Shrimp Scampi with Pasta

Other Fast With Fish Published January 20, 2026

Shrimp scampi is one of the fastest luxury meals you can make — large shrimp sautéed in a flood of garlic, white wine, lemon, and olive oil, tossed with linguine. The traditional Italian-American version uses butter, but olive oil makes a version that is arguably better — lighter, more aromatic, and naturally fasting-compliant. The sauce comes together in the time it takes to boil the pasta.

This is a fish-day dish that feels indulgent without being heavy. The wine in the sauce and the wine in your glass make it a proper celebration.

FASTING LEVEL: Fast With Fish
SERVINGS: 4
TIME: 20 minutes

INGREDIENTS

- 500g large shrimp, peeled and deveined (tail-on for presentation)
- 400g linguine or spaghetti
- 100ml extra-virgin olive oil
- 8 cloves garlic, sliced thin
- 1/2 teaspoon red chili flakes
- 200ml dry white wine
- Juice of 2 lemons
- Zest of 1 lemon
- Salt and black pepper to taste
- Large handful of fresh flat-leaf parsley, finely chopped
- Pinch of salt

METHOD

1. Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions, reserving 1 cup of pasta water before draining.

2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and chili flakes. Cook for 1-2 minutes until the garlic is fragrant and just barely golden.

3. Add the shrimp in a single layer. Cook for 1-2 minutes per side until pink and just curled. Remove the shrimp and set aside.

4. Pour the wine into the skillet and let it reduce by half, scraping up any browned bits — about 2 minutes.

5. Add the lemon juice and 1/2 cup of the reserved pasta water. Bring to a simmer.

6. Add the drained pasta and the shrimp back to the skillet. Toss vigorously over medium heat for 1-2 minutes, adding more pasta water if the sauce is too tight. The sauce should coat the pasta in a light, glossy emulsion.

7. Remove from heat. Add the lemon zest and parsley. Toss once more, season with salt and pepper, and serve immediately.

NOTES

- The pasta water is the key to the sauce. The starch in the water emulsifies with the olive oil to create a silky coating. Do not skip this step.
- Do not overcook the shrimp. They should be barely pink when you remove them — they will continue to cook when added back to the pasta.
- Use the best olive oil you can afford here. It is a primary flavor, not a background ingredient.
- A tablespoon of capers added in step 4 gives an excellent briny note.