18 Creamy Shrimp Scampi Recipes with Pasta Delights

Whether you’re craving a quick weeknight dinner or planning a special meal, creamy shrimp scampi with pasta is the ultimate comfort food that never disappoints. We’ve gathered 18 irresistible recipes that transform simple ingredients into restaurant-worthy dishes. From classic garlic butter versions to creative twists, get ready to find your new favorite—let’s dive into these delicious pasta delights!

Garlic Butter Shrimp Scampi with Linguine

Just when you need a quick, impressive dinner that feels fancy but comes together in minutes, garlic butter shrimp scampi with linguine saves the day. It’s that cozy, garlicky, buttery pasta you crave, with plump shrimp and a bright lemon finish—perfect for busy weeknights or easy entertaining.

Ingredients

– 8 ounces of linguine
– 1 pound of large shrimp, peeled and deveined
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– A splash of dry white wine (about ¼ cup)
– Juice from half a lemon
– A couple of tablespoons of chopped fresh parsley
– Salt and freshly ground black pepper
– A pinch of red pepper flakes (optional, for a little kick)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9–11 minutes, stirring occasionally, until al dente (tip: taste a strand at 9 minutes to check for doneness—it should be tender but still have a slight bite).
3. While the pasta cooks, pat the shrimp dry with paper towels and season both sides with salt and black pepper.
4. Melt the butter in a large skillet over medium-high heat until it’s bubbling but not browned.
5. Add the shrimp in a single layer and cook for 1–2 minutes per side, until they turn pink and opaque (tip: avoid overcrowding the pan to get a nice sear instead of steaming).
6. Remove the shrimp from the skillet and set them aside on a plate.
7. In the same skillet, add the minced garlic and red pepper flakes (if using), and sauté for 30–60 seconds until fragrant but not burnt.
8. Pour in the white wine and let it simmer for 1–2 minutes, scraping up any browned bits from the bottom of the pan.
9. Stir in the lemon juice and half of the chopped parsley.
10. Drain the cooked linguine, reserving ½ cup of pasta water.
11. Add the linguine and shrimp back to the skillet, tossing everything together with tongs.
12. If the sauce seems too thick, splash in a few tablespoons of the reserved pasta water until it coats the noodles nicely (tip: the starchy pasta water helps the sauce cling to the linguine).
13. Garnish with the remaining parsley and serve immediately.

Dig into this dish right away—the linguine is silky and coated in that rich garlic butter sauce, while the shrimp stay juicy and tender. For a fun twist, top it with a sprinkle of grated Parmesan or serve alongside a crisp green salad to balance the richness.

Lemon Garlic Shrimp Scampi with Angel Hair Pasta

Just imagine this: you’re craving something fancy but don’t want to spend hours in the kitchen. Lemon garlic shrimp scampi with angel hair pasta is your answer—it’s restaurant-quality but totally doable on a busy weeknight. You’ll love how the bright lemon and garlic come together in this comforting dish.

Ingredients

– A pound of large raw shrimp, peeled and deveined
– 8 ounces of angel hair pasta
– 4 cloves of garlic, minced
– A couple of tablespoons of olive oil
– 3 tablespoons of butter
– A generous splash of white wine (about ¼ cup)
– Juice from one lemon
– A handful of fresh parsley, chopped
– A pinch of red pepper flakes
– Salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Cook the angel hair pasta for 4–5 minutes until al dente, then drain it, reserving ½ cup of pasta water.
3. Pat the shrimp completely dry with paper towels to ensure they sear nicely instead of steaming.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque, then transfer to a plate.
6. Reduce the heat to medium and melt the butter in the same skillet.
7. Add the minced garlic and red pepper flakes, sautéing for 30–45 seconds until fragrant but not browned.
8. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
9. Simmer the sauce for 2–3 minutes until it reduces slightly.
10. Stir in the cooked pasta, shrimp, and chopped parsley, tossing to coat everything evenly.
11. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
12. Season with salt and black pepper, then remove from heat.

You’ll notice the pasta is silky and clings to the garlicky sauce, while the shrimp stay tender and juicy. Try serving it with a simple arugula salad on the side for a fresh crunch, or squeeze extra lemon over the top to brighten it up even more.

Creamy Parmesan Shrimp Scampi with Fettuccine

Now, who doesn’t love a restaurant-quality pasta dish that’s actually easy to whip up at home? This creamy parmesan shrimp scampi with fettuccine is your new weeknight hero—it comes together in about 30 minutes and tastes like pure comfort. You’ll be amazed how simple ingredients create something so decadent.

