Garlic Butter Shrimp Scampi Pasta 15 Minute Perfection

I am so excited to share this one with you because it is a total game changer. Imagine sitting down to a meal that looks like it came straight from a fancy restaurant but it only took you about 20 minutes to throw together. That is exactly what this Garlic Butter Shrimp Scampi Pasta does. It has these juicy shrimp and a sauce that is so rich and silky from all that butter and fresh garlic. I use chicken broth instead of wine to get that deep savory flavor that everyone at the table can enjoy. I first whipped this up on a super busy Tuesday night and now it is my secret weapon for when I want to impress people without actually spending all day in the kitchen. You are going to love how the pasta just soaks up all those buttery juices.

Why You Will Love This Garlic Butter Shrimp Scampi Pasta

• It is incredibly fast. You can literally get the whole thing done in the time it takes for your pasta water to boil.
• It is perfect for the whole family. Since we use chicken broth instead of any alcohol the flavor stays bright and savory so even the kids will love it.
• You can use whatever you have on hand. It works with linguine or spaghetti or even your favorite gluten free pasta.

Ingredients for Garlic Butter Shrimp Scampi Pasta

• 1 pound large shrimp (peeled and deveined)
• 8 ounces linguine or spaghetti
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic (minced)
• 1/2 cup chicken broth
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon red pepper flakes (optional)
• Fresh parsley (chopped)
• Salt and black pepper to taste

Step-by-Step Garlic Butter Shrimp Scampi Pasta Instructions

1. Get a large pot of salted water boiling and cook your pasta until it is al dente. Check the package directions so you do not overcook it.
2. While that pasta is doing its thing heat the olive oil and 2 tablespoons of the butter in a large skillet over medium high heat.
3. Put the shrimp in the pan in a single layer. Give them a sprinkle of salt and pepper. Sear them for about 1 to 2 minutes per side until they are pink and opaque. Take them out of the pan and set them aside for a minute.
4. In that same skillet add the rest of the butter and your minced garlic. Let it sizzle for about a minute until it smells amazing.
5. Pour in your chicken broth and the lemon juice. Bring it to a simmer and let it bubble away until the liquid reduces by about half. This really concentrates the flavor.
6. Put those shrimp back into the pan and toss in your cooked pasta.
7. If the sauce seems a little thick add a splash of that starchy pasta water you saved. Toss it all together and sprinkle on the fresh parsley and red pepper flakes before you serve it up.

Timing and Anticipated Confusion

• Shrimp Timing: You really have to watch those shrimp. They cook so fast and if you leave them in the pan too long they will get rubbery. Take them out the very second they turn pink.
• Sauce Consistency: If your sauce looks a bit thin just let that chicken broth simmer for an extra minute before you add the pasta. If it looks too dry the starchy pasta water is your best friend to make everything silky and creamy.

Expert Tips for Garlic Butter Shrimp Scampi Pasta

• Use Fresh Garlic: Seriously please do not use the stuff from the pre-minced jars. Freshly minced garlic gives you a much better punch and a better aroma.
• Pat the Shrimp Dry: Before you even start cooking use a paper towel to dry off the shrimp. This makes sure you get a beautiful golden sear instead of just steaming them in the pan.
• Lemon Zest: If you want an extra pop of brightness grate a little lemon zest over the top of the finished pasta right before you eat.

Nutritional Information for Garlic Butter Shrimp Scampi Pasta

• Calories: 420 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 165mg
• Sodium: 550mg
• Total Carbohydrates: 38g
• Protein: 26g

Frequently Asked Questions

Can I use frozen shrimp?

Yes you can definitely use frozen shrimp. Just make sure you thaw them out completely and pat them very dry before you toss them into the hot skillet.

What can I use instead of chicken broth?

If you do not have chicken broth on hand you can use vegetable broth or even just some of that salted pasta water. The broth really gives it the best depth of flavor though.

How do I store leftovers?

You can keep any leftovers in an airtight container in the fridge for up to two days. When you want to eat it again just reheat it gently on the stove with a little splash of broth so the shrimp stays nice and tender.

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