Shrimp Scampi Recipe

There's something irresistible about the buttery aroma of garlic sizzling in a hot pan, especially when it’s followed by a splash of white wine and the sweet scent of fresh shrimp. Shrimp Scampi is one of those dishes that feels fancy, yet it's shockingly simple to whip up on any weeknight.

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I first discovered this gem while trying to recreate a restaurant favorite at home. It’s become a staple in our house—not just because it’s delicious, but because it comes together in under 30 minutes and never fails to impress. Whether it's a quiet dinner for two or a crowd-pleasing family meal, this recipe delivers every time.

Let’s dive into why you’ll want to make this Shrimp Scampi part of your regular rotation.

Why You'll Love This Shrimp Scampi

Get ready to fall in love with a dish that's bursting with flavor and elegance. Shrimp Scampi is more than just a quick pasta—it’s a crave-worthy combination of garlicky richness, tender shrimp, and perfectly cooked linguine that tastes like it came straight from a restaurant kitchen.

First, it’s incredibly fast. From start to finish, you’re looking at about 25 minutes. That means it’s ideal for those busy evenings when you want something satisfying without spending hours in the kitchen.

It’s also wonderfully simple. You don’t need a laundry list of ingredients—just a handful of pantry staples like garlic, butter, lemon, and pasta. And of course, shrimp, which cooks in a matter of minutes.

Shrimp Scampi is also a budget-friendly way to feel fancy. A small bag of frozen shrimp goes a long way, and when paired with inexpensive pasta, it becomes a gourmet-style dinner on a dime.

And let’s not forget its versatility. Serve it over pasta, rice, or even zucchini noodles if you’re going low-carb. Want to add veggies like spinach or tomatoes? Go for it. This dish is a blank canvas for your favorite add-ins.

Now let’s take a closer look at what makes each ingredient shine.

Ingredients Notes

The beauty of Shrimp Scampi lies in its minimal ingredient list and how each element enhances the next. It’s all about balance—savory, tangy, buttery, and a little heat if you like it that way.

Shrimp is the star here, and I recommend using large or extra-large raw shrimp, peeled and deveined. You can use fresh or frozen—just make sure to thaw frozen shrimp completely and pat them dry before cooking to get that perfect sear. If you’re feeling fancy, tail-on shrimp make a gorgeous presentation, but tail-off works great for easier eating.

Garlic plays a huge role in the flavor profile. Use fresh garlic and mince it yourself if possible—the jarred stuff just doesn’t pack the same punch. You’ll want plenty of it for that signature scampi kick.

Butter and olive oil form the luxurious base of the sauce. Butter adds richness while olive oil keeps it from feeling too heavy. Use a good-quality olive oil for best flavor, and don’t be shy with the butter—it’s what makes the dish so luscious.

White wine brings brightness and depth. A dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully. If you prefer to skip the alcohol, you can substitute chicken broth, though you’ll lose a bit of the complexity.

Lemon juice and zest are the finishing touches that tie everything together. The juice cuts through the richness, and a little zest adds a fresh citrusy aroma that lifts the entire dish.

As for equipment, you’ll need a large skillet or sauté pan, a big pot for boiling pasta, and a pair of tongs or a slotted spoon for tossing everything together at the end.

How To Make This Shrimp Scampi

Making Shrimp Scampi is easier than you think—and the payoff is a restaurant-quality meal with hardly any stress. Here's how it all comes together.

Start by bringing a large pot of salted water to a boil. While that’s heating up, prepare your shrimp by patting them dry and seasoning with salt and pepper. This step helps them brown up nicely and keeps the flavors vibrant.

In a large skillet, heat olive oil and half the butter over medium-high heat. Once it’s shimmering, add your shrimp in a single layer. Cook for about 1-2 minutes per side, just until they’re pink and opaque. Be careful not to overcook them—they finish cooking quickly. Transfer them to a plate and set aside.

In the same pan, reduce heat to medium and add more butter along with your minced garlic. Stir constantly for about a minute until fragrant—don’t let it brown. Add in the white wine (or broth) and let it simmer for 2-3 minutes to cook off the alcohol and concentrate the flavor.

Now stir in the lemon juice, lemon zest, a pinch of red pepper flakes (if using), and the cooked shrimp. Toss everything together gently to coat the shrimp in the sauce. At this point, your pasta should be done cooking—al dente is the way to go.

Reserve a bit of pasta water before draining. Add the cooked pasta directly into the skillet with the shrimp and sauce. Use tongs to toss everything together, adding a splash of pasta water if needed to help the sauce cling to the noodles.

In about 25 minutes, you’ll have a glossy, garlicky shrimp scampi that’s ready to plate. The shrimp should be plump and juicy, the sauce silky and rich, and the whole dish perfectly balanced with lemony brightness.

Storage Options

If you happen to have leftovers—though I’ll be surprised if you do—Shrimp Scampi stores quite well. Transfer it to an airtight container and refrigerate for up to 3 days. The flavors actually deepen a bit overnight, making it a tasty next-day lunch.

To freeze, it’s best to separate the shrimp from the pasta. Shrimp can get rubbery after freezing, so store them in a freezer-safe bag with some sauce, and freeze the pasta separately if possible. Use within one month for best quality.

When reheating, warm gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving shrimp too long—they can become overcooked and chewy.

Variations and Substitutions

One of the best things about this Shrimp Scampi recipe is how adaptable it is to different diets and ingredients. Whether you're avoiding gluten, cutting carbs, or just working with what’s in the fridge, there’s a variation that’ll work for you.

For a low-carb version, swap out the linguine for spiralized zucchini or spaghetti squash. Just be sure to cook off any extra moisture before tossing with the sauce to keep things from getting watery.

If you don’t have shrimp on hand, chicken or scallops make great alternatives. Chicken will take a little longer to cook, but it still pairs beautifully with the garlicky lemon sauce.

Want to sneak in more veggies? Try stirring in some baby spinach, cherry tomatoes, or asparagus tips at the end of cooking. They’ll add color, texture, and extra nutrients with minimal effort.

Not a fan of white wine? Chicken broth or even a splash of lemony pasta water can do the trick. You won’t get the same depth, but it’s still delicious and family-friendly.

And for a spicy kick, increase the red pepper flakes or add a dash of hot sauce. It’s a great way to elevate the flavor if you’re craving a bit more heat.

Once you’ve made it a few times, don’t be afraid to experiment. Shrimp Scampi is one of those forgiving, flexible recipes that invites creativity—and tastes amazing no matter how you tweak it.

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