Ingredients

– 8 ounces of fettuccine
– 1 pound of large shrimp, peeled and deveined
– 4 cloves of garlic, minced
– 1/2 cup of heavy cream
– 1/2 cup of grated parmesan cheese
– 4 tablespoons of butter
– 2 tablespoons of olive oil
– A splash of white wine (about 1/4 cup)
– A couple of tablespoons of fresh lemon juice
– A handful of fresh parsley, chopped
– Salt and black pepper to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite to it).
3. While the pasta cooks, pat the shrimp dry with paper towels and season both sides with salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque.
6. Remove the shrimp from the skillet and set them aside on a plate.
7. Reduce the heat to medium and add butter to the same skillet.
8. Once the butter melts, add minced garlic and sauté for 1 minute until fragrant but not browned.
9. Pour in the white wine and let it bubble for 1–2 minutes to cook off the alcohol.
10. Stir in the heavy cream and bring it to a gentle simmer.
11. Gradually whisk in the grated parmesan cheese until the sauce is smooth and creamy.
12. Drain the cooked fettuccine, reserving 1/4 cup of pasta water.
13. Add the drained pasta and reserved pasta water to the skillet, tossing to coat in the sauce.
14. Return the cooked shrimp to the skillet and stir gently to combine.
15. Finish by stirring in fresh lemon juice and chopped parsley.

Gorgeous, right? The fettuccine soaks up that velvety sauce, while the shrimp stay tender and juicy. For a fun twist, serve it with a side of garlic bread to mop up every last bit—it’s seriously addictive.

Spicy Shrimp Scampi with Penne Pasta

Oh man, you’re going to love this one—it’s that kind of cozy, spicy pasta dish that just hits the spot after a long day. Imagine juicy shrimp, a garlicky kick, and penne that soaks up all the good stuff. Let’s get cooking!

Ingredients

– 8 ounces of penne pasta
– 1 pound of raw shrimp, peeled and deveined
– 3 cloves of garlic, minced
– A couple of tablespoons of olive oil
– A splash of white wine (about 1/4 cup)
– A pinch of red pepper flakes
– A handful of fresh parsley, chopped
– A squeeze of lemon juice (from half a lemon)
– Salt to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 10–12 minutes, stirring occasionally, until it’s al dente (tender but still firm).
3. While the pasta cooks, heat a couple of tablespoons of olive oil in a large skillet over medium-high heat.
4. Add the minced garlic and a pinch of red pepper flakes, and sauté for about 1 minute until fragrant—be careful not to burn the garlic.
5. Tip: Pat the shrimp dry with a paper towel before cooking to get a nice sear.
6. Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side until they turn pink and opaque.
7. Pour in a splash of white wine to deglaze the pan, scraping up any browned bits with a wooden spoon for extra flavor.
8. Drain the cooked pasta and add it directly to the skillet with the shrimp.
9. Toss everything together, then stir in a squeeze of lemon juice and a handful of chopped parsley.
10. Tip: Let the pasta sit for a minute off the heat to absorb the sauce—it makes all the difference.
11. Season with salt as needed, and give it one final toss to combine.
12. Tip: For a creamier twist, stir in a tablespoon of butter at the end.

Kind of magical how it all comes together, right? The penne grabs every bit of that garlicky, spicy sauce, and the shrimp stay tender with a little kick. Serve it straight from the skillet with extra lemon wedges for squeezing—perfect for a quick dinner that feels fancy.

White Wine Shrimp Scampi with Spaghetti

Oh my goodness, if you’re craving something fancy-feeling but ridiculously easy to make, you’ve found your recipe. This white wine shrimp scampi with spaghetti is your new weeknight hero, ready in the time it takes to boil water.

