Shrimp Scampi is a magical dish where plump shrimp swim in a garlicky, buttery, lemon-kissed sauce clinging to pasta. It’s effortlessly elegant and deeply comforting, perfect for a quick yet impressive meal. This Shrimp Scampi recipe comes together in the time it takes to boil pasta, delivering restaurant-quality flavor with minimal effort.
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Why You’ll Love This Shrimp Scampi
- Fast & Easy: Ready in about 20 minutes.
- Restaurant-Quality Flavor: Sweet shrimp, rich butter, and zesty lemon create a luxurious sauce.
- Endlessly Adaptable: Easy to customize with red pepper flakes, cherry tomatoes, or other additions.
- Fancy Without Fuss: Impressive for guests yet simple and stress-free to prepare.
Ingredients & Tools
- 450 g large shrimp, peeled and deveined
- 225 g linguine or spaghetti
- 4 tbsp unsalted butter
- 3 tbsp extra virgin olive oil
- 6 large garlic cloves, minced
- 120 ml dry white wine (like Sauvignon Blanc)
- Juice of 1 large lemon (about 3 tbsp)
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup fresh parsley, finely chopped
- Salt and freshly ground black pepper to taste
Tools: A large skillet or sauté pan, a large pot for pasta, tongs, a microplane or zester (optional for lemon zest).
Notes: High-quality ingredients make a difference—fresh, plump shrimp and good olive oil provide a clean flavor foundation. Don’t skip the fresh lemon and parsley; they’re essential for freshness.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 45 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Get your shrimp right. I highly recommend using raw, peeled, and deveined shrimp for the best texture and flavor. If using frozen shrimp, thaw them completely in the refrigerator overnight or under cold running water. Pat them very dry with paper towels—this is crucial for getting a nice sear instead of them steaming in the pan.
- Don’t be shy with the garlic. Scampi is a garlic-forward dish, so use fresh cloves and mince them yourself for the most potent, aromatic flavor. The pre-minced jarred stuff just doesn’t deliver the same punch.
- Choose your wine wisely. A dry, crisp white wine like Sauvignon Blanc or Pinot Grigio works perfectly. You don’t need an expensive bottle, but please use a wine you’d actually enjoy drinking, as its flavor will concentrate in the sauce. If you prefer not to cook with wine, you can substitute with an equal amount of chicken or vegetable broth with an extra tablespoon of lemon juice.
- Prep everything in advance. This dish cooks very quickly, so have all your ingredients measured, chopped, and ready to go by the stove. This “mise en place” will make the cooking process smooth and enjoyable, preventing any frantic searches for the lemon juicer while your garlic is on the verge of burning.
How to Make Shrimp Scampi
Step 1: Start by bringing a large pot of generously salted water to a rolling boil for your pasta. You want the water to taste like the sea—this is your one chance to season the pasta from within. Add the linguine and cook according to package directions until al dente. Remember to reserve about a cup of the starchy pasta water before draining; this liquid gold will help our sauce cling beautifully to the noodles later.
Step 2: While the pasta cooks, let’s focus on the star of the show: the shrimp. Pat them thoroughly dry with paper towels and season lightly with salt and pepper. Heat your large skillet over medium-high heat and add one tablespoon of the olive oil. Once the oil is shimmering, add the shrimp in a single layer. You’ll hear a satisfying sizzle. Cook for just about 1-2 minutes per side, until they turn pink and opaque with a slight golden sear. They cook fast, so don’t walk away! Remove them from the skillet immediately and set them aside on a plate. They will finish cooking later when we add them back to the sauce.
Step 3: Reduce the heat to medium-low and add the remaining 2 tablespoons of olive oil and the butter to the same skillet. Let the butter melt and foam slightly. Now, add the minced garlic and the optional red pepper flakes. This is where the magic happens—the aroma will be incredible. Cook, stirring constantly, for just about 30-60 seconds. You want the garlic to become fragrant and lightly golden, but be vigilant! Burnt garlic tastes bitter and will ruin the delicate sauce.
Step 4: Carefully pour in the white wine and lemon juice. It will bubble and sizzle vigorously—this is called deglazing, and it’s lifting all the delicious browned bits from the shrimp off the bottom of the pan. Let the liquid simmer and reduce by about half, which should take 2-3 minutes. You’ll notice the sauce will start to look slightly thicker and more glossy. This reduction is key for concentrating the flavor.
Step 5: Now, it’s time to bring it all together. Add the drained, cooked linguine directly into the skillet with the sauce. Use tongs to toss everything, coating every strand in that glorious garlic-butter-wine sauce. If the sauce seems a little too tight or thick, add a splash (about 1/4 cup) of the reserved pasta water to loosen it up. The starch in the water will help emulsify the sauce, making it silky and helping it cling to the pasta.
