shrimp scampi pasta

If you love shrimp scampi (and who doesn't?), look no further than this super-easy recipe. The whole dish—spaghetti + garlicky shrimp—comes together in 20 minutes or less.

Easy Shrimp Scampi Recipe

spaghetti

butter

garlic,

lb. medium shrimp, peeled and deveined

dry white wine

Juice of 2 lemons, plus zest of 1

red pepper flakes

kosher salt

black pepper

parsley,

I made this following the recipe exactly. My family thought it completely lacked flavor. Everyone wanted to add different seasonings at the table, some felt it needed more lemon, others wanted more garlic and others wanted more chilies. Fail all around! 😕

Way too much lemon! My bf and i couldnt even eat this after the first bite. What a waste of pasta.

Chef Gordon Ramsay has a much better recipe on this. This used way to much lemon and wine. It should be about 2 tbsp of wine. 1 cup is just way too much

This recipe is really off.  In reviewing other shrimp scampi recipes, the lemon and wine is far less that what is recommended here.  This recipe produced a lot of liquid and I had to use corn starch to thicken.  The overall taste was very lemony.

An easy and satisfying dinner in under 30 minutes!

Easy Shrimp Scampi

linguine pasta

unsalted butter (divided)

olive oil (divided)

garlic

shrimp

oregano

lemon juice

dry white wine*

Salt and black pepper,

parsley

Begin cooking pasta according to package directions.

Melt 2 tablespoons of butter and 2 tablespoons olive oil over medium high heat in a skillet. Add garlic and cook until fragrant, stirring frequently, about 1 minute.

Add shrimp and oregano.  Cook, stirring frequently, until shrimp have just turned pink on both sides (about 3 to 4 minutes). Remove shrimp from skillet with a slotted spoon and place on a plate.  Set aside.

Return skillet with juices to medium high heat. Add white wine and lemon juice and bring to a boil, while stirring. Add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil and stir until butter is melted and mixture is combined.

Transfer shrimp back to skillet and cook for 1 minute, stirring frequently.  Season with desired amounts of salt and pepper, if desired.

Spoon shrimp mixture on top of a bed of cooked linguine and sprinkle with fresh parsley.

What&#x27;s not to love about Instant Pot shrimp scampi pasta? Creamy angel hair pasta and flavorful shrimp, cooked in one pan in less than a half hour!

Instant Pot Shrimp Scampi Pasta

olive oil

garlic, (minced)

angel hair pasta

chicken broth

salt

Parmesan cheese

Heat Instant Pot on “Saute” function. Add butter, olive oil, shallots, and garlic. Cook, stirring constantly, until shallots soften, 2-3 minutes.

Add wine and cook, stirring, until wine has reduced slightly, about 1 minute. Turn Instant Pot off.

Add 1 1/4 cups broth to pot, scraping up any brown bits. Crack pasta in half and layer in a criss cross pattern. Add remaining broth and separate strands of pasta as much as possible. Sprinkle with red pepper flakes and then add frozen shrimp to the top, without stirring. Sprinkle with salt. 

Secure Instant Pot lid and turn valve to seal. Set on “Pressure Cook” or “Manual” (depending on your model) for 0 minutes (not a typo!). If your Instant Pot model will not accept 0 minutes as a setting, simply press Cancel when you hear the signal that it’s reached full pressure. 

Once the Instant Pot has reached full pressure, immediately release pressure by doing a “quick release” and turning valve to vent. 

Remove cover and stir in Parmesan cheese, fresh parsley, and lemon juice.

Taste and season with additional salt and red pepper flakes as needed. Serve immediately.

https://embed.mediavine.com/videos/h8rgszffp0nkqtuwakuq

What's not to love about Instant Pot shrimp scampi pasta? Creamy angel hair pasta and flavorful shrimp, cooked in one pan in less than a half hour! The shrimp cooks from frozen!

A quick and easy one-pot recipe that is both delicious and healthy. Adding spinach and tomatoes create a fresh and wholesome meal your family will love.

Shrimp Scampi Pasta with Spinach and Cherry Tomatoes

Butter – divided

Olive Oil

Shallots, thinly sliced

Garlic, chopped

lb Large Raw Shrimp, peeled, deveined, and thawed

Kosher Salt,

Pepper,

Lemons

Dry White Wine (I use Chardonnay)

Pasta, cooked (I use Linguini)

Spinach

Cherry Tomatoes, halved

Heat a large skillet over medium-high, melt 4 tablespoons of butter and 2 tablespoons olive oil. Turn the heat to medium and add 1/2 cup thinly sliced shallots. Cook for 2 minutes until soft and translucent. Add 1 1/2 tablespoons chopped garlic and cook for 1 more minute.

Add 1 pound large raw shrimp (peeled, deveined and thawed) in one layer to the skillet and season with salt and pepper. Do not stir. Cook on one side for 1-2 minutes depending on the size of your shrimp. Turn the shrimp individually and cook for another 1-2 minutes. They should be a whitish opaque with the tails turning a reddish-orange color. Remove shrimp from the skillet and keep warm.

