Shrimp Scampi Pasta with Parmesan and Peas

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This Crispy Shrimp Scampi Pasta with Parmesan & Peas is a crispy, slightly spicy, cheesy, lemon-y and buttery shrimp pasta dish that elevates shrimp scampi by using buttery crackers instead of a panko crust. Perfect with a glass of white wine and a light salad. 

Shrimp Scampi Pasta heaped on plate with peas and parmesan

Shrimp Scampi Pasta

My favorite shrimp scampi dish is an Ina Garten one that I saw her make probably a half dozen years ago. Baked in a dish, it is an indulgent, beautifully presented plate. My biggest hesitation in bringing it into our normal rotation is that it calls for 12 tablespoons of butter and 3 tablespoons of olive oil. That is one tablespoon shy of 2 full cups of fat! As much as I love it, every time we eat it I feel a pit in my stomach just knowing that.

This recipe has half the fat and is just as crispy and indulgent.  It’s a bit more involved than some of my five-ingredient or one pan meals like the Chicken with Garlic and Peas in White Wine Sauce or the Chicken and Brown Rice Vegetable Casserole, but it is an absolutely delightful meal!

A Relatively Lighter Shrimp Scampi Pasta Dish

Look, I am not one to claim that my recipes are low fat or that I don’t use butter and oil… I mean c’mon you’ve seen the Ice Cream Burger and the Oreo Cookie White Chocolate Cookie Pies. The difference is those recipes are treats, eaten in small portions every so often.  I am a strong believer in enjoying your food and balancing it with lots of healthy meals around the indulgent one and a healthy addiction to your exercise of choice. For me, that is my spin addiction. But even I sometimes have to make alternate versions just so I can actually sit down and enjoy my meal, otherwise, I’d be eating 1/16th of the recipe because in my head all I can think about is butter. Thhhhhhaaaattttt being said, I know this is still not a “light” or “low fat” dish… just a delicious one!

How to Make Shrimp Scampi Pasta

For parmesan shrimp pasta, we start with the pasta. Set pot of salted water to boil. (I use about a tablespoon of salt to the water). Melt 2 tablespoons of butter in a frying pan and add crushed buttery crackers. Cook until crackers are crisped and browned. Toasting cracker crumbs for Parmesan Shrimp Pasta

Remove from pan and reserve in small bowl. Add pasta to boiling salted water and cook one minute shy of directions on the box. Wipe frying pan clean with paper towel. Add salt and pepper to taste on the shrimp. Add 2 tablespoons olive oil, garlic and crushed red pepper in the pan on medium high. Cooking Shrimp for Shrimp Scampi Pasta

Cook shrimp for 2 minutes on each side, until just cooked through. Cooked Shrimp in skillet for Shrimp Scampi Pasta dish

Remove shrimp from the pan. (save yourself from making another plate dirty, just set the shrimp on top of the cooked buttery crackers. They are all going in the same pan in just a minute anyway!). Drain the pasta.  Add white wine to the pan and whisk with the olive oil for a few seconds until it just comes to a boil. Turn off the heat and add in the butter. Whisk until the butter is combined. Add the pasta to the pan with the shrimp and mix.Parmesan Shrimp Pasta tossed in skillet
Add in the frozen peas, Parmesan cheese, and buttery crackers, toss again. Top with fresh parsley if desired. Shrimp Scampi Pasta with peas, lemon and parmesan

Crispy Shrimp Scampi Pasta with Parmesan & Peas

Don’t worry, I still love you Ina 😉

Recipe

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Shrimp Scampi Pasta with Parmesan & Peas

5 from 10 votes
  • Yield: 6 servings
  • Course: Main
  • Cuisine: Italian
  • Author: Dinner, then Dessert
Crispy Shrimp Scampi Pasta with Parmesan & Peas. A deliciously crispy, spicy, cheesy and buttery shrimp pasta dish that elevates a shrimp scampi to a higher level with buttery crispy crackers instead of a panko crust. Perfect with a glass of white wine and a light salad.

Ingredients

  • 1 lb thin spaghetti
  • salt and pepper to taste
  • 1 lb 21-25 count raw shrimp , peeled and deveined with tail on
  • 3 garlic cloves , minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lemon , zested and juiced
  • 4 tbsp butter , divided
  • 2 tablespoons olive oil
  • 1/4 cup white wine
  • 20 buttery crackers , crushed into pieces and crumbs
  • 6 oz . shredded parmesan cheese
  • 12 oz . frozen peas

