Garlic Butter Shrimp Scampi Pasta Recipe
There are certain dishes that just feel like a little bit of luxury on a plate, yet don’t require hours of slaving away in the kitchen. For me, this Garlic Butter Shrimp Scampi Pasta is the absolute champion of that category. The moment the garlic and butter hit the hot pan and that incredible aroma fills the house, I know we’re in for a treat. It’s a beautifully simple combination of ingredients that come together to create something genuinely special: succulent prawns, a silky, wine-infused butter sauce, and perfectly cooked pasta to soak it all up.
This is my go-to recipe when I need something quick but impressive. Whether it’s a Tuesday night when we’re short on time but craving something delicious, or a relaxed Saturday evening with a nice bottle of wine, this shrimp pasta always delivers. The sauce isn’t heavy or cloying; it’s light, vibrant, and clings to every single strand of linguine, ensuring each mouthful is packed with flavour. The bright notes of fresh lemon and parsley cut through the richness of the butter, creating a wonderfully balanced dish.
It’s a recipe that works beautifully for a quiet dinner for two, but it scales up effortlessly to feed the whole family. It manages to feel both elegant and comforting at the same time, making it a truly versatile addition to your cooking repertoire. We’re talking about a restaurant-quality meal that you can have on the table in about 25 minutes flat.
Recipe Overview
This Garlic Butter Shrimp Scampi Pasta recipe is all about technique. We create a stunning, emulsified sauce without a drop of cream, relying instead on the magic of starchy pasta water, butter, and white wine. The prawns are cooked quickly so they remain plump and juicy, infused with a serious dose of garlic. After making this dozens of times, I’ve found that the key is not to rush the final step where you toss everything together – this is where the silky sauce is born.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Garlic Butter Shrimp Scampi Pasta
- Genuine Flavour: The taste is rich and layered. You get the savoury depth from the garlic cooked in butter, a bright, acidic lift from the dry white wine and fresh lemon juice, and a gentle hum of warmth if you add a pinch of chilli.
- Ready in Under 30 Minutes: From start to finish, you can have this gorgeous meal on the table in about 25 minutes, making it ideal for busy weeknights when you still want to eat well.
- Flexible Recipe: Don’t have linguine? Spaghetti or even tagliatelle work just as well. You can adjust the garlic and chilli to your personal taste, or add a handful of fresh spinach at the end for extra greens.
- Great for Date Night: This shrimp scampi feels sophisticated and special, making it a fantastic choice for a romantic meal at home without any of the stress. It has that celebratory feel, much like when we make my Beef Birria Tacos for a weekend feast.
- Family Tested: My kids absolutely devour this every time I make it. They pick out the prawns first, then slurp up all the garlicky pasta. It always gets compliments.
Ingredients You’ll Need
The beauty of this dish lies in its quality ingredients. There’s nowhere to hide, so try to use the best you can find. I find that using a good quality block of unsalted butter really makes a difference to the flavour and texture of the final sauce. And please, use fresh garlic and lemon juice – it’s worth it!
- 400g linguine or spaghetti
- 2 tbsp olive oil
- 80g unsalted butter, divided
- 6-8 cloves garlic, thinly sliced
- 1/4 tsp red chilli flakes (optional)
- 500g raw king prawns, peeled and deveined
- 120ml dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- Juice of 1 large lemon
- 50g fresh flat-leaf parsley, finely chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
Marcus’s Tip: When it comes to the prawns, size does matter. Look for large king prawns as they have a meatier texture and are less likely to overcook. If you’re using frozen, make sure they are thoroughly defrosted and patted very dry with a paper towel before they hit the pan. This helps them sear rather than steam.
How to Make Garlic Butter Shrimp Scampi Pasta
The process is straightforward. The most important part is the timing – you want the pasta to finish cooking just as the sauce comes together. This is why we cook the sauce while the pasta is boiling. And remember, that starchy pasta water is your best friend here!
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (usually around 8-10 minutes). Just before draining, reserve about 250ml (a good mugful) of the starchy cooking water.
- Start the Sauce: While the pasta is cooking, place a large frying pan or sauté pan over a medium heat. Add the olive oil and 50g of the butter. Once the butter has melted and is foaming, add the sliced garlic and red chilli flakes (if using). Cook gently for 1-2 minutes, stirring constantly, until fragrant. Be careful not to let the garlic brown or it will taste bitter.
- Cook the Prawns: Turn the heat up slightly to medium-high. Add the prawns to the pan in a single layer. Season with a pinch of salt and pepper. Cook for 1-2 minutes on each side, until they are pink and have curled into a ‘C’ shape. Do not overcook them.
- Deglaze the Pan: Pour in the white wine and lemon juice. Let it bubble and simmer for about a minute, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon.
- Bring It All Together: Using tongs, transfer the cooked pasta directly from its pot into the frying pan with the sauce. Add about 120ml of the reserved pasta water, the remaining 30g of butter, and most of the chopped parsley.
- Emulsify the Sauce: This is the crucial step. Toss everything together vigorously for a full minute. I find that using tongs to continuously lift and turn the pasta helps the starchy water, butter, and wine combine to create a glorious, glossy sauce that coats every strand perfectly. If the sauce looks a little too thick, add another splash of pasta water until it reaches your desired consistency.
- Serve Immediately: Taste and adjust the seasoning with more salt and pepper if needed. Divide the garlic butter shrimp scampi pasta among four warm bowls, garnish with the remaining fresh parsley, and serve straight away.
