Oh my gosh, you guys. I am literally SO excited to share this one with you! Get ready to have your mind absolutely blown by this Pesto Shrimp Scampi. It’s the kind of dish that makes you do a little happy dance right there in your kitchen.
Seriously, if you love garlic, shrimp, and pasta, you have found your new best friend. This recipe is a total game-changer for weeknights. It comes together in a flash and tastes like you spent hours.
I am obsessed, and I know you will be too. Let’s get cooking, my friends!
Recipe Overview
Here’s the quick lowdown on what we’re making today. Everything you need to know at a glance!
- Cuisine: Italian-American
- Category: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Do You Love This Recipe Too?
I first had a version of this at a tiny, family-run Italian restaurant, and I swear I almost licked the plate. The waiter probably thought I was a little crazy, but I didn’t care!
I went home and immediately started trying to recreate that magic. After many, many delicious attempts, I finally nailed it. This dish is now my go-to for impressing guests or just treating myself on a busy Tuesday.
It’s that special.
My Shopping List for This Recipe
Gathering your ingredients is the first fun step! I love a good grocery run, especially when I know this incredible meal is waiting at the end.
Here are the key players you’ll want to look for. Fresh is always best, but I’ll give you some easy swaps later if you need them!
Let’s Get Your Ingredients Ready
Okay, let’s line everything up. This “mise en place” makes the cooking process so smooth and enjoyable, I promise.
Pesto Shrimp Scampi Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Pesto Shrimp Scampi Recipe!
Nutrition Information
- 1 pound large shrimp, peeled and deveined
- 8 ounces linguine or spaghetti
- 1/2 cup homemade or high-quality store-bought pesto
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1/2 cup dry white wine (like Pinot Grigio)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Bringing This Recipe to Life (Step-by-Step)
Don’t be intimidated! I’ll walk you through every single step. You can totally do this, and the result is so worth it.
- Bring a large pot of salted water to a boil for your pasta. Cook the linguine according to package directions until al dente. Remember to reserve about a cup of that starchy pasta water before you drain it!
- While the pasta cooks, pat your shrimp completely dry with paper towels. This is the secret to getting a beautiful sear instead of them steaming. Season them generously with salt and pepper.
- In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat. Once the butter is foaming, add the shrimp in a single layer. Cook for just 1-2 minutes per side until they’re pink and opaque. Don’t overcrowd the pan! Remove them to a plate and set aside.
- Reduce the heat to medium. In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and red pepper flakes, and cook for about 60 seconds until incredibly fragrant. Be careful not to burn it!
- Pour in the white wine and lemon juice, scraping up all those delicious browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until it reduces slightly.
- Turn the heat down to low. Stir in the pesto and about 1/2 cup of the reserved pasta water. The pasta water is magic—it helps create a silky, emulsified sauce that clings to every strand of pasta.
- Add the drained linguine and cooked shrimp back to the skillet. Toss everything together until it’s gloriously coated in the sauce. If it seems a bit thick, add another splash of pasta water.
- Remove the skillet from the heat and stir in the 1/2 cup of grated Parmesan cheese. Give it one final toss. Taste and adjust seasoning with more salt or pepper if needed.
- Garnish with that fresh chopped parsley and serve immediately. Get ready for the compliments to roll in!
Fun Variations to Try Next Time
Once you’ve mastered the classic, feel free to get creative! This recipe is a fantastic base for all kinds of yummy additions.
Try adding a cup of cherry tomatoes in with the garlic. They’ll burst and add a lovely sweetness.
For a creamy version, stir in 1/4 cup of heavy cream or a big spoonful of mascarpone cheese with the pesto. It’s pure decadence!
Not a shrimp person? You can easily use scallops or even shredded rotisserie chicken. It’s all about making it work for you.
How to Store, Freeze, and Reheat
Got leftovers? No problem! Let’s make sure you can enjoy every last bite.
Store any leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb the sauce, so it’s best fresh, but still delicious.
I don’t recommend freezing this one, as the creamy sauce can separate and the shrimp can become rubbery upon thawing.
To reheat, gently warm it in a skillet over low heat with a tiny splash of water, broth, or even more lemon juice to loosen the sauce back up. The microwave can make the shrimp tough, so the stovetop is highly recommended.
NUTRITION INFORMATION
- Calories: 585kcal
- Carbohydrates: 47g
- Protein: 33g
- Fat: 27g
- Saturated Fat: 9g
- Cholesterol: 310mg
- Sodium: 1250mg
- Fiber: 3g
- Sugar: 3g
A Quick Q&A on This Recipe
I get a lot of questions about this dish, so I thought I’d answer a few of the most common ones right here for you!
Can I make this without wine?
Absolutely! You are the boss of your kitchen. Just substitute the white wine with an equal amount of chicken or vegetable broth. It will still be incredibly flavorful.
My sauce seems a little thin. What did I do wrong?
Don’t worry, this is an easy fix! The power is in the pasta water and the cheese. Let it simmer for another minute or two off the heat. The sauce will thicken as it sits and the Parmesan works its magic. You’ve got this!
What’s the best way to get my shrimp perfectly cooked?
The key is a hot pan and not moving them! Lay them in a single layer and let them sear for that full 1-2 minutes before you flip. They cook so fast, and you want them juicy, not rubbery. It’s a total game-changer.
Well, my friends, there you have it. My absolute pride and joy, my Pesto Shrimp Scampi. It’s fast, it’s flavorful, and it feels like a hug in a bowl.
I am so, so excited for you to try this in your own kitchen. I know you’re going to love it as much as I do. I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
