This easy Shrimp Scampi is ready to serve in just 15 minutes! Fresh flavors of garlic and lemon complement the juicy shrimp perfectly.
Quick and easy, this dinner rivals my Garlic Butter Shrimp and the Tuscan Shrimp recipes. Seafood fans will love them all!
This quick and easy Shrimp Scampi is my version of the popular restaurant dish. Juicy and plump shrimp with white wine, lemon, garlic sauce is tossed with pasta for a flavorful meal. It's perfect for busy weekdays or lazy weekends when you want something fancy but easy to make. The shrimp and sauce cook in minutes in a skillet while the pasta boils in a pot. Toss it all together and serve with a baguette to soak up every last bit of the sauce.
Ingredients:
- shrimp: I used jumbo, but medium is great too
- butter and olive oil
- garlic: minced
- lemon: fresh because you need the zest and the juice
- liquid: white wine (pinot grigio or sauvignon blanc) or chicken stock (low-sodium)
- seasoning: salt, pepper, red pepper flakes
How to make Shrimp Scampi?
- Start by removing the shell and deveining the shrimp.
- Season shrimp with salt, pepper, red pepper flakes, lemon zest and half of the minced garlic.
- Heat up oil and butter in skillet.
- Add shrimp and cook for 2 minutes per side, or until pink. Remove onto a plate.
- Add remaining garlic to pan and saute until fragrant and slightly golden.
- Add liquids (wine or stock and lemon juice) and the remaining tablespoon of butter. This will make the sauce velvety. Cook for 3 to 4 minutes, to reduce it.
- Return shrimp to pan and add pasta. Toss everything together.
- Serve garnished with chopped parsley.
Can I make Shrimp Scampi without wine?
Absolutely! Use low-sodium chicken stock or mix stock with water in equal parts. I don't recommend broth as it can have overwhelming chicken flavor.
What pasta is best for this recipe?
Classic scampi is served with linguine, but fettuccine, angel hair, or even spaghetti work great too.
Can I thicken the sauce?
Yes! If you like a thicker sauce, mix 2 teaspoons of cornstarch with 1 tablespoon of water. Add to sauce and simmer until thick. I don't recommend flour as it can make the sauce cloudy.
More dinner recipes with seafood:
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Shrimp Scampi
Ingredients
- 1 lb jumbo shrimp frozen or fresh
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 4 garlic cloves minced and divided
- 1 lemon zested and juiced
- 2 tablespoons unsalted butter
- 2 tablespoon olive oil divided
- 1/2 cup white wine or chicken stock See note
- parsley for garnish
Instructions
- Remove the shell and devein the shrimp. Pat dry from any moisture.
- Season shrimp with salt, pepper, red pepper flakes, lemon zest and half of the minced garlic.
- Heat up oil and butter in skillet.
- Add shrimp (and all of the seasoning) and cook for 2 minutes per side, or until pink. Remove onto a plate and set aside.
- Add more oil and remaining garlic to pan. Saute until fragrant and slightly golden.
- Add liquids (wine or stock and lemon juice) and the remaining tablespoon of butter. This will make the sauce velvety. Cook for 3 to 4 minutes, to reduce it.
- Return shrimp to pan and add pasta. Toss everything together.
- Serve garnished with chopped parsley.
Notes
- To make this dish without wine, use low-sodium chicken stock or mix stock with water in equal parts. I don’t recommend broth as it can have overwhelming chicken flavor.
- Medium shrimp is fine too. I don't recommend small shrimp.
- If you like a thicker sauce, mix 2 teaspoons of cornstarch with 1 tablespoon of water. Add to sauce and simmer until thick. I don’t recommend flour as it can make the sauce cloudy.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Doreen Siegel says
I’ve been making this recipe for years! It is one the the tastiest, quick cooking dinners you can make in a pinch. You can, also, make a quick alteration by adding cream, freshly diced tomatoes, basil and Parmesan. Scampi sauce is such a versatile base sauce.
Nancy says
This was delicious! Will definitely be making this again and again. Thanks!
PADL says
You can make a quick shrimp stock using the shells from the shrimp to use in place of or in addition to the white wine. Just simmer the shells in water for 15-20 minutes, then strain out the shells.
Ashley F says
One of our favorite meals to make! The shrimp is so tasty in the pasta!
Kristyn says
Simple, but so tasty!! Adding shrimp to pasta, is one of my favorite ways to eat it!
Stephanie says
This is my husband's favorite meal and he couldn't stop talking about how delicious it was! Great recipe!