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Garlic Butter Shrimp Scampi Pasta with Shell Broth

This garlic butter shrimp scampi pasta features a rich, homemade shell broth infused with lemon and herbs. Juicy shrimp are seared in a garlicky butter base, then tossed with linguine for a comforting and flavorful seafood pasta that's perfect for weeknights or special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Simmering Broth Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined, shells reserved
  • 4 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • 1 tsp lemon zest from one lemon
  • 1/4 tsp red pepper flakes adjust to taste
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 cup vegetable broth for shell broth
  • 1/4 cup lemon juice for shell broth
  • 1 lb linguine or preferred pasta
  • 2 tbsp fresh parsley chopped, plus more for garnish
  • to taste salt
  • to taste black pepper

Method
 

Prepare Shell Broth
  1. Peel and devein the shrimp, reserving the shells separately.
  2. In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the shrimp shells and cook until pink and fragrant, about 5–7 minutes.
  3. Pour in the vegetable broth and 1/4 cup lemon juice. Bring to a simmer and let cook for 15 minutes. Strain and set the broth aside.
Cook the Pasta
  1. Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
Cook the Shrimp & Assemble
  1. In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes. Cook for about 1 minute until garlic is fragrant.
  2. Add the shrimp and cook for 2–3 minutes per side or until pink and opaque.
  3. Stir in the strained shell broth and lemon zest. Let everything simmer for 2–3 minutes to combine flavors.
  4. Add the cooked pasta to the skillet, along with a splash of reserved pasta water if needed. Toss well to coat.
  5. Stir in chopped parsley, and season with salt, pepper, and a squeeze of fresh lemon juice to taste.
  6. Serve hot, garnished with extra parsley.

Notes

  • Use fresh lemon for both zest and juice to maximize brightness.
  • If your shrimp are small, reduce the cooking time slightly to avoid overcooking.
  • The homemade shell broth adds richness—don't skip this step.