Add the juice of 1 1/2 lemons and 1/2 cup dry white wine. Bring to a boil and add the remaining 4 tablespoons of butter.

Add a 5 ounces package of fresh spinach and 2 cups cherry tomatoes (halved) along with 10 ounces cooked pasta into the skillet and gently toss until the spinach is wilted. Season again with salt and pepper to taste.

Return the shrimp to the skillet and mix all together.

Serve warm with crusty bread and a side salad (optional).

Made this tonight - my husband said he could eat another bowl full of it! I did not have any white wine so used chicken broth and no cherry tomatoes so used Romas. No fresh lemon so used juice and it still was delicious. Can’t wait to try it again for company with the wine, fresh lemon and cherry tomatoes! This one is definitely a keeper!

This was delicious! Loved the additional flavor with the spinach and tomatoes - won’t go back to plain shrimp scampi!

This looks so fresh and healthy and flavorful!  Can't wait to try it!

This is an awesome dish and easy to prepare. We used whole grain pasta and it had great flavor. I love just about anything with shrimp and this held very true to that. Thanks for all your recipes - we love them.

Kristy,
Your shrimp scampi was delicious!  We made it last night and it  was light and fresh.  We are trying to eat more healthy.  Thank you!

I have made this recipe many times and it NEVER disappoints!! Thank you so much for sharing!

Made it as is and it was fantastic! Made it again for my dad who requested spicy Italian sausage added as well-- amazing! This recipe is a keeper!

I skipped the lemon juice, and probably added added a little more wine and garlic.  It was delicious - worthy of a Pinterest Pin!  Thank you!

If I could rate this higher I would.  My hubby is not a big pasta guy but he had 2 helpings.  I was afraid I wouldn't have enough white wine so put 1/4c wine and 1/4 c chicken broth.  The lemon juice added a freshness that was great.  Also added parmesan cheese to sauce and fresh parm over top.....
Amazing

I enjoyed this recipe and successfully cut it to 1/4 to enjoy myself.  It had a fresh flavor.  I made it with the exact ingredients except for adding a few red pepper flakes toward the end and topping with Parmesan cheese.  The only change I would make is adding fresh basil the last minute.  Thank you for a lovely recipe that I can easily make for one.

Could I freeze this meal after cooking? I've made this a few times before and my boyfriend &amp; I love it! I would like to make this as a postpartum meal after I give birth next week. (: Pls let me know! &amp; if so... any specific instructions on how I should freeze this cooked meal?

Thank you

Such a nice addition of the spinach and tomatoes to bring this scampi a fresh feel. Looks so delicious!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1604181471/wbjrwblpwzxu7j0tez3z.mp4

Fresh Spinach and cherry tomatoes give this Shrimp Scampi dish a fresh and bright feel while the lemon juice makes it pop. And of course, the butter, garlic, and wine bring a rich flavor to the dish. Give this Shrimp Scampi Pasta with Spinach and Cherry Tomatoes a try tonight and see how simple and delicious it is.

Shrimp Scampi with Spinach and Tomatoes

Shrimp Scampi Pasta with Asparagus has a lemon garlic and herb sauce that packs so much fresh and amazing flavor. A 30 minute shrimp scampi pasta recipe!

Shrimp Scampi Pasta with Asparagus

asparagus

Tbsp unsalted butter (divided)

Tbsp olive oil (divided)

garlic (minced (about 1 1/2 Tbsp))

(divided,

lemon juice (from 1 large or 2 small lemons)

parsley (finely chopped)

Tbsp grated lemon zest

Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.

Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with 1/4 tsp salt and 1/8 tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.

In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and sautee, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and 1/4 tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough.

Add 1/4 cup lemon juice, 1/3 cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan.

https://www.youtube.com/watch?v=ybwmv5weeuM

Learn how to make the best Shrimp scampi  Pasta Recipe. We took classic Shrimp Scampi and turned it into a tasty shrimp scampi pasta recipe with less than 30 minutes to make! Easy dinner for your date night.
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🍽Ingredients for Shrimp Scampy Pasta Dish:
►1/2 lb spaghetti (with 1 Tbsp salt + 1 Tbsp olive oil to cook pasta)
►1 lb (or 1 bundle) asparagus, rinsed
►3 Tbsp butter, divided
►3 Tbsp olive oil, divided
►4 cloves garlic, minced (about 1 1/2 Tbsp)
►1 lb large shrimp, peeled and deveined (either 16-20 or 21-25 count)
►1 tsp salt for shrimp
►1/4 tsp black pepper
►1/3 cup fresh parsley, finely chopped
►1/4 cup freshly squeezed lemon juice 
►1 Tbsp grated lemon zest
►Grated parmesan to serve

