Shrimp Scampi Pasta with Lemon and Parsley is the kind of dish that feels elegant without being fussy. It’s light yet comforting, bursting with garlicky shrimp flavor, tangy lemon, and that fresh hit of parsley that brings everything together. This pasta is perfect when you want something bright and flavorful but still hearty. Whether you're planning a cozy dinner at home or looking for easy Christmas dinner ideas that aren't turkey, this scampi might just become your new holiday favorite. It comes together fast, looks beautiful on the table, and has just enough flair to hold its own on a festive Christmas menu.
Zesty Shrimp Scampi Pasta with Lemon and Parsley
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Italian
Large pot for boiling the pasta. Make sure it's roomy enough for the noodles to move freely.
Large skillet or sauté pan ideally one with high sides so you can toss the pasta and shrimp together without splashing.
Tongs useful for turning the shrimp and tossing the pasta.
Microplane or zester for zesting the lemon.
Citrus juicer helpful but optional; you can always squeeze by hand.
Colander for draining the pasta.
Garlic press optional, but makes mincing garlic easier if you're short on time.
For the Shrimp Scampi Pasta
- 12 oz linguine or spaghetti dried
- 1 lb large shrimp peeled and deveined (tails on or off)
- 3 tbsp extra virgin olive oil
- 4 tbsp unsalted butter divided
- 5 cloves garlic minced
- 1/2 tsp red pepper flakes adjust to taste
- Zest of 1 lemon
- Juice of 1 large lemon about 3 tbsp
- 1/4 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- Salt and freshly ground black pepper to taste
- 1/2 cup fresh parsley chopped
- Freshly grated Parmesan cheese optional, for garnish
- Lemon wedges for serving
Optional Add-ins
- 1/2 cup cherry tomatoes halved
- 1 cup baby spinach
- Crusty bread for serving on the side
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the linguine or spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining. Set the pasta aside.
Prepare the Shrimp
While the pasta cooks, pat the shrimp dry with paper towels. Season with a bit of salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1–2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Sauté the Garlic and Red Pepper Flakes
In the same skillet, lower the heat to medium. Add 2 tablespoons of butter, then stir in the minced garlic and red pepper flakes. Sauté for about 1 minute, just until the garlic is fragrant (don’t let it brown—it can become bitter).
Deglaze and Build the Sauce
Pour in the white wine and let it simmer for 2–3 minutes, allowing the alcohol to cook off and the flavors to concentrate. Stir in the lemon juice and lemon zest, then add the remaining 2 tablespoons of butter.
Combine the Pasta and Shrimp
Add the cooked pasta directly into the skillet. Toss to coat the noodles in the sauce. If the mixture seems dry, splash in a bit of the reserved pasta water to loosen it up.
Return the shrimp to the skillet along with the chopped parsley. Toss everything together for a final 1–2 minutes, just until warmed through. Taste and adjust seasoning with salt and pepper as needed.
Plate and Garnish
Divide the pasta among plates or swirl into nests using tongs. Garnish with more chopped parsley, lemon wedges, and a sprinkle of Parmesan cheese if desired. Serve with crusty bread for dipping into that luscious lemon-garlic butter.
Pairings
This Shrimp Scampi Pasta with Lemon and Parsley shines as the star of the meal, but a few well-chosen pairings can turn it into a restaurant-worthy spread.
Wine Pairing: A crisp white wine like Sauvignon Blanc, Pinot Grigio, or even a dry Riesling works beautifully with the citrusy shrimp. The acidity complements the lemon and balances the richness of the butter.
Appetizer: A simple arugula salad with shaved fennel and lemon vinaigrette sets a fresh, slightly peppery tone that pairs well with the main course. If you're thinking about christmas eve dinner ideas that feel light and elegant, this combination is perfect.
Side Dish: Garlic roasted asparagus or broccolini add some green to the plate and carry the garlic theme nicely without overwhelming the dish.
Bread: A warm baguette or ciabatta served with herb-infused olive oil or a pat of garlic butter is the ideal mop for any leftover sauce on the plate.
Dessert: Since the pasta is light and zesty, finish with a sweet but clean dessert like lemon sorbet, panna cotta, or almond biscotti and espresso.
FAQs
1. Should I use shrimp with tails on or off?
Either is fine and comes down to presentation and convenience. Tails-on shrimp look a bit more elegant for a special occasion like a Christmas dinner, but tails-off are easier for guests to eat.
2. Can I use frozen shrimp?
Yes! Just make sure to thaw them completely in the fridge overnight or under cold running water. Pat them dry to avoid extra moisture in the pan.
3. What’s the best pasta shape for shrimp scampi?
Long noodles like linguine or spaghetti are classic, but fettuccine or angel hair can work as well. Avoid short pasta like penne or rigatoni, which don’t coat as nicely with the sauce.
4. Do I need to use wine?
Wine adds depth, but if you'd rather skip it, substitute with an equal amount of low-sodium chicken broth and an extra squeeze of lemon juice.
5. Can I add vegetables?
Absolutely! This recipe is flexible. Try folding in baby spinach, cherry tomatoes, or even roasted red peppers for extra color and nutrition. These additions also stretch the dish if you're hosting a bigger group—ideal for holiday dinner recipes that need to serve a crowd.
