Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz (225 g) linguine or spaghetti
- 12 oz (340 g) large shrimp, peeled and deveined (thawed if frozen)
- 4 tbsp (56 g) unsalted butter
- 1 tbsp olive oil
- 3 garlic cloves, finely minced
- 1/4 tsp red pepper flakes
- 1/2 tsp kosher salt, plus more for pasta water
- 1/4 tsp black pepper
- 1/4 cup (60 ml) fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 1/4 cup (10 g) chopped fresh parsley
- 2 tbsp grated Parmesan (optional, for serving)
Do This
- 1) Microwave pasta in a large bowl of salted water on HIGH (100% power) for 12 minutes, stirring halfway; drain, reserving 1/2 cup pasta water.
- 2) In a microwave-safe bowl, microwave butter + olive oil + garlic + red pepper for 45 seconds on HIGH.
- 3) Add shrimp, salt, and pepper; microwave for 2 minutes, stir, then microwave 30–60 seconds more until shrimp reach 145°F (63°C).
- 4) Stir in lemon juice, lemon zest, and parsley.
- 5) Toss shrimp sauce with drained pasta; loosen with 2–6 tbsp reserved pasta water as needed.
- 6) Taste, adjust salt/lemon/pepper, and serve with Parmesan (optional).
Why You’ll Love This Recipe
- No pan needed: Everything happens in the microwave and a couple of bowls.
- Bright and classic: Butter, garlic, lemon, parsley, and a pinch of heat taste like restaurant-style scampi.
- Fast: From start to finish in under 30 minutes.
- Flexible: Easy to scale up, swap pasta shapes, or add veggies.
Grocery List
- Produce: 1 large lemon, 3 garlic cloves, 1 small bunch fresh parsley
- Dairy: unsalted butter, Parmesan (optional)
- Seafood: 12 oz (340 g) large shrimp (fresh or frozen)
- Pantry: linguine or spaghetti, olive oil, red pepper flakes, kosher salt, black pepper
Full Ingredients
Pasta
- 8 oz (225 g) linguine or spaghetti
- 8 cups (1.9 L) water (for microwaving pasta)
- 1 tbsp kosher salt (for pasta water)
- 1/2 cup (120 ml) reserved pasta water (you likely won’t use it all)
Microwave Shrimp Scampi Sauce
- 12 oz (340 g) large shrimp, peeled and deveined (tails on or off), fully thawed and patted dry
- 4 tbsp (56 g) unsalted butter
- 1 tbsp olive oil
- 3 garlic cloves, finely minced
- 1/4 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup (60 ml) fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 1/4 cup (10 g) chopped fresh parsley
To Serve (Optional)
- 2 tbsp grated Parmesan
- Extra lemon wedges
- Extra chopped parsley
Step-by-Step Instructions
Step 1: Prep the shrimp and flavor boosters
Thaw shrimp if needed (run under cool water for 5–7 minutes in a colander, then drain well). Pat dry with paper towels so they warm quickly and don’t water down the sauce.
Zest the lemon first, then juice it. Mince the garlic. Chop the parsley. This recipe moves quickly once the microwave starts, so having everything ready helps a lot.
Step 2: Microwave the pasta until just tender
Add 8 cups (1.9 L) water and 1 tbsp kosher salt to a large microwave-safe bowl (at least 4-quart capacity to prevent boil-overs). Submerge 8 oz (225 g) pasta and gently press it down so it’s mostly under water.
Microwave on HIGH (100% power) for 12 minutes, stirring well at 6 minutes to prevent sticking. The pasta should be tender with a slight bite.
Carefully drain (the bowl and water are very hot). Reserve 1/2 cup (120 ml) of pasta water before draining completely.
Step 3: Bloom the garlic and chili in butter (microwave-style)
In a microwave-safe bowl (about 2-quart), add 4 tbsp (56 g) butter, 1 tbsp olive oil, 3 minced garlic cloves, and 1/4 tsp red pepper flakes.
Microwave on HIGH for 45 seconds, until the butter is melted and the mixture smells fragrant. Stir well. (You’re looking for “garlic perfume,” not browned garlic.)
Step 4: Microwave the shrimp gently so they stay juicy
Add the shrimp to the butter-garlic bowl along with 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss to coat.
Microwave on HIGH for 2 minutes. Stir and redistribute the shrimp (the outer ones cook faster). Microwave 30–60 seconds more on HIGH, just until shrimp are opaque and curled.
For best accuracy, check that the thickest shrimp reach an internal temperature of 145°F (63°C).
Step 5: Add lemon and parsley off-heat for a bright scampi finish
Stir in 1/4 cup (60 ml) lemon juice and 1 tsp lemon zest. Then stir in 1/4 cup (10 g) chopped parsley.
Let the bowl sit for 1 minute. This short rest helps the flavors meld and slightly thickens the buttery sauce.
Step 6: Toss pasta with the shrimp scampi sauce
Add the drained pasta to the shrimp bowl (or pour the shrimp and sauce over the pasta bowl—whichever is easier and big enough). Toss thoroughly so every strand is glossy.
If the pasta looks a little tight or dry, add reserved pasta water 1 tbsp at a time (usually 2–6 tbsp is plenty) until it looks silky and lightly saucy.
Step 7: Taste, adjust, and serve
Taste and adjust with a pinch more salt, a few grinds of black pepper, or an extra squeeze of lemon if you like it brighter.
Serve immediately with Parmesan (optional), extra parsley, and lemon wedges.
Pro Tips
- Avoid rubbery shrimp: Stop microwaving as soon as shrimp turn opaque and hit 145°F (63°C). Carryover heat finishes the job.
- Use a big bowl for pasta: A 4-quart microwave-safe bowl helps prevent boiling over and gives you room to stir.
- Bloom garlic briefly: That initial 45 seconds in butter/oil softens the garlic bite without burning it.
- Reserve pasta water: The starchy water helps emulsify the butter and lemon into a smooth sauce that clings.
- Microwave power varies: Times are written for a 1000-watt microwave. If yours is lower, add time in 15–30 second bursts for shrimp and 1–2 minute increments for pasta.
Variations
- Scampi with white wine: Replace 2 tbsp of the lemon juice with 2 tbsp dry white wine (add with the lemon juice, after cooking the shrimp).
- Add greens: Stir 2 cups baby spinach into the hot pasta at the end; cover and rest 2 minutes to wilt.
- Extra richness: Add 2 tbsp heavy cream after the shrimp cooks, then microwave 15 seconds to warm (do not boil).
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave at 50% power in 30-second bursts, stirring each time, until hot. Add 1–2 tbsp water (or a small pat of butter) to loosen the sauce. For make-ahead prep, you can peel/devein the shrimp and mince the garlic up to 24 hours in advance; keep shrimp refrigerated and garlic tightly covered.
Nutrition (per serving)
Approximate, assuming 2 servings: 760 calories, Protein: 38 g, Carbohydrates: 78 g, Fat: 32 g, Saturated Fat: 16 g, Fiber: 4 g, Sugars: 3 g, Sodium: 820 mg.
