There are some dishes that just transport you. For me, this Garlic Butter Shrimp Scampi Pasta is one of them. It’s a recipe that feels both elegant and wonderfully comforting, a combination that isn’t always easy to find. This was inspired by a dish I had at a little restaurant in Italy, overlooking the sea. The sheer simplicity of fresh prawns, fragrant garlic, and good pasta was something I knew I had to recreate in my own kitchen. It’s become a staple for us ever since.

What makes this particular shrimp scampi so special is the sauce. We’re not just melting butter with garlic here; we’re creating a rich, glossy sauce that clings to every single strand of pasta. By using a generous amount of garlic (don’t be shy!), a splash of crisp white wine to cut through the richness, and a secret weapon – starchy pasta water – we build a sauce that’s beautifully balanced. The sweet, succulent prawns are cooked just until they’re pink and tender, then tossed through with fresh parsley and a squeeze of lemon juice for brightness. The result is a vibrant, satisfying meal that truly sings.

This dish works beautifully for a special date night at home, yet it comes together in about 30 minutes, making it a brilliant option for a more decadent weeknight dinner. Anyone who appreciates the classic combination of garlic, butter, and seafood will absolutely adore this. It always gets compliments whenever I make it for friends.

Recipe Overview

This recipe guides you through creating a restaurant-quality shrimp scampi pasta at home. The focus is on building a flavourful, emulsified garlic butter sauce that perfectly coats the pasta and prawns. Expect sweet, garlicky prawns, a zesty lemon-wine sauce, and perfectly al dente pasta. I’ve tested this dozens of times, and the key is to have all your ingredients prepped before you start, as the cooking process moves very quickly.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Garlic Butter Shrimp Scampi Pasta

• Genuine Flavour: The sauce is the star here. It’s a carefully balanced mix of savoury garlic, rich butter, acidic white wine and lemon, with a subtle warmth from red pepper flakes. It emulsifies with the pasta water to create a silky, non-greasy coating for the spaghetti.
• Ready in Under 30 Minutes: From start to finish, this impressive meal is on the table in about 25 minutes, making it ideal for those evenings when you want something special without the fuss.
• Flexible Recipe: This recipe is a fantastic base for customisation. You can toss in a handful of fresh spinach at the end until it wilts, or add some sun-dried tomatoes for a deeper, savoury note.
• Great for a Weeknight Treat: It feels luxurious enough for a weekend but is straightforward enough for a Tuesday. It’s my go-to when I want to elevate a simple evening at home.
• Family Tested: My whole family adores this dish. Even my youngest, who can be fussy, will happily finish a whole bowl of this “garlic prawn spaghetti,” as he calls it. It’s one of those rare meals everyone agrees on.

Garlic Butter Shrimp Scampi Pasta

⏱️ 10 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

Using good quality ingredients is key, especially for the prawns and olive oil. I prefer using large, raw king prawns that I’ve peeled and deveined myself, as they have the best flavour and texture. If you’re buying them frozen, make sure they are thoroughly defrosted and patted very dry before cooking.

• 400g spaghetti or linguine
• 3 tbsp unsalted butter, divided
• 2 tbsp extra virgin olive oil
• 450g large raw king prawns, peeled and deveined
• 8 large cloves of garlic, thinly sliced
• 1/2 tsp red pepper flakes (adjust to your preference)
• 120ml dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• Juice and zest of 1 large lemon
• 75g fresh flat-leaf parsley, finely chopped
• Salt and freshly ground black pepper to taste
• 50g grated Parmesan cheese, for serving (optional)

Sophia’s Tip: Don’t skimp on the garlic! Using 8 cloves might seem like a lot, but slicing it thinly allows it to melt into the sauce and become fragrant and sweet, not harsh. It’s the backbone of the entire dish.

How to Make Garlic Butter Shrimp Scampi Pasta

The process for this shrimp scampi is all about timing. We cook the pasta and make the sauce simultaneously, so everything is ready to be combined at the perfect moment. Have all your ingredients chopped and measured before you turn on the hob.

