After hundreds of Shrimp Scampi recipes tested by our expert team, we chose the best Shrimp Scampi recipe of 2021! Learn how to make in 5 easy steps! Shrimp Scampi can be enjoyed as an appetizer/light meal OR for dinner with your favourite pasta of choice! You can also keep it low carb and serve over zucchini noodles or with steamed cauliflower!
Either way it’s delicious and even better than an Italian restaurant Scampi!
Shrimp Scampi Ingredients
- 1 Pound Linguini
- 4 Tablespoons Butter
- 4 Tablespoons Extra-virgin Olive Oil, Plus More For Drizzling
- 2 Shallots, Finely Diced
- 2 Cloves Garlic, Minced
- Pinch Red Pepper Flakes, Optional
- 1 Pound Shrimp, Peeled And Deveined
- Kosher Salt And Freshly Ground Black Pepper
- 1/2 Cup Dry White Wine
- Juice Of 1 Lemon
- 1/4 Cup Finely Chopped Parsley Leaves
Shrimp scampi is very quick cooking, so be sure to have everything ready before you begin cooking the pasta or making the sauce. The shrimp should be thawed if frozen and peeled with the tails removed.
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover.
When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Swirl the butter and olive oil into the pan.
After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Heat a sauté pan on high heat then reduce to medium high heat.
Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
Season the shrimp with salt and pepper. If you are using frozen raw shrimp, defrost them quickly and safely by putting the shrimp in a large bowl of lightly salted ice water.
We cook the shrimp scampi in butter and olive oil so we can cook at a relatively high heat without burning the butter but still impart the butter flavor. Cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side.
Stir the shrimp and arrange them so that you turn them over to cook on the other side. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute.
Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes.
Remove the shrimp from the pan; set aside and keep warm. Scrape shrimp along with any accumulated juices into skillet.
Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine.
Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper.
Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine. Do not skip or skimp on the parsley for finishing the shrimp scampi.
While this herb is sometimes added to dishes purely for color, here it brings fresh, bright flavor that's critical to balancing the richness of the shrimp. Drain the pasta quickly and immediately add it to the pan with the shrimp and sauce.
Use the tongs to lift and rotate the pasta over and over until all the strands are coated in sauce. The pan will look a bit dry when you've done this because the pasta will have absorbed most of the sauce.
Now your Shrimp Scampi is almost ready for serving!
How To Make Shrimp Scampi - #1 Step
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How To Make Shrimp Scampi - #5 Step
How Long to Cook Shrimp Scampi?
Here's the plan: Start the pasta water first. In the 10 to 15 minutes it takes to come up to boiling, you'll grate and slice the garlic (you need both cuts — and it's worth the work!), peel and juice a lemon, and peel the thawed shrimp before you start cooking the pasta.
I’ll put some frozen shrimp in a bowl of ice water, and if I’m serving them with pasta, by the time the pasta water has come to a boil the shrimp are defrosted enough to cook.
If you’re wondering how to cook Shrimp Scampi, you can easily have the this recipe completed in about the same time it takes to boil your pasta.
Shrimp scampi has to be one of the easiest ways to quickly prepare shrimp!
Shrimp Scampi Nutrition Facts
The Best Shrimp Scampi Recipe 2021
This is the best Shrimp Scampi recipe of all time! How to make shrimp scampi you ask? It’s easy! This Shrimp Scampi recipe will absolutely blow your mind because it’s made with fresh shrimp and a delicious olive oil butter sauce with a splash of lemon. Do you have a favorite meal for those need-something-quick-and-don’t-want-to-have-to-plan-or-work-too-hard days? I keep a bag of frozen shrimp in the freezer just for those times when I’m too busy to plan, but want a quick and easy meal.
We love this easy Shrimp Scampi recipe so much it’s on regular rotation here during the school year. And the best part? There’s very little cleanup since it’s cooked in just one pot.
This classic shrimp scampi recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.
This shrimp scampi recipe looks like you fussed, but it’s easy to prepare. Served over pasta, this main dish is pretty enough for company. Shrimp scampi is so quick and easy! A garlic buttery scampi sauce with a hint of white wine & lemon in less than 40 minutes!
Shrimp Scampi Recipe Tips
To make this scampi recipe come together even more quickly, stop by your grocery store seafood counter and buy the peeled and deveined shrimp like I did for this one.
