You only need 20 minutes and a few simple ingredients for this flavor-packed recipe for Quick Shrimp Scampi starring a garlicky, lemony white wine sauce.
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?
The Best Shrimp Scampi Sauce
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!
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!
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- 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
- 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.
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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.
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!
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! :)