Ingredients

• A good glug of olive oil, about 2 tablespoons
• 4 cloves of garlic, minced up nice and fine
• A pound of those big, beautiful raw shrimp, peeled and tails off
• A generous splash of dry white wine, around 1/2 cup
• The juice from a whole lemon, plus its zest for a little extra zing
• A couple of tablespoons of butter, because butter makes everything better
• A handful of fresh parsley, chopped
• 8 ounces of spaghetti
• Salt and freshly cracked black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for exactly 9 minutes, or until it’s al dente (has a slight bite to it).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat for 1 minute.
4. Add the minced garlic and cook for 1 minute, just until it becomes fragrant—don’t let it turn brown.
5. Pat the shrimp completely dry with a paper towel (this is the secret to getting a good sear instead of them steaming).
6. Add the shrimp to the skillet in a single layer and cook for 2 minutes.
7. Flip each shrimp and cook for another 1-2 minutes, until they are pink and opaque all the way through.
8. Pour in the white wine and let it bubble and reduce by half, which should take about 2 minutes.
9. Turn the heat down to low and stir in the butter, lemon juice, and lemon zest until the butter is fully melted.
10. Drain the cooked spaghetti, reserving 1/2 cup of the starchy pasta water.
11. Add the drained spaghetti directly into the skillet with the sauce.
12. Toss everything together, adding a splash of the reserved pasta water to help the sauce cling to the pasta beautifully.
13. Turn off the heat and stir in the chopped parsley and a few cracks of black pepper.

My favorite thing about this dish is how the tender, juicy shrimp mingle with the slippery spaghetti in that bright, buttery sauce. The lemon and white wine cut through the richness perfectly. For a real showstopper, serve it straight from the skillet with an extra sprinkle of parsley and a big piece of crusty bread for sopping up every last drop.

Herbed Shrimp Scampi with Farfalle Pasta

Aren’t you craving something that feels fancy but comes together in no time? This herbed shrimp scampi with farfalle pasta is exactly that—a comforting, garlicky dish that’s perfect for busy weeknights. You’ll love how the bow-tie pasta catches all that delicious buttery sauce.

Ingredients

– 8 ounces of farfalle pasta
– 1 pound of large shrimp, peeled and deveined
– 4 cloves of garlic, minced
– 1/2 cup of dry white wine
– 1/4 cup of fresh lemon juice
– 4 tablespoons of unsalted butter
– 2 tablespoons of olive oil
– 1/4 cup of chopped fresh parsley
– 2 tablespoons of chopped fresh basil
– A pinch of red pepper flakes
– Salt to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the farfalle pasta and cook for 11 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the shrimp dry with paper towels—this helps them sear nicely instead of steaming.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
6. Reduce the heat to medium and melt the butter in the same skillet.
7. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
8. Pour in the white wine and lemon juice, scraping up any browned bits from the pan for extra flavor.
9. Simmer the sauce for 3–4 minutes until it reduces slightly and thickens.
10. Drain the cooked pasta, reserving 1/2 cup of pasta water.
11. Return the shrimp to the skillet, along with the drained farfalle, parsley, and basil.
12. Toss everything together, adding a splash of reserved pasta water if the sauce seems too thick.
13. Season with salt and serve immediately.

Velvety butter clings to every curve of the farfalle, while the shrimp stay tender and juicy. That hint of lemon brightens each bite, making it feel fresh yet indulgent. Try topping it with extra basil and a sprinkle of Parmesan for a cozy twist.

Sun-Dried Tomato Shrimp Scampi with Rotini

Tired of the same old pasta dishes? This sun-dried tomato shrimp scampi with rotini is about to become your new weeknight hero. It comes together in about 30 minutes and delivers restaurant-quality flavor with minimal effort.

Ingredients

– 8 ounces of rotini pasta
– 1 pound of large raw shrimp, peeled and deveined
– 3 tablespoons of olive oil
– 4 cloves of garlic, minced
– 1/2 cup of chopped sun-dried tomatoes in oil
– A splash of dry white wine (about 1/4 cup)
– 1/2 cup of chicken broth
– 2 tablespoons of fresh lemon juice
– A couple of tablespoons of chopped fresh parsley
– 1/4 teaspoon of red pepper flakes
– Salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta to the boiling water and cook for 9-11 minutes until al dente (check package directions for exact time).
3. While pasta cooks, pat the shrimp completely dry with paper towels—this helps them sear instead of steam.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5. Season shrimp with salt and black pepper, then add to the hot skillet in a single layer.
6. Cook shrimp for 1-2 minutes per side until they turn pink and opaque, then transfer to a plate.
7. Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
8. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned.
9. Stir in the chopped sun-dried tomatoes and cook for 1 minute to release their oils.
10. Pour in the white wine, scraping up any browned bits from the bottom of the pan.
11. Add chicken broth and lemon juice, simmering for 2-3 minutes until the liquid reduces by about half.
12. Drain the cooked pasta, reserving 1/4 cup of pasta water.
13. Return cooked shrimp to the skillet along with the drained pasta and chopped parsley.
14. Toss everything together, adding splashes of reserved pasta water until the sauce coats the pasta nicely.
15. Taste and adjust seasoning with more salt or pepper if needed.
The tender rotini catches every bit of the garlicky, slightly spicy sauce, while the sun-dried tomatoes add sweet-tangy bursts that complement the juicy shrimp perfectly. Serve it with crusty bread to soak up the extra sauce, or toss in some fresh spinach right at the end for extra greens.

