Recipe

Earthy Shrimp Scampi Pasta

A cozy, savory spin on classic scampi with browned butter, garlic, lemon, and a touch of mushroom umami for a sauce that clings to every strand.

By Matt Campbell

•

4.8

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Shrimp scampi is usually the bright, briny, lemony friend that shows up fast and saves dinner. This one still does that, but with a little extra depth. Think: garlic and butter like always, plus a subtle earthy backbone from mushrooms and a pinch of smoked paprika. Nothing weird, nothing fussy, just a sauce that tastes like it took longer than it did.

We are going for the good stuff here: crisp-edged shrimp, cozy pasta, and a glossy pan sauce that you will absolutely drag bread through if no one is looking. Use what pasta you have, taste as you go, and do not be shy with the lemon at the end. That is the whole vibe.

Why It Works

Big flavor, minimal drama: Quick sear on the shrimp, quick sauté on the mushrooms, and the sauce builds itself in one pan.
Earthy but still bright: Mushrooms bring savoriness, while lemon and a splash of white wine keep things lively.
Glossy, clingy sauce: Pasta water is the secret handshake. It emulsifies the butter and oil so the sauce coats instead of pooling.
Weeknight flexible: Works with fresh or frozen shrimp, spaghetti or linguine, and even whatever greens you need to use up.

Pairs Well With

Storage Tips

Fridge: For best quality, store in an airtight container for 1 to 2 days. If you cooled it quickly and your fridge runs cold (at or below 40°F/4°C), it can keep up to 3 days, but seafood pasta is happiest sooner rather than later.

Reheat without rubber shrimp: Warm gently in a skillet over medium-low with a splash of water or broth. Stir until the sauce loosens and turns glossy again. If you can, pull out the shrimp and add it back at the end just to heat through.

Freezer: I do not recommend freezing this. The shrimp texture takes a hit and the butter sauce can separate.

Leftover upgrade: Chop the shrimp and toss leftovers with a handful of baby spinach, then top with extra lemon zest and Parmesan for a quick lunch situation.

Common Questions

What makes this scampi “earthy”?

Mushrooms and browned butter. The mushrooms add savory depth, and browning the butter gives you a nutty, almost toasted flavor that plays really nicely with garlic and lemon.

Can I use frozen shrimp?

Yes. Thaw in a bowl of cold water for about 15 to 25 minutes (depending on size), changing the water once if it gets icy. You are looking for shrimp that are fully pliable, not stiff in the center. Then pat very dry. Shrimp that hits the pan wet will steam instead of sear.

Do I have to use wine?

No. Swap the wine for chicken broth or seafood stock, plus an extra squeeze of lemon at the end. You want acidity either way.

What wine should I use?

Any dry white you would actually drink. Pinot Grigio or Sauvignon Blanc are great. Skip “cooking wine” if you can. It is often salty and kind of harsh.

How do I keep shrimp from turning tough?

Two rules: high-ish heat and short cook time. Sear quickly, remove from the pan, then add it back only long enough to warm through. Shrimp is done when it is opaque and curled into a loose C.

Can I add cream?

You can, but it stops being classic scampi. If you want a slightly richer sauce, stir in 2 to 3 tablespoons of grated Parmesan off heat. It thickens and adds body without going full cream sauce.

Any allergy notes?

This recipe contains shellfish (shrimp), dairy (butter), and typically gluten (pasta). Use gluten-free pasta if needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Large skillet or sauté pan (12-inch is ideal)
Tongs (the best pasta tool, always)
Microplane or fine grater for zest
Cutting board and sharp knife

I love scampi because it feels like cheating the system. You start with a few basics, garlic, butter, lemon, and five minutes later you are eating something that tastes like you planned ahead.

This earthy version happened on one of those nights where the fridge looked empty except for shrimp and a half carton of mushrooms that needed a purpose. I sautéed the mushrooms first, browned the butter a little by accident, and suddenly the whole pan smelled like a fancy restaurant had moved into my kitchen. Now it is my go-to when I want scampi that is still bright, but also has that savory, stick-to-your-ribs depth.

Earthy Shrimp Scampi Pasta

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

12 ounces linguine or spaghetti
1 pound large shrimp, peeled and deveined (tails on or off), ideally 16/20 or 21/25 count
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon black pepper
3 tablespoons olive oil, divided
4 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced
5 to 6 cloves garlic, minced
1/4 teaspoon smoked paprika (optional but very good)
1/4 to 1/2 teaspoon crushed red pepper flakes (to taste)
1/3 cup dry white wine (or chicken broth)
1 lemon, zested and juiced
1/3 cup chopped fresh parsley
Up to 1 cup reserved pasta water (you might not use it all)
Optional: grated Parmesan for serving

Instructions

Boil the pasta. Bring a large pot of water to a boil and salt it like you mean it. Cook linguine until just shy of al dente. Reserve 1 cup pasta water, then drain.
Season and dry the shrimp. Pat shrimp very dry. Season with salt and pepper.
Sear the shrimp. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Sear shrimp in a single layer for 60 to 90 seconds per side, until just opaque and lightly golden. If they do not all fit without crowding, work in two batches. Remove shrimp to a plate.
Sauté the mushrooms. Lower heat to medium. Add the remaining 1 tablespoon olive oil, then add mushrooms with a pinch of salt. Cook 5 to 7 minutes, stirring occasionally, until they release water and start to brown.
Build the sauce. Add butter to the skillet. Let it melt and brown until it smells nutty and you see golden flecks, 1 to 3 minutes depending on your heat. Stir in garlic, smoked paprika, and red pepper flakes. Cook 30 seconds, just until fragrant.
Deglaze. Pour in wine (or broth) and scrape up any browned bits. Simmer 1 to 2 minutes.
Toss with pasta. Add drained pasta and 1/3 cup reserved pasta water. Toss vigorously with tongs until the sauce turns glossy and clings to the noodles. Add more pasta water a splash at a time if it looks dry.
Finish and serve. Add shrimp back to the pan just to warm through, about 1 minute. Turn off heat. Add lemon zest, lemon juice, and parsley. Taste and adjust salt, pepper, and lemon. Serve immediately, with Parmesan if you want it.

Tip: If the sauce ever looks greasy instead of silky, it just needs more pasta water and a harder toss. Emulsify it like you are trying to prove a point.

Nutrition information is estimated.

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