Easy Shrimp Scampi Pasta (No Wine, Ready in 30 Min)
I love shrimps on my pasta. If I could have it everyday, I will. And this amazing shrimp scampi pasta is a good dish to try.
Equipment
- 12-inch (30cm) skillet
- Large pot (for boiling pasta)
- Colander
- Tongs or pasta fork
- Citrus squeezer or reamer
Ingredients
- 1 pound shrimp peeled and deveined, tail-on optional
- 6 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 pieces calamansi or substitute 1 tablespoon fresh lemon juice
- ½ teaspoon salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- 7 oz spaghetti
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley finely chopped, for garnish
- ½ cup reserved pasta cooking water
Instructions
- Pat the shrimp dry with paper towels. Season with salt and pepper and toss to coat evenly. Set aside.
- Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve ½ cup (120ml) of the starchy pasta cooking water, then drain the spaghetti and set aside.
- Heat a 12-inch skillet over medium-low heat. Add the butter and 1 tablespoon of extra virgin olive oil. Once the butter has melted and is foaming, proceed to the next step.
- Increase heat to medium. Add the seasoned shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through. Do not overcook — they will continue cooking in residual heat. Transfer the shrimp to a plate and set aside.
- Reduce heat to medium-low. Add the minced garlic to the same skillet and sauté for 30–60 seconds, stirring constantly, until fragrant. Do not let it brown.
- Increase the heat to medium-high. Squeeze in the calamansi juice (or lemon juice) and add the dried oregano. Stir to combine.
- Add ½ tablespoon of white vinegar and stir.
- Let the sauce simmer for 1–2 minutes until slightly reduced and fragrant.
- Return the shrimp to the skillet. Add the drained spaghetti and toss everything together over medium heat. Add a splash of reserved pasta cooking water (2–3 tablespoons) to help the sauce coat the pasta evenly. Toss for 30 seconds.
- Taste and adjust salt and pepper if needed. Divide among 4 plates or bowls and garnish with freshly chopped parsley. Serve immediately.
Notes
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. The pasta will absorb sauce as it sits — add a splash of olive oil or butter when reheating.
- Reheating: Warm in a skillet over medium-low heat with a tablespoon of water or butter to revive the sauce. Microwave works but may toughen the shrimp.
- Make-ahead: Peel, devein, and season the shrimp up to 12 hours ahead; store covered in the fridge. Cook the pasta and sauce fresh for the best texture.
- Substitution: No calamansi? Use the juice of 1 small lemon or 2 tablespoons fresh lime juice for similar acidity.
- Pro tip: Reserve ½ cup of starchy pasta cooking water before draining — toss it into the skillet with the shrimp sauce to create a silkier, emulsified coating that clings to every strand of spaghetti.
Nutrition
Serving: 1servingCalories: 345kcalCarbohydrates: 39gProtein: 30gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 190mgSodium: 432mgPotassium: 443mgFiber: 2gSugar: 1gVitamin A: 181IUVitamin C: 3mgCalcium: 103mgIron: 2mg
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