Cajun Shrimp Scampi with Bowtie Pasta

Finally craving something that feels fancy but comes together in minutes? This Cajun shrimp scampi with bowtie pasta is your answer—it’s got that garlicky, buttery goodness with just enough spicy kick to keep things interesting. Perfect for when you want dinner to feel special without all the fuss.

Ingredients

– 8 ounces of bowtie pasta
– 1 pound of large raw shrimp, peeled and deveined
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– A splash of olive oil (about 1 tablespoon)
– 1 tablespoon of Cajun seasoning
– A generous squeeze of fresh lemon juice (about 2 tablespoons)
– A handful of chopped fresh parsley
– A pinch of salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the bowtie pasta and cook for 10–12 minutes, stirring occasionally, until al dente (it should still have a slight bite).
3. Drain the pasta in a colander, but reserve 1/2 cup of the starchy pasta water for later.
4. While the pasta cooks, pat the shrimp dry with paper towels to help them sear better.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
6. Add the shrimp in a single layer and sprinkle with the Cajun seasoning and a pinch of salt.
7. Cook the shrimp for 2–3 minutes per side until they turn pink and opaque, then remove them to a plate.
8. Reduce the heat to medium and melt the butter in the same skillet.
9. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
10. Pour in the reserved pasta water and lemon juice, stirring to create a light sauce.
11. Add the cooked pasta and toss to coat evenly in the sauce.
12. Return the shrimp to the skillet and stir in the chopped parsley.
13. Cook for another minute until everything is heated through.

Ultimate comfort in a bowl—the bowties catch every bit of that spicy, garlicky sauce, while the shrimp stay juicy and tender. Try serving it with a simple green salad or crusty bread to soak up the extra goodness.

Roasted Garlic Shrimp Scampi with Rigatoni

Oh, you’re going to love this one—it’s that perfect weeknight dinner that feels fancy but comes together in no time. Roasted garlic shrimp scampi with rigatoni combines juicy shrimp, sweet roasted garlic, and al dente pasta in a buttery lemon sauce that’ll have everyone asking for seconds.

Ingredients

– 1 pound of large raw shrimp, peeled and deveined
– 8 ounces of rigatoni pasta
– 1 whole head of garlic
– 4 tablespoons of unsalted butter
– 2 tablespoons of olive oil
– A big squeeze of fresh lemon juice (about 2 tablespoons)
– A splash of dry white wine (about ¼ cup)
– A couple of tablespoons of chopped fresh parsley
– A pinch of red pepper flakes
– Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F.
2. Slice the top off the whole garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
3. While garlic roasts, bring a large pot of salted water to a rolling boil and cook rigatoni according to package directions until al dente, then drain, reserving ½ cup of pasta water.
4. Tip: Don’t skip reserving pasta water—it helps create a silky sauce later.
5. In a large skillet, melt butter with remaining olive oil over medium heat.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Tip: Avoid overcrowding the shrimp—cook in batches if needed for even browning.
8. Remove shrimp from skillet and set aside.
9. Squeeze roasted garlic cloves from their skins into the same skillet, mashing with a fork.
10. Add white wine and lemon juice, simmer for 2 minutes until slightly reduced.
11. Stir in reserved pasta water, red pepper flakes, and parsley, cooking for 1 minute until saucy.
12. Tip: Taste and adjust seasoning now—the roasted garlic adds sweetness, so you might need extra salt.
13. Return shrimp and cooked rigatoni to skillet, tossing to coat in sauce.
14. Serve immediately with extra parsley and black pepper.

Every bite delivers tender shrimp, creamy roasted garlic, and rigatoni that holds the sauce perfectly. The subtle heat from red pepper flakes and bright lemon make this dish feel restaurant-worthy. Try serving it with crusty bread to soak up every last bit of that buttery sauce—it’s too good to waste.

Chili Flake Shrimp Scampi with Bucatini

Tired of the same old pasta night? This chili flake shrimp scampi with bucatini is about to become your new go-to. It’s garlicky, a little spicy, and ready in under 30 minutes—perfect for a busy weeknight when you want something special without the fuss.

