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    Home » Recipes » Main Dishes

    Shrimp Scampi

    Published: Jan 30, 2023 · Modified: May 6, 2025 by Sherri · This post may contain affiliate links · 17 Comments

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    This easy and delicious Shrimp Scampi is restaurant quality! It’s 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.

    Love classic Italian recipes? Be sure to try this Meatless Baked Ziti and this traditional Lasagna Recipe too. Serve any of them with this simple panzanella salad and garlic breadsticks.

    white bowl of shrimp scampi over linguine noodles.

    Best Shrimp Scampi Pasta

    This classic seafood dish has the popular butter garlic scampi sauce that is bursting with fresh flavors. Plus, it is so nice that simple ingredients are needed to make this recipe!

    It truly is the best garlic butter shrimp recipe that will win over your family. We make this wonderful recipe for quick dinner on busy night but it’s also a go-to recipe for special occasions like birthdays and anniversaries, etc.

    What is Shrimp Scampi?

    Italian cooks would make a classic shrimp scampi recipe with prawn, which is similar to a jumbo shrimp. But in the US, it typically consists of large shrimp that are sautéed or grilled and served in a garlic butter sauce with wine and lemon juice 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.

    close up of linguine and shrimp in white bowl.

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    Shrimp Scampi Ingredients

    Below is a list of the ingredients you’ll need to gather to make this great recipe.  Scroll down to the full recipe card for individual amounts.

    Ingredients for shrimp scampi - raw shrimp, butter, linguine noodles, parsley, lemon and oil.

    Shrimp – I like using a pound of shrimp, fresh or frozen, thawed wild-caught shrimp. Cook with tails on or with tails removed and devein the shrimp if you’d like. Feel free to use more shrimp if preferred. Use large shrimp, medium or even small shrimp.

    Olive oil – To help sear the shrimp. Swap with avocado oil or vegetable oil.

    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. Add more garlic if you want a more garlicky sauce.

    White Wine – Use any favorite (not too sweet) dry white wine like a chardonnay or sauvignon blanc for making the sauce.

    Lemon – I highly recommend using fresh lemon juice for this recipe.

    Salt, Red Pepper Flakes, and Parsley – to season the shrimp. You can make it without any spice or add more if you’d like it with more heat.

    Pasta – I used linguine pasta but you can also use spaghetti, penne or angel hair pasta.

    Variations

    1. Swap the pasta with zucchini noodles or spaghetti squash for a low-carb dish.
    2. Although the wine gives a classic flavor, you can make shrimp scampi without the wine and use chicken broth instead.
    3. Top the finished dish with fresh herbs like basil or thyme sprigs, etc.

    How to Make This Easy Shrimp Scampi Recipe

    Step 1 – Cook the pasta: 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.

    Stainless steel skillet with several cooked shrimp.

    Step 2 – Cook the shrimp: Pat the shrimp dry with a paper towel, and then heat the oil on medium-high in a skillet.

    Step 3 – Add the shrimp to the pan and cook for about 2 minutes, then flip over and cook for an additional minute. (be careful not to overcook the shrimp or it will become rubbery).

    Step 4 – Add in the butter, garlic, and cook for one minute until the butter has melted and the garlic is fragrant.

    Stainless steel skillet with cooked shrimp in butter wine sauce.

    Step 5 – Make the sauce: Pour in the wine, lemon juice, salt, and red pepper flakes. Bring the sauce to a low simmer.

    Stainless steel skillet with cooked shrimp over pasta.

    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.

    Tips

    Feel free to double the sauce if you prefer. You can easily double the recipe for larger crowds.

    Cook the pasta until it is al dente. As the pasta will continue cook as it is mixed with the sauce and shrimp.

    How to Store Leftovers?

    Refrigerate: Store leftover shrimp scampi in an airtight container in the refrigerator for 2-3 days.

