Name: Old Bay Shrimp Scampi Pasta Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12-ounces pasta, spaghetti or linguine; 1 pound raw shrimp, peeled and deveined; 2 – 3 tablespoons Old Bay seasoning; 1/4 cup olive oil; 3 garlic cloves, minced (about 1 tablespoon minced); 1 lemon, juiced (about 2 tablespoons); 1/2 cup dry white wine

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Why I love this shrimp scampi pasta recipe

Old Bay is a favorite flavor of mine. I love it on peel-and-eat shrimp, in crab cakes (or fish cakes), on sweet potatoes…pretty much everything. I added it to shrimp scampi to give the dish a new twist, and because I’m always trying to find new ways to make pasta since we eat it at least 2 nights a week.

I actually think I’ve built up quite a tolerance to the seasoning, so this recipe uses quite a bit. If you aren’t sure about the flavor or if you aren’t a fan of spicy dishes, use a little less Old Bay in yours (maybe only 1 tablespoon).

More shrimp recipes: shrimp po boy sandwich / shrimp toast / shrimp fettuccine / honey garlic shrimp / shrimp salad / shrimp macaroni salad

Here’s what you’ll need to make shrimp scampi pasta

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Large skillet
Large stockpot
Measuring spoons
Colander
Glass measuring cup

raw shrimp in a bowl with Old Bay seasoning

How to make shrimp scampi pasta

Cook pasta to al dente. We normally use linguine, but spaghetti works equally well. Use whatever you have and cook it according to the package directions for al dente in salted water.

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Just before draining the pasta, reserve about 1/4 – 1/2 cup of pasta water. You want to wait until the pasta is cooked because starches come out into the water and add flavor and a creaminess when you add it to the sauce.

Sear the shrimp. Toss them with Old Bay until they’re evenly coated and sauté them in a large skillet with olive oil over medium-high heat. I like to work in batches to get a really good sear on the shrimp.

The more space you have the better, and since the shrimp cook really fast, you can do it while the pasta cooks. Remove the shrimp from the pan as they finish cooking.

Make the sauce. Reduce the heat to medium and minced garlic and parsley to the remaining olive oil. Simmer until fragrant. It should take about 30 seconds.

Next, deglaze the pan with white wine and lemon juice. If you’re using a fresh lemon, add the zest here, too. If you aren’t, don’t worry about it. It just enhances the lemon flavor and is totally optional.

Toss it all together. Return the shrimp the pan to keep warm until the pasta has finished cooking (keep it on low heat to prevent the shrimp from getting rubbery). Add the drained pasta and reserved pasta water, and toss until everything is evenly coated.

Dairy free tip: This recipe is delicious without toppings like cheese, but I like to serve this recipe with dairy free parmesan cheese or a sprinkle of nutritional yeast. If you don’t have either of those, I also suggest toasting some seasoned breadcrumbs, but make sure you check labels for hidden sources of dairy.

FAQs and Tips for making the best shrimp scampi pasta recipe

Why is it called shrimp scampi? Shrimp scampi is actually an American adaptation of an Italian recipe for langoustines, or scampi. Shrimp were substituted and all sorts of variations were created.

This flavor combination seems to be the most prevalent across the United States, but there are areas where the recipe calls for tomatoes and other areas where the shrimp are breaded.

What is shrimp scampi sauce made of? Traditionally, scampi sauce is made of butter, garlic, lemon juice and white wine. This recipe calls for olive oil instead of butter (it’s one of my favorite substitutes for butter).

What is a good substitute for wine in shrimp scampi? There are lots of substitutes for wine in cooking, but since this is a seafood dish, I recommend using bottle clam juice or seafood stock for this recipe.

old bay shrimp scampi pasta recipe in a large white skillet

What can I serve with shrimp scampi?

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