Ingredients

You’ll need a box of bucatini pasta, a pound of large shrimp (peeled and deveined), a couple of tablespoons of olive oil, 4 cloves of garlic (minced), a teaspoon of red chili flakes, a splash of dry white wine (about 1/4 cup), the juice from one lemon, a couple of tablespoons of butter, and a handful of fresh parsley (chopped).

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. 2. Add the bucatini and cook for 9 minutes, stirring occasionally to prevent sticking. 3. While the pasta cooks, pat the shrimp dry with paper towels—this helps them get a nice sear instead of steaming. 4. Heat the olive oil in a large skillet over medium-high heat until it shimmers. 5. Add the shrimp in a single layer and cook for 2 minutes per side, until they turn pink and opaque. 6. Remove the shrimp from the skillet and set them aside on a plate. 7. Reduce the heat to medium and add the minced garlic and red chili flakes to the same skillet. 8. Cook for 1 minute, stirring constantly, until the garlic is fragrant but not browned. 9. Pour in the white wine and let it bubble for 1 minute to cook off the alcohol. 10. Squeeze in the lemon juice and add the butter, stirring until the butter melts into a silky sauce. 11. Drain the cooked bucatini, reserving 1/2 cup of the pasta water. 12. Add the pasta and shrimp back to the skillet, tossing everything together. 13. Stir in a splash of the reserved pasta water to loosen the sauce and help it cling to the pasta. 14. Turn off the heat and fold in the chopped parsley. What you get is a dish with tender shrimp, a sauce that’s both bright from the lemon and rich from the butter, and just enough heat to keep things interesting. Serve it with a simple green salad or crusty bread to soak up every last bit of that garlicky goodness.

Brown Butter Shrimp Scampi with Tagliatelle

Picture this: you’re craving something fancy-feeling but don’t want to spend hours in the kitchen. This brown butter shrimp scampi with tagliatelle is your answer—it’s restaurant-quality comfort food that comes together in under 30 minutes.

Ingredients

• 8 ounces of tagliatelle pasta
• 1 pound of large raw shrimp, peeled and deveined
• 4 tablespoons of unsalted butter
• 3 cloves of garlic, minced
• a generous splash of dry white wine (about 1/4 cup)
• a big squeeze of fresh lemon juice (from half a lemon)
• a handful of fresh parsley, chopped
• a pinch of red pepper flakes
• salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the tagliatelle and cook for 8-10 minutes until al dente (check package directions for exact time).
3. While pasta cooks, pat the shrimp completely dry with paper towels—this helps them get a nice sear.
4. Melt the butter in a large skillet over medium heat, then continue cooking for 3-4 minutes until it turns golden brown and smells nutty.
5. Add the shrimp to the browned butter in a single layer and cook for 2 minutes per side until pink and opaque.
6. Transfer the cooked shrimp to a plate, leaving the butter in the skillet.
7. Add the minced garlic and red pepper flakes to the skillet and cook for 30 seconds until fragrant.
8. Pour in the white wine and let it bubble for 1-2 minutes until reduced by half.
9. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
10. Add the drained pasta to the skillet along with the lemon juice and a splash of the reserved pasta water.
11. Toss everything together until the pasta is well coated, adding more pasta water if needed to create a silky sauce.
12. Return the shrimp to the skillet and toss gently to combine.
13. Stir in the chopped parsley and season with salt and freshly ground black pepper.

And just like that, dinner is served! The brown butter gives this dish an incredible nutty depth that pairs perfectly with the sweet, tender shrimp. Try serving it with crusty bread to soak up every last bit of that delicious sauce—trust me, you won’t want to waste a drop.

Pesto Shrimp Scampi with Gemelli Pasta

Hey, you know those nights when you want something fancy-feeling but don’t have hours to spend in the kitchen? This pesto shrimp scampi with gemelli pasta is your answer. It comes together in about 20 minutes and tastes like you ordered it from a nice Italian restaurant.