Tips From My Kitchen
- Perfectly Cooked Prawns: The difference between a juicy prawn and a rubbery one is about 30 seconds. Watch them closely. As soon as they turn pink and opaque and curl into a ‘C’ shape, they’re done. An ‘O’ shape means they’re overcooked.
- The Power of Pasta Water: I learned from reading about classic Italian cooking techniques on sites like Serious Eats that this is the absolute key to a great pasta sauce. The starch in the water acts as an emulsifier, helping the fat (butter) and liquid (wine, lemon juice) bind together into a creamy, non-greasy sauce. Never, ever throw it all away!
- Prep in Advance: While the dish itself comes together quickly, you can do all your prep work ahead of time. Peel and devein the prawns, slice the garlic, chop the parsley, and juice the lemon. Keep everything in separate containers in the fridge. This makes assembly a breeze.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, add the pasta to a pan over a low heat with a tablespoon or two of water. This will help loosen the sauce and bring it back to life without making the prawns tough.
Equipment You’ll Need
You don’t need any fancy gadgets for this shrimp pasta recipe, just a few kitchen essentials.
- Large pot for boiling pasta
- Colander
- Large, heavy-bottomed frying pan or skillet
- Tongs
Common Mistakes to Avoid
- Overcrowding the Pan: When you add the prawns, they need space. If the pan is too crowded, the temperature will drop and the prawns will steam in their own liquid instead of searing. This leads to a pale, rubbery result. If your pan isn’t big enough, it’s far better to cook the prawns in two separate batches.
- Burning the Garlic: Cook the garlic over a gentle, medium-low heat. You want to toast it lightly to release its sweet, aromatic flavour. If the heat is too high, it will burn in seconds and introduce a harsh, bitter taste that will ruin the entire sauce.
- Forgetting the Pasta Water: It’s a common habit to drain pasta and discard all the water, but for this recipe, it’s a critical ingredient. It’s the secret to creating that restaurant-style, creamy sauce that clings to the pasta. Always remember to save a mugful before you drain.
Delicious Variations to Try
Once you’ve mastered the basic shrimp scampi, it’s fun to play around with it. Here are a few ideas we enjoy:
- Add Some Veg: For a one-pan meal, add some vegetables. A large handful of baby spinach or rocket can be wilted into the sauce at the very end. Asparagus tips or frozen peas, added to the pasta water for the last 2-3 minutes of cooking, also work wonderfully.
- Creamy Shrimp Scampi: If you’re looking for a richer, more decadent sauce, you can stir in 60ml of double cream at the end along with the parsley. It changes the character of the dish but is equally delicious.
- A Zesty Twist: For an even brighter flavour, add the finely grated zest of half a lemon along with the lemon juice. It adds a lovely floral note that complements the prawns.
What to Serve With Garlic Butter Shrimp Scampi Pasta
This shrimp pasta is a wonderful meal on its own, but a couple of simple sides can round it out beautifully.
- Crusty Bread: A fresh baguette or a slice of focaccia is non-negotiable in our house. It’s essential for mopping up every last drop of that incredible garlic butter sauce.
- Simple Green Salad: A salad of mixed leaves, cucumber, and cherry tomatoes with a sharp lemon vinaigrette provides a fresh, crisp contrast to the rich pasta.
- Wine Pairing: A glass of the same crisp white wine you used in the sauce, like a Pinot Grigio or Sauvignon Blanc, is the ideal partner for this dish.
Frequently Asked Questions
Garlic Butter Shrimp Scampi Pasta
Ingredients
Method
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (usually around 8-10 minutes). Just before draining, reserve about 250ml (a good mugful) of the starchy cooking water.
- Start the Sauce: While the pasta is cooking, place a large frying pan or sauté pan over a medium heat. Add the olive oil and 50g of the butter. Once the butter has melted and is foaming, add the sliced garlic and red chilli flakes (if using). Cook gently for 1-2 minutes, stirring constantly, until fragrant. Be careful not to let the garlic brown or it will taste bitter.
- Cook the Prawns: Turn the heat up slightly to medium-high. Add the prawns to the pan in a single layer. Season with a pinch of salt and pepper. Cook for 1-2 minutes on each side, until they are pink and have curled into a 'C' shape. Do not overcook them.
- Deglaze the Pan: Pour in the white wine and lemon juice. Let it bubble and simmer for about a minute, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon.
- Bring It All Together: Using tongs, transfer the cooked pasta directly from its pot into the frying pan with the sauce. Add about 120ml of the reserved pasta water, the remaining 30g of butter, and most of the chopped parsley.
- Emulsify the Sauce: This is the crucial step. Toss everything together vigorously for a full minute. I find that using tongs to continuously lift and turn the pasta helps the starchy water, butter, and wine combine to create a glorious, glossy sauce that coats every strand perfectly. If the sauce looks a little too thick, add another splash of pasta water until it reaches your desired consistency.
- Serve Immediately: Taste and adjust the seasoning with more salt and pepper if needed. Divide the garlic butter shrimp scampi pasta among four warm bowls, garnish with the remaining fresh parsley, and serve straight away.
Notes
This Garlic Butter Shrimp Scampi Pasta is a recipe I return to again and again. It’s elegant, satisfying, and comes together so quickly it almost feels like cheating. After a meal like this, a simple, zesty dessert like my Lemon Crumb Bars would be a perfect finish. I really hope you give this shrimp pasta a try in your own kitchen. If you do, please drop a comment below and let me know how it turned out – I always love to hear how you’ve made a recipe your own.
Happy cooking,
Marcus
