Garlicky Shrimp Scampi Pasta

One of the benefits of living in Florida over the winter months is that we have the freshest seafood available to us, including a large variety of shrimp. Whenever I see them, I buy Key West Pinks, a variety of shrimp that is easy to peel, and have an almost sweet flavor.

I wanted to make an easy, light tasting pasta with shrimp using ingredients often included in shrimp scampi recipes, and ended up with this recipe. I always buy my shrimp with the shells on, and would recommend doing so, but if your shrimp are already peeled, use a good quality seafood stock in place of the homemade shrimp stock included in the recipe.

Buon Appetito!
Deborah Mele 

Garlicky Shrimp Scampi Pasta

Garlicky Shrimp Scampi Pasta

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • 4 Large Cloves Garlic, Peeled & Thinly Sliced
  • 2 Large Lemons, Zested & Squeezed
  • 6 Tablespoons Olive OIl
  • 1 Teaspoon Red Pepper Flakes
  • Salt & Pepper
  • 1 Pound Medium Shrimp With Shells
  • 1/4 Onion, Peeled & Chopped
  • 1/2 Cup Dry White Wine
  • 3/4 Pound Long Pasta (Spaghetti, Linguine, Fettuccine)
  • 2 Tablespoons Butter
  • 1/3 Cup Chopped Fresh Parsley Leaves

To Serve:

  • Lemon Wedges


  1. Remove the shells from the shrimp, and devein, reserving the shells in a pot.
  2. In a small casserole or bowl, add the shrimp, garlic, lemon zest and juice, olive oil, pepper flakes, salt and pepper and mix.
  3. Cover with plastic wrap and refrigerate for at least one hour.
  4. Add the onion and wine to the shrimp shells, and then add enough water to cover.
  5. Bring the mixture to a boil, then reduce to a simmer, and cook for about 15 minutes.
  6. Strain the liquid, and reserve 3/4 cup of the shrimp stock.
  7. Remove the shrimp from the marinade, and heat a frying pan to high heat.
  8. Cook the shrimp, turning once until pink in color and cooked through, about 3 to 4 minutes total cooking time, then set aside.
  9. In a small pot, add the shrimp stock and shrimp marinade, and cook over high heat until reduced by half.
  10. Bring a large pot of lightly salted water to a boil, then cook the pasta until it is "al dente".
  11. Drain the pasta, mix with the shrimp and reduced cooking liquid, butter, and parsley.
  12. Toss the pasta well and serve in individual bowls with lemon wedges.

Did you make this recipe?

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  1. I’ve been looking for a good garlicky shrimp pasta that packs in a bunch of flavor. Thanks for sharing this recipe, I know my son will love it.

  2. I always purchase peeled and deveined shrimp. I now have to try your recipe because you reminded me of all the flavor in the shrimp shells from when I used to make shrimp bisque. I love your newsletter.

  3. Great recipe, and shame on those who buy shrimp shelled. I haven’t tried cooking the shells until now and it was a huge boost in flavor. My only comment here is that I used too much water in covering the shells. I would say limit the water to 2 cups when you cover the shells to make your stock. I do not touch the shrimp without gloves due to allergies (I have some cheapo gloves for tasks at home in a disposable container for such occasions so don’t let allergies get in your way). If you think you love shrimp but don’t want to buy them in their natural state, you probably don’t love shrimp. PERFECT for 4, I used a standard amount of pasta, which was enough for 4 without throwing any away. (Should be a one-pound box or less.)

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