Easy Shrimp Scampi Pasta with Parmesan & Peas

Okay, here we go! This is the Shrimp Scampi Pasta, people. It’s fast, it’s easy, it’s loaded with Parmesan (because, duh), and it has peas for a little somethin’ somethin’. You seriously need this in your life. Trust me.
Easy Shrimp Scampi Pasta with Parmesan & Peas
My husband, bless his heart, isn’t the most adventurous eater. But this? This is his jam. He literally does a happy dance when I tell him it’s on the menu. And the kid? Sneaks peas off his plate when he thinks I’m not looking. The other day, I made a double batch because we had friends over, and I swear, there wasn’t a single noodle left. Not one! It’s a total crowd-pleaser, even for picky eaters. It’s become a Tuesday night staple around here, and honestly, I’m not mad about it. It’s SO easy. I once forgot to add the garlic, and you know what? Still tasted pretty darn good! (But don’t forget the garlic, okay?)
Why You’ll Love This Easy Shrimp Scampi Pasta with Parmesan & Peas
- It’s faster than ordering takeout. Like, seriously.
- Only one pot to clean. Hallelujah! (Okay, maybe two if you boil the pasta separately. But still, minimal cleanup!)
- Loaded with Parmesan. Need I say more?
- Even picky eaters will devour it (maybe… bribe them with dessert, just in case).
- It’s ridiculously delicious and makes you feel fancy even when you’re wearing sweatpants.
How to Make It
Alright, so first things first, get your pasta cookin’. I usually just throw it in some salted water and let it do its thing. While that’s happening, melt some butter in a big ol’ pan. Don’t skimp on the butter, people! Once the butter’s all melty and bubbly, toss in your garlic. Let it sizzle for a minute, but watch it like a HAWK, or it’ll burn and nobody wants burnt garlic.
Next, dump in the shrimp. Cook ’em until they’re pink and curled up – usually only takes a few minutes. Now, add the wine (if you’re feeling fancy) or chicken broth. Let it simmer for a bit to thicken up. After that, throw in the peas and give it a good stir.
WANT TO SAVE THIS RECIPE?
Drain your pasta (but save some of that starchy water!), then add it to the pan with the shrimp. Toss everything together, adding a splash of that pasta water if it seems too dry. Finally, stir in a whole bunch of Parmesan cheese. Like, a lot. And then serve it up immediately with even more Parmesan. Because why not?
Ingredient Notes
- Shrimp: I usually buy the frozen kind that’s already peeled and deveined because I’m lazy, but fresh is definitely better if you’re feeling ambitious. Just make sure you take the tails off! Nobody wants to chew on a shrimp tail.
- Pasta: Spaghetti is classic, but honestly, use whatever you have on hand. I’ve used penne, fettuccine, even those little shells. It all works!
- Garlic: Don’t even THINK about skipping this. It’s the heart and soul of scampi. Fresh is best, but the jarred stuff works in a pinch. I won’t judge.
- Butter: Real butter, please. Not margarine. Just…don’t.
- White Wine: Totally optional, but it adds a nice depth of flavor. If you don’t have any, chicken broth works just fine. Or, you know, skip it altogether. I’ve done that.
- Parmesan Cheese: Okay, this is non-negotiable. Get the good stuff. Freshly grated is always better than the powdered kind in a can. Trust me.
- Peas: Frozen peas are your friend here. Just toss ’em in at the end. Canned peas are…well, let’s just say I don’t recommend it.
- Pasta Water: Don’t skip the pasta water. It helps the cheese and sauce stick to the pasta.
Recipe Steps:
- Cook pasta according to package directions. Reserve some pasta water before draining.
- Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant (about 1 minute).
- Add shrimp and cook until pink and opaque (about 2-3 minutes per side).
- Pour in white wine or chicken broth and simmer for a few minutes, allowing the sauce to reduce slightly.
- Stir in frozen peas and cook until heated through.
- Add the cooked pasta to the skillet and toss to combine.
- Stir in Parmesan cheese and add pasta water as needed to create a creamy sauce.
- Serve immediately, garnished with additional Parmesan cheese.
What to Serve It With
Honestly? This is a meal in itself. But if you’re feeling fancy, a simple side salad or some crusty bread for soaking up all that delicious sauce is never a bad idea. I usually just grab a baguette from the bakery. No shame.
Tips & Mistakes
- Don’t overcook the shrimp! They’ll get rubbery, and nobody wants that.
- If the sauce gets too thick, add a little more pasta water.
- Taste and adjust the seasoning as needed. Sometimes I add a pinch of red pepper flakes for a little kick.
- Don’t forget to save the pasta water! That stuff is liquid gold for making the sauce creamy.
- I once tried adding lemon zest to this, and while it wasn’t BAD, it wasn’t amazing. Maybe skip that one.
Storage Tips
Store any leftovers in an airtight container in the fridge. It’ll keep for a couple of days, but honestly, it’s best eaten fresh. Reheating it in the microwave is fine, but the pasta might get a little mushy. Cold Shrimp Scampi Pasta? I mean, I’ve eaten it for breakfast. It’s not the worst thing ever.
Variations and Substitutions
- No shrimp? Use chicken or even just extra veggies!
- Out of Parmesan? Pecorino Romano would work in a pinch. Or, okay fine, the green can.
- Don’t like peas? I’m judging you, but you can use broccoli florets or spinach instead.
- Forgot the wine? Chicken broth is your best friend.
- I tried using half-and-half instead of wine one time, and it was… okay. A little too rich, maybe. Stick with the wine or broth.
Frequently Asked Questions

Easy Shrimp Scampi Pasta with Parmesan & Peas
Ingredients
Main Ingredients
- 8 oz linguine pasta or spaghetti
- 2 tbsp olive oil extra virgin
- 3 tbsp butter
- 4 cloves garlic minced
- 1 lb shrimp peeled and deveined
- 1 cup frozen peas thawed
- 1 cup Parmesan cheese grated
- 1 tsp red pepper flakes optional
- 0.5 tsp salt to taste
- 0.5 tsp black pepper freshly ground, to taste
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp parsley chopped, for garnish
Instructions
Preparation Steps
- Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water and drain.
- In a large skillet, heat olive oil and 2 tablespoons butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
- In the same skillet, add the peas, reserved pasta water, remaining butter, red pepper flakes, salt, and black pepper. Stir to combine.
- Add the cooked pasta and shrimp back into the skillet. Toss to coat and heat through for 2 minutes.
- Stir in Parmesan cheese and lemon juice. Garnish with parsley before serving hot.