I finally perfected Shrimp Scampi Pasta With Tomatoes by tossing blistered cherry tomatoes and your favorite pasta in a bright lemon sauce that’s ready in 20 minutes.

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I never thought a weeknight could feel this exciting until I made my version of Shrimp Scampi Pasta With Tomatoes. It’s fast, not fussy, and leans on big shrimp and burst cherry tomatoes that brighten every bite.

Call it a 15 Minute Shrimp Scampi if you want, but it tastes like you spent way longer on it. I almost always double it because I can never help sneaking a forkful while it’s still hot.

No fancy prep, just bold flavor you didn’t expect, and you’ll probably tell yourself you should’ve made this sooner.

Ingredients

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Linguine brings comforting carbs, filling and quick energy, so good with sauce.
Shrimp packs lean protein, low fat, cooks fast, tastes slightly sweet.
Garlic gives pungent aroma and savory depth, it’s also got immune boosting compounds.
Olive oil adds healthy fats and silkiness, helps carry flavors, not greasy.
Butter gives rich mouthfeel and golden flavor, use sparingly for balance.
Lemon starts bright acidity, it cuts richness and adds fresh tang.
Cherry tomatoes pop with sweet acidity, juicy bursts and color, lightens dish.
Parmesan brings salty umami, nutty finish, helps thicken sauce a little.

Ingredient Quantities

8 ounces linguine or spaghetti

1 pound large shrimp peeled and deveined (tails on or off your choice)

2 tablespoons olive oil

2 tablespoons unsalted butter

4 garlic cloves minced

1/4 teaspoon red pepper flakes optional

1 pint cherry tomatoes halved (about 1 1/2 cups)

1/4 cup dry white wine or low sodium chicken broth

Juice of 1 lemon (about 2 tablespoons) plus 1 teaspoon lemon zest

1/2 cup reserved pasta cooking water

1/4 cup chopped fresh parsley

Kosher salt and freshly ground black pepper to taste

1/4 cup grated Parmesan cheese optional

How to Make this

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1. Bring a large pot of salted water to a boil and cook 8 ounces linguine or spaghetti until al dente according to package directions; before draining scoop out and reserve 1/2 cup of the pasta cooking water, then drain the pasta.

2. While the water heats, pat 1 pound large shrimp dry, season with kosher salt and freshly ground black pepper; tails on or off is your choice.

3. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium high heat until the butter melts and foams, then add 4 cloves minced garlic and 1/4 teaspoon red pepper flakes if using, cook about 30 seconds until fragrant but not browned.

4. Add the shrimp in a single layer and cook about 1 to 2 minutes per side until pink and opaque, don’t over cook or they get rubbery; transfer the shrimp to a plate and set aside.

5. Add 1 pint cherry tomatoes halved to the same skillet and cook 2 to 3 minutes until they soften and start to burst, then pour in 1/4 cup dry white wine or low sodium chicken broth and scrape up any brown bits from the bottom, let it simmer about 1 to 2 minutes to reduce slightly.

6. Stir in the juice of 1 lemon (about 2 tablespoons) and 1 teaspoon lemon zest, then return the shrimp to the pan.

7. Add the drained pasta and the reserved 1/2 cup pasta water, toss everything together over medium heat so the sauce clings to the pasta, cook another minute and loosen with more pasta water if needed.

8. Remove from heat, stir in 1/4 cup chopped fresh parsley and 1/4 cup grated Parmesan if you like, taste and adjust kosher salt and freshly ground black pepper, serve right away.

Equipment Needed

1. Large pot (for boiling the pasta, dont use a tiny one)
2. Colander (to drain pasta)
3. Large skillet (12-inch, stainless or nonstick)
4. Tongs or long pasta fork
5. Wooden spoon or silicone spatula
6. Chef’s knife
7. Cutting board
8. Measuring cups and spoons plus a microplane or small grater for lemon zest

FAQ

Q: How long do I cook the shrimp? A: Shrimp cook super fast, usually 2 to 3 minutes per side on medium high heat until pink and opaque. Don’t overcook them or they’ll get rubbery.

Q: Can I use frozen shrimp? A: Yes, just thaw completely in the fridge or under cold running water and pat dry before cooking so they brown instead of steaming.

Q: I don’t have white wine what can I use instead? A: Use low sodium chicken broth or even vegetable broth, same amount; it adds liquid and flavor without alcohol.

Q: My sauce looks thin, how do I make it cling to the pasta? A: Toss the pasta with a splash of the reserved pasta water and the butter while stirring vigorously, the starch will emulsify the sauce and make it silky.

