If you love shrimp scampi, you’ll enjoy this creamy, cheesy take on Garlic Butter Shrimp Pasta. It keeps the bright lemon, garlic, and butter flavors of classic scampi, and adds heavy cream and Parmesan for a richer, more luxurious sauce.
Seafood is a New England staple for a reason: it’s easy to prepare and makes simple meals feel special. Shrimp is an affordable, quick-cooking protein that elevates pantry ingredients into a dinner that feels restaurant-quality but comes together in no time. This dish is simple enough for a weeknight yet elegant enough for guests.
Ready in under 30 minutes, this one-pan pasta is beginner-friendly, easy to customize, and offers big flavor with minimal cleanup.
Why You’ll Love This Creamy Shrimp Scampi Pasta
- Luscious – a mix of pasta water, heavy cream, and Parmesan creates a silky, clingy sauce that coats the noodles.
- Restaurant Quality – bold, balanced flavors without complicated techniques. Perfect for a quick weeknight or a relaxed dinner with friends.
- Quick and Easy – ready in less than 30 minutes and mostly cooked in one pan.
- Customizable – swap linguine for your favorite noodle or substitute chicken or scallops for the shrimp.
Ingredients You’ll Need
Use fresh ingredients when possible for the best results. See the substitutions section for wine-free or lighter options.
- Linguine – cook to al dente so it absorbs the sauce without becoming mushy.
- Large shrimp – peeled, deveined, and uncooked (fresh or thawed frozen).
- Olive oil
- White wine – dry white wine works well; use seafood stock or vegetable broth if you prefer no alcohol.
- Unsalted butter
- Fresh garlic – minced. Jarred garlic can be used but may require a bit more for full flavor.
- Coarse kosher salt – salt the pasta water generously; if using table salt, use less.
- Ground black pepper
- Fresh lemon juice – brightens the sauce. Use fresh lemons, approximately 1–1 1/2 lemons for this recipe.
- Pasta water – reserve 1 cup of cooking water to help form the sauce.
- Heavy cream – adds richness and a silky texture.
- Lemon zest – for a fresh finish.
- Fresh parsley – minced for garnish and brightness.
- Parmesan cheese – freshly grated for finishing.
Hint: Fresh garlic and fresh lemon juice make the biggest difference in flavor.
The Best Shrimp For This Recipe
Choose raw, peeled, and deveined shrimp for convenience. Both fresh and previously frozen (thawed) shrimp work well. Using uncooked shrimp ensures they absorb the sauce and finish with the best texture; avoid pre-cooked shrimp to prevent rubberiness.
How to Make Garlic Butter Shrimp Pasta
This overview covers the main steps. Follow the full recipe card for exact measurements and timing.
Step 1
Cook the linguine in a large pot of boiling, salted water until al dente. Reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.
Time Saving Tip
Prep ingredients while the pasta cooks to finish the dish in 30 minutes or less.
Step 2
Heat olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook 2–3 minutes per side until pink and opaque. Remove the shrimp and set aside.
Step 3
Deglaze the hot pan with white wine or stock and simmer 2–3 minutes until reduced and the alcohol scent has dissipated.
Stir in butter and garlic and cook about 30–60 seconds until fragrant. Add lemon juice, salt, and pepper. Pour in the reserved pasta water and stir to form a cohesive sauce.
Step 4
Add the cooked pasta, chopped parsley, lemon zest, and heavy cream to the pan. Toss with tongs until the pasta is evenly coated in the sauce.
Return the shrimp to the pan, taste, and adjust lemon, salt, or pepper as needed. Finish with a generous sprinkle of grated Parmesan and serve hot.
Tips & Tricks for the Best Garlic and Shrimp Pasta
- Thaw frozen shrimp completely and use peeled, deveined shrimp to save time.
- Shrimp cook quickly—about 2–3 minutes per side. Remove them as soon as they turn pink and opaque to avoid toughness.
- Salt the pasta water generously; it seasons the pasta from the inside out.
- Deglazing the pan lifts flavorful browned bits and adds depth to the sauce.
- Toss pasta in the pan with the sauce rather than pouring the sauce on top for better flavor absorption.
- Add fresh herbs and lemon zest at the end to brighten the rich sauce.
- Sprinkle Parmesan just before serving; adding it directly to very hot sauce can sometimes make it clump.
Substitutions & Variations
- Replace white wine with non-alcoholic wine, seafood stock, or vegetable broth.
- Omit cream and use extra pasta water or seafood stock for a lighter sauce.
- Use 8 ounces of pasta instead of 12 for a saucier result.
- Swap shrimp for cooked chicken breast or scallops if preferred.
- Use gluten-free pasta if needed.
- Trade linguine for fettuccine, spaghetti, or angel hair.
- Add red pepper flakes for a touch of heat.
How to Serve Shrimp Scampi with Pasta
Serve this shrimp pasta hot for the best texture and flavor. Finish each plate with a sprinkle of Parmesan, a lemon wedge, and a little fresh parsley for color and brightness.
Pair it with simple sides like crusty bread or a green salad to round out the meal.
Storage Instructions for Leftovers
Store leftover pasta in an airtight container in the refrigerator for 3–4 days.
Reheating Instructions
Reheat gently in a skillet over low heat with a tablespoon of butter and 2–3 tablespoons of broth or water to loosen the sauce. To prevent overcooking, warm the pasta first and add the cooked shrimp back for the last minute.
Tip: Remove shrimp before reheating and stir them back in at the end to keep them tender.
More Great Pasta Recipes
3 Cheese Lobster Mac And Cheese Recipe
The Best Meatless Baked Ziti
The Best American Chop Suey Recipe
Homemade Alfredo Sauce Recipe With Milk
Creamy Garlic Shrimp Pasta
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Ingredients
- 12 ounces linguine, dry
- 12 ounces large shrimp, fresh or frozen, peeled, deveined, and uncooked
- 2 tablespoons olive oil
- 1 cup white wine or seafood stock
- 4 tablespoons unsalted butter
- 1 tablespoon (3–4 cloves) minced garlic
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1/3 cup fresh lemon juice
- 1 cup reserved pasta water
- 1/2 cup heavy cream
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, minced
- 1/2 cup grated Parmesan cheese for serving
Instructions
- Cook linguine in a large pot of boiling water with 1 tablespoon kosher salt until al dente. Save 1 cup pasta water, then drain and set aside.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Cook shrimp in a single layer 2–3 minutes per side until pink and cooked through. Remove shrimp from the pan.
- Pour wine into the hot pan and simmer 2–3 minutes until reduced by half and the alcohol smell has dissipated.
- Add butter and garlic, cook 30–60 seconds until fragrant. Stir in lemon juice, salt, and pepper.
- Pour in reserved pasta water and stir to form a sauce.
- Add cooked pasta, parsley, lemon zest, and cream. Toss with tongs until well coated.
- Return shrimp to the pan, taste, and adjust lemon, salt, or pepper as needed.
- Sprinkle with Parmesan and serve warm.
Notes
- Prep while the pasta cooks to keep total time under 30 minutes.
- Thaw frozen shrimp completely before cooking.
Nutrition
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Calories: 428kcal