Name: Shrimp Scampi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 1 lb large shrimp, peeled and deveined 3 tbsp olive oil 3 tbsp unsalted butter 4 garlic cloves, minced 1/2 tsp red pepper flakes (optional, for a little heat) 1/2 cup dry white wine (or chicken broth) 1 tbsp lemon juice (freshly squeezed) Zest of 1 lemon Salt and pepper, to taste 2 tbsp fresh parsley, chopped (for garnish) 8 oz pasta (linguine or spaghetti is ideal)

Why You’ll Love This Recipe

Shrimp Scampi is the perfect balance of garlicky, buttery goodness with a burst of lemon to brighten up the rich flavors. The shrimp cooks up tender and juicy, and the sauce is a dream—rich, but not overwhelming. The dish is quick to prepare, making it a go-to option when you want a flavorful meal without much effort. Whether you’re serving it over pasta, rice, or even enjoying it on its own, Shrimp Scampi is always a crowd-pleaser. It’s simple, elegant, and truly delicious!

Ingredients

1 lb large shrimp, peeled and deveined
3 tbsp olive oil
3 tbsp unsalted butter
4 garlic cloves, minced
1/2 tsp red pepper flakes (optional, for a little heat)
1/2 cup dry white wine (or chicken broth)
1 tbsp lemon juice (freshly squeezed)
Zest of 1 lemon
Salt and pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
8 oz pasta (linguine or spaghetti is ideal)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain, reserving 1/2 cup of pasta water. Set the pasta aside.
Sauté the shrimp: While the pasta is cooking, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
Prepare the sauce: In the same skillet, add the remaining tablespoon of olive oil and butter. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes, or until the garlic is fragrant but not burnt.
Deglaze the pan: Pour in the white wine (or chicken broth) and lemon juice, scraping the bottom of the skillet to release any flavorful bits stuck to the pan. Let the sauce simmer for 2-3 minutes to reduce slightly.
Combine the shrimp and pasta: Return the cooked shrimp to the skillet, along with the lemon zest. Stir in the cooked pasta and toss to coat in the sauce. Add a splash of the reserved pasta water if the sauce seems too thick. Taste and adjust seasoning with salt and pepper.
Serve: Transfer the shrimp scampi to serving plates, garnish with fresh parsley, and serve immediately.

Servings and Timing

Servings: 4
Total time: 20 minutes
Active time: 15 minutes
Cooking time: 5 minutes

Variations

Add veggies: For added nutrition, toss in some spinach, cherry tomatoes, or asparagus when making the sauce.
Spicy Shrimp Scampi: Increase the amount of red pepper flakes or add a diced jalapeño to the sauce for more heat.
No pasta?: Serve the shrimp scampi over rice, cauliflower rice, or zoodles (zucchini noodles) for a low-carb or gluten-free option.
Creamy Shrimp Scampi: Add a splash of heavy cream or a dollop of cream cheese to make the sauce creamy and indulgent.

Storage/Reheating

Storage: Leftover Shrimp Scampi can be stored in an airtight container in the refrigerator for up to 2-3 days.
Reheating: Reheat gently in a skillet over low heat, adding a splash of water, wine, or broth to loosen the sauce. You can also reheat in the microwave in 30-second intervals, stirring in between.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking. You can thaw shrimp quickly by placing them in a bowl of cold water for 15-20 minutes.

Can I make Shrimp Scampi without wine?

Yes, you can substitute the wine with chicken broth or vegetable broth for a non-alcoholic version of the sauce. The flavor may differ slightly, but it will still be delicious.

Can I use pre-cooked shrimp?

It’s best to use raw shrimp for this recipe since pre-cooked shrimp won’t absorb the flavors of the sauce as well. If you must use pre-cooked shrimp, just add them at the very end to heat through.

Can I make this dish gluten-free?

Yes, simply use gluten-free pasta to make this dish gluten-free. Rice or zucchini noodles are great low-carb alternatives as well.

How do I know when the shrimp are cooked?

Shrimp cook very quickly. They are done when they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.

Can I make this dish ahead of time?

Shrimp Scampi is best enjoyed fresh, but you can make the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, cook the pasta and shrimp, then toss everything together.

Conclusion

Shrimp Scampi is the perfect balance of savory, buttery, garlicky goodness that is simple to make and sure to please. With tender shrimp, a zesty sauce, and a sprinkle of fresh parsley, this dish is the epitome of comfort food with a touch of elegance. Whether you serve it over pasta or with a low-carb substitute, Shrimp Scampi is a quick, delicious, and impressive meal that will become a favorite in your recipe collection. Try it today and enjoy a flavorful, indulgent meal in no time!

Shrimp Scampi

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Author: Ava
Total Time: 20 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

Shrimp Scampi is a classic Italian-American dish that combines tender shrimp with a garlicky, buttery sauce, and a touch of lemon. It’s a simple, yet indulgent dish that’s perfect for a quick weeknight dinner or special occasion. Typically served with pasta, this dish is flavorful, light, and full of vibrant, zesty flavors that will leave you craving more.

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain, reserving 1/2 cup of pasta water. Set the pasta aside.

Sauté the shrimp: While the pasta is cooking, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
Prepare the sauce: In the same skillet, add the remaining tablespoon of olive oil and butter. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes, or until the garlic is fragrant but not burnt.
Deglaze the pan: Pour in the white wine (or chicken broth) and lemon juice, scraping the bottom of the skillet to release any flavorful bits stuck to the pan. Let the sauce simmer for 2-3 minutes to reduce slightly.
Combine the shrimp and pasta: Return the cooked shrimp to the skillet, along with the lemon zest. Stir in the cooked pasta and toss to coat in the sauce. Add a splash of the reserved pasta water if the sauce seems too thick. Taste and adjust seasoning with salt and pepper.
Serve: Transfer the shrimp scampi to serving plates, garnish with fresh parsley, and serve immediately.

Notes

For added nutrition, toss in some spinach, cherry tomatoes, or asparagus when making the sauce.
For more heat, increase the amount of red pepper flakes or add a diced jalapeño to the sauce.
For a gluten-free version, use gluten-free pasta or serve over rice or zucchini noodles (zoodles).
To make it creamy, add a splash of heavy cream or a dollop of cream cheese to the sauce.
Leftover Shrimp Scampi can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet or microwave.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 500mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 190mg