Q: Can I make this ahead or freeze it? A: You can make the sauce and pasta separately ahead, but wait to cook shrimp until right before serving. Leftovers keep 2 days in the fridge, don’t recommend freezing cooked shrimp cause texture gets weird.

Q: How can I change the heat or add veggies? A: Adjust red pepper flakes to taste, add spinach or asparagus with the tomatoes so they wilt a minute or two, or toss in more cherry tomatoes for sweetness.

Quick And Easy Shrimp Scampi Recipe Substitutions and Variations

Pasta: swap linguine/spaghetti for angel hair to cut cook time, or use whole wheat or a gluten free rice pasta if you need it; just watch the timing so it doesn’t get mushy.
Shrimp: try bay scallops or chunks of firm white fish (cod, halibut) instead; scallops sear 1-2 min per side, fish needs about 3-5 min depending on thickness, adjust sauce time so it stays tender.
White wine or chicken broth: use dry vermouth or low sodium vegetable broth plus 1 tsp white wine vinegar or extra lemon juice, or pick a non alcoholic white wine if you want no booze.
Parsley / Parmesan: swap parsley for chopped basil, cilantro or chives for a different bright note, and swap Parmesan for Pecorino Romano, grated Asiago, or nutritional yeast for a dairy free option.

Pro Tips

1. Pat the shrimp super dry and salt them right before they hit the pan, wet shrimp steam instead of sear so you wont get that nice crust. Cook them only until pink, they keep cooking after you pull them off the heat so err on the side of slightly underdone.

2. Reserve the pasta water and add it slowly while tossing, a few tablespoons at a time until the sauce becomes glossy and clings to the noodles, its the starch that emulsifies the oil, butter and lemon into a silky sauce.

3. Let the cherry tomatoes get a little color and burst, that caramelization adds real flavor. If theyre bland try a tiny pinch of sugar or roast them while the pasta cooks for more depth.

4. Finish off with lemon zest, fresh parsley and a knob of butter or a sprinkle of Parmesan for richness, taste before you add salt because the cheese and pasta water can make it salty. Leave tails on for show and flavor, take them off if you want easier eating for kids or guests.

Quick And Easy Shrimp Scampi Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I finally perfected Shrimp Scampi Pasta With Tomatoes by tossing blistered cherry tomatoes and your favorite pasta in a bright lemon sauce that’s ready in 20 minutes.

Servings

servings

Calories

461

kcal

Equipment: 1. Large pot (for boiling the pasta, dont use a tiny one)
2. Colander (to drain pasta)
3. Large skillet (12-inch, stainless or nonstick)
4. Tongs or long pasta fork
5. Wooden spoon or silicone spatula
6. Chef’s knife
7. Cutting board
8. Measuring cups and spoons plus a microplane or small grater for lemon zest

Ingredients

8 ounces linguine or spaghetti
1 pound large shrimp peeled and deveined (tails on or off your choice)
2 tablespoons olive oil
2 tablespoons unsalted butter
4 garlic cloves minced
1/4 teaspoon red pepper flakes optional
1 pint cherry tomatoes halved (about 1 1/2 cups)
1/4 cup dry white wine or low sodium chicken broth
Juice of 1 lemon (about 2 tablespoons) plus 1 teaspoon lemon zest
1/2 cup reserved pasta cooking water
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper to taste
1/4 cup grated Parmesan cheese optional

Directions

Bring a large pot of salted water to a boil and cook 8 ounces linguine or spaghetti until al dente according to package directions; before draining scoop out and reserve 1/2 cup of the pasta cooking water, then drain the pasta.
While the water heats, pat 1 pound large shrimp dry, season with kosher salt and freshly ground black pepper; tails on or off is your choice.
Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium high heat until the butter melts and foams, then add 4 cloves minced garlic and 1/4 teaspoon red pepper flakes if using, cook about 30 seconds until fragrant but not browned.
Add the shrimp in a single layer and cook about 1 to 2 minutes per side until pink and opaque, don't over cook or they get rubbery; transfer the shrimp to a plate and set aside.
Add 1 pint cherry tomatoes halved to the same skillet and cook 2 to 3 minutes until they soften and start to burst, then pour in 1/4 cup dry white wine or low sodium chicken broth and scrape up any brown bits from the bottom, let it simmer about 1 to 2 minutes to reduce slightly.
Stir in the juice of 1 lemon (about 2 tablespoons) and 1 teaspoon lemon zest, then return the shrimp to the pan.
Add the drained pasta and the reserved 1/2 cup pasta water, toss everything together over medium heat so the sauce clings to the pasta, cook another minute and loosen with more pasta water if needed.
Remove from heat, stir in 1/4 cup chopped fresh parsley and 1/4 cup grated Parmesan if you like, taste and adjust kosher salt and freshly ground black pepper, serve right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.