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (usually around 8-10 minutes). Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta in a colander.
2. Sauté the Prawns: While the pasta is cooking, heat the olive oil and 1 tablespoon of the butter in a large frying pan or skillet over medium-high heat. Once the butter is foaming, add the prawns in a single layer. Season with salt and pepper. Cook for 1-2 minutes per side, just until they turn pink and opaque. Do not overcook them. Remove the prawns from the pan with a slotted spoon and set them aside on a plate.
3. Build the Garlic Sauce: Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the thinly sliced garlic and the red pepper flakes. Sauté gently for about 1-2 minutes, stirring constantly, until the garlic is fragrant and softened but not browned. Burnt garlic will make the sauce bitter.
4. Deglaze the Pan: Pour in the dry white wine to deglaze the pan, scraping up any tasty browned bits from the bottom with a wooden spoon. Let it simmer and reduce by about half, which should take about 2-3 minutes.
5. Create the Emulsified Sauce: Add about 120ml of the reserved starchy pasta water to the pan, along with the lemon juice and zest. Bring to a simmer and let it bubble away for a minute. The starches in the pasta water will help thicken the sauce and make it glossy. I find that whisking it a little at this stage helps it come together beautifully.
6. Combine Everything: Add the drained pasta directly into the pan with the sauce. Toss everything together vigorously with tongs for about a minute until the pasta is well-coated. Add the cooked prawns and the chopped fresh parsley to the pan.
7. Finish and Serve: Toss everything together one last time. If the sauce looks a little too thick, add another splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, topped with a little extra parsley and grated Parmesan cheese if you like.

Tips From My Kitchen

• Temperature Control is Crucial: When you add the garlic to the pan, make sure the heat is on medium-low. High heat will scorch the garlic almost instantly, giving the entire dish a bitter, unpleasant taste. We want to gently infuse the butter with a sweet, aromatic garlic flavour.
• The Secret is the Pasta Water: I learned that the starchy water left over from boiling pasta is liquid gold. It’s the key to creating a silky sauce that clings to the pasta instead of a broken, oily one. This process is known as emulsification, and it’s what separates good homemade pasta from great homemade pasta. Always reserve more than you think you’ll need!
• Make-Ahead Prep: To make this even faster for a weeknight, you can do some prep in advance. Peel and devein the prawns, chop the parsley, and slice the garlic. Store them in separate airtight containers in the fridge for up to a day. Then, the cooking process will take just 15 minutes.
• Storage and Reheating: Leftover shrimp scampi can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, I recommend adding a splash of water to a pan over low heat, adding the pasta, and gently warming it through, tossing occasionally until hot. Microwaving can make the prawns rubbery.

Equipment You’ll Need

• Large pot for boiling pasta
• Colander
• Large frying pan or skillet (at least 30cm)
• Tongs or a pasta fork for tossing
• Measuring cups and spoons

Delicious Variations to Try

While I adore this recipe as it is, it’s also wonderfully adaptable. Here are a few variations we’ve tried and loved in my kitchen:

• Spicy Garlic Butter Shrimp: If you love heat, double the amount of red pepper flakes. You could also add a finely chopped fresh red chilli along with the garlic for a more direct, vibrant spice.
• Add Some Greens: For a one-pan meal, toss in a large handful of baby spinach or rocket into the pasta at the very end. The residual heat will wilt it perfectly in about a minute. Steamed asparagus or tenderstem broccoli also work well.
• Different Protein: This garlic butter sauce is fantastic with other types of seafood. Try it with seared scallops (cook them just like the prawns) or even some chopped chicken breast. If you enjoy chicken dishes with a bit of a kick, you might also like my Bang Bang Chicken Thighs recipe.

What to Serve With Garlic Butter Shrimp Scampi Pasta

This pasta is a complete meal on its own, but a few simple sides can round it out beautifully.

• Crusty Bread: A warm, crusty baguette or ciabatta is essential for mopping up every last bit of that incredible garlic butter sauce.
• A Simple Green Salad: A fresh, crisp salad with a sharp lemon vinaigrette provides a lovely, light contrast to the richness of the pasta.
• Wine Pairing: Continue with the wine you used in the sauce. A chilled glass of Pinot Grigio or Sauvignon Blanc complements the lemon and garlic notes perfectly.

