Shrimp Scampi

Shrimp scampi is one of those classic dishes that always feels special, yet it’s surprisingly quick and simple to make. I sauté juicy shrimp in a garlicky butter and white wine sauce, toss it with pasta, and finish it with a squeeze of lemon and a sprinkle of fresh parsley. It’s rich, bright, and ready in no time.

Why You’ll Love This Recipe

I love shrimp scampi because it delivers big flavor with minimal ingredients. The buttery sauce clings to every strand of pasta, and the garlic and lemon add a zesty punch that balances the richness. It’s a perfect weeknight dinner when I want something fast but satisfying, and it’s elegant enough to serve for guests without much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large shrimp, peeled and deveined
• Olive oil
• Unsalted butter
• Garlic, minced
• White wine (or chicken broth)
• Lemon juice
• Crushed red pepper flakes (optional)
• Salt and black pepper
• Fresh parsley, chopped
• Pasta (linguine, spaghetti, or angel hair)

Directions

1. I cook the pasta according to package directions, drain it, and reserve a bit of the pasta water.
2. In a large skillet, I heat the olive oil and butter over medium heat, then add the minced garlic and sauté until fragrant.
3. I add the shrimp, season with salt, pepper, and optional red pepper flakes, and cook for about 1–2 minutes per side until pink and opaque.
4. I pour in the white wine and lemon juice, scraping the pan to deglaze. I let it simmer for a couple of minutes to reduce slightly.
5. I add the cooked pasta to the skillet and toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
6. I finish with a sprinkle of fresh parsley and an extra squeeze of lemon before serving.

Servings and timing

This recipe makes about 4 servings. It takes me 10 minutes to prep and 15 minutes to cook, so I can have dinner on the table in just 25 minutes.

Variations

Sometimes I add a handful of cherry tomatoes or baby spinach to the pan for extra color and nutrition. I’ve also used zucchini noodles instead of pasta for a low-carb version. If I want a creamier dish, I stir in a splash of heavy cream or a dollop of mascarpone at the end. For a little more kick, I use extra red pepper flakes or even a pinch of smoked paprika.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet with a splash of broth or water to keep the shrimp from drying out. I avoid the microwave because it tends to overcook the shrimp.

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp often. I just make sure to thaw them completely and pat them dry before cooking.

What kind of wine is best for scampi?

I like a dry white wine like Sauvignon Blanc or Pinot Grigio. If I don’t want to use wine, I just swap in chicken broth.

Do I have to serve it with pasta?

Not at all. I’ve served it over rice, mashed potatoes, or even crusty bread for soaking up the sauce.

How do I keep the shrimp from overcooking?

I watch them closely and remove them from the heat as soon as they turn pink and opaque—they only need a couple of minutes.

Can I make shrimp scampi ahead of time?

It’s best fresh, but I sometimes prep everything ahead and cook the shrimp and sauce just before serving.

Conclusion

Shrimp scampi is one of my favorite go-to meals when I want something quick, flavorful, and satisfying. With buttery garlic sauce, tender shrimp, and pasta, it’s a dish I can whip up any night of the week and feel like I’m eating something truly special.

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