published Jan 12, 2024, updated Aug 14, 2024 Few dishes are as iconically Italian as shrimp scampi pasta. It’s been a favorite in the United States since the 1920s, served over either a steaming pile of pasta or with some crusty bread to soak up all of that delicious butter and lemon sauce! I alternate between this and my white pesto pasta when I want a rich, flavorful Italian dinner. Shrimp scampi might have a fancy, sophisticated appearance and aroma, but it’s easy to make at home. All in all, it takes 20 minutes to prepare — quicker than most of your frozen meals! And this shrimp scampi recipe is very flexible and can be made with other proteins or pastas as you see fit. Watch the video below in the recipe card to see how I make this! This filling dish hardly needs additional sides or appetizers, but you could serve with tender marinated mushrooms or zuppa toscana soup for a truly Italiano meal!
Recommended Tools
Cast Iron Skillet or Dutch Oven – A skillet or Dutch Oven are my preferred tools for preparing proteins with a pan sauce because they cook evenly and are easy to clean.
Storing and Reheating
Refrigerate the pasta, shrimp, and sauce in one container for an even more flavorful meal the next day! Enjoy your leftovers for up to 4 days. Any longer and you risk bacterial contamination — plus the shrimps are pretty mushy by then. Reheat shrimp scampi pasta on the stovetop on a medium-low heat until warmed through. Love this recipe? Share it with the world on Pinterest.
