Save This Express Shrimp Scampi makes pasta night feel like a treat even on the busiest evenings. It captures everything wonderful about the classic Italian-American dish briny shrimp garlicky olive oil a squeeze of lemon all tossed with pasta in under fifteen minutes.
My very first batch of this was made on a frantic Tuesday after soccer practice and now it is just one of those magic recipes that feels like a reward no matter what kind of day you have had.
Ingredients
- Pasta: choose linguine or spaghetti for the signature silky texture try to choose bronze-cut pasta for sauce to cling
- Cooked shrimp: peeled and deveined saves time and mess go for sustainably sourced if possible
- Olive oil: gives richness and brings everything together use a fruity extra virgin olive oil if you have it
- Garlic: fresh minced garlic is key for flavor look for firm tight cloves
- Lemon juice: brings a bright zing roll the lemon before juicing for maximum yield
- Red pepper flakes: add a hint of subtle heat opt for crushed if you prefer an even kick
- Fresh parsley: chopped right before serving gives a pop of green and freshness buy a bunch and store stems in water in the fridge
Instructions
- Boil the Pasta:
- Bring a large saucepan of salted water to a rolling boil. Drop in your pasta and cook until just al dente following package directions. Reserve a quarter cup of the pasta water before draining this bit will help the sauce cling to each strand.
- Sauté Garlic and Spice:
- Meanwhile set a skillet over medium heat and pour in the olive oil. Add the minced garlic and red pepper flakes. Sauté for one to two minutes stirring often until the garlic turns golden and the kitchen fills with the most irresistible aroma.
- Warm Shrimp:
- Add the cooked shrimp to the skillet. Toss gently so the shrimp soak up some of the garlicky oil. Warm for one to two minutes you want them juicy not overdone.
- Combine and Toss:
- Add the drained pasta to your skillet along with the reserved pasta water lemon juice and chopped parsley. Use tongs to mix it all together making sure every bite gets coated in the lemon-garlic sauce.
- Serve:
- Plate the scampi nice and hot. Add more parsley and tuck in lemon wedges if you like that extra citrus burst.
Save Shrimp is honestly my favorite to use here because it soaks up all the garlicky olive oil every time I make this I remember my father showing me how quickly shellfish can go from tender to rubbery so I am always careful not to overcook.
Smart Storage
Express Shrimp Scampi is best eaten fresh while the shrimp is juicy and the pasta stays silky. If you need to store leftovers transfer to an airtight container and keep in the fridge for up to two days. Reheat gently in a skillet with a splash of water to loosen things up.
Ingredient Swaps
If you have no fresh parsley dried will work but use less and add right at the end. For zippier flavor try a sprinkle of grated lemon zest into the pan just before tossing everything together. If shellfish is not an option cooked chicken or white beans are tasty alternatives.
Serving Up
I love to serve this with crusty bread to mop up the garlicky olive oil and a crisp green salad. For a date night spread add a glass of cold white wine and extra lemon wedges it looks and tastes way fancier than the effort involved.
Origins and Inspiration
Shrimp scampi is an Italian American twist on the Venetian tradition of cooking langoustines in olive oil and garlic. In the States shrimp took the starring role and pasta made it hearty enough for modern family meals. This streamlined version keeps the heart of the dish and proves you do not need a lot of time or specialty ingredients to create something deeply satisfying.
Seasonal Adaptations
Swap parsley for basil in summer for a fresh herbal note Try whole wheat or veggie pasta for a wintery boost Add halved cherry tomatoes in late summer for extra sweetness I sometimes toss in baby spinach at the end to wilt it slightly or sprinkle on toasted pine nuts for crunch. The versatility means this scampi can adapt to whatever leftovers you have.
Success Stories
Friends who claim they cannot cook are always shocked by how easy this comes together. Once my daughter made it for her college roommates and they ate in total silence before demanding the recipe. It is a frequent request for birthday dinners at our house.
Freezer Meal Conversion
For true speed prepare a double batch of just the shrimp in the garlicky olive oil and freeze in a flat bag. When you crave scampi later just cook pasta thaw the shrimp in a skillet and toss with fresh parsley and lemon juice.
Save This dish came to our rescue on a night everyone thought takeout was the only option and now it is part of our regular rotation in every season.
Recipe FAQs
- → How do I prevent pasta from sticking together?
Stir pasta well during cooking and drain immediately. Toss with a bit of olive oil after draining if desired.
- → Can I use frozen shrimp for this dish?
Yes, thaw shrimp completely and pat dry before adding to the skillet for best texture and flavor.
- → Is it possible to substitute the pasta type?
Absolutely! Any long pasta such as spaghetti, fettuccine, or even gluten-free alternatives work well here.
- → How can I make the sauce richer?
Swap some olive oil for butter or add a splash of white wine with the garlic for deeper flavor.
- → What can I use if I don't have fresh parsley?
Dried parsley or chopped fresh basil can offer a similar freshness and color to the finished dish.