This Shrimp Scampi is fast, flavorful, and perfect for both weeknight dinners and special occasions. It requires minimal ingredients yet produces a rich, garlicky sauce that feels indulgent without being heavy. The combination of butter, olive oil, garlic, and lemon creates a perfectly balanced dish that pairs beautifully with pasta, rice, or fresh bread. Best of all, it cooks in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large shrimp, peeled and deveined olive oil unsalted butter garlic cloves, minced red pepper flakes dry white wine or chicken broth lemon juice lemon zest salt black pepper fresh parsley, chopped linguine or spaghetti
Directions
Bring a large pot of salted water to a boil and cook the linguine or spaghetti according to package directions. Drain and set aside.
In a large skillet over medium heat, add olive oil and 2 tablespoons of butter.
Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove from the skillet and set aside.
In the same skillet, add the remaining butter and minced garlic. Cook until fragrant, about 30 seconds.
Stir in red pepper flakes, then pour in the white wine or chicken broth. Let it simmer for 2–3 minutes to reduce slightly.
Add lemon juice and lemon zest, stirring to combine.
Return the shrimp to the skillet and toss to coat in the sauce. Simmer for another 1–2 minutes.
Add the cooked pasta to the skillet and toss everything together until well coated.
Use zucchini noodles instead of pasta for a lighter option. Add cherry tomatoes for a pop of color and sweetness. Stir in a splash of heavy cream for a richer sauce. Add spinach at the end of cooking for extra greens. Sprinkle grated Parmesan cheese on top before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat with a splash of broth or water to loosen the sauce. Avoid overcooking, as shrimp can become tough. You can also reheat in the microwave in short intervals, stirring between each interval until warmed through.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking.
What type of wine works best?
A dry white wine such as Sauvignon Blanc or Pinot Grigio works well.
Can I make this without wine?
Yes, substitute chicken broth for the wine.
How do I know when shrimp are done?
Shrimp are done when they turn pink and opaque and curl into a loose “C” shape.
Can I make Shrimp Scampi dairy-free?
Yes, replace butter with additional olive oil or a dairy-free alternative.
What pasta pairs best with this dish?
Linguine and spaghetti are traditional, but angel hair also works well.
Can I prepare this ahead of time?
It’s best served fresh, but you can prep ingredients in advance to save time.
Why is my shrimp rubbery?
Overcooking shrimp can make them tough. Cook just until pink and opaque.
Can I grill the shrimp instead?
Yes, grill the shrimp separately and toss them in the prepared scampi sauce before serving.
What can I serve with Shrimp Scampi?
It pairs beautifully with a crisp green salad and crusty bread.
Conclusion
Shrimp Scampi is a timeless, flavorful dish that proves simple ingredients can create extraordinary results. With its buttery garlic sauce, bright lemon notes, and tender shrimp, it’s a quick and impressive meal you’ll want to make again and again.
Shrimp Scampi is a classic Italian-American seafood dish featuring tender shrimp sautéed in a rich garlic butter sauce with bright lemon and a splash of white wine. This easy Shrimp Scampi recipe comes together in just 25 minutes and delivers restaurant-quality flavor at home. Perfect served over pasta or with crusty bread, it’s an elegant yet simple meal for any occasion.
Ingredients
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 garlic cloves, minced
¼ teaspoon red pepper flakes
½ cup dry white wine or chicken broth
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped
12 ounces linguine or spaghetti
Instructions
Bring a large pot of salted water to a boil. Cook linguine or spaghetti according to package directions. Drain and set aside.
In a large skillet over medium heat, add olive oil and 2 tablespoons butter.
Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
In the same skillet, add remaining butter and minced garlic. Cook about 30 seconds until fragrant.
Stir in red pepper flakes. Pour in white wine (or broth) and simmer 2–3 minutes to reduce slightly.
Add lemon juice and lemon zest, stirring to combine.
Return shrimp to the skillet and toss to coat. Simmer 1–2 minutes.
Add cooked pasta and toss until evenly coated in the sauce.
Season with salt and black pepper to taste.
Garnish with fresh parsley and serve immediately
Notes
Substitute zucchini noodles for a low-carb option.Add cherry tomatoes for sweetness and color.Stir in a splash of heavy cream for a richer sauce.Add fresh spinach at the end for extra greens.Sprinkle grated Parmesan before serving if desired.Avoid overcooking shrimp—they should form a loose “C” shape when done
