Delicious shrimp smothered in a rich garlic, butter sauce, tossed with linguine, this Shrimp Scampi recipe is a party in your mouth with each and every bite. If you love shrimp accompanied with a decadent garlic butter sauce, this dish is for you.
I love this Shrimp Scampi recipe because not only is it delicious, it can be prepped, cooked, and served in just 30 minutes! Hectic nights don’t have to mean there is no time for a fabulous meal.
While I love a quick and delicious dish like 30 Minute Cheesy Garlic Shrimp Alfredo, sometimes I am not in the mood for a creamy sauce but rather a garlic, buttery sauce instead.
What You Need to Make Shrimp Scampi
Grab some simple, yet key ingredients and you are ready to make some Shrimp Scampi!
- Olive Oil
- Garlic Cloves
- Dry White Wine or Chicken Broth
- Crushed Red Pepper Flakes
- Large Shrimp, shelled with tails off
- Lemon Juice, fresh
- Chopped Parsley
- Pasta Water
How to Make Shrimp Scampi
Cook pasta according to package directions. Save ½ c of pasta water for scampi.
Peel and devein shrimp, rinse, and pat dry. Set aside. Reserve shrimp shells for additional flavor.
Cook Butter, and Oil in Skillet.
Heat olive oil and butter in the skillet.
Optional Step–Saute Shells.
Saute shells in butter and olive oil for a couple of minutes, then remove and discard. This step is for additional flavor.
Add minced garlic and cook for about 1 minute.
Add Liquids to the Skillet and Further Seasonings.
Add wine or broth, the reserved pasta water, and crushed pepper flakes and salt.
Cook and Reduce Liquid.
Cook until liquid is reduced by half.
Saute shrimp on each side for about 1-2 minutes.
Simmer in Sauce.
Simmer shrimp in sauce until cooked through.
Remove from Heat and Stir in Remaining Ingredients.
Remove the shrimp from the heat and add in the rest of the butter, olive oil, lemon juice, and parsley. Toss with linguine.
Plate meal with any additional sides, like a crusty piece of bread. Then serve.
Tips and Tricks for making Shrimp Scampi
Making this recipe is Eazy Peazy but here are some helpful tips and tricks so it goes smoothly every time…
- Make Sure Shrimp is Cooked Through but Not Overcooked: Eating raw shrimp will make you sick, but overcooked shrimp is not as yummy though either. Shrimp when cooked through should be pink and the meat should be white. However, if it is a really white then it is probably overcooked.
- Sauteing Shrimp is My Favorite: For the most optimum finished product, sauteing shrimp on high makes them the shrimp most tender.
- No Linguine, No Problem. There are Substitutes. If you are out of linguine, don’t make an extra trip to the store. Fettuccine or tagliatelle is a suitable substitute.
- You Don’t Have to Serve Pasta with Shrimp Scampi. If pasta is not your thing, there are other options. Serve with rice or couscous, or a vegetable like green beans.
- Use Baking Soda to Enhance the Experience. Tossing shrimp with baking soda helps shrimp detach more easily from the shell when cooking and further plumps up the shrimp. This is great for those times you are cooking with the shell on.
Make Ahead and Storage
How to make this recipe ahead of time:
With seafood, fresh is definitely best. I really would not plan on making this meal ahead of time. If you have leftovers, I’m not saying to toss them, but for me personally I am not a fan of reheating seafood.
However, if you want to, no judgements here.
- Put scampi in an airtight container in the fridge for up to 3 days.
- Reheat when ready to eat.
Freezer Meal Option:
- Let shrimp cool and place in a gallon sized freezer bag in the freezer for up to 3 months.
- When wanting to eat, have shrimp defrost in the fridge.
- Cook a fresh batch of pasta.
Fresh or made ahead, either way enjoy your meal!
Other Great Recipes:
- Garlic Butter Shrimp
- Sheet Pan Shrimp Boil
- Honey Walnut Shrimp
- Low Calorie Sheet Pan Dinner: Shrimp and Asparagus
- Teriyaki Shrimp Stir Fry
- 3 Tablespoons olive oil divided
- 4 tablespoons butter divided
- 4 garlic cloves minced (or 4 teaspoons minced garlic)
- 1/4 cup dry white wine or chicken broth
- 1/4 teaspoon crushed red pepper flakes
- ¾ teaspoon salt
- 1 1/2 pounds large shrimp shelled with tails off
- 2 tablespoons lemon juice fresh
- 1/4 cup chopped parsley
- 12 ounces linguine
- ½ cup pasta water
- Prepare linguine according to package directions, reserving ½ cup of pasta water for scampi. When linguine is finished cooking, prepare shrimp.
- Meanwhile, peel and devein shrimp, rinse, pat dry. Set aside. Reserve shrimp shells for added flavor
- In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter.
- Optional: Saute shells in butter and olive oil for 2 minutes to add flavor. Remove and discard shells.
- Add minced garlic to the skillet, and saute until fragrant, about 1 minute.
- Add wine or broth to the skillet, ½ cup pasta water, as well as crushed red pepper flakes, and salt.
- Cook until liquid is reduced by half, about 3-5 minutes.
- Then add the shrimp, and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
- Simmer in sauce for 1-2 more minutes until the shrimp is cooked through, all pinked, being careful to not overcook the shrimp.
- Remove from heat, stir in remaining butter, olive oil, fresh lemon juice, and parsley. Toss with linguine
- Serve immediately with a side of crusty bread.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Pin to your Dinner’s board on Pinterest: