If you’re craving something quick, luxurious, and packed with bright, savory flavor, this Shrimp Scampi Recipe is an absolute go-to. Perfect for weeknights or when you want to impress without fuss, this dish brings tender shrimp, garlicky butter sauce, and a splash of lemon together in a way that feels both fancy and totally approachable.
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Why You’ll Love This Shrimp Scampi Recipe
This recipe beautifully balances buttery richness with zesty, fresh lemon and fragrant garlic, making every bite feel vibrant and satisfying. It's simple enough for a quick dinner yet refined enough to serve guests on a weekend evening. I especially enjoy how you can customize the heat level with red pepper flakes or keep it mild for everyone to enjoy.
- Texture you want: Juicy, tender shrimp with just a touch of bite in silky pasta
- Flavor that pops: Bright lemon, robust garlic, and a hint of spice if you fancy
- Everyday ingredients: Pantry staples like butter, olive oil, and dry white wine
- Works for any night: Ready in under 30 minutes, perfect for busy or relaxed dinners alike
Ingredient Spotlight
Let’s talk about the stars of this Shrimp Scampi Recipe. Choosing fresh, quality shrimp makes all the difference, while the combination of butter and olive oil creates a silky, flavorful sauce. You can also swap out linguine for spaghetti or even gluten-free pasta to suit your preference.
- Shrimp: Opt for large, peeled, and deveined shrimp for easy cooking and a luxurious bite
- Butter & Olive Oil: Butter adds richness, olive oil brings a fruity note and helps prevent burning
- White Wine: A dry white wine brightens the sauce and adds depth—don’t skip it unless avoiding alcohol
Seasonality & Sourcing
Fresh shrimp is often best in spring and summer when seafood is at its peak, but frozen shrimp can be excellent year-round. Look for wild-caught if possible for a richer taste, though responsibly farmed shrimp also works well. For white wine, a simple dry Pinot Grigio or Sauvignon Blanc does the trick without breaking the bank.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by boiling a large pot of salted water for the pasta. Get the linguine cooking according to the package—usually about 9-11 minutes—so it’s al dente and ready for tossing with the shrimp. Meanwhile, peel and devein your shrimp if they aren’t prepped, and mince the garlic finely. A big no-no here is to skip salting your pasta water; it layers in seasoning from the start and you’ll notice the difference.
Step 2 — Cook & Build Flavor
Heat the butter and olive oil over medium heat in a large skillet. Once melted and shimmering, add the garlic and red pepper flakes, sautéing just about a minute until fragrant but not browned. Toss in the shrimp, seasoning with salt and pepper, and cook 2-3 minutes on each side until they turn pink and opaque. Overcooked shrimp get rubbery, so keep your eye on them. Remove shrimp and set aside, then deglaze the pan with the white wine and lemon juice, simmering 2-3 minutes until slightly reduced and aromatic.
Step 3 — Finish & Rest
Return shrimp to the skillet, add drained pasta, and gently toss everything to coat in that glossy, flavorful sauce. Let it rest on very low heat for a minute so the flavors marry beautifully but the shrimp don’t overcook. Just before serving, sprinkle chopped fresh parsley on top—it adds a lovely pop of color and freshness that brightens the dish.
Troubleshooting Shrimp Scampi Recipe
If your shrimp turn out tough or rubbery, chances are they cooked too long—try cooking them slightly less next time or removing them from heat a bit earlier. If the sauce feels bland, a pinch more salt or an extra squeeze of lemon juice can liven it up immediately. And if your pasta seems soggy, drain it thoroughly and toss it quickly in the skillet over heat to tighten the texture.
Pro Tips
Over the years, I've learned that the key to a standout Shrimp Scampi Recipe lies in balancing the garlic’s punch without letting it burn and keeping the shrimp perfectly tender. Quickly simmering the sauce not only concentrates flavor, it also helps the garlic mellow and marry beautifully with the lemon bright notes.