Ingredients

• 8 ounces of gemelli pasta
• 1 pound of large raw shrimp, peeled and deveined
• 3 tablespoons of olive oil
• 4 cloves of garlic, minced
• A big pinch of red pepper flakes
• 1/2 cup of dry white wine
• Juice from half a lemon
• 1/2 cup of prepared basil pesto
• A couple tablespoons of chopped fresh parsley
• Salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the gemelli pasta and cook for 9-11 minutes, stirring occasionally, until it’s al dente (that means it still has a slight bite to it).
3. While the pasta cooks, pat the shrimp completely dry with paper towels—this helps them get a nice sear instead of steaming.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the shrimp in a single layer and season them with salt and black pepper.
6. Cook the shrimp for 1-2 minutes per side, just until they turn pink and opaque—be careful not to overcook them, or they’ll get rubbery.
7. Remove the shrimp from the skillet and set them aside on a plate.
8. Reduce the heat to medium and add the minced garlic and red pepper flakes to the same skillet.
9. Cook for 30-60 seconds, stirring constantly, until the garlic is fragrant but not browned.
10. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
11. Let the sauce simmer for 2-3 minutes, until it reduces by about half.
12. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
13. Add the drained pasta and the pesto to the skillet with the wine sauce.
14. Toss everything together, adding splashes of the reserved pasta water until the sauce coats the pasta nicely.
15. Return the cooked shrimp to the skillet and gently stir to combine and heat through.
16. Turn off the heat and stir in the chopped parsley.

Kind of amazing how quickly this all comes together, right? The twisted gemelli pasta holds onto that garlicky, lemony pesto sauce perfectly, and the plump shrimp add just the right amount of richness. Try serving it with a simple arugula salad on the side for a complete meal that feels way more special than the effort required.

Bacon-Wrapped Shrimp Scampi with Cavatappi

Haven’t you been craving something that feels fancy but is actually super approachable? This bacon-wrapped shrimp scampi with cavatappi is exactly that kind of dish. It’s the perfect combo of crispy, savory, and garlicky that you can whip up for a special weeknight dinner.

Ingredients

– A 12-ounce box of cavatappi pasta
– A pound of large raw shrimp, peeled and deveined
– About 10 slices of thin-cut bacon
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– A splash of dry white wine (about 1/4 cup)
– The juice from one lemon
– A couple of tablespoons of chopped fresh parsley
– A pinch of red pepper flakes
– Salt and black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Wrap each shrimp tightly with one half-slice of bacon.
4. Place the bacon-wrapped shrimp in a single layer on the prepared baking sheet.
5. Bake the shrimp for 12-15 minutes, or until the bacon is crispy and the shrimp are pink and opaque.
6. Add the cavatappi to the boiling water and cook according to the package directions for al dente, usually about 9-11 minutes.
7. While the pasta cooks, melt the butter in a large skillet over medium heat.
8. Add the minced garlic to the skillet and cook for 1 minute, until fragrant but not browned.
9. Pour in the white wine and lemon juice, then let the mixture simmer for 2 minutes to reduce slightly.
10. Drain the cooked pasta, reserving about 1/2 cup of the starchy pasta water.
11. Add the drained cavatappi directly to the skillet with the sauce.
12. Toss the pasta in the sauce, adding a splash of the reserved pasta water if the sauce seems too thick.
13. Stir in the chopped parsley and a pinch of red pepper flakes.
14. Gently fold the baked bacon-wrapped shrimp into the pasta.
15. Season the entire dish with salt and black pepper to your liking.

So, what you get is this amazing contrast: the crispy, salty bacon against the tender, juicy shrimp, all tangled up in that rich, garlicky pasta. The cavatappi’s spiral shape is perfect for holding onto every bit of that buttery sauce. Serve it straight from the skillet with a simple green salad and some crusty bread to soak up any extra sauce.

Truffle Oil Shrimp Scampi with Pappardelle

Just when you think shrimp scampi can’t get any better, truffle oil swoops in and makes it absolutely magical. This creamy, garlicky pasta with plump shrimp is the kind of cozy dinner that feels fancy but comes together in under 30 minutes. You’re going to love how the earthy truffle aroma plays with the bright lemon and fresh herbs.

Ingredients

– 8 ounces of dried pappardelle pasta
– 1 pound of large raw shrimp, peeled and deveined
– 4 cloves of garlic, minced
– 1/2 cup of dry white wine
– 1/2 cup of heavy cream
– 3 tablespoons of unsalted butter
– 2 tablespoons of olive oil
– 2 tablespoons of fresh lemon juice
– 1 tablespoon of truffle oil
– 1/4 cup of fresh parsley, chopped
– A big pinch of red pepper flakes
– Salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pappardelle pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp completely dry with paper towels—this helps them sear nicely instead of steaming.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add shrimp in a single layer and cook for 2 minutes per side until pink and slightly curled.
6. Transfer shrimp to a plate and reduce heat to medium.
7. Add butter to the same skillet and let it melt completely.
8. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
9. Pour in white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
10. Stir in heavy cream and bring to a gentle bubble.
11. Drain the cooked pasta, reserving 1/2 cup of pasta water.
12. Add pasta directly to the skillet along with 1/4 cup of the reserved pasta water.
13. Toss continuously for 1 minute until the sauce coats the pasta evenly.
14. Return shrimp to the skillet and gently stir to combine.
15. Remove from heat and stir in lemon juice, truffle oil, and chopped parsley.
16. Season with salt and black pepper, adding more pasta water if needed to loosen the sauce.

