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Shrimp scampi without wine is a bold, flavor-packed twist on the classic seafood pasta dish, minus the alcohol. This version uses veggie broth, lemon, and tomato to build a rich, vibrant sauce that coats tender shrimp and pappardelle noodles beautifully. With notes of garlic, fennel and smoked paprika, it’s both fresh and satisfying. Whether you’re avoiding alcohol or just looking for a bright, saucy seafood dinner that feels fancy but is easy to make, this scampi delivers big flavor in every forkful.

A bowl of seafood stew with shrimp, fish, tomatoes, and herbs in a rich, orange sauce on a wooden table—an inviting seafood pasta dinner recipe served with pappardelle pasta for a comforting meal.

Shrimp scampi without wine uses zesty lemon, aromatic garlic and tasty broth to make a bold, buttery sauce for shrimp and pasta, with no wine required.

You might also enjoy shrimp linguine, Cajun shrimp pasta, shrimp with Andouille sausage, and butter herbed shrimp with pork chops.

Shrimp Scampi without Wine, served with pappardelle pasta in a skillet, topped with grated cheese, basil, and tomatoes—an easy seafood pasta dinner recipe with garlic nearby.

Why You’ll Love It

No alcohol required: Vegetable broth and lemon keep the flavor fresh without wine.
Layered flavor: Garlic, fennel, paprika, and tomato add depth and balance.
Quick to make: Perfect for busy nights when you need a fast, satisfying meal.
Great presentation: Bright tomatoes, basil and lemon make it visually appealing.
Customizable: Works with different pastas, veggies or even dairy-free options.

Close-up of Shrimp Scampi without wine served with pappardelle pasta, topped with tomato sauce, fresh basil, and grated cheese on a white plate.

Shrimp Scampi without Wine Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Pappardelle pasta: Wide noodles that catch and hold the sauce well.
Extra virgin olive oil: Used in both the purée and for seasoning the shrimp.
Jumbo shrimp: The main protein, cooked briefly for a tender bite. Thawed frozen shrimp is fine to use and I recommend using nice big ones. They’re just juicier and more flavorful than the little ones (which are good for something like shrimp ceviche). Either peel them after cooking or use peeled ones to start with. Pre-cooked shrimp will work (but raw ones are tastier).
Aromatics: Shallot, celery and carrot create a savory base.
Garlic: Adds sharp, aromatic depth to the dish.
Sundried tomato paste: Rich, umami flavor to deepen the sauce.
Unsalted butter: Helps create a silky sauce.
Spices and herbs: Sea salt, black pepper, fennel seeds, cumin, smoked paprika, and basil provide balanced seasoning.
Grape tomatoes: Add juiciness and a burst of color.
Lemon juice and zest: Brighten the dish and balance the butter.
Vegetable broth: Provides body and moisture in place of wine.

Shrimp, pasta, cherry tomatoes, spices, and fresh ingredients arranged on a wooden table for cooking—a delicious seafood pasta dinner recipe served with pappardelle pasta.

How to Make Shrimp Scampi with Tomatoes

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the pasta: Boil in salted water until al dente, then rinse with cold water and set aside.
Make the purée: Blend shallot, celery, carrot, garlic, olive oil, and tomato paste until smooth.
Season the shrimp: Toss with olive oil, salt, pepper, fennel, and cumin.
Mix the tomato blend: Combine halved tomatoes, basil, lemon juice, zest, paprika, and broth in a bowl.
Sauté the aromatics: Melt butter in a hot pan and sauté the purée for a few minutes.
Cook the tomatoes: Add the tomato mix and cook until tomatoes soften.
Add the shrimp: Place shrimp in the center of the pan, cook, then stir to combine.
Plate the dish: Top pasta with shrimp mixture, and garnish with cheese or red pepper flakes if desired.

A bowl of pasta served with pappardelle, chicken, tomatoes, and herbs on a wooden table, with cheese and fresh tomatoes nearby.

Substitutions and Variations

Use a different pasta: Try another ribbon pasta such as linguine, fettuccine, angel hair, or spaghetti, based on what you have on hand.
Add leafy greens: Toss in spinach, kale or arugula for extra nutrients.
Change the protein: A bag of frozen mixed seafood works in place of the jumbo shrimp, or you could even use chicken in this recipe (cook and chop it before you start the recipe then add it later to warm it back up).
Use chicken broth: If you don’t have vegetable broth, a light chicken broth works well.
Skip the butter: Use more olive oil for a dairy-free option.

Pasta with Shrimp Scampi without Wine, parmesan cheese, and fresh basil in a bowl, topped with tomato sauce—a delicious shrimp dish using a wine substitute for extra flavor.

Serving Suggestions

With bread: Enjoy classic focaccia or mushroom focaccia on the side.
With a salad: Peach panzanella or a burrata Caprese salad would be a really tasty pairing.
With veggies: Serve peperonata or roasted vegetables.

Oval dish of baked gnocchi in tomato sauce, topped with cheese and fresh basil, sits on a wooden table—perfect alongside Shrimp Scampi without wine or your favorite wine substitute.

