Shrimp Scampi Recipe

There’s something magical about the aroma of sizzling garlic and butter drifting through the kitchen—it’s a scent that draws everyone to the table. Shrimp Scampi is one of those timeless dishes that delivers bold flavor with minimal fuss, making it perfect for both busy weeknights and elegant dinners alike.

this Recipe

I remember the first time I made shrimp scampi at home—I was trying to recreate a dish I fell in love with at a tiny coastal restaurant. With just a few pantry staples and a bag of frozen shrimp, I discovered how easy it is to bring restaurant-quality flavor into your own kitchen. This is now one of my go-to dinners whenever I want something quick, satisfying, and a little special.

Once you try this shrimp scampi recipe, it’ll earn a permanent spot in your dinner rotation. Let’s dive in!

Why You’ll Love This Shrimp Scampi

Get ready to fall in love with a dish that’s bursting with garlic-butter goodness and juicy shrimp in every bite. This shrimp scampi is not only incredibly flavorful but also checks all the right boxes for an easy, crowd-pleasing meal.

Fast and foolproof. This recipe comes together in under 30 minutes, from start to finish. Whether you're cooking for one or feeding a family, it’s the perfect last-minute meal that doesn’t feel like one.

Made with simple ingredients. You likely already have most of the ingredients—olive oil, butter, garlic, lemon, and pasta—in your kitchen. No need for fancy or hard-to-find components.

Restaurant flavor at home. Don’t let the short ingredient list fool you—this shrimp scampi delivers the kind of bold, buttery flavor you’d expect from a high-end Italian restaurant.

Easy to customize. Serve it over linguine, tuck it into a crusty baguette, or spoon it over zoodles for a low-carb twist. This dish is endlessly adaptable and pairs beautifully with whatever you have on hand.

Once you realize how effortlessly this shrimp scampi comes together, you’ll find yourself turning to it time and time again.

Ingredients Notes

What makes this shrimp scampi so irresistibly good? It all starts with fresh, simple ingredients that work together in perfect harmony. Each component brings its own layer of flavor to this classic dish.

Shrimp is the star of the show, so try to use the best quality you can find. I recommend large or extra-large shrimp, peeled and deveined, with the tails left on for presentation. Frozen shrimp work beautifully—just make sure they’re fully thawed and patted dry before cooking to avoid excess moisture in the pan.

Garlic plays a key role in developing that signature scampi flavor. You’ll need a generous amount—about 4 to 5 cloves—sliced or minced. Sautéing it gently in butter releases its aroma and infuses the oil for that rich, savory base.

Butter and olive oil form the heart of the sauce. Use unsalted butter so you can better control the salt level, and combine it with extra-virgin olive oil for a beautifully balanced richness that coats the shrimp and pasta.

White wine adds depth and a subtle acidity that brightens the entire dish. A dry white like Sauvignon Blanc or Pinot Grigio is perfect. If you prefer to skip the alcohol, substitute with low-sodium chicken broth and a splash of lemon juice.

You’ll also need fresh lemon juice and zest to finish things off with a bright, citrusy kick. And don’t forget the parsley—freshly chopped parsley not only adds color but also brings a fresh, herbaceous lift to the buttery sauce.

No fancy tools required for this one—just a large skillet, a pasta pot, and a pair of tongs. Dinner’s about to get delicious.

How To Make This Shrimp Scampi

Making this shrimp scampi is all about timing and simplicity. It comes together fast, so have all your ingredients prepped and ready to go before you start cooking.

Begin by bringing a large pot of salted water to a boil and cooking your pasta—linguine or spaghetti are great choices. Cook until al dente, then reserve about ½ cup of the pasta water before draining. That starchy water can help loosen the sauce if needed.

While the pasta cooks, heat a large skillet over medium heat and add your olive oil and butter. Once the butter has melted and begins to foam slightly, add the sliced garlic. Let it cook for about a minute—just until fragrant and golden, not browned.

Next, turn the heat up slightly and add your shrimp in a single layer. Let them cook undisturbed for 1-2 minutes, then flip and cook another 1-2 minutes until pink and just cooked through. Be careful not to overcook them—they’ll turn rubbery fast.

Once the shrimp are cooked, stir in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the liquid simmer for a couple of minutes to reduce slightly and concentrate the flavor.

Finally, return the drained pasta to the pan and toss everything together, adding a bit of reserved pasta water if the sauce needs loosening. Finish with a shower of lemon zest and fresh parsley. Serve hot with crushed red pepper flakes or Parmesan if desired.

From start to finish, this dish takes about 25 minutes. It’s as effortless as it is delicious, with a flavor payoff that feels way beyond the effort.

Storage Options

If you find yourself with leftovers (which is rare in my house!), this shrimp scampi stores beautifully for a couple of days.

Transfer any cooled leftovers into an airtight container and refrigerate for up to 2 days. The shrimp may firm up slightly in the fridge, but the flavors will still be spot on.

I don’t recommend freezing this dish, as shrimp tends to become rubbery when thawed and reheated. Plus, the buttery sauce doesn’t always hold up well to freezing.

To reheat, warm the shrimp and pasta gently in a skillet over low heat. Add a splash of chicken broth, water, or extra lemon juice to revive the sauce and prevent sticking.

Variations and Substitutions

One of the best things about shrimp scampi is how easy it is to adapt to your tastes and dietary needs. Once you master the basic technique, there are so many fun ways to make it your own.

Want to make it low-carb? Skip the pasta and serve your scampi over zucchini noodles, cauliflower rice, or even steamed veggies. The bold sauce pairs well with just about anything.

For a spicy twist, add a generous pinch of red pepper flakes when sautéing the garlic. You can also drizzle in a bit of hot chili oil before serving for a fiery finish.

Looking for a non-alcoholic version? Replace the white wine with chicken broth or even a splash of apple cider vinegar diluted with water. You’ll still get that bit of acidity to balance the richness of the butter.

If you’re out of shrimp, try this same technique with scallops or even thinly sliced chicken breast. It won’t be traditional scampi, but it’ll be just as satisfying.

Get creative! This recipe is a beautiful foundation that invites experimentation. Whether you're using up pantry staples or trying to impress dinner guests, shrimp scampi always delivers.

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