This is the most delicious Shrimp Scampi pasta topped with bacon and juicy cherry tomatoes. You must try this recipe if you love shrimp scampi, the bacon adds that extra bit of flavor that is to die for.
What Is Shrimp Scampi?
The term scampi very literally means “shrimp“! This dish would translate to “shrimp shrimp” if we get technical. However, over the years Shrimp Scampi has transformed its meaning. It is now known as a dish of shrimp cooked in garlic butter and dry white wine, served either with bread, or over pasta or rice.
These gorgeous shrimp are so good, they’re sometimes served on their own!
For me shrimp scampi is a comfort food which is why I love to serve it over linguine with lots of bacon and lots of freshly grated Parmesan cheese. Bacon will give it a little extra richness and a nice crunch to it while the Parmesan cheese will add a bit of saltiness and lots of goodness.
I like to use uncooked shrimp because I find that they have more flavor and they taste so much better. You can find them already peeled and they come about a pound per bag. Sometimes they go on sale and that’s when I buy a few bags and just store them in my freezer because otherwise they can get quite expensive and I love my shrimp.
How to Make the Best Shrimp Scampi Pasta
First, make your bacon so that it has a chance to cool down and become nice and crisp by the time you’re ready to assemble the dish. I discarded the bacon fat, but you can keep it and mix some into your pasta. It’s okay, I won’t tell anyone! Next, add the butter, onion and garlic to the pan and cook down for a few minutes until softened.
Now it’s time to add the wine! Also, add the hot sauce, lemon juice, season with salt and pepper, and add the shrimp. Let those babies cook down in their glorious sauce for about a minute on each side.
Add the pasta, green onion, tomatoes, and toss well. Top very generously with parmesan cheese and you have yourself a dinnertime masterpiece! I absolutely love the cherry tomatoes. They’re my secret ingredient! I find they just add a burst of freshness to the whole dish! The bacon and all that butter can make this a very heavy dish, so the tomatoes cut out some of that richness to make it perfect.
What Is the Best Wine to Use for Shrimp Scampi
I used Chardonnay, but you can use other dry whites like Sauvignon Blanc or Pinot Grigio. But wait, I don’t want to use wine! That is a-okay. You can replace the wine with 1/2 cup chicken broth and a tablespoon of white wine vinegar.
Shrimp scampi pasta really has to be one of the easiest dishes you can prepare, not a lot of ingredients, but besides the shrimp they are ingredients most of us already have in the house and you can have it on your dinner table in just 30 minutes.
It’s time to dig in!
Did You Love This Recipe? Try These:
- Jacked-Up Chicken Scampi with Linguine
- Shrimp Scampi Zoodles
- Crispy Cajun Shrimp Fettucine
- Aglio e Olio
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Shrimp Scampi
Ingredients
- 16 ounce linguine uncooked
- 5 strips bacon chopped
- 4 tablespoon butter unsalted
- 1 medium onion chopped
- 5 cloves garlic finely minced
- ½ cup white wine (I used chardonnay)
- 1 tablespoon hot sauce or to taste
- 2 tablespoon lemon juice freshly squeezed
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 pound shrimp deveined and deshelled
- ½ cup cherry tomatoes quartered
- 5 green onions
- ¼ cup Parmesan cheese freshly grated
Instructions
- Cook the linguine according to package instructions.
- In a large skillet, fry the bacon until crisp. Transfer the bacon to a plate lined with paper towels. Drain the fat.
- Add the butter to the skillet and melt. Stir in the onion and garlic and cook for about 3 to 5 minutes until the onion is soft and translucent.
- Stir in the white wine, hot sauce, lemon juice, salt and pepper. Add the shrimp and cook for a couple minutes until the shrimp is no longer pink turning the shrimp half way so that it cooks on both sides.
- Add the cooked linguini to the pot. Add tomatoes, chopped bacon, and green onions. Toss everything together well.
- Garnish with freshly grated Parmesan cheese and serve warm.
Video
Recipe Notes
Nutrition Information:
Could this be made the day before?
It’s probably best served fresh, because of the shrimp, but if you make it ahead you’d have to reheat it in the oven at around 225F.
How would this be if made the day before wanting to serve it?
It’s probably best served fresh, because of the shrimp, but if you make it ahead you’d have to reheat it in the oven at around 225F.
I make this recipe often. I love it! It’s easy and loaded with flavor.
Loved it!! One of the easiest recipes to make but guest always gush over it thinking it takes a miracle worker to make. Boy, don’t I have them fooled hehehe Jo – your recipes never fail and I really, really like how you mix seasoning/spices/herbs together. On point every time 😉
We are so glad you like the recipes!!
This recipe was ridiculously good! Definitely something I will make again!
My husband and I love this recipe, thank you! I seem to have to make this every couple weeks.
This is a great pasta dish. Not too heavy with tons of flavor. Husband LOVED. Going into the keeper file.
Noodles?
We used linguini for this recipe, 1st item on the ingredient list!
Hi,
My question is: do you use already cooked shrimp or un-cooked shrimp??
Thanks much.
Hi Anne! It’s uncooked shrimp. If using already cooked shrimp, I’d probably wait till the end to add them.
Love the idea of bacon! Will try this very soon.
Let me know how you like it!
how do you think this would freeze? I am only one and like to eat the freeze some for later.
thanks, anna
You could freeze this. The way I would do it is just dump all the contents, excluding the pasta, in a freezer bag, and freeze it for up to a couple months. When ready to serve I’d reheat it in a skillet and add cooked pasta to it.
This shrimp scampi was amazing! And the hot sauce gave it the perfect amount of kick. And not too spicy either because my 3 year old devoured his 👍🏻Can’t wait to make it again!
This recipe is amazing! I did add chicken to it as well, which was so delicious. Thank you for the wonderful recipe!!! Will be making this ALOT!