How to Store Shrimp Scampi

Store: Leftovers should be kept in an airtight container in the refrigerator and eaten within 3 days.
Freeze: Freeze leftover shrimp scampi for up to 2 months.
Thaw: Defrost overnight in the refrigerator.
Reheat: Warm it up gently in a pan on the stove. Don’t let it boil or cook for too long, otherwise the shrimp might overcook and turn rubbery.

Seafood pasta dinner recipe: Shrimp and pasta in a skillet, served with pappardelle pasta, topped with grated cheese and fresh basil, surrounded by tomatoes and garlic.

Top Tips

Don’t overcook the shrimp: They only need a few minutes to stay tender.
Prep ahead: Make the purée and tomato mix in advance to save time.
Use fresh herbs last: Add basil just before serving to keep it vibrant.

Creamy shrimp pasta served with pappardelle pasta, topped with grated cheese and fresh herbs, in a bowl with a striped towel nearby—this shrimp scampi is made without wine for a family-friendly twist.

Shrimp Scampi without Wine FAQs

Can I skip the fennel seeds?

You can, but they add subtle depth. Feel free to leave them out or replace with Italian seasoning.

Can I use precooked shrimp?

Yes, but add them at the end just long enough to heat through.

Close-up of creamy seafood pasta dinner recipe with shrimp, grated cheese, tomatoes, and fresh basil leaves—perfect for those seeking a Shrimp Scampi without Wine.

Shrimp Scampi Without Wine Recipe

5 from 13 votes

Shrimp Scampi without Wine

Shrimp scampi without wine uses lemon, garlic, and veggie broth in place of wine, creating a bright, buttery sauce for juicy shrimp and pasta.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 9

Ingredients 

  • 1 Pound pappardelle pasta
  • 2 Tablespoons olive oil
  • 1 ½ Pound shrimp, jumbo
  • 1 shallot
  • 1 Stalk celery
  • 1 carrot, peeled
  • 6 Cloves garlic
  • 2 Teaspoons sundried tomato paste
  • ½ Cup butter
  • 1 Teaspoon sea salt 
  • 1 Teaspoon black pepper, coarsely ground
  • 1 Teaspoon fennel seeds
  • ¼ Teaspoon ground cumin
  • 2 Cups grape tomatoes
  • 1 Teaspoon smoked paprika
  • 1 Bunch basil, fresh, sliced into ribbons
  • 1 lemon, juiced
  • ½ Tablespoon lemon zest
  • ¼ Cup vegetable broth

Optional Garnishes

Instructions 

  • Bring 4 cups of salted water to a boil. Cook pasta al dente. Drain and rinse under cold water.
  • Preheat a skillet over a medium high heat.
  • Roughly chop shallot, celery, carrot, and garlic. Add to a food processor or blender with a tablespoon of olive oil and tomato paste and purée for 15 to 20 seconds.
  • Combine shrimp, salt, pepper, fennel, cumin, and remaining olive oil in a large mixing bowl. Toss to coat.
  • In a separate mixing bowl, combine tomatoes, basil ribbons, lemon juice, lemon zest, paprika, and vegetable broth.
  • Add butter to the hot pan with puréed shallot, celery, carrot, and garlic mixture. Sauté for 2 minutes.
  • Add the tomatoes and basil to the pan. Sauté to break down the tomatoes for 3 to 4 minutes.
  • Create an empty space in the center of the pan and add the shrimp. After 3 minutes, stir. Turn off the heat and let the dish simmer for 2 minutes. Remove from heat.
  • Plate the pasta and pour scampi on top. Garnish with Parmesan and a pinch of red pepper flakes if liked.

Notes

Don’t overcook the shrimp: They only need a few minutes to stay tender.
Prep ahead: Make the purée and tomato mix in advance to save time.
Use fresh herbs last: Add basil just before serving to keep it vibrant.

Nutrition

Calories: 71kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 570mg | Potassium: 329mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1880IU | Vitamin C: 16mg | Calcium: 44mg | Iron: 1mg
Like this recipe? Rate and comment below!

Shrimp scampi without wine is a fresh and satisfying dish that brings together bold flavors and simple ingredients. With citrus, garlic, butter, and a colorful mix of tomatoes and herbs, this scampi is served with pappardelle pasta. It’s rich without being heavy, and the sauce coats every strand of pasta and every piece of shrimp with flavor, making it a great choice for everything from weeknight dinners to casual entertaining. You won’t miss the wine, and you might even prefer it this way.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 13 votes (5 ratings without comment)

12 Comments

  1. 5 stars
    I was a little worried at first because of the somewhat odd combination of ingredients, but this was EXCELLENT! Fancy Italian Restaurant quality! I made a few small modifications for convenience, but otherwise followed the recipe exactly. Instead of adding tomato paste to the food processor, I used julienned sundried tomatoes (I estimated about the same amount as the tomato paste) and I used the oil from the jar of tomatoes in place of the olive oil. Also, (sorry about this one), instead of opening a whole can of vegetable broth, I used a 1/4 cup of white wine. I did use pappardele, but I think this would have also been good tossed with a short pasta like ziti or penne. DELICIOUS!

    1. Glad you enjoyed it and thanks for the details on your customization’s. Other readers will find this informative.