This easy Shrimp Scampi is truly restaurant quality! Simple to make with juicy shrimp and tossed in a garlic and lemon butter sauce with white wine and paired with linguine. It’s perfect for a special occasion or quick weeknight dinner. Serve it with a side of crusty bread to soak up the flavorful sauce.
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Shrimp Scampi Pasta
This classic seafood dish has the popular garlic butter sauce that is bursting with fresh flavors. Plus, it is so nice that this recipe uses such simple ingredients too!
It truly is the best shrimp scampi pasta that will win over your family or serve for your next dinner party, birthday celebration, or dinner for two at home.
What is Shrimp Scampi?
Italian cooks would make a scampi that is made with prawn, which is similar to a shrimp. But in the US, it typically consists of large shrimp that are sautéed or grilled and served in a garlic butter sauce with white wine and is then served over pasta or rice. It is usually flavored with parsley and red pepper flakes and may also include other ingredients like cherry tomatoes or capers.
Shrimp – I like using fresh or frozen, thawed wild-caught shrimp. Cook with tails on or with tails removed if you’d like.
Olive oil – To help sear the shrimp to a perfect texture.
Butter – To enhance the richness of the sauce. I recommend using unsalted butter not margarine.
Garlic – Fresh garlic cloves or jarred minced garlic works in a pinch. Don’t skimp on the garlic, it really makes this dish.
White Wine – Use any favorite (not too sweet) white wine like a chardonnay or sauvignon blanc for making the scampi sauce.
Lemon – I highly recommend using fresh lemon juice for this recipe.
Salt, Red Pepper Flakes, and Parsley – For flavoring the fresh shrimp and sauce.
Pasta – I used linguine pasta but you can also use spaghetti, penne or angel hair pasta.
1. Swap the pasta with zucchini noodles or spaghetti squash for a low-carb dish.
2. Although the wine gives a classic flavor in shrimp scampi, you can leave out the wine and use chicken broth instead.
3. Add more garlic if you want a more garlicky sauce.
4. Top the finished dish with fresh herbs like parsley, thyme sprigs, etc.
5. Swap the olive oil for with avocado oil or vegetable oil.
6. Sprinkle with lemon zest for added flavor. The citrus helps to bring out the flavor of the pasta and sauce.
How to Make this Easy Shrimp Scampi Recipe
Step 1 – In a large pot, bring salted water to a boil and cook the pasta as directed on the package. Scoop out and reserve some of the pasta water, and set it aside.
Step 2 – Pat the shrimp dry with a paper towel, and then heat the oil on medium-high in a skillet.
Step 3 – Add the shrimp and cook for about 2 minutes, then flip over and cook for an additional minute.
Step 4 – Add in the butter, garlic, and cook for one minute until the butter has melted and the garlic is fragrant.
Step 5 – Pour in the white wine, lemon juice, salt, and red pepper flakes. Bring the sauce to a low simmer.
Step 7 – Add in the pasta and stir well to coat. If you find the pasta is a bit dry, add some of the pasta water to the dish.
Garnish with parmesan cheese and parsley.
- Feel free to double the sauce if you prefer.
- Use thawed frozen shrimp or fresh shrimp for the best flavor. It becomes a buttery shrimp that soaks up the pan sauce.
- Season with black pepper and salt at the end for added flavor.
- Use large shrimp, medium or even small shrimp for this.
- Cook the pasta until it is al dente. As the pasta will continue cook as it is mixed with the sauce and shrimp.
If you do not eat all the pasta at first, store it in an airtight container in the Store any leftovers in an airtight container in the refrigerator for 2-3 days. Add a little water to the pasta right before reheating if you find the pasta is dry.
The easiest way is to warm leftovers is to place the shrimp and pasta on a microwave safe plate, cover with a damp paper towel and heat it in the microwave for 30 seconds. Stir and then reheat for up to 15 more seconds. Careful not to overheat or the shrimp may become rubbery. You can also reheat it in a skillet on the stovetop.
- 1 pound linguine spaghetti,, or angel hair
- 2 tablespoons olive oil
- 1 pound medium shrimp peeled and deveined
- 3 tablespoons butter
- 4 cloves garlic minced
- ⅓ cup white wine
- Juice of one lemon
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 2 tablespoons fresh parsley
- Bring a large pot of water to a boil, add a teaspoon of salt and cook the pasta according to your package directions.1 pound linguine
- Carefully remove ½ cup of the pasta water before draining the pasta into a colander.
- Thoroughly pat the shrimp dry with a paper towel.1 pound medium shrimp
- In a large skillet, heat the olive oil over medium-high heat.2 tablespoons olive oil
- Add the shrimp to the heated pan and saute it for 2 minutes.
- Then flip the shrimp over and cook it for an additional minute.
- Add the butter and garlic to the pan, stirring until the butter has melted and garlic is fragrant.3 tablespoons butter, 4 cloves garlic
- Add the white wine, lemon juice, salt, and red pepper flakes and bring the sauce to a low simmer⅓ cup white wine, Juice of one lemon, ½ teaspoon salt, ½ teaspoon red pepper flakes
- Then add the pasta into the shrimp and sauce and stir to coat well.
- If the sauce is dry than desired, add a tablespoon of reserved pasta water and stir it in.
- Remove the scampi from the heat and garnish with fresh parsley.2 tablespoons fresh parsley
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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