- Heat control: Keep the garlic and shrimp cooking on medium to prevent bitterness and toughness
- Timing window: Toss shrimp and pasta back in just long enough to coat but not overcook shrimp
- Make-ahead move: You can prep the sauce base ahead, just add shrimp and pasta fresh for best texture
- Avoid this pitfall: Don’t skip resting your shrimp briefly after cooking to prevent them from drying out
Variations & Substitutions
Curious how to tweak this Shrimp Scampi Recipe? Swap pasta for zucchini noodles for a lighter, low-carb twist, or add a handful of cherry tomatoes for a touch of sweetness and color. Use chicken broth or clam juice instead of wine if you prefer no alcohol. You can also sprinkle with Parmesan for extra richness if that’s your style.
Great Debates
Butter vs. olive oil is the classic scampi crossroads. I love the richness butter brings, but pairing it with olive oil ups the smoke point and adds a fruitier depth. Some purists skip the oil altogether, but I find the blend less likely to burn and offers the best balance of flavor.
Make-Ahead, Storage & Freezing
Shrimp scampi is best enjoyed fresh but will keep well in the fridge for up to 2 days stored in an airtight container. To reheat, gently warm on the stovetop with a splash of water or broth to keep the sauce luscious. Avoid freezing the dish once combined, as the texture of shrimp and pasta can suffer, but you can freeze cooked shrimp and reheat separately to add to freshly made sauce later.
Yield & Conversions
This Shrimp Scampi Recipe makes about 4 servings using 1 pound of shrimp and 8 ounces of pasta. To double, simply double all ingredients and use a larger pan to cook everything comfortably. For half, scale down accordingly and reduce pasta cooking water proportionally. Use 1 cup of cooked pasta per person as a simple guideline. Metric lovers: 1 pound shrimp equals 450 grams; 8 ounces pasta equals roughly 225 grams.
Serving Ideas & Pairings
I love serving this Shrimp Scampi Recipe with a crisp green salad dressed lightly with lemon vinaigrette or steamed asparagus for a clean contrast. Crusty bread is essential in my book—it’s perfect for mopping up the buttery, garlicky sauce. A chilled glass of the same white wine you cooked with pulls everything together beautifully.
FAQs
Yes! Frozen shrimp works well—just thaw them completely and pat dry before cooking to avoid excess moisture and ensure a nice sear.
Linguine and spaghetti are the classic choices since they hold the sauce well, but feel free to use fettuccine, angel hair, or even gluten-free noodles if you prefer.
Absolutely! Replace butter with extra olive oil or a dairy-free margarine. The sauce still tastes bright and satisfying without the dairy.
Cook shrimp just until they turn pink and opaque—this usually takes only 2-3 minutes per side. Removing them promptly and not overcrowding the pan helps too.
Notes, Tools & Special Equipment
A large skillet with good heat distribution is your best friend here—nonstick or stainless steel both work well. Use a pot just big enough to let your pasta swim freely so it cooks evenly. A garlic press or fine mince knife helps release that garlic aroma fully. No specialized tools needed, just trusty basics to let the quality of your ingredients shine.
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Shrimp Scampi Recipe
A classic Shrimp Scampi recipe featuring succulent shrimp sautéed in a garlic butter and white wine sauce, tossed with linguine pasta and garnished with fresh parsley. Perfect for a quick and elegant dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 8 oz linguine or spaghetti
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- ½ cup dry white wine
- Juice of 1 lemon
- Salt and pepper, to taste
- ¼ cup fresh parsley, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine or spaghetti according to the package instructions until al dente. Drain the pasta and set it aside.
- Sauté the Shrimp: In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce: Using the same skillet, pour in the dry white wine and lemon juice, bringing the mixture to a simmer. Cook for 2-3 minutes until the sauce slightly reduces and thickens.
- Combine: Return the cooked shrimp to the skillet, then add the drained pasta. Toss everything together gently to coat the shrimp and pasta evenly with the sauce.
- Serve: Plate the shrimp scampi and garnish with chopped fresh parsley. Serve immediately with crusty bread to enjoy the flavorful sauce.
Notes
- Use fresh shrimp for best flavor; frozen shrimp work fine if properly thawed.
- If you prefer a non-alcoholic version, substitute the white wine with chicken broth or vegetable broth.
- Adjust red pepper flakes to your preferred spice level or omit for no heat.
- To make it gluten free, substitute the linguine with gluten-free pasta.
- Serve with a side of steamed vegetables or a green salad for a complete meal.
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