Gonna be honest – this shrimp scampi recipe changed my whole dinner game. Made it last week when friends came over and everyone kept asking for the recipe. What makes this shrimp scampi recipe special is how the garlic butter sauce gets soaked up by the pasta while the shrimp stays perfectly tender. Takes just 20 mins from start to finish but tastes like restaurant quality. Trust me you’ll want to keep reading for the secrets that make this version better than others.
Why You’ll Love This Shrimp Scampi Recipe
Ever tried making seafood at home and ended up with rubbery shrimp? Been there. This shrimp scampi recipe solves that problem completely. First time I made this was for my mom’s birthday – she’s super picky about seafood but went back for seconds. That’s when I knew I had a winner.
The beauty of this recipe is you can customize it based on what you have. No white wine? No problem. Need to make it dairy-free? Got options for that too. Plus it works for weeknight dinners or fancy gatherings – versatile like that.
Ingredients for Perfect Shrimp Scampi
For the Shrimp:
- 1 pound large shrimp (16-20 count) – get deveined ones to save time, fresh is best but frozen works too
- 3 tbsp olive oil – extra virgin gives better flavor
- Salt and pepper to taste – kosher salt works best here
For the Scampi Sauce:
- 6 cloves garlic – minced fine, don’t use pre-minced stuff if possible
- 1/4 cup unsalted butter – quality matters here
- 1/3 cup dry white wine – can sub chicken broth if needed
- 1/4 cup fresh lemon juice – about 1 large lemon
- 1/4 cup chopped fresh parsley – flat-leaf preferred but curly works too
- 1/4 tsp red pepper flakes – adjust if you want more kick
- 8 oz linguine or spaghetti – can use gluten-free pasta if needed
How to Make This Easy Shrimp Scampi Recipe
- Prep the shrimp. Pat them dry with paper towels (super important for getting that nice sear). Season with salt and pepper.
- Cook the pasta. Bring pot of water to boil, add salt (should taste like sea water). Cook pasta til al dente – usually 1-2 mins less than package says. Reserve 1/2 cup pasta water before draining.
- Cook the shrimp. Heat large skillet over med-high heat. Add 2 tbsp olive oil. Place shrimp in single layer and cook 2 mins per side until pink and opaque. They should look like letter C when done, not tight O shape (means overcooked). Remove to plate.
- Make the sauce. In same pan add remaining oil and butter. Once butter melts add garlic and cook 30 seconds til fragrant but not brown. Pour in wine and lemon juice, let simmer 2-3 mins til slightly reduced.
- Bring it together. Lower heat to medium. Add cooked shrimp back to pan along with parsley and red pepper flakes. Toss to coat. Add drained pasta and splash of pasta water if sauce needs loosening. Toss everything for about 1 min til pasta absorbs some sauce.
- Serve immediately with extra parsley on top and lemon wedges on side.
Tasty Variations of This Shrimp Scampi Recipe
Creamy Shrimp Scampi
Add 1/4 cup heavy cream to the sauce after wine reduces. For even richer version try our Creamy Garlic Shrimp Pasta that takes it to next level.
Spicy Shrimp Scampi
Double the red pepper flakes and add 1 tbsp cajun seasoning to the shrimp. If you like spicy seafood our Bang Bang Shrimp is another must-try.
Zoodle Shrimp Scampi
Replace pasta with 4 medium zucchini spiralized. Cook zoodles separately for just 1-2 mins so they don’t get soggy.
Grilled Shrimp Scampi
Marinate shrimp in some of the garlic, oil and lemon then grill instead of pan-searing. Our Margarita Grilled Shrimp Skewers use similar technique.
Summer Shrimp Scampi Salad
Chill the cooked shrimp and sauce then toss with mixed greens, cherry tomatoes and avocado. For more refreshing options check our Shrimp Avocado Salad.
Common Questions About Homemade Shrimp Scampi
How do I store and reheat leftover shrimp scampi?
Store in airtight container in fridge up to 2 days. Best way to reheat is skillet over low heat with splash of water or broth to revive sauce. Microwave works but use 50% power in 30 second bursts to prevent rubbery shrimp.
Can I make shrimp scampi ahead of time?
You can prep components ahead – clean shrimp, mince garlic, chop parsley day before. But best to cook right before serving cause reheated shrimp can get tough. If needed cook pasta ahead and refresh in hot water before adding to sauce.
What’s the best pasta for shrimp scampi recipe?
Thin pasta works best – linguine, spaghetti, angel hair all good choices. Thicker pastas like fettuccine can overwhelm delicate sauce. For low-carb version use zucchini noodles.
What can I substitute for wine in shrimp scampi?
Best sub is chicken broth with 1 tbsp lemon juice added. Apple cider vinegar mixed with water (1:3 ratio) works in pinch. Even just extra lemon juice and touch of honey can work.
How do I know when shrimp is properly cooked?
Shrimp should be pink, opaque and form C shape when perfectly cooked. If they curl into tight O shape they’re overcooked. Typically takes just 2 mins per side for large shrimp. They’ll continue cooking slightly in sauce so err on side of underdone.
Can I use frozen shrimp for this shrimp scampi recipe?
Absolutely. Thaw completely then pat very dry with paper towels before cooking. Frozen shrimp actually often fresher than “fresh” shrimp at seafood counter which might have been frozen then thawed.
What sides go well with shrimp scampi?
Simple green salad, roasted asparagus or garlic bread all complement without competing. For heartier meal try our Honey Garlic Shrimp Sausage and Broccoli for inspiration on adding veggies.
Make This Shrimp Scampi Recipe Your Own
First time I made this shrimp scampi recipe was for Sunday dinner with family. My dad who usually doesn’t comment on food kept saying how good it was. That’s when cooking feels worth it right?
What I love about this dish is how it balances classic flavors but still lets you put your own spin on it. Maybe you add more garlic or less pepper – totally fine. The base technique gives you perfect shrimp scampi every time but feel free to adjust to your taste.
Try this recipe next time you want something special without tons of effort. It might become your go-to impressive dinner like it became mine.
Shrimp Scampi Recipe
Equipment
- Large skillet
- Pasta pot
- Colander
- Tongs
- Chef’s knife
- Cutting board
Ingredients
- For the Shrimp:
- 1 pound large shrimp 16–20 count, deveined
- 3 tbsp olive oil extra virgin
- Salt and pepper to taste
- For the Scampi Sauce:
- 6 cloves garlic minced
- 1/4 cup unsalted butter
- 1/3 cup dry white wine or chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 tsp red pepper flakes optional
- 8 oz linguine or spaghetti or gluten-free alternative
Instructions
- Prep the Shrimp: Pat shrimp dry and season with salt and pepper.
- Cook Pasta: Boil water with salt and cook pasta until al dente. Reserve 1/2 cup pasta water. Drain.
- Sear Shrimp: In large skillet, heat 2 tbsp olive oil over medium-high. Cook shrimp 2 mins per side until pink and C-shaped. Remove to plate.
- Make Sauce: In same skillet, add remaining oil and butter. Sauté garlic 30 seconds. Add wine and lemon juice; simmer 2–3 mins.
- Combine: Reduce heat. Return shrimp to pan with parsley and red pepper flakes. Add drained pasta and pasta water if needed. Toss to combine.