Easy Shrimp Scampi with Penne

This easy shrimp scampi with penne recipe is a quick, flavorful dish that’s perfect for any night of the week. Juicy shrimp are sautéed in garlic, butter, and a splash of white wine, then tossed with perfectly cooked penne for a satisfying and elegant meal. With its bright, zesty flavor and simple preparation, this classic pasta dish brings a touch of restaurant-worthy comfort to your own kitchen.

What makes this shrimp scampi so irresistible? For me, it’s the combination of tender shrimp, hearty vegetables, and a rich, flavorful sauce that clings perfectly to the penne pasta. While many versions call for long noodles like linguine or spaghetti, I prefer the satisfying bite and texture of penne—it holds the sauce beautifully and makes every forkful feel complete.

Whether you’re looking for a weeknight dinner or a dish to impress, this shrimp scampi checks all the boxes: simple, delicious, and ready in no time.

Can I use precooked shrimp in this 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.
• I add a dry white wine like Pinot Grigio or Sauvignon blanc. But you can choose 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 too 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.

We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites. #CommisionsEarned. You can read my disclosure here.

How to cook easy shrimp scampi with penne

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, white wine, 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 a stick of butter and white wine. (B) Stir as the butter melts.

Step six

Add the de-veined, shelled shrimp, toss them with the vegetables, and cook for 5 minutes. Once it is opaque and plump, they are done. (C)

Step seven

Drain the pasta and add to the wok with the shrimp and veggies and toss to combine. (D)

Time to plate the seafood penne.

And serve.

I hope you enjoyed this easy shrimp scampi with penne recipe. I certainly enjoyed making it and eating it, as did Christopher.  🙂

Other popular shrimp recipes

• Enchiladas
• Curry Noodle
• Coconut
• Dip
• Fajita
• Bacon-wrapped

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

This post was originally published in August, 2016