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Set pot of salted water to boil for the pasta. (I use about a tablespoon of salt to the water).
  2. Melt 2 tablespoons of butter in a frying pan and add crushed buttery crackers.
  3. Cook until crackers are crisped and browned.
  4. Remove from pan and reserve in small bowl.
  5. Add pasta to boiling salted water and cook one minute shy of directions on the box.
  6. Wipe frying pan clean with paper towel.
  7. Add salt and pepper to taste on the shrimp.
  8. Add 2 tablespoons olive oil, garlic and crushed red pepper in the pan on medium high.
  9. Cook shrimp for 2 minutes on each side, until just cooked through.
  10. Remove shrimp from the pan. (save yourself from making another plate dirty, just sit the shrimp on top of the cooked buttery crackers. They are all going in the same pan in just a minute anyway!)
  11. Drain the pasta.
  12. Add white wine and lemon (juice and zest) to the pan and whisk with the olive oil for a few seconds until it just comes to a boil.

  13. Turn off the heat and add in the butter.
  14. Whisk until the butter is combined.
  15. Add the pasta to the pan with the shrimp and mix.
  16. Add in the frozen peas, Parmesan cheese and buttery crackers, toss again.
  17. Top with fresh parsley if desired.

Nutrition Information

Yield: 6 servings, Amount per serving: calories

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Crispy Shrimp Scampi Pasta with Parmesan & Peas. A deliciously crispy, spicy, cheesy and buttery shrimp pasta dish that elevates a shrimp scampi to a higher level with buttery crispy crackers instead of a panko crust. Perfect with a glass of white wine and a light salad.

Psssst… want to hear a little secret? This recipe is one of 10 in my FREE e-book 5-10-30: 5 Cuisines, 10 Full Meals and 30 Total Ingredients that is a bonus for email subscribers only! It includes shopping lists that set you up for two weeks of weeknight dinners with no ingredient waste and tips for cooking and alternate ingredient options. If you haven’t subscribed for updates you may want to now and get the e-cookbook FREE!

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Main Course Main Dishes Meat & Seafood Pastas Recipe Seafood Recipes Worldly Foods

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Comments

  1. Made this tonight. Although flavors were wonderful with the peas which I had never had in scampi before I found it way to dry. Not enough sauce for a lb of pasta. Added some seafood broth to Dr it up. I think I would skip the crackers next time.

  2. Made this yesterday and was great! Did not know where to add the lemon since it was not in the directions so I left it out. After reading the comments I see the lemon goes in with the wine. Bummer. Will add it next time I make this and see if there is a noted difference.

    1. So sorry. I keep fixing it and the recipe widget keeps taking it out. I just edited it again so hopefully it sticks this time. Thanks for letting me know and so glad you still were able to enjoy it!

  3. This would be a much loved dish here in my home. We love shrimp, it is delicious! I have never tried to make this dish either .. your recipe is a great idea!

  4. I don’t usually make anything with shrimp because my husband is the only one who likes it, but this would be perfect for him. I am pretty sure he’d be thrilled if I made this for him!

    1. Sometimes I do shrimp for myself and chicken for my hubby and oldest. I break my one meal for the whole family rule because I want shrimp!

  5. What a great way to put together the ingredients. I love that the pasta’s in there. This is a great summer dish.

    1. Me too, I love her recipes. Usually I make them with no hesitation. Her filet with bleu cheese sauce is a tried and true favorite in our house!

  6. I have the same motto when it comes to food and balance and even live by a quote from the great Julia Child – Everything in moderation, including moderation. This dish looks fantastic!!

  7. Oh my word…that looks delicious!!! I wish my family loved shrimp as much as I did so I could prepare meals like this at home more often! Yummy!!!!

  8. Light summer shrimp pasta dishes are my favorite. I love the idea of using the crumbled crackers to give it extra crunch and texture. This looks great!

        1. They get added in with the wine, sorry about that! This recipe widget has been super glitchy and deleted that entry so I added it back in.

  9. I’m on Team Peas! I know there are more glamorous veggies, but peas are one of my favorite. Can’t wait to try this & all the others in your new book.

      1. Sabrina, what do you do with the lemon juice and zest? I’ve read the recipe four times and I cant find mention of it…

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        1. It gets added with the wine. So sorry about that. Every time I update the recipe card, it doesn’t seem to want to stick. Just edited again so hopefully this time it does. Fingers crossed. Thanks for letting me know.

  10. Simple and delicious. That’s how I will describe this dish. I won’t save this because this will be included in your ebook and that’s the one I want.

  11. Scampi deliciousness, here I come! We live in Florida, and it’s all fresh seafood all the time. I can’t wait to put it to some deliciously good use!

  12. We don’t eat shellfish, but I think I’m going to try this recipe with a nice firm fish like orange roughy. I think I’d get close to the same results. It looks fantastic!

  13. That looks so good. I love a good shrimp recipe, and this looks like a great one. I love the addition of the peas.