    Reheating: The easiest way 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. Shrimp can easily overcook and may become rubbery. You can also reheat it in a skillet on the stovetop. Add a little water to the pasta right before reheating if you find the pasta is dry.

    If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 300,000 followers on Facebook as well as on Pinterest and Instagram too!

    closeup of shrimp scampi.

    Shrimp Scampi

    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.
    5 from 15 votes
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    Course: Dinner
    Cuisine: Italian
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 servings
    Calories: 451kcal
    Author: Sherri Hagymas

    Ingredients

    • 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

    Instructions

    • 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 simmer
      ⅓ 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

    Notes

    Shrimp are best enjoyed on the day they are cooked but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
    Use another pasta you’l like. Spaghetti, angel hair and fettuccine are all wonderful too.
    Skip the pasta and serve over polenta or grits or with a side of crusty bread.
    Use butter or canola oil to cook the shrimp if desired.
    Use any size shrimp you prefer.
    Add more garlic if you’d like. Be sure to mince your own fresh garlic for the best flavors! You can certainly use pre-minced garlic if you’d like.
    Choose a wine that not too sweet and not too buttery like a Chardonnay or a white Burgundy
    Add more or less red pepper flakes to fit your preferred taste.

    Nutrition

    Serving: 1serving | Calories: 451kcal | Carbohydrates: 58g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 338mg | Potassium: 398mg | Fiber: 3g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

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    Reader Interactions

    Comments

    1. James S Hollister

      October 30, 2024 at 11:02 pm

      I don’t were you got this recipe but that’s not way you make Shrimp Scampi. Its sauté dish!

      Reply
    2. Diane

      April 11, 2024 at 12:38 pm

      What can I use for a substitute for white wine. We don’t drink alcohol?

      Reply
      • Sherri

        April 12, 2024 at 11:58 am

        You can use chicken broth 🙂 Enjoy!

        Reply
    3. Diane

      January 14, 2024 at 9:39 pm

      I use white cooking wine instead of regular wine, turns out perfectly.

      Reply
    4. Sara

      January 04, 2024 at 5:03 pm

      Sounds great-can’t wait to try this one

      Reply
    5. Matt

      December 27, 2023 at 2:48 pm

      Can you vacume seal this recipe after cooking, to keep longer?

      Reply
      • Sherri

        December 27, 2023 at 4:18 pm

        I have never tried that. But I don’t see why not for a few days in the refrigerator or freezing for 3 months. Pasta consistency may change after freezing and thawing as well.

        Reply
    6. Claire

      September 07, 2023 at 6:01 pm

      Want to know if you can delete the white wine?

      Reply
    7. Pam

      August 17, 2023 at 12:33 pm

      Can you use cooked frozen shrimp in the recipe?

      Reply
      • Sherri

        August 17, 2023 at 7:02 pm

        I have never tried using shrimp that is already cooked. But have definitely used frozen uncooked very often. 🙂

        Reply
    8. Mary

      July 31, 2023 at 7:01 pm

      I can find the ingredients not the exact amount of each ingredient though

      Reply
    9. Patrick Richards

      May 27, 2023 at 7:28 am

      You say leave tail on or off,why do chefs leave the tail on,I serves no purpose in

      Reply
      • Dottie Caul

        May 31, 2023 at 7:02 pm

        5* very good and simple. Made 1/2:recipe for two. Perfect.

        Reply
    10. Donna Moosman

      May 24, 2023 at 4:19 am

      5 stars
      I will make this tomorrow

      Reply
      • Sherri

        May 25, 2023 at 9:25 am

        Enjoy!!

        Reply
        • Despina

          August 22, 2023 at 3:17 pm

          5 stars
          Made this recepy tonight is so easy and delicious Made half of the recepy enough for two people
          Thank you

    11. Debbie Sparks

      February 01, 2023 at 9:40 pm

      I will be trying this very soon! Thank you!

      Reply
    5 from 15 votes (13 ratings without comment)

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