You only need 20 minutes for this flavor-packed recipe for Quick Shrimp Scampi.

Two bowls with Quick Shrimp Scampi next to a glass of wine and small bowls containing cherry tomatoes, chili flakes and parsley

If shrimp scampi 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?

Large sauté pan with cherry tomatoes, garlic and chili flakes

I’ve updated the classic to include cherry tomatoes and your choice of pasta, which all gets tossed in a fresh lemon sauce that comes together in mere minutes. We’re talking 20 minutes, start to finish, and it’s all thanks to making the sauce while your pasta cooks. Multitasking at its finest!

Large pot containing linguine pasta, shrimp, cherry tomatoes, parsley and garlic

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 Shrimp Scampi.

If more fast and fresh pasta recipes are in your foreseeable future, don’t miss my Quick and Easy Vodka Pasta, Pasta with No-Cook Tomato Sauce and Easy Stovetop Macaroni and Cheese!

Two bowls containing the best Quick Shrimp Scampi next to a glass of wine and small bowls containing sliced cherry tomatoes, chili flakes and chopped parsley

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Main Course

Quick Shrimp Scampi

This recipe for Quick Shrimp Scampi with Linguine is easy enough for busy weeknights and impressive enough for weekend dinner parties.
5 from 4 votes
Two bowls with Quick Shrimp Scampi next to a glass of wine and small bowls containing cherry tomatoes, chili flakes and parsley
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 servings

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.
  • ★ 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.


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Nutrition

Calories: 588kcal, Carbohydrates: 68g, Protein: 35g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 286mg, Sodium: 897mg, Potassium: 436mg, Fiber: 3g, Sugar: 4g, Vitamin A: 814IU, Vitamin C: 27mg, Calcium: 205mg, Iron: 4mg

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Comments

  1. 5 stars
    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.

  2. 5 stars
    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!!

  3. 5 stars
    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!).

  4. 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!

  5. 5 stars
    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.