This shrimp scampi with pasta skips the butter in favor of extra-virgin olive oil and adds a handful of cherry tomatoes for a lighter, brighter take on the classic. It’s ready in just 20 minutes and has plenty of garlic lemon sauce to coat every strand of pasta. It’s quick and easy enough for busy weeknights yet impressive enough for guests!
I originally published this recipe in 2020 and have since added new photos and more success tips.
Table of Contents
If shrimp scampi with pasta is on a restaurant menu, I will order it 10 out of 10 times. It’s one of those dishes that just makes my taste buds sing. What’s not to love about all that garlic?
But somewhere along the way I started adding a handful of cherry tomatoes to the pan… and I’ve never looked back. As they cook, they soften just enough to release their sweet juices into the garlicky lemon white wine sauce, creating a lighter, brighter version of this classic dish.
Toss everything together with al dente pasta, and dinner is on the table in just 20 minutes.
An optional dash of crushed red pepper flakes lends a touch of heat, while plenty of fresh parsley adds a pop of herby flavor to every bite of this quick and easy shrimp scampi pasta.
- Pasta: I like using linguine because the long, flat strands hold onto the scampi sauce beautifully. Angel hair or spaghetti work well too, or use whatever long pasta you like best! For a gluten-free, low-carb option, try my shrimp scampi with zucchini noodles.
- Extra-virgin olive oil: Classic shrimp scampi is typically made with butter, but I use extra-virgin olive oil instead. It keeps things lighter and lets all those fresh flavors really shine through.
- Garlic: Four cloves, minced. Fresh only, please. This is not the recipe for jarred garlic.
- Lemon zest and lemon juice: Both go in at the end for the brightest, most vibrant lemon flavor. Always zest the lemon before juicing it. Trust me, it’s much easier that way! New to zesting? Check out my guide on how to zest a lemon.
- White wine: Any dry white wine works here (I prefer sauvignon blanc or pinot grigio), but I recommend using one you’d actually enjoy drinking. If you’d rather skip the wine, any type of broth works as a substitute. It’ll change the flavor slightly but the dish will still be delicious.
- Cherry tomatoes: They add brightness and sweetness that takes this dish to the next level. Halving them first allows them to cook and break down faster, releasing their sweet juices into the garlicky lemon sauce.
- Cherry tomatoes: Add sweetness and acidity that balance the richness of the garlicky lemon sauce. Halving them first allows them to cook and break down faster.
- Shrimp: I like to use medium shrimp for this pasta dish. They’re the perfect size for twirling onto a fork with the linguine in a single, satisfying bite. Fresh or frozen both work here. If using frozen, thaw completely.
- Fresh parsley: Adds a pop of herby flavor and color. Stir it in at the very end off the heat so it stays bright and fresh.
- Crushed red pepper flakes: Completely optional but highly recommended if you like a little heat.
Can I Make Shrimp Scampi Without White Wine?
Yes! Instead of using wine, you can use any type of broth as a substitute. Chicken broth is my go-to. The flavor will be slightly different but the dish will still be delicious. A squeeze of extra lemon juice helps brighten things up too.
This easy shrimp scampi comes together fast, and it’s all thanks to making the sauce while your pasta cooks. Multitasking at its finest! Before you turn on the heat, make sure everything is prepped and within arm’s reach. Here’s an overview of the process:
Bring a large pot of salted water to a boil and add the linguine. While that’s cooking, make the sauce: cook the cherry tomatoes first until they just begin to soften and burst, then add the garlic and chili flakes (if using).
Success tip: Watch the garlic carefully as it can go from golden to burnt fast.
Add the shrimp in a single layer and cook for 1 minute per side. This is the most important step in the whole recipe: do not overcook the shrimp. You’ll know the shrimp are fully cooked when they’ve turned from translucent grey to opaque pink and curled into a loose “C” shape. A tight “O” means they’ve gone too far and will taste tough and rubbery.
Add the wine and let it reduce by half, then remove the pan from the heat entirely before adding the lemon zest, lemon juice and parsley.
Why off the heat? Cooking lemon juice dulls its bright, fresh flavor and can make the sauce taste bitter.
Success tip: Before draining the pasta, scoop out about ½ cup of pasta water and set it aside.
Use tongs to transfer the pasta directly from the pot to the sauté pan rather than draining it into a colander. A little water clinging to the noodles is a good thing. Toss everything together, adding a splash of reserved pasta water if the sauce seems dry, drizzle with a little extra olive oil, garnish with additional parsley and serve immediately.
This shrimp scampi pasta is delicious on its own, but if you’re looking to round out your meal, I love serving it alongside my secret ingredient cheesy garlic bread for soaking up every last drop of that garlicky lemon sauce, a crisp wedge salad or simple roasted green beans.
FAQs
You can, but I’d recommend raw shrimp if you can find it. As the shrimp cooks in the pan, it soaks up all those garlicky, lemony flavors from the sauce and that makes a big difference. If pre-cooked is all you have, add it at the very end just long enough to heat through, about 1 minute. Any longer and it’ll turn rubbery.