My favorite thing about this dish is how the wide pappardelle noodles catch every bit of that luxurious truffle cream sauce. The shrimp stay juicy and tender against the rich, garlicky pasta, while the lemon keeps everything bright and balanced. Try serving it with crusty bread to soak up any extra sauce left in the bowl—trust me, you won’t want to waste a drop.

Artichoke Shrimp Scampi with Orzo Pasta

Craving something fancy but easy enough for a weeknight? This artichoke shrimp scampi with orzo is your new go-to—it’s creamy, garlicky, and comes together in one pan for minimal cleanup.

Ingredients

• 8 ounces of large raw shrimp, peeled and deveined
• 1 cup of orzo pasta
• 1 can (14 ounces) of artichoke hearts, drained and chopped
• 3 cloves of garlic, minced
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• A splash of white wine (about ¼ cup)
• 1 cup of chicken broth
• ½ cup of heavy cream
• A handful of fresh parsley, chopped
• Salt and black pepper
• A squeeze of lemon juice

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
2. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
3. Tip: Keep the heat medium to avoid burning the garlic—it should smell sweet, not bitter.
4. Add the orzo to the skillet and toast for 2 minutes, stirring often, until lightly golden.
5. Pour in the white wine and let it bubble for 1 minute to cook off the alcohol.
6. Add the chicken broth and heavy cream, then bring to a gentle simmer.
7. Reduce the heat to low, cover the skillet, and cook for 10 minutes, stirring halfway, until the orzo is tender and has absorbed most of the liquid.
8. While the orzo cooks, pat the shrimp dry with paper towels and season with salt and pepper.
9. Tip: Drying the shrimp ensures they sear nicely instead of steaming.
10. Push the orzo to one side of the skillet and add the butter to the empty space.
11. Once the butter melts, add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
12. Stir in the chopped artichoke hearts and cook for 1 more minute to warm through.
13. Tip: Gently fold in the artichokes to keep them from breaking apart.
14. Turn off the heat, then stir in the parsley and a squeeze of lemon juice.

Dig into this creamy, comforting dish right away—the orzo soaks up the garlicky sauce, while the shrimp stay juicy and tender. Serve it with a crisp green salad or crusty bread to mop up every last bit, and maybe an extra lemon wedge for zing.

Spinach and Shrimp Scampi with Shell Pasta

Ever have one of those nights where you want something fancy-feeling but don’t want to spend hours in the kitchen? This spinach and shrimp scampi with shell pasta is your answer—it comes together in about 30 minutes and feels like a restaurant-quality meal.

Ingredients

• 8 ounces of medium shell pasta
• 1 pound of large raw shrimp, peeled and deveined
• 3 cloves of garlic, minced
• 1/4 cup of extra virgin olive oil
• 1/2 cup of dry white wine
• 4 tablespoons of unsalted butter
• 1/4 teaspoon of red pepper flakes
• 5 ounces of fresh baby spinach
• 1/4 cup of freshly grated Parmesan cheese
• 2 tablespoons of fresh lemon juice
• Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the shell pasta to the boiling water and cook for 9-11 minutes, stirring occasionally, until al dente (tender but still firm to the bite).
3. While the pasta cooks, pat the shrimp completely dry with paper towels—this helps them sear instead of steam.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes.
5. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque; transfer to a plate.
6. Reduce the heat to medium and add the minced garlic and red pepper flakes to the same skillet; cook for 30 seconds until fragrant.
7. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 2 minutes until reduced by half.
8. Stir in the butter until melted and creamy.
9. Add the fresh spinach and cook for 2-3 minutes, stirring constantly, until wilted.
10. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
11. Add the drained pasta and the cooked shrimp back to the skillet with the sauce.
12. Pour in the reserved pasta water a little at a time, tossing continuously, until the sauce clings to the pasta.
13. Remove the skillet from the heat and stir in the Parmesan cheese and lemon juice.
14. Season with salt and black pepper to taste, tossing to combine everything evenly.