🍤Easy Coconut Shrimp Recipe with 2-Ingredient Dipping Sauce 🍤 - https://youtu.be/6yToNC1Ln-k

Easy Seafood Dinner - Shrimp Fried Rice Recipe - https://youtu.be/14wDNuNDru8

Low Carb Shrimp Lettuce Wraps with Peanut Sauce Salad Dressing - https://youtu.be/j4R7zTilj9Q

Loaded Avocado Shrimp Salsa Recipe - https://youtu.be/rWtFy_a1wp4

How To Make Creamy Shrimp Alfredo Pasta - https://youtu.be/5vy9HeL8mOc

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#natashaskitchen #scampi #dinner

Shrimp Scampi Pasta Recipe  - Easy Dinner Dish

An amazingly quick and easy curry filled with plump shrimp and juicy bell pepper. The coconut sauce is ultra creamy, slightly spicy and can’t-stop-eating-delicious.

Thai Coconut Shrimp Curry

soy sauce

½ tsp red pepper flakes

turmeric

garlic powder

¼ tsp white pepper

vegetable oil

unsalted butter

bell pepper (sliced)

tbsp ginger

shallot (finely chopped)

broth

tbsp mild red curry paste

brown sugar

½ tsp turmeric (ground cumin, ground coriander)

tbsp fish sauce

full fat coconut milk ((14 oz/400 ml) coconut milk)

lime (juiced)

tsp sriracha (optional)

torn thai basil

scallions

onions

cilantro

chili pepper

marinating

Get all the prep done before you start cooking. Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder and white pepper to a bowl. Stir to combine, set aside.

chopping

Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.

searing

Heat oil and butter in a large skillet over high. Place shrimp in a single layer. Sear, 1 minute per side. Remove from skillet.

sautéing

In the same skillet, add bell pepper. Sauté for 5 minutes, or until it starts to soften. Add garlic, ginger and shallot. Cook until soft and fragrant, about 2 minutes. Deglaze with chicken broth, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.

simmering

Stir in red curry paste. Add brown sugar, turmeric, cumin, coriander, white pepper, soy and fish sauce. Cook for 1 minute, stir frequently. Pour in coconut milk and bring to a boil. Simmer for 5 minutes or until the sauce starts to thicken.

tossing

Add lime juice, sriracha and Thai basil. Stir to combine. Toss in shrimp, simmer for no longer than 1 minute. Top with cilantro leaves, fried onions and chili pepper. Serve with a crunchy cucumber salad and steamed rice. Enjoy!

This was fantastic! I also added broccoli &amp; baby corn. I sampled as I was cooking fully expecting to add more soy sauce or sriracha or turmeric but nope —it was already perfect! It took about 30 mins to make and there was a fair bit of cleanup afterwards but it was totally worth it!

It’s was fun to make and we added tofu, lime zest, and extra bell peppers.. sautéed onions with bell peppers. I’ll make this again, but probably use less red curry paste, no red pepper, and more coconut milk to our liking. Husband couldn’t finish it and I sweated  threw it lol . Otherwise a good recipe. Any other suggestions to make it a little less spicy?

OMG—This may just be the best dinner I’ve ever made! Didn’t have bell pepper so put in yellow squash. Also used yellow curry paste instead since that’s all I had. Thank you for a great recipe!!

We had this for dinner last night and really enjoyed it. The flavors were wonderful. I will definitely make this again.

I loved this recipe using red curry paste! Do you have suggestions or modifications for using green curry paste just for a change of pace?
Thanks for this delicious recipe!

Made this a couple of nights ago and it was/is delicious! ( have to dial back the Thai chili paste next time: I loved it but too much for one: she actually had coffee ice cream immediately after to cool palate!😉). Definitely a keeper !!

This is a great recipe, although I’ve never seen “mild red curry paste” and so the curry I made was definitely not kid friendly.  Good thing my fridge is jammed with stuff for my kiddo!  Definitely will make again.  I even added another can of coconut milk and it is still pretty darn spicy!

This dish was to die for. As usual with Anna's recipes, the prep work was work every chop, slice, and measure. My husband could not stop eating it and I was right behind him. I followed the recipe exactly as written down to the garnish suggestions. I always find that these recipes are tried and tested so I don't mess with the measures and they always turn out for me. Such a tasty dish with such a true Thai flavour explosion. Thumbs up for this one! Will definitely be adding this to my favourites list. Thank you.

Top 6 shrimp scampi pasta recipes from across the web

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Top Tags

Easy Shrimp Scampi Recipe

Easy Shrimp Scampi

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Top 6 shrimp scampi pasta recipes from across the web

The most viewed shrimp scampi pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Shrimp Scampi Recipe

Easy Shrimp Scampi

Instant Pot Shrimp Scampi Pasta

Shrimp Scampi Pasta with Spinach an...

Shrimp Scampi Pasta with Asparagus

Thai Coconut Shrimp Curry

The most viewed shrimp scampi pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine