Easy Shrimp Scampi | Seafood Penne
This easy shrimp scampi recipe is made with a garlic and butter sauce that melts right in your mouth. Serve it over your pasta of choice and enjoy!
What do I love about this shrimp scampi? Everything.
It has succulent shrimp, chunky veggies and a glorious flavorful sauce draped over penne pasta. I know that most shrimp scampi is made with long noodles like linguini, fettuccini, or spaghetti but I prefer my pasta with some bite to it. And this pasta, has such a lovely texture and makes for a mouthful of deliciousness.
Need an easy weeknight dinner? Then this easy shrimp scampi recipe is the way to go!
Do I have to use penne to make this recipe?
No. You can still make it with linguini or fettuccine, but I beg you, please make it with penne, rigatoni or ziti just to experience the difference. I guarantee you will be happy with the results.
Can I use precooked shrimp in this easy shrimp scampi recipe?
You sure can, but why would you? Shrimp is super easy to cook. In fact, it only takes 5 minutes to sauté large shrimp and these plump, freshly cooked shrimp tastes better than precooked shrimp. Try it and see.
Helpful tips
- Start boiling the salted water at least 10 minutes before you start making this meal. Once it comes to a boil, add the pasta and start on the vegetables.
- Chunk the vegetables instead of dicing, for a heartier dish.
- Butter is key so don’t skimp and use the full stick. It really makes the best scampi sauce.
- Use raw shrimp, not precooked as it is so easy to make.
- Here’s how – stand at the sauté pan as you cook the shrimp as it only takes five minutes and is easy to overcook. Once the shrimp is opaque, it is done.
- Experiment and use a pasta with some bite like penne.
- If you prefer more traditional shrimp scampi, use either linguini, spaghetti, fettuccini, or angel hair pasta.
- Sometimes I add a dry white wine like pinot Grigio or Sauvignon blanc. But I chose not to with this recipe. If you want to add some, 1/4 cup is a perfect amount. My advice is not to use chardonnay as I think it’s to sweet.
- People also tend to add fresh lemon juice in their scampi recipe, but truthfully, I don’t like it in this dish. But if you can’t live without it, add 2 – 3 tablespoons of the fresh juice.
- Serving this for guests? Add some fresh parsley to each plate to add to such a colorful dish.
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How to cook easy shrimp scampi
Pre-step
Pre-boil salted water and add the pasta to boiling water at the same time you start cooking the vegetables so they will be done at roughly the same time.
Step one
Gather the ingredients – raw, shelled and deveined shrimp, onion, red bell pepper, and baby portobello mushrooms.
Step two
Chop the onions, bell peppers, and portobello mushrooms in chunky pieces.
Step two
Heat a sauté pan, large skillet, or wok on medium. Add two tablespoons of olive oil and once that heats up (it should shimmer), add the onion and red pepper and sauté them for 10 minutes.
Step four
Add the sliced mushrooms, garlic paste (or 3 garlic cloves – minced), salt, black pepper and sauté it all for 5 minutes. (A)
Step five
Add stick of butter. (B)
Step six
Add de-veined, shelled shrimp, toss it with the vegetables and cook for 5 minutes. Once it is opaque and plump, they are done.
Step seven
Drain pasta and add to wok with the shrimp and veggies and toss to combine.
Plate the shrimp scampi.
And serve.
I hope you enjoyed this easy shrimp scampi recipe. I certainly enjoyed making it and eating it, as did Christopher. 🙂
Leave me a comment to tell me what pasta you prefer to have in your scampi!
Other popular shrimp recipes
And as always, may all your dishes be delish!
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Easy Shrimp Scampi
Ingredients
- 2 tablespoons olive oil
- 2 onions medium, chopped in chunks
- 1 red bell pepper chopped
- 10 ounces portabella mushrooms sliced
- 4 teaspoons garlic paste or 4 cloves, minced
- 1 stick butter
- 1 pound pasta I used penne
- 1 pound shrimp shelled and de-veined
- 1 teaspoon salt
- 1/16 teaspoon Pepper or to taste
- 3 tablespoons Parmesan cheese
Instructions
- Boil the salted water before you start the recipe. Add the pasta once you start sautéeing the vegetables so they will be done at the same time
- Heat a heavy sauté pan or wok on medium heat and add oil
- Add onions and bell pepper and sauté for 10 minutes
- Add mushrooms, garlic, salt and pepper and sauté for 5 minutes
- Add butter and allow to melt
- Add shrimp to vegetable mixture and stand there stirring every few minutes until shrimp becomes pink and opaque (5 minutes)
- Add drained pasta to shrimp and vegetable mixture. Stir to mix, add a few tablespoons of parmesan cheese
- Plate
- Eat
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Start boiling the salted water at least 10 minutes before you start making this meal. Once it comes to a boil, add the pasta and start on the vegetables.
- Chunk the vegetables instead of dicing, for a heartier dish.
- Butter is key so don’t skimp and use the full stick. It really makes the best scampi sauce.
- Use raw shrimp, not precooked as it is so easy to make.
- Here’s how – stand at the sauté pan as you cook the shrimp as it only takes five minutes and is easy to overcook. Once the shrimp is opaque, it is done.
- Experiment and use a pasta with some bite like penne.
- If you prefer more traditional shrimp scampi, use either linguini, spaghetti, fettuccini, or angel hair pasta.
- Sometimes I add a dry white wine like pinot Grigio or Sauvignon blanc. But I chose not to with this recipe. If you want to add some, 1/4 cup is a perfect amount. My advice is not to use chardonnay as I think it’s to sweet.
- People also tend to add fresh lemon juice in their scampi recipe, but truthfully, I don’t like it in this dish. But if you can’t live without it, add 2 – 3 tablespoons of the fresh juice.
- Serving this for guests? Add some fresh parsley to each plate to add to such a colorful dish.
Nutrition
This post was originally published in August, 2016