And just like that, dinner is served. The shells catch every bit of that garlicky, buttery sauce, while the shrimp stay juicy and the spinach adds a fresh pop. Absolutely perfect with a simple side salad and crusty bread for soaking up any extra sauce.

Lemon Basil Shrimp Scampi with Capellini

Ugh, you know those nights when you want something fancy but don’t want to spend hours in the kitchen? This lemon basil shrimp scampi with capellini is your answer—it comes together in under 30 minutes and tastes like you ordered it at a cozy Italian spot. Perfect for busy weeknights or when you’re craving something bright and flavorful without the fuss.

Ingredients

• 8 ounces of capellini pasta
• 1 pound of large raw shrimp, peeled and deveined
• 4 cloves of garlic, minced
• 1/4 cup of extra virgin olive oil
• 1/2 cup of dry white wine
• Juice of 1 large lemon
• 1/4 cup of fresh basil leaves, chopped
• 1/4 teaspoon of red pepper flakes
• Salt and freshly ground black pepper
• 1/4 cup of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the capellini pasta to the boiling water and cook for 7-9 minutes, stirring occasionally, until al dente (it should still have a slight bite).
3. Drain the pasta, reserving 1/2 cup of the starchy pasta water for later.
4. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
6. Add the shrimp in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
7. Transfer the cooked shrimp to a clean plate to prevent overcooking.
8. Reduce the heat to medium and add the minced garlic to the same skillet, cooking for 30 seconds until fragrant but not browned.
9. Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
10. Simmer the wine for 2-3 minutes until reduced by half.
11. Stir in the lemon juice and reserved pasta water to create a light sauce.
12. Add the cooked pasta directly to the skillet, tossing to coat evenly with the sauce.
13. Return the shrimp to the skillet along with the chopped basil and red pepper flakes.
14. Toss everything together gently for 1 minute until heated through and well combined.
15. Season with salt and black pepper to your preference.
16. Sprinkle with grated Parmesan cheese just before serving.

This dish has the most wonderful texture—the capellini is silky and delicate, while the shrimp stay plump and juicy. The lemon and basil give it such a fresh, vibrant flavor that just sings. Try serving it with a simple arugula salad on the side to balance the richness, or squeeze an extra lemon wedge over the top for an extra zing.

Creamy Tomato Shrimp Scampi with Ziti

Unbelievably easy and packed with flavor, this creamy tomato shrimp scampi with ziti is your new weeknight hero. You get tender shrimp, al dente pasta, and a rich sauce that comes together in one pan. Perfect for when you want something fancy-feeling without the fuss.

Ingredients

• 8 ounces of ziti pasta
• 1 pound of large raw shrimp, peeled and deveined
• 2 tablespoons of olive oil
• 3 cloves of garlic, minced
• 1/2 cup of dry white wine
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of chopped fresh parsley
• 1/2 teaspoon of red pepper flakes
• Salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the ziti pasta and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, but reserve 1/2 cup of the starchy pasta water for later.
4. Pat the shrimp dry with paper towels and season both sides with salt and black pepper.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
6. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque, then transfer to a plate.
7. Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for 30 seconds until fragrant.
8. Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
9. Let the wine simmer for 2–3 minutes until reduced by half.
10. Stir in the heavy cream and red pepper flakes, bringing the mixture to a gentle simmer.
11. Add the grated Parmesan cheese, stirring continuously until the sauce is smooth and slightly thickened.
12. Tip: If the sauce is too thick, gradually mix in the reserved pasta water until it reaches your desired consistency.
13. Return the cooked shrimp and drained ziti to the skillet, tossing everything to coat evenly in the sauce.
14. Cook for 1–2 more minutes until heated through, then remove from the heat.
15. Fold in the chopped fresh parsley just before serving for a burst of color and freshness.
16. Tip: For extra flavor, toast the red pepper flakes in the oil for 10 seconds before adding the garlic.
17. Tip: Don’t overcrowd the shrimp in the skillet—cook in batches if needed to ensure a good sear.

Perfectly creamy with a subtle kick from the red pepper flakes, this dish balances rich Parmesan and bright parsley. The ziti holds the sauce beautifully, while the shrimp stay juicy and tender. Try serving it with a crisp green salad or crusty bread to soak up every last bit of that delicious sauce.

Summary

Hearty and comforting, these 18 creamy shrimp scampi recipes offer endless inspiration for your pasta nights. We hope you find a new family favorite among these delicious dishes! Don’t forget to share which recipe you loved most in the comments below, and pin this article to your Pinterest boards so you can easily return to these pasta delights whenever the craving strikes.