Shrimp Scampi Recipe is one of my all-time favorite quick dinners—perfect when you want something impressive but don’t have hours to spend in the kitchen. It’s a vibrant, garlicky seafood dish that comes together fast and fills the house with irresistible aromas. Whether you’re cooking for a weeknight meal or a casual weekend gathering, this recipe never disappoints with its bright lemony sauce and tender shrimp.
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In the Kitchen
I love this Shrimp Scampi Recipe because it turns simple pantry staples into a dish that tastes like a restaurant special. The garlic and butter mingle perfectly with fresh shrimp, while a splash of white wine and lemon juice adds the perfect zing.
- Juicy and Tender Every Time: Cooking shrimp just right is key — not overdone, but perfectly pink and still juicy.
- Golden, Satisfying Finish: The butter and olive oil combine to create a glossy, flavorful sauce that clings beautifully to pasta.
- Simple Ingredients, Big Impact: You don’t need fancy tools or hard-to-find items to nail this dish — just fresh shrimp, good pasta, and straightforward seasonings.
- Weeknight to Weekend Ready: Quick enough for a busy night, yet elegant enough to share with friends or family on special occasions.
Ingredients at a Glance
The beauty of this Shrimp Scampi Recipe is in its straightforward ingredients. Quality makes a difference here — fresh shrimp and a decent olive oil elevate the dish, while bright lemons give the sauce a lovely freshness.
- Large Shrimp: Look for peeled and deveined shrimp, preferably wild-caught or sustainably sourced for the best flavor and texture.
- Unsalted Butter: Allows you to control the salt and gives a rich, creamy finish to the sauce.
- Olive Oil: Use extra virgin for a fruity note and balanced richness.
- Dry White Wine: Choose something you enjoy drinking — it adds subtle acidity and depth.
- Linguine or Spaghetti: Both work well; pasta shapes with thin strands help the sauce stick and blend beautifully.
- Fresh Garlic & Parsley: Freshness is key; pre-minced garlic or dry herbs won’t give you the same pop.
- Lemon: Freshly squeezed juice brightens everything up, making the dish feel light and vibrant.
Heads-Up: Exact measurements and detailed steps for this Shrimp Scampi Recipe are at the bottom in the printable recipe card.
How to Make Shrimp Scampi Recipe
Step 1 — Cook Pasta to Perfect Al Dente
Start by bringing a large pot of salted water to a roaring boil. I always add a generous pinch of salt—it seasons the pasta internally and keeps flavors bright. Cook your linguine or spaghetti until just al dente, usually about a minute less than the package suggests. Drain it well but reserve a little pasta water—it’s a magical ingredient for loosening the sauce later if needed.
Step 2 — Sauté Garlic and Shrimp with Care
Heat butter and olive oil in a large skillet over medium heat. When the butter has melted and starts to bubble, toss in the minced garlic and red pepper flakes if you're using them. Stir constantly for about a minute until fragrant but not browned — burnt garlic will taste bitter, so keep a close eye. Add the shrimp, season with salt and pepper, and cook for roughly 2–3 minutes per side. You'll notice when the shrimp turn opaque and pink — that’s your cue to remove them so they don’t overcook and turn rubbery.
Step 3 — Build the Elegant Sauce
With the shrimp resting, add the white wine and freshly squeezed lemon juice to the skillet. Bring it to a gentle simmer and let it reduce for 2–3 minutes. This helps concentrate the flavors and cuts the richness of the butter. The sauce will start to thicken slightly, which is exactly what you want for coating your pasta and shrimp.
Step 4 — Toss Together and Serve
Return the shrimp to the skillet and add your drained pasta. Toss everything together gently so the noodles soak up that luscious garlic-lemon butter sauce. If the mixture feels a bit dry, a splash of reserved pasta water is your friend to help everything meld perfectly. Finish with a shower of fresh chopped parsley for a burst of color and herbal brightness before plating.
Things to Remember
A few tips from my kitchen to yours to make sure your Shrimp Scampi Recipe turns out flawless every time. Timing and heat control really make the difference with seafood dishes like this one.
- Doneness Cue: Shrimp cook fast — once they’re pink and just opaque, pull them off the heat to avoid toughness.
- Temperature Trick: Medium heat lets garlic soften without burning and prevents shrimp from overcooking.
- Make-Ahead Move: Cook pasta and make sauce ahead, then toss shrimp in last-minute for freshest texture.
