Shrimp Scampi Pasta Recipe by Mr. Make It Happen

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Why You’ll Love This Shrimp Scampi Pasta

This isn’t your average scampi. It’s loaded with bright citrus, savory shallots, briny capers, and seasonings that take every bite to the next level. Whether you’re planning a cozy dinner for two or a fancy weekend meal, this pasta is as delicious as it is easy.

• Flavor-packed: Made with our signature Lemon Bae and AP Seasoning
• One-skillet simplicity: Less mess, more flavor
• Fresh ingredients: Juicy shrimp, bright lemon, and fresh parsley
• Fast & fancy: Ready in under 45 minutes!

Ingredients

Pantry & Fresh Ingredients

• 1.5–2 lbs XL shrimp, peeled, deveined, and patted dry
• 3–4 tablespoon butter
• 1 tablespoon avocado oil
• ½ cup dry white wine
• 1 lemon (juice and zest)
• 1–2 cups pasta water (reserved)
• ½ cup chopped parsley
• 1 shallot, diced
• 4–5 cloves garlic, minced
• 1 lb fettuccine
• ¼ cup capers

Seasonings

• AP Seasoning
• Lemon Bae
• Red pepper flakes
• Italian seasoning

Step-by-Step Shrimp Scampi Instructions

Step 1 – Prep the Shrimp and Aromatics

Peel, devein, and thoroughly dry your shrimp. This step is crucial for getting that beautiful golden sear later. Dice the shallot and mince the garlic. Chop the fresh parsley and zest your lemon. Set everything aside.

Step 2 – Boil the Pasta

Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions.

Before draining, reserve 1–2 cups of the starchy pasta water. Set the pasta aside.

Step 3 – Sear the Shrimp

Heat a large skillet over medium heat with avocado oil. Add the shrimp and cook for 1 minute per side, just until they begin turning pink. You’re not cooking them fully yet! Remove with a slotted spoon and set aside.

Step 4 – Sauté Shallots and Garlic

In the same skillet, melt 2 tablespoons of butter and add a touch more oil if needed. Add in the diced shallot and minced garlic. Sauté for 2–3 minutes until fragrant and translucent.

Step 5 – Deglaze with Wine

Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it boil briefly, then reduce to a simmer for 3–4 minutes to burn off the alcohol and let the sauce reduce.

Step 6 – Build the Sauce

Add capers, remaining butter, and half of the chopped parsley. Stir to combine. Season the sauce with AP Seasoning, Lemon Bae, Italian seasoning, and a dash of red pepper flakes. Let everything simmer together for a minute.

Step 7 – Toss Pasta with Sauce

Add the cooked pasta directly into the skillet and toss to coat in the sauce. If it feels dry or too thick, gradually add in reserved pasta water until it reaches your desired consistency.

Step 8 – Finish the Shrimp

Return the shrimp to the skillet and stir everything together. Cook just until the shrimp are fully opaque and cooked through—another 2–3 minutes tops.

Step 9 – Brighten It Up

Stir in the lemon juice and zest, then toss in the remaining parsley. Give it a taste and adjust seasonings if needed.

Step 10 – Serve and Garnish

Plate the pasta and shrimp. Garnish with a sprinkle of red pepper flakes and more parsley for color and fresh flavor.

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to loosen the sauce. Looking for more? Try my creamy mafaldine pasta. Looking for more? Try my 1.

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