Shrimp Scampi Recipe

There's something truly irresistible about the aroma of sizzling garlic and butter filling the kitchen – especially when it signals that Shrimp Scampi is on the menu. This dish is the perfect combination of tender shrimp, golden garlic, and a rich, lemony wine sauce tossed with pasta or served over crusty bread.

I first made this recipe during a spontaneous “date night in” when I didn’t feel like spending hours in the kitchen. With just a few pantry staples and frozen shrimp, it came together like magic. Now, it’s my go-to whenever I need something quick, elegant, and downright delicious.

Whether you’re cooking for two or feeding a family, this Shrimp Scampi is a weeknight winner that delivers restaurant-quality flavor without the fuss.

Let’s dive into why you’ll absolutely fall in love with it.

Why You'll Love This Shrimp Scampi Recipe

Get ready to meet your new favorite seafood dinner. This Shrimp Scampi recipe is proof that simple ingredients can come together to create something truly special.

It’s lightning fast to make. From start to finish, this dish takes just 20 minutes – faster than ordering takeout. Perfect for those nights when you need dinner on the table now.

It tastes gourmet, but it’s ridiculously easy. Don’t let the fancy name fool you. If you can sauté garlic and boil pasta, you can make Shrimp Scampi. It’s a one-pan wonder that makes you look like a pro.

Budget-friendly seafood fix. Shrimp might sound pricey, but using frozen raw shrimp makes this dish surprisingly affordable. The rest of the ingredients are pantry basics.

Super versatile. Toss it with linguine, spoon it over rice, or pile it high on toasted bread. You can even add a splash of cream or a sprinkle of chili flakes to change things up.

This is the kind of recipe you’ll keep coming back to – for casual weeknights, special dinners, or when you just want to treat yourself without the hassle.

Ingredients Notes

The beauty of Shrimp Scampi is in its simplicity – each ingredient shines and plays a vital role in building flavor.

Shrimp are the star, of course. I recommend using raw, peeled, and deveined shrimp, either fresh or frozen. Medium to large shrimp work best – they cook quickly and stay juicy. Make sure they’re not precooked, as those tend to get rubbery when reheated.

Garlic brings bold, aromatic depth to the sauce. Use freshly minced garlic – at least 4 cloves – for that signature scampi punch. Avoid garlic powder or pre-minced jars, which lack the same intensity.

Butter and olive oil form the luscious base of the sauce. The butter adds richness, while olive oil keeps the texture smooth and prevents burning. Don’t skimp – this duo is the foundation of the flavor.

Dry white wine adds brightness and complexity. Choose a wine you'd actually drink – Sauvignon Blanc, Pinot Grigio, or even Chardonnay works well. No wine? A splash of chicken broth and extra lemon juice does the trick in a pinch.

Lemon juice and zest bring the whole dish to life. The acid balances the richness and gives that pop of freshness that scampi is known for. Fresh lemon is a must here – bottled juice won’t deliver the same zing.

If you're planning to serve this with pasta, have your favorite variety ready – linguine or angel hair are classic. You’ll also need a large skillet and a pot for boiling pasta.

How To Make This Shrimp Scampi

Making Shrimp Scampi is a breeze, and once you’ve tried it, you'll wonder why you haven't made it sooner.

Start by boiling a pot of salted water if you’re serving it with pasta. Cook the pasta according to the package instructions, reserving about ½ cup of the starchy cooking water before draining. This liquid gold helps the sauce cling to the noodles beautifully.

Meanwhile, heat butter and olive oil in a large skillet over medium heat. Once the butter melts and starts to foam, add the garlic. Let it sizzle gently for about 30 seconds – just until fragrant. You don’t want it to brown, just release its aroma.

Add the shrimp in a single layer. Season with salt and pepper, and cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook – shrimp go from juicy to rubbery fast. Remove them from the pan and set aside.

Deglaze the skillet with white wine, scraping up any browned bits with a wooden spoon. Let the wine simmer for 2-3 minutes until slightly reduced. Add in more butter, lemon juice, and a bit of lemon zest, then return the shrimp to the pan and toss to coat.

If serving with pasta, add the cooked noodles directly to the skillet, along with a splash of that reserved pasta water. Toss everything together until well coated in the sauce. Sprinkle with chopped parsley and an optional pinch of red pepper flakes for a little kick.

The whole process takes just about 20 minutes from start to finish. Expect a glossy, garlicky sauce, tender shrimp, and a bright lemony aroma that’ll have everyone hovering around the stove.

Storage Options

Shrimp Scampi is best enjoyed fresh, but it does store surprisingly well for leftovers.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The shrimp will continue to soak up flavor, but be mindful not to overcook when reheating.

If you’ve made a large batch, consider storing the shrimp and pasta separately to keep the texture from getting mushy. A light drizzle of olive oil can help prevent sticking.

Freezing isn’t ideal due to the delicate texture of shrimp, but if you must, freeze just the cooked shrimp in a freezer-safe bag for up to 1 month. Thaw in the fridge before reheating.

To reheat, warm gently in a skillet over low heat with a splash of broth or water to revive the sauce. Avoid the microwave if possible – it tends to make shrimp tough and rubbery.

Variations and Substitutions

One of the best things about this Shrimp Scampi is how customizable it is. You can easily adapt it to your taste or whatever you have on hand.

No wine? No problem. Replace the white wine with low-sodium chicken broth and a little extra lemon juice. You’ll still get great depth of flavor without the alcohol.

Want a creamy twist? Stir in ¼ cup of heavy cream at the end for a richer, more luxurious sauce. It transforms the dish into something closer to a shrimp Alfredo hybrid – indulgent and amazing.

Spice it up. Add a good pinch of crushed red pepper flakes while sautéing the garlic if you like a bit of heat. You can also finish with a few drops of hot sauce for more zing.

Go gluten-free. Serve the shrimp and sauce over zucchini noodles, rice, or gluten-free pasta. The sauce pairs beautifully with a wide range of bases.

Swap the shrimp. Not a shrimp fan? Try this with scallops, chunks of firm white fish, or even shredded rotisserie chicken for a totally different take.

Don’t be afraid to get creative with this recipe. Once you’ve mastered the base, the possibilities are endless – and always delicious.

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