The shrimp look prettier with the tails on but who wants to be picking the tails off while they’re eating their dinner…..am I right? Have all of your ingredients ready on your kitchen bench and close to your cooking area if possible. This recipe cooks fast. You don’t want to be head deep into your refrigerator searching for your wine, for example, while the shrimp is cooking away on the stove. Over-cooked shrimp is rubbery, tough and not pleasant to eat at all.
Cook your pasta first and have it ready to go: You can very quickly prepare this simple shrimp scampi recipe by having all your ingredients ready to go, including your pasta; simply cook it before starting, and keep it warm, then add it in when ready.
Leftovers can easily be reheated by either placing them into an oven-safe container and covering with foil, then baking for about 20 minutes at 350°-375°; or, re-heat your shrimp scampi in a skillet, with a touch of olive oil, or even white wine, my favorite.
The shrimp is cooked in a butter/oil combination prevent the butter from burning. You can use all butter if you wish, just note it will begin to brown while the shrimp are cooking. (Nothing wrong with a little browned butter.) Though, I do prefer the flavour of a butter/oil mixture in this.
I love extra large or jumbo shrimp (or prawns) in this recipe! They’re fat and juicy and perfect for a shrimp scampi! If you can find wild-caught shrimp, please cook with those. Better flavour, better colour and a lot healthier for you than farm-raised seafood.
Use a good quality white wine. I use a Sav Blanc when cooking this recipe. You can also use a Pinot Grigio or Chardonnay. Wine can be omitted completely OR substitute with chicken broth if you wish. Chicken broth has a much better flavour than fish broth, however, if you have homemade fish broth laying around, you can definitely use that!
A lot of Shrimp Scampi recipes call for parmesan cheese but I left it out of this recipe because it’s not truly “authentic.” I like to have it at the table for family and friends to add if they wish. Plus, it can cause the shrimp scampi sauce to get a little lumpy when stirred together changing the trademark velvety smooth texture of the sauce to more of a pasty consistency.
The kind of pasta you use is entirely up to you—angel hair is great, or even bucatini or linguini. But for me, spaghetti offers just the right amount of a “bite” for a shrimp scampi pasta because it doesn’t get lost in the sauce, yet also doesn’t overbear. Don't miss the opportunity to build even more flavor into this dish with a quick marinade for the shrimp. Toss the raw shrimp with salt, grated garlic, and a little olive oil. The shrimp and the marinade will go right into the sauté pan at just the right time, helping to flavor the sauce too.
Oh, and that coating of olive oil protects the shrimp from overcooking or breaking the scampi sauce once they're added to the pan. Really, don't skip this marinade step!
What Is Shrimp Scampi?
Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. Scampi can refer to large shrimp or prawns, but is most ubiquitously the quick dish of shrimp sautéed in garlic, butter, and white wine. You might occasionally see shrimp scampi served over toasted bread as a chic appetizer, but for the hearty, most satisfying dinner dish, shrimp scampi with linguine (which holds the weight of the shrimp and soaks up the sauce brilliantly) is the very best version of scampi you can learn.
There's a lot to love about this shrimp scampi. It has just a few steps, and we'll walk you through when to thaw the shrimp, cook the pasta, and start the sauce. Plus, this recipe includes my favorite trick for giving shrimp a quick marinade.
The resulting dish is the epitome of an easy-fancy dinner. It'll look like you fussed over dinner, but you actually didn't — and you should let everyone about how easy it was to make because when it's this easy, you should tell the world about it.
Shrimp Scampi Origin
Shrimp scampi is a delightful combination of everything I love in a good pasta dish. Olive oil and/or butter, white wine, lots of garlic, a dash of fresh herbs, and perhaps a bit of brightness from a squeeze of fresh lemon, are the perfect ingredients for a stellar pasta recipe—add shrimp, and that’s when it becomes a favorite! But “scampi” is actually the name of an edible lobster found in the Mediterranean and northeastern Atlantic; it also goes by the name of “Dublin Bay Prawn”, or “Norway Lobster”. Evidently, there was a time when scampi was hard to find, so shrimp was used instead.
“Shrimp scampi”, as a pasta dish, is what ultimately became the popular menu item here in the United States. The wonderful thing about a shrimp scampi recipe is that it is a very easy recipe to prepare, with only a few basic ingredients that lend a lot of depth and richness.