Absolutely! This scampi sauce is just as delicious served with crusty bread for dipping or spooned over rice. For a lighter, low-carb option, try my recipe for Shrimp Scampi with Zucchini Noodles
Store in an airtight container in the refrigerator for up to 2 days. When reheating, skip the microwave. It makes the shrimp rubbery and the pasta gummy. Instead, warm everything gently in a skillet over low heat with a splash of water or chicken broth to loosen the sauce.
Ingredients
- 12 oz. uncooked linguine pasta
- 1/4 cup extra virgin olive oil, plus more for garnishing
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red chili flakes (optional)
- 1 pound medium shrimp, peeled and de-veined
- 1 Tablespoon lemon zest
- 1/2 cup white wine
- 1/2 cup parsley, chopped
- 1 Tablespoon lemon juice
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. While the pasta cooks, make the sauce.
- In a large sauté pan set over medium-high heat, add the olive oil. Once the oil is hot, add the cherry tomatoes and cook, stirring, for 2 minutes.
- Add the garlic and chili flakes and cook, stirring, until the garlic is golden brown and fragrant, about 2 minutes.
- Add the shrimp and cook, flipping once, until pink and cooked through, about 3 minutes.
- Add the white wine and cook until it has reduced by half.
- Add the lemon zest, lemon juice, parsley, ½ teaspoon salt and ¼ teaspoon pepper.
- Using tongs, transfer the pasta from the water to the sauté pan and toss to coat.
- Drizzle the pasta with olive oil then serve.
Kelly’s Notes
- This dish moves fast. Have everything prepped and within arm’s reach before you turn on the heat.
- The shrimp are done when they curl into a loose “C” shape and turn opaque pink. A tight “O” means they’ve gone too far and will taste tough and rubbery.
- Reserve about ½ cup of pasta water. Add a splash to the pan if the sauce seems dry.
- Any type of broth can be substituted for the wine.
- To store: Refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or broth. Skip the microwave.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Great, simple to prepare, recipe !
The only thing I varied:
Removed the shrimp after its “C” shape
and added it back in just before adding the pasta.
Excellent! I’m so glad you enjoyed the recipe, Doug!
The recipe was simple to make with a few ingredients. We really enjoyed the Scampi (served it over Linguine).
So glad you enjoyed it, Kat!
It was really good, my family like it so much.
So glad you all enjoyed it, Hana!
Made this last night and it was the best shrimp scampi I’ve ever made at home.
This makes me so happy, Lori!
I make this for my husband all the time….One of his favorites….if I don’t have the cherry tomatoes I use a can of diced tomatoes….He likes it better because there isn’t any skins…..Yummmmm
I’m so glad to hear that you and your husband enjoy the recipe, Donna!
This is a favorite for both myself and my husband. Quick, easy and always delicious. Have been making this for a couple of years and will not stop. So glad I found this recipe! Thank you Kelly.
I love pasta, and my husband always moans “not tonight”! He loved this recipe and just kept raving! Thank you so much Kelly! The only variation I made to the recipe was adding a knob of butter at the end per other suggestions. I’m making it again this week for company and I think I’ll throw in more fresh tomatoes just before adding the pasta. Definitely a KEEPER!
This is what I love to read, Leslie! I’m so thrilled you and your husband enjoyed the recipe!
Unfortunately, my family was not wowed with this recipe. They thought it was a waste of shrimp & was quite bland. They do tend to like spicy & this is not it.
I’m sorry your family didn’t enjoy the recipe, Janet. Did you add crushed red chili flakes?
Simple, fast and delicious!
I’m so glad you enjoyed the recipe, Catherine!
5star
I’m so glad you enjoyed the recipe, Joel!
It is amazing what the cherry tomatoes do for the recipe! I’ve added them to Cacio e Pepe (parmesan and black pepper) pasta as well. SOO good. A great game changer for lots of different pasta dishes. Thanks.
YESSSS! I’m so glad you enjoyed the recipe, Judy!
I had saved about a dozen shrimp scampi recipes in my file, but saw that this recipe had cherry tomatoes in it and decided to try this one. Oh. My. God.! Game- changing ingredient. All of your recipes are really special, and I have tried many, but this one was definitely a keeper.
The only thing I did at the end was scoop a bit of the pasta water into the garlicky shrimp mixture to make more sauce and thicken it and it was perfect. Great flavors!!
Thank you so much for your comment, Angela! I’m thrilled you enjoyed the recipe!
I’ve made this recipe twice now! My husband and I absolutely love it. It’s quick, EASY and delicious. It looks and tastes like a fancy meal that you’ve spent hours on but it’s actually so easy and fast (and I’m not a seasoned cook by any means!).
Woohoo! I’m so glad you’ve been enjoying the recipe!
I made this for dinner on Valentine’s Day for my husband and me. It was quick, easy and tasted AMAZING!!! I will definitely be making this again and again. TY!
I’m thrilled you enjoyed the recipe, Libby!
This past summer I showed my son how to grow cherry tomatoes. We had a huge bumper crop. To help use up the tomatoes, I created this recipe almost exactly. I had no idea it was shrimp scampi. The only difference is I finish the sauce with a generous hob of butter to bring it together and I used linguine fini which is the skinny linguine. This is a huge favorite in my house, so I usually make a little bit more. Great minds think alike! lol.
Amazing! This is one of my favorite variations of shrimp scampi! :)