Shrimp scampi takes about 45 minutes from fridge to table, and almost all of that is water boiling and shrimp cooking. The pan work is quick: butter, garlic, shrimp, lemon, chili flakes, parsley, then the spaghetti goes in for a final toss.
You need 3 tablespoons of butter, 3 cloves of garlic, 1 pound of peeled and deveined shrimp, 1 teaspoon each of salt and pepper, the juice of half a lemon, 1 teaspoon of red chili flakes, a quarter cup of chopped parsley and half a pound of cooked spaghetti. That feeds two people with decent portions.
One thing to get right: the garlic. It goes into melted butter over medium heat and only needs to turn light golden. Brown it too far and the whole pan tastes bitter, and no amount of lemon fixes that.
Step-by-Step Instructions
1. Boil the pasta
Bring a large pot of water to a boil and cook 1/2 pound of spaghetti until just shy of al dente. Scoop out a cup of the water, then drain. Set the pasta aside while you cook the shrimp.
2. Melt the butter
Set a large pot or deep skillet over medium heat and add the 3 tablespoons of butter. Let it melt and start to foam, but don't let it brown.
3. Cook the garlic
Add the chopped garlic and stir it around for about a minute, until it smells sweet and turns light golden at the edges. Keep the heat at medium so it doesn't scorch.
4. Add the shrimp and season
Tip in the 1 pound of shrimp along with the teaspoon of salt and teaspoon of pepper. Cook, stirring now and then, until the shrimp are pink and opaque all the way through. They'll curl into a loose C shape when they're done.
5. Finish the sauce
Squeeze in the juice of half a lemon and stir in the teaspoon of chili flakes and the 1/4 cup of chopped parsley. Let it all bubble for a few seconds so the lemon and chili warm through.
6. Toss with the spaghetti
Add the cooked spaghetti to the pot and toss until every strand is coated in the garlic butter. If it looks tight, add a splash of the reserved pasta water and toss again.
7. Serve
Divide between two warm bowls and spoon the shrimp and any sauce left in the pot over the top. Eat it right away, while the shrimp are still tender.
Pro Tips
Variations
- Add a handful of baby spinach and a few halved cherry tomatoes with the lemon and chili, and let them wilt for a minute before the pasta goes in.
- Swap the spaghetti for linguine or angel hair. Angel hair cooks faster, so start checking it a couple of minutes early.
- Use 2 extra cloves of garlic if you like a stronger bite. Add them with the first batch so they cook at the same rate.
How to Store Garlic Shrimp Scampi
Refrigerator
Keep leftovers in a sealed container in the fridge for up to 2 days. Shrimp don't improve with age, so sooner is better.
Freezer
Freezing isn't recommended. The shrimp turn rubbery and the butter sauce separates when thawed.
Reheating
Warm gently in a covered pan over low heat with a spoonful of water, just until hot. A microwave works too, but go in short bursts so the shrimp don't toughen.
Frequently Asked Questions
Q: How do I know when the shrimp are cooked?
They turn opaque pink all the way through and curl into a loose C shape. A tight curl means they've gone past done. Over medium heat that takes just a few minutes, so stay at the pan.
Q: Can I make this without the chili flakes?
Yes. Leave them out or use 1/2 teaspoon if you want only a hint of heat. The dish still works with just garlic, butter and lemon.
Q: Do I have to use spaghetti?
No. Linguine, angel hair or any long pasta you have will do. Keep the amount at 1/2 pound so the sauce still coats everything.
Q: Can I use frozen shrimp?
Yes, but thaw them fully first and pat them dry. Wet shrimp won't brown properly in the butter.
Q: What if I don't have fresh parsley?
Use about 1 tablespoon of dried parsley, or skip it. Fresh basil stirred in at the end is another option.
Garlic Shrimp Scampi With Spaghetti in 45 Minutes
Plump shrimp in a garlic butter sauce with lemon, chili flakes and parsley, tossed with spaghetti so every strand soaks up the pan juices.
Ingredients
Instructions
- 1Boil the pasta — Bring a large pot of water to a boil and cook 1/2 pound of spaghetti until just shy of al dente. Scoop out a cup of the water, then drain. Set the pasta aside while you cook the shrimp.
- 2Melt the butter — Set a large pot or deep skillet over medium heat and add the 3 tablespoons of butter. Let it melt and start to foam, but don't let it brown.
- 3Cook the garlic — Add the chopped garlic and stir it around for about a minute, until it smells sweet and turns light golden at the edges. Keep the heat at medium so it doesn't scorch.
- 4Add the shrimp and season — Tip in the 1 pound of shrimp along with the teaspoon of salt and teaspoon of pepper. Cook, stirring now and then, until the shrimp are pink and opaque all the way through. They'll curl into a loose C shape when they're done.
- 5Finish the sauce — Squeeze in the juice of half a lemon and stir in the teaspoon of chili flakes and the 1/4 cup of chopped parsley. Let it all bubble for a few seconds so the lemon and chili warm through.
- 6Toss with the spaghetti — Add the cooked spaghetti to the pot and toss until every strand is coated in the garlic butter. If it looks tight, add a splash of the reserved pasta water and toss again.
- 7Serve — Divide between two warm bowls and spoon the shrimp and any sauce left in the pot over the top. Eat it right away, while the shrimp are still tender.
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.
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