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.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send you this recipe so you can come back to it any time! (as well as our new recipes weekly!)
Table of contents
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.
Ingredients/shopping list
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.
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.
Olive oil – To help sear the shrimp.
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) 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/ Substitutions
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. Add more garlic if you want a more garlicky sauce.
4. Top the finished dish with fresh herbs like basil or 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 – 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.
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.
Step 5 – Make the sauce: Pour in the 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.
Tips
- Feel free to double the sauce if you prefer. You can easily double the recipe for larger crowds.
- 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.
FAQ’s
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 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.
If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, and Instagram!
Shrimp Scampi
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 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
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
James S Hollister
I don’t were you got this recipe but that’s not way you make Shrimp Scampi. Its sauté dish!
Diane
What can I use for a substitute for white wine. We don’t drink alcohol?
Sherri
You can use chicken broth 🙂 Enjoy!
Diane
I use white cooking wine instead of regular wine, turns out perfectly.
Sara
Sounds great-can’t wait to try this one
Matt
Can you vacume seal this recipe after cooking, to keep longer?
Sherri
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.
Claire
Want to know if you can delete the white wine?
Pam
Can you use cooked frozen shrimp in the recipe?
Sherri
I have never tried using shrimp that is already cooked. But have definitely used frozen uncooked very often. 🙂
Mary
I can find the ingredients not the exact amount of each ingredient though
Patrick Richards
You say leave tail on or off,why do chefs leave the tail on,I serves no purpose in
Dottie Caul
5* very good and simple. Made 1/2:recipe for two. Perfect.
Donna Moosman
I will make this tomorrow
Sherri
Enjoy!!
Despina
Made this recepy tonight is so easy and delicious Made half of the recepy enough for two people
Thank you
Debbie Sparks
I will be trying this very soon! Thank you!