and fresh lemon juice. Having everything ready will keep you from scrambling during cooking.
2. Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. I love using coarse sea salt because it seasons from the inside out. Add your linguine and cook until just al dente—firm to the bite but not chalky. I usually follow package timing but taste test often.
3. Reserve Pasta Water: Before draining, scoop out about a cup of the starchy pasta water and set it aside. This water is miraculous—it helps your sauce stick to the noodles with silky ease.
4. Sear the Shrimp: Heat 2 tablespoons of butter with olive oil in a large skillet over medium-high. Lay the shrimp in a single layer. They cook quickly, about 60 to 90 seconds per side until pink and just opaque. Be careful not to overcook—remove them while still slightly translucent inside; they’ll finish cooking later.
5. Sauté the Garlic: Turn heat down to medium and add remaining butter, minced garlic, and red pepper flakes if using. Stir constantly for 60 to 90 seconds until the garlic becomes fragrant. Avoid browning it; burnt garlic can turn bitter, so patience here pays off.
6. Deglaze with Wine: Pour in your dry white wine. Bring to a rapid simmer on medium-high heat. Use a spatula to scrape up those brown fond bits stuck to the pan—they pack a savory punch. Let the wine reduce by about half, roughly two minutes, to concentrate flavors.
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Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Classic Italian Shrimp Scampi Pasta Recipe turns out reliably amazing.

7. Create the Emulsion: Add the reserved starchy pasta water back to the skillet and bring to a gentle simmer. Turn heat to low and vigorously whisk in fresh lemon juice and zest. The sauce will start to thicken into a glossy, clingy consistency—the hallmark of perfect scampi.
8. Combine and Toss: Return the drained pasta and the slightly undercooked shrimp (plus any resting juices) to the skillet. Gently toss everything with tongs to fully coat the noodles with the aromatic sauce and finish cooking the shrimp evenly. This final toss seals the flavors beautifully.
9. Final Seasoning: Stir in the chopped fresh parsley for a burst of herbal brightness. Taste and adjust with salt, freshly ground black pepper, or an extra squeeze of lemon juice if you want more zing. Serve immediately for a dish that’s buttery, tangy, and bursting with fragrant garlic and fresh herbs.

Creative Variations for Classic Italian Shrimp Scampi Pasta Recipe

• Add sundried tomatoes or cherry tomatoes for a pop of sweetness and color.
• Swap shrimp for scallops or a mix of seafood like mussels and clams for a seafood sampler.
• Incorporate fresh spinach or kale near the end for added greens and texture.
• Use gluten-free pasta or spiralized zucchini for gluten-sensitive guests.
• For a creamy twist, stir in a spoonful of mascarpone or cream just before serving.
• Dial up the heat by adding chopped fresh chili or more red pepper flakes if you like it spicy.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 2 days for best quality.
• Freeze: Pasta with sauce can be frozen for up to 1 month but avoid freezing shrimp separately to preserve texture.
• Reheat: Warm gently in a sauté pan with a splash of water or broth to loosen the sauce and keep shrimp tender.
• Tip: Avoid microwaving directly without moisture—this can dry out the shrimp and pasta fast.

Classic Italian Shrimp Scampi Pasta Recipe FAQs

• Can I use frozen shrimp? Yes! Just thaw them completely and pat dry to avoid excess moisture before cooking.
• What wine works best? A dry, crisp white like Pinot Grigio or Sauvignon Blanc complements the bright lemon and buttery sauce perfectly.
• How do I avoid overcooking shrimp? Cook shrimp just until pink and opaque; remove them slightly underdone since they’ll finish cooking when tossed with pasta.
• Can I make this vegan? For a plant-based version, swap shrimp for oyster mushrooms or king trumpet mushrooms and use olive oil instead of butter.
• Is red pepper flake necessary? It’s optional; it adds a subtle heat that balances the butter’s richness, but skip it if you prefer a milder dish.

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