Some nights, dinner just needs to be fast, easy, and still feel a little indulgent. This 3 ingredient shrimp scampi pasta checks all the boxes: buttery, garlicky shrimp tossed with tender capellini and finished with a squeeze of lemon for a fresh, bright finish.
Bring a pot of salted water to a boil and cook the capellini according to the package directions (usually just 3–4 minutes). Drain the pasta, set it aside, and reserve about ½ cup of pasta water in case you want to loosen the sauce later.
Add the frozen shrimp scampi to a large skillet along with 2 tablespoons of water. Cover and cook over medium heat for 8–10 minutes, flipping the shrimp occasionally as they cook. You’ll know they’re ready when they’re pink and heated through, and the butter sauce has melted into the pan.
Toss the cooked pasta directly in the skillet with the shrimp and sauce until everything is coated. Add a squeeze of lemon juice if you’re using it, and toss again. Plate, garnish with Parmesan or parsley if desired, and serve immediately.