Frequently Asked Questions

Garlic Butter Shrimp Scampi Pasta

A quick and elegant pasta dish featuring a silky, non-greasy sauce of garlic, butter, white wine, and lemon. Ready in under 30 minutes, it's perfect for a luxurious weeknight treat.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 665

Ingredients Method Notes

Ingredients

  

• 400 g spaghetti or linguine
• 3 tbsp unsalted butter divided
• 2 tbsp extra virgin olive oil
• 450 g large raw king prawns peeled and deveined
• 8 large cloves of garlic thinly sliced
• 1/2 tsp red pepper flakes adjust to your preference
• 120 ml dry white wine such as Pinot Grigio or Sauvignon Blanc
• Juice and zest of 1 large lemon
• 75 g fresh flat-leaf parsley finely chopped
• Salt and freshly ground black pepper to taste
• 50 g grated Parmesan cheese for serving (optional)
• Genuine Flavour: The sauce is the star here. It’s a carefully balanced mix of savoury garlic rich butter, acidic white wine and lemon, with a subtle warmth from red pepper flakes. It emulsifies with the pasta water to create a silky, non-greasy coating for the spaghetti.
• Ready in Under 30 Minutes: From start to finish this impressive meal is on the table in about 25 minutes, making it ideal for those evenings when you want something special without the fuss.
• Flexible Recipe: This recipe is a fantastic base for customisation. You can toss in a handful of fresh spinach at the end until it wilts or add some sun-dried tomatoes for a deeper, savoury note.
• Great for a Weeknight Treat: It feels luxurious enough for a weekend but is straightforward enough for a Tuesday. It’s my go-to when I want to elevate a simple evening at home.
• Family Tested: My whole family adores this dish. Even my youngest who can be fussy, will happily finish a whole bowl of this "garlic prawn spaghetti," as he calls it. It’s one of those rare meals everyone agrees on.

Method

 

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (usually around 8-10 minutes). Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta in a colander.
2. Sauté the Prawns: While the pasta is cooking, heat the olive oil and 1 tablespoon of the butter in a large frying pan or skillet over medium-high heat. Once the butter is foaming, add the prawns in a single layer. Season with salt and pepper. Cook for 1-2 minutes per side, just until they turn pink and opaque. Do not overcook them. Remove the prawns from the pan with a slotted spoon and set them aside on a plate.
3. Build the Garlic Sauce: Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the thinly sliced garlic and the red pepper flakes. Sauté gently for about 1-2 minutes, stirring constantly, until the garlic is fragrant and softened but not browned. Burnt garlic will make the sauce bitter.
4. Deglaze the Pan: Pour in the dry white wine to deglaze the pan, scraping up any tasty browned bits from the bottom with a wooden spoon. Let it simmer and reduce by about half, which should take about 2-3 minutes.
5. Create the Emulsified Sauce: Add about 120ml of the reserved starchy pasta water to the pan, along with the lemon juice and zest. Bring to a simmer and let it bubble away for a minute. The starches in the pasta water will help thicken the sauce and make it glossy. I find that whisking it a little at this stage helps it come together beautifully.
6. Combine Everything: Add the drained pasta directly into the pan with the sauce. Toss everything together vigorously with tongs for about a minute until the pasta is well-coated. Add the cooked prawns and the chopped fresh parsley to the pan.
7. Finish and Serve: Toss everything together one last time. If the sauce looks a little too thick, add another splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, topped with a little extra parsley and grated Parmesan cheese if you like.

Notes

This recipe is a fantastic base for customization. Try tossing in a handful of fresh spinach at the end until it wilts, or add some sun-dried tomatoes for a deeper, savory note.

I really hope you give this Garlic Butter Shrimp Scampi Pasta a try. It’s a dish that brings so much joy and flavour to our dinner table, and I’m sure it will do the same for yours. It’s the kind of meal that makes any evening feel a little more special. If you’re looking for a dessert to follow it up, my Peach Crumb Cheesecake is always a lovely choice. Let me know how you get on in the comments below – I love hearing from you! – Sophia