If you’re craving a dinner that feels fancy but comes together super fast, this Easy Shrimp Scampi Pasta Recipe is an absolute winner. I love how the bright lemon and garlic flavors mingle with tender shrimp and silky angel hair pasta to create something truly special without needing hours in the kitchen. It’s perfect for a weeknight when you want to impress yourself (or someone else) with minimal effort.

What’s really great about this Easy Shrimp Scampi Pasta Recipe is how well it balances simplicity and flavor. You don’t need a ton of complicated ingredients or techniques — just fresh shrimp, garlic, lemon, and a few pantry staples whip up into a sauce that’s buttery and zesty. Plus, it’s flexible enough to tweak your way, making it a go-to recipe in my kitchen for anytime I need a reliable, crowd-pleasing pasta dish.

Ingredients You’ll Need

Each ingredient in this Easy Shrimp Scampi Pasta Recipe plays a key role in building those bright, garlicky layers of flavor that make the dish shine. When shopping, look for wild-caught shrimp for the best taste and firm texture, and choose a dry white wine you enjoy sipping since it adds subtle depth to the sauce.

Olive oil: Using extra virgin olive oil gives a nice fruity base and helps the garlic shine without burning.
Wild caught jumbo shrimp: Peeled and deveined makes prep easier, and wild caught tends to have better texture.
Salt and pepper: Simple seasoning that brings out the natural flavors without overpowering.
Garlic cloves: Fresh is key here—minced finely to release all that wonderful aroma.
Lemon juice and zest: The zest adds an extra layer of citrus brightness that juice alone doesn’t provide.
Dry white wine: Adds acidity and complexity; if you don’t drink wine, a splash of chicken broth works in a pinch.
Lemon pepper: A little twist on seasoning that ties the lemon and pepper flavors beautifully.
Red chili flakes: Just enough heat to kick up the flavor without overwhelming the shrimp.
Onion powder & garlic powder: These deepen the savory notes in the sauce without anything overpowering.
Minced parsley: Fresh herbs brighten up the whole dish and add lovely color.
Cold unsalted butter: Stirred in last to create that silky, luscious finish everyone dreams of in a scampi sauce.
Angel hair pasta: Its delicate thin strands are perfect for soaking up the garlicky sauce without weighing it down.

Variations

I like to keep the base of this Easy Shrimp Scampi Pasta Recipe simple, but sometimes I’ll play around depending on what’s in my fridge or mood I’m in. Feel free to make it your own — it’s one of those dishes that rewards experimentation.

Spicy variation: Adding extra red chili flakes or a dash of cayenne gives this pasta a fun spicy kick — my husband loves that fiery twist!
Vegetarian twist: Swap shrimp for sautéed mushrooms or artichokes to keep the garlicky lemon sauce but make it meat-free.
Herb boost: I sometimes add fresh basil or thyme along with parsley for a more fragrant herb layer.
Gluten-free option: Use gluten-free angel hair or another thin pasta to keep this recipe accessible to those avoiding gluten.
Protein swap: If shrimp isn’t your fave, scallops or chunks of chicken breast also work beautifully in the same sauce.

How to Make Easy Shrimp Scampi Pasta Recipe

Step 1: Sauté the Shrimp

Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add your shrimp tossed with salt and pepper. Keep an eye on them and cook just 1 to 2 minutes per side until they blush pink and curl up — shrimp cook really fast, so don’t overdo it or they’ll turn rubbery. When they’re just cooked, remove them from the pan and set aside to prevent overcooking.

Step 2: Build the Garlic Lemon Sauce

Add the remaining tablespoon of olive oil to the pan, then toss in your minced garlic. Cook for about 30 seconds, stirring constantly — this step is crucial to avoid burning the garlic, which would turn bitter. Next, pour in the white wine, lemon juice, and sprinkle in lemon pepper, red chili flakes, onion powder, and garlic powder. Let it simmer and reduce slightly to concentrate the flavors for about 2-3 minutes.

Step 3: Cook the Pasta and Combine

While your sauce reduces, bring a medium pot of salted water to a boil and add the angel hair pasta. Because angel hair is so thin, it cooks quickly — usually about 2-3 minutes — so watch it closely. When al dente, drain the pasta, reserving a small cup of pasta water to loosen the sauce if needed. Toss the shrimp back into the skillet, add the hot pasta, and stir in the cold butter to thicken and enrich the sauce. If the sauce feels too thick, a splash of reserved pasta water helps it coat the pasta beautifully.

How to Serve Easy Shrimp Scampi Pasta Recipe

A white pan filled with a dish showing one layer of thin yellow spaghetti noodles spread evenly across the pan. On top, there are several pink cooked shrimps arranged around the noodles. Scattered green parsley leaves add color contrast over the noodles and shrimp. A bright yellow lemon wedge is placed at the edge of the pan. The background surface has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top mine with a generous sprinkle of fresh minced parsley and a little extra lemon zest right before serving — it brightens the dish and makes it pop visually and flavor-wise. Sometimes I add a shave of Parmesan, though traditional scampi usually skips it to let the seafood shine.

Side Dishes

This pasta pairs wonderfully with a crisp green salad dressed in a tangy vinaigrette or some warm crusty bread to sop up every last bit of that garlicky sauce. If you’re feeling indulgent, garlic roasted asparagus or lemony green beans make a fresh, elegant side.

Creative Ways to Present

For a special occasion, I love twirling the pasta into neat nests on the plate and arranging the shrimp artfully on top. Adding a lemon wedge and sprinkle of microgreens can elevate the look in no time — it’s a simple way to impress guests without fuss.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), I recommend storing the pasta and sauce separately in airtight containers in the refrigerator. This helps keep the sauce from drying out and maintains the best texture. It will stay good for up to 5 days.

Freezing

I personally don’t freeze this dish very often because shrimp can get a bit rubbery after freezing and thawing, but if you want to, freeze the cooked pasta and sauce separately in freezer-safe bags and consume within 2 months for best quality.

Reheating

To reheat, gently warm the pasta in a skillet over low heat with a splash of water or broth to loosen the sauce. Heating slowly helps keep the shrimp tender and the butter sauce silky rather than oily or separated.

FAQs

Can I use frozen shrimp for this Easy Shrimp Scampi Pasta Recipe?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking to avoid excess water diluting your sauce. Frozen shrimp works fine and makes this recipe even more accessible.
What if I don’t have white wine—can I substitute it?

If you prefer to skip the wine or don’t have any on hand, chicken or vegetable broth is a great substitute. It won’t add the same acidity, but lemon juice and zest still keep the sauce bright and flavorful.
How do I avoid overcooking the shrimp?

Shrimp cook very quickly—usually 1-2 minutes per side. The moment they turn pink and curl slightly, they’re done. Take them off the heat promptly to prevent them from becoming tough and rubbery.
Can I use a different type of pasta?

Sure! While angel hair pasta is traditional and cooks quickly, linguine or spaghetti are excellent alternatives and will hold the sauce nicely if you prefer a slightly thicker noodle.
Is this recipe spicy?

This recipe has just a gentle hint of heat from the red chili flakes which you can easily adjust to your taste or leave out entirely for no spice.

Final Thoughts

This Easy Shrimp Scampi Pasta Recipe has become one of my favorite “go-to” meals when I want something that feels elevated but comes together in a flash. It’s that perfect combo of fresh, buttery, and garlicky that hits all the right notes. I really hope you try it out—you’ll find it’s as easy to make as it is hard to stop eating. Trust me, once you have this on your weeknight rotation, you’ll be reaching for it time and time again.