Easy Shrimp Scampi with Penne

A blue bowl filled with shrimp scampi with a red napkin in the background

Easy Shrimp Scampi with Penne

This easy shrimp scampi with penne is a simple yet elegant meal that’s full of flavor. Tender shrimp are sautéed in a garlicky, buttery sauce with white wine, then tossed with penne pasta for a comforting and satisfying dish. It’s perfect for a quick weeknight dinner or casual entertaining.

Course Main Dish

Cuisine Italian

Keyword easy shrimp scampi

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 433kcal

Author Elaine Benoit

Equipment

Ingredients

water
salt (use as much as you usually do when boiling pasta)
1 pound penne pasta (use what you enjoy)
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
1/4 cup white wine (something dry like Sauvignon blanc)
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
water, 1 pound penne pasta, salt
Heat a heavy sauté pan or wok on medium heat and add oil.
2 tablespoons olive oil
Add onions and bell pepper and sauté for 10 minutes
2 onions, 1 red bell pepper
Add mushrooms, garlic, salt, and pepper and sauté for 5 minutes
10 ounces portabella mushrooms, 4 teaspoons garlic paste, 1 teaspoon salt, 1/16 teaspoon pepper
Add butter and wine. Allow the butter to melt, and stir as it does.
1 stick butter, 1/4 cup white wine
Add shrimp to vegetable mixture and stand there stirring every few minutes until shrimp becomes pink and opaque (5 minutes)
1 pound shrimp
Drain the pasta and add it to the shrimp and vegetable mixture. Stir to mix, add a few tablespoons of Parmesan cheese
3 tablespoons Parmesan cheese
Serve and enjoy.

Notes

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.
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.
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.
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