- Common Pitfall: Avoid overcrowding the pan; cook shrimp in batches if necessary to get a nice sear.
Ways to Serve It
Finishing Touches
A little sprinkle of freshly chopped parsley is classic and adds a fresh herbal note. I also love grating a touch of Parmigiano-Reggiano on top for a nutty contrast that melds beautifully with the buttery sauce. A wedge of lemon served on the side lets everyone adjust the brightness to personal taste.
Plays Well With
This dish is fantastic paired with a crisp green salad tossed in vinaigrette to cut through the richness. Warm crusty bread is a must for mopping up that buttery sauce, and for something heartier try roasted seasonal veggies or garlic mashed potatoes alongside.
Simple Plating Upgrades
For a special touch, plate the shrimp over twirled nests of pasta, drizzle some sauce artistically around the plate, and garnish with a curl of lemon peel. Fresh microgreens or edible flowers add an elegant pop of color that’s surprisingly easy to do and makes dinner feel festive.
Make-Ahead & Keeping Fresh
Storing Leftovers
Keep leftover shrimp scampi in an airtight container in the fridge for up to 2 days. Because shrimp can firm up a bit, I recommend eating it sooner rather than later. The sauce helps keep things moist, but reheated shrimp is best enjoyed gently warmed.
Freezing Tips
I don’t usually freeze shrimp scampi since the shrimp texture can suffer, but if you choose to freeze, do so promptly in a tightly sealed container and consume within a month. Thaw overnight in the fridge and reheat carefully to prevent rubberiness.
Reheating Shrimp Scampi Recipe Without Drying Out
To reheat, the oven is gentler than the microwave — warm at 300°F covered with foil for 10-15 minutes, adding a little butter or a splash of water to maintain moisture. If using the microwave, cover loosely and heat in short bursts, stirring in between. An air fryer isn’t ideal as it can quickly overcook shrimp.
Frequently Asked Questions
Yes! Just thaw the shrimp completely before cooking and pat them dry to prevent steaming instead of sautéing. Proper thawing ensures you get that beautiful sear and juicy texture.
You can swap white wine for low-sodium chicken broth or even a splash of white grape juice with a touch of vinegar. This keeps the acidity and moisture without the alcohol.
Cook shrimp quickly over medium heat and remove them as soon as they turn pink and opaque. Overcooked shrimp become tough and rubbery, so it’s better to undercook slightly if unsure.
Traditional scampi relies on shrimp for flavor and texture, but for a vegetarian twist, you can try king oyster mushroom “scampi,” sautéed the same way for a similar richness.
Final Thoughts
This Shrimp Scampi Recipe has become my go-to for quick, delicious meals that impress without stress. Once you’ve mastered the timing and the balance of garlic, lemon, and butter, you’ll find yourself making it again and again. Give it a try, savor those vibrant flavors, and don’t forget the crusty bread to soak up every last drop of the sauce—trust me, that’s where the magic really shines.
PrintFull Printable Recipe
Shrimp Scampi Recipe
A classic Italian-American dish of tender shrimp sautéed in a garlic butter and white wine sauce, served over linguine or spaghetti and garnished with fresh parsley. This Shrimp Scampi is quick to prepare and perfect for a flavorful weeknight dinner or special occasion.
- Total Time: 30 minutes
- Yield: 4 servings
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. Add the linguine or spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside.
- Sauté the Shrimp: Heat the butter and olive oil together in a large skillet over medium heat. Add the minced garlic and red pepper flakes; sauté 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: In the same skillet, pour in the dry white wine and lemon juice. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly and concentrate in flavor.
- Combine: Return the cooked shrimp to the skillet and add the drained pasta. Toss everything together carefully to coat the pasta and shrimp evenly with the sauce.
- Serve: Transfer the shrimp scampi to serving plates, garnish with chopped fresh parsley, and optionally serve with crusty bread to soak up the delicious sauce.
Notes
- For a non-alcoholic version, substitute white wine with low-sodium chicken broth or vegetable broth mixed with a teaspoon of white wine vinegar.
- Do not overcook the shrimp to keep them tender; they cook quickly and become rubbery if left too long.
- Fresh garlic is essential for the authentic flavor; avoid pre-minced garlic for best taste.
- Red pepper flakes add a gentle heat; omit if you prefer a milder dish.
- Using fresh lemon juice brightens the sauce and balances the butter's richness.
- Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
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