Shrimp Scampi Griddle Pasta

Shrimp Scampi Griddle Pasta: Your New Weeknight Hero (With a Side of Sunshine)

Picture this: golden-hour light spills over a weathered wooden table, the salty breeze carries the sound of crashing waves, and a massive pan of garlicky, buttery shrimp scampi pasta sits steaming at the center. Laughter clinks like wine glasses as forks dive in, twirling pasta and plump shrimp with the urgency of hungry seagulls. *That’s* the magic of this dish—simple ingredients, big vibes, and the kind of flavor that feels like a vacation on a plate.

But here’s the secret: you don’t need a seaside cottage or a nonna’s secret recipe to pull this off. Nope. Just a griddle (or a skillet!), 20 minutes, and a craving for something downright delicious. I’m talking about my Shrimp Scampi Griddle Pasta—a recipe born from chaotic family dinners, impromptu beach picnics, and my undying love for anything that involves garlic butter. Let’s make some memories (and maybe a little mess) together, shall we? 🔥

The Time I Burned the Garlic (And Other Life Lessons)

Let’s rewind to my first attempt at shrimp scampi. I was 19, hosting a “fancy” dinner for my college roommate who claimed to “hate seafood.” (Spoiler: She didn’t.) Armed with a dented skillet and reckless confidence, I cranked the heat to “inferno” and tossed in the garlic. Cue the smoke alarm chorus. The shrimp? Let’s just say they resembled tiny leather boots. But somehow, tossed with lemon and pasta, even my charred creation tasted… *good*. Like, “seconds-please” good.

That’s the beauty of this dish—it’s forgiving. Over the years, I’ve perfected it: swapping skillets for griddles (more room for pasta-tossing theatrics!), adding a glug of wine (because adulthood), and learning that garlic burns faster than my patience on a Monday. But the soul remains: bright lemon, plump shrimp, and that buttery sauce that begs to be sopped up with crusty bread. Let’s make the *un*-burnt version, yeah?

Shrimp Scampi Griddle Pasta

What You’ll Need (And Why It Works)

• Raw shrimp, peeled and deveined – Size matters! Go for 16/20 count—big enough to sear, small enough to stay tender. Frozen? Thaw in cold water for 10 mins. No shrimp? Thinly sliced chicken works in a pinch.
• 2–3 cloves garlic, minced – Fresh is best! Pre-minced jars lack that punch. Pro tip: Smash cloves with the flat of your knife—peels slip right off.
• 2 tbsp butter – Unsalted lets you control the salt. Vegan? Swap in olive oil or plant-based butter.
• Juice of 1 lemon – Roll it on the counter first to maximize juice. Zest it too for an extra citrus pop!
• Cooked pasta (spaghetti or linguine) – Cook it al dente—it’ll finish on the griddle. Gluten-free? Use your favorite GF noodle.
• Splash of white wine – A dry Sauvignon Blanc or Pinot Grigio adds acidity. No wine? Chicken broth + a squeeze of lemon works.
• Chopped fresh parsley – The green confetti! Dried parsley? Use 1/3 the amount, but fresh is worth it.
• Grated parmesan cheese – Freshly grated melts better. For dairy-free, try nutritional yeast.
• Red pepper flakes (optional) – Just a pinch wakes up the flavors. Kid-friendly? Skip ’em!

Let’s Get Sizzling: Your Foolproof Roadmap

1. Heat the Griddle: Crank it to medium-high. No griddle? A large skillet works. Test the heat with a water droplet—if it sizzles and dances, you’re golden.
2. Cook the Shrimp: Pat shrimp dry (trust me, soggy shrimp won’t sear). Melt butter, add garlic, and sauté 30 seconds until fragrant—*not* brown! Add shrimp in a single layer. Cook 1–2 mins per side until pink and curled. Remove to a plate. (P.S. They’ll finish cooking later—no rubbery shrimp here!)
3. Deglaze with Wine: Pour in that wine (or broth) and scrape up the browned bits—that’s flavor gold! Let it simmer 1 minute to burn off the alcohol.
4. Pasta Party: Add cooked pasta and lemon juice. Toss like you’re flipping pancakes! The starch from the pasta thickens the sauce. Let it mingle for 2–3 minutes.
5. Reunite the Shrimp: Toss shrimp back in, sprinkle parsley, and give it one final mix. Taste! Need salt? Pepper? More lemon? Adjust like a boss.

Plate It Like a Pro (Minimal Effort, Max Style)

Grab shallow bowls—this dish deserves to shine. Twirl pasta into nests with tongs, artfully arranging shrimp on top. Dust with parmesan, a sprinkle of parsley, and those optional red pepper flakes for drama. Serve with garlic bread (for sauce-mopping) and a crisp arugula salad. Candle optional, but highly recommended. 🕯️

Mix It Up: 5 Delicious Detours

• Lemon-Lovers: Add 1 tsp lemon zest to the sauce.
• Spicy Kick: Sauté 1 diced jalapeño with the garlic.
• Veggie Boost: Toss in baby spinach or cherry tomatoes with the pasta.
• Creamy Twist: Stir in 1/4 cup heavy cream or coconut milk at the end.
• Seafood Swap: Use scallops or lump crab instead of shrimp.

Confessions of a Scampi Addict

This recipe has seen it all: I once made it on a camping trip using a portable griddle and a headlamp. Another time, my dog stole a shrimp mid-toss—RIP, Buddy. Over the years, I’ve learned to embrace the chaos. Burnt a little garlic? Call it “smoky.” Forgot the parsley? Chives work. The goal isn’t perfection; it’s joy. (And maybe a second helping.)

Your Questions, My Answers (Let’s Fix Mishaps!)

Q: My shrimp turned rubbery. Help!
A: Overcooking is the culprit! Shrimp cook FAST—1–2 mins per side. They’ll finish heating when tossed with pasta.

Q: Can I make this ahead?
A: Cook the components separately, but combine just before serving. Reheated pasta can get mushy.

Q: No griddle? What’s the best skillet substitute?
A: A large stainless steel or cast-iron skillet works. Just ensure it’s big enough to toss the pasta!

Q: Sauce too thin?
A: Let it simmer another minute or two. The pasta starch will thicken it. Or, add a slurry (1 tsp cornstarch + 1 tbsp water).

Nutritional Info (Per Serving)

Calories: 420 | Protein: 28g | Carbs: 45g | Fat: 12g | Fiber: 2g | Sugar: 2g
*Note: Estimates vary based on substitutions.*

Shrimp Scampi Griddle Pasta

Print Recipe

• Author: Emily Walker
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

Raw shrimp, peeled and deveined

2–3 cloves garlic, minced

2 tbsp butter

Juice of 1 lemon

Cooked pasta (spaghetti or linguine work well)

Splash of white wine

Chopped fresh parsley

Grated parmesan cheese

Red pepper flakes (optional)

Instructions

On a hot griddle, cook shrimp with butter, garlic, and lemon juice until pink and fragrant.

Add cooked pasta to the griddle, splash with white wine, and toss everything together.

Sprinkle in chopped parsley and mix well.

Plate and top with parmesan and red pepper flakes for a little kick.

Nutrition

• Calories: 420 per serving
• Sugar: 2g per serving
• Fat: 12g per serving
• Carbohydrates: 45g per serving
• Fiber: 2g per serving
• Protein: 28g per serving