Step 6: Return the cooked shrimp and any accumulated juices back to the skillet. Add most of the chopped parsley, saving a little for garnish. Toss everything gently one last time over low heat for just another minute to warm the shrimp through. Taste and adjust the seasoning—does it need more salt? A crack of black pepper? Maybe another squeeze of lemon? Trust your palate.
Step 7: Serve immediately! Divide the pasta and shrimp among warm bowls, making sure to spoon plenty of that saucy goodness over the top. Garnish with the remaining fresh parsley and, if you’re feeling fancy, a little sprinkle of lemon zest for an extra aromatic kick. Dive in while it’s hot.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; shrimp can become rubbery and sauce may separate.
- Reviving: Reheat gently in a skillet with a splash of water or broth to restore sauciness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice, olive oil, and shaved Parmesan provides a crisp, refreshing contrast to the rich, buttery pasta.
- Garlic bread or focaccia — It’s practically mandatory for sopping up every last drop of that incredible scampi sauce left on your plate. You won’t want to waste a single bit.
- Roasted asparagus — Toss asparagus spears with olive oil, salt, and pepper and roast until tender-crisp. Their earthy flavor and slight char complement the shrimp beautifully.
Drinks
- A crisp Sauvignon Blanc — The wine’s citrusy and herbal notes mirror the lemon and parsley in the scampi, creating a harmonious pairing that cleanses the palate between bites.
- A light Italian lager — The effervescence and clean finish of a beer like Peroni cuts through the richness of the butter and garlic, making each mouthful taste fresh and new.
- Sparkling water with lemon — A non-alcoholic
Shrimp Scampi
Learn how to make classic Shrimp Scampi in just 20 minutes! This easy recipe features plump shrimp in a garlic butter lemon sauce. Get the step-by-step guide now!
Ingredients
For the Shrimp Scampi
-
450 g large shrimp (peeled and deveined)
-
225 g linguine or spaghetti
-
4 tbsp unsalted butter
-
3 tbsp extra virgin olive oil
-
6 large cloves garlic (minced)
-
120 ml dry white wine (like Sauvignon Blanc)
-
1 large lemon (juiced, about 3 tbsp)
-
1/4 tsp red pepper flakes (optional)
-
1/4 cup fresh parsley (finely chopped)
-
Salt and freshly ground black pepper (to taste)
Instructions
-
Start by bringing a large pot of generously salted water to a rolling boil for your pasta. You want the water to taste like the sea—this is your one chance to season the pasta from within. Add the linguine and cook according to package directions until al dente. Remember to reserve about a cup of the starchy pasta water before draining; this liquid gold will help our sauce cling beautifully to the noodles later.01
-
While the pasta cooks, let’s focus on the star of the show: the shrimp. Pat them thoroughly dry with paper towels and season lightly with salt and pepper. Heat your large skillet over medium-high heat and add one tablespoon of the olive oil. Once the oil is shimmering, add the shrimp in a single layer. You’ll hear a satisfying sizzle. Cook for just about 1-2 minutes per side, until they turn pink and opaque with a slight golden sear. They cook fast, so don’t walk away! Remove them from the skillet immediately and set them aside on a plate. They will finish cooking later when we add them back to the sauce.02
-
Reduce the heat to medium-low and add the remaining 2 tablespoons of olive oil and the butter to the same skillet. Let the butter melt and foam slightly. Now, add the minced garlic and the optional red pepper flakes. This is where the magic happens—the aroma will be incredible. Cook, stirring constantly, for just about 30-60 seconds. You want the garlic to become fragrant and lightly golden, but be vigilant! Burnt garlic tastes bitter and will ruin the delicate sauce.03
-
Carefully pour in the white wine and lemon juice. It will bubble and sizzle vigorously—this is called deglazing, and it’s lifting all the delicious browned bits from the shrimp off the bottom of the pan. Let the liquid simmer and reduce by about half, which should take 2-3 minutes. You’ll notice the sauce will start to look slightly thicker and more glossy. This reduction is key for concentrating the flavor.04
-
Now, it’s time to bring it all together. Add the drained, cooked linguine directly into the skillet with the sauce. Use tongs to toss everything, coating every strand in that glorious garlic-butter-wine sauce. If the sauce seems a little too tight or thick, add a splash (about 1/4 cup) of the reserved pasta water to loosen it up. The starch in the water will help emulsify the sauce, making it silky and helping it cling to the pasta.05
-
Return the cooked shrimp and any accumulated juices back to the skillet. Add most of the chopped parsley, saving a little for garnish. Toss everything gently one last time over low heat for just another minute to warm the shrimp through. Taste and adjust the seasoning—does it need more salt? A crack of black pepper? Maybe another squeeze of lemon? Trust your palate.06
-
Serve immediately! Divide the pasta and shrimp among warm bowls, making sure to spoon plenty of that saucy goodness over the top. Garnish with the remaining fresh parsley and, if you’re feeling fancy, a little sprinkle of lemon zest for an extra aromatic kick. Dive in while it’s hot.07
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