Shrimp Scampi Recipe

There's something magical about the sizzle of garlic hitting hot butter in a skillet—especially when you know shrimp is about to follow. This Shrimp Scampi recipe brings that classic restaurant flavor straight to your kitchen, with tender shrimp, a garlicky lemon-butter sauce, and pasta that soaks up every last drop.

I first started making this dish on date nights at home, hoping to recreate our favorite Italian takeout order. Turns out, it’s shockingly easy—and way better than delivery. It's quick, elegant, and makes even an ordinary Tuesday night feel special.

Let’s dive into what makes this Shrimp Scampi a recipe you’ll want to keep in regular rotation.

Why You'll Love This Shrimp Scampi

Get ready to fall in love with your new go-to seafood dinner. This Shrimp Scampi isn't just a treat for your taste buds—it checks all the boxes for a weeknight win.

First, it's lightning fast. You can go from craving to plating in just 25 minutes. That includes boiling the pasta and sautéing the shrimp—no long marinating, no fussy steps.

It’s also incredibly easy. With just a handful of everyday ingredients and one skillet, even beginner cooks can pull this off like a pro.

This dish feels fancy without the fuss. Whether you're serving guests or just treating yourself, Shrimp Scampi always looks impressive with its glossy sauce and plump shrimp, but it's deceptively simple.

And let’s not forget—it’s adaptable. Gluten-free pasta, extra veggies, or a little spice? This dish can handle whatever twist you throw at it.

Now that you're sold, let’s talk about the ingredients that make this dish sing.

Ingredients Notes

The beauty of Shrimp Scampi lies in its simplicity—every ingredient shines. Choose high-quality basics, and the result is pure magic on a plate.

Shrimp is the undeniable star here. I recommend using large or extra-large shrimp, peeled and deveined. They cook quickly and stay juicy, and their sweet, delicate flavor pairs beautifully with the lemony garlic sauce. Frozen shrimp work just as well—just be sure to thaw them completely and pat them dry before cooking.

Garlic brings depth and warmth. Don’t skimp here—you’ll need at least four cloves, thinly sliced or minced. As it sizzles in butter, the aroma fills your kitchen and creates the savory foundation of the sauce.

Butter and olive oil work together to form the rich base. Butter adds that luscious texture, while olive oil keeps it from browning too quickly. Use unsalted butter so you can control the salt level of the dish.

Lemon juice and zest add brightness and tang, cutting through the richness of the butter. A splash of fresh lemon right at the end lifts all the other flavors and balances the dish beautifully.

White wine adds a subtle acidity and depth. Choose something dry like Pinot Grigio or Sauvignon Blanc. If you prefer not to cook with wine, a little chicken broth and extra lemon juice can do the trick without sacrificing flavor.

You’ll also need spaghetti or linguine, salt, red pepper flakes (for a gentle kick), and chopped parsley for that final burst of freshness. As for equipment, all you really need is a large skillet, a pot for pasta, and tongs or a spatula for tossing.

How To Make This Shrimp Scampi

Making Shrimp Scampi is easier than you'd think—it’s really all about timing and building layers of flavor. Here's how it all comes together.

Start by boiling a large pot of salted water. Add your pasta and cook until al dente, following the package instructions. Before draining, save about ½ cup of the starchy pasta water—it’s liquid gold that helps bring the sauce together later.

While the pasta cooks, heat a generous tablespoon each of olive oil and butter in a large skillet over medium-high heat. Once hot and shimmering, add the shrimp in a single layer. Cook for about 2 minutes per side, or until pink and opaque. Remove them from the skillet and set aside—don’t overcook, as they’ll go back into the pan later.

In the same skillet, add a bit more butter and toss in your garlic. Stir constantly for about 30 seconds until fragrant, being careful not to let it brown. Add a pinch of red pepper flakes if you like a little heat.

Next, pour in the white wine and let it simmer for 2-3 minutes to reduce slightly. Scrape up any bits from the bottom of the pan—those browned bits are full of flavor. Stir in the lemon juice and zest, then add the cooked shrimp back into the skillet.

Now it’s time to bring everything together. Add the drained pasta directly to the skillet and toss well. If the sauce seems too thin or isn’t coating the pasta, add a splash of that reserved pasta water and keep tossing. The sauce should lightly cling to each strand without pooling at the bottom.

Finish with a final pat of butter, a sprinkle of chopped parsley, and another squeeze of lemon if desired. Serve immediately while everything is still glossy and warm. From start to finish, the whole process should take no more than 25 minutes.

Storage Options

Shrimp Scampi is best enjoyed fresh, but leftovers can still shine if stored and reheated properly.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the pasta and shrimp are fully cooled before sealing to avoid excess moisture.

For freezing, it's best to freeze just the shrimp and sauce without the pasta, as pasta tends to get mushy when thawed. Freeze in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before reheating.

To reheat, add a splash of broth or water to a skillet and gently warm over low heat. Avoid the microwave if possible—it can make the shrimp rubbery. A stovetop reheat helps preserve the sauce's texture and the shrimp's tenderness.

Variations and Substitutions

One of the best things about Shrimp Scampi is how customizable it is. You can tailor it to your taste, pantry, or dietary needs without losing the essence of the dish.

Want a lighter version? Swap out the butter for more olive oil, and use whole wheat pasta for a boost of fiber. You can also add spinach or zucchini ribbons at the end for extra veggies.

No white wine? No problem. Replace it with low-sodium chicken broth and a little extra lemon juice. You’ll still get that deglazing effect and a nice tang without the alcohol.

Gluten-free? Use your favorite gluten-free spaghetti or linguine, and double-check that your broth (if using) is also gluten-free.

Craving more protein? Add some seared scallops or chunks of cooked lobster tail for a seafood-lovers' version that feels extra indulgent.

And if you're in a spicy mood, amp up the red pepper flakes or even stir in a spoonful of Calabrian chili paste—it adds smoky depth with serious heat.

Don’t be afraid to make this recipe your own. Shrimp Scampi is one of those flexible dishes that welcomes experimentation. Whether you're sticking to the classic or putting your own spin on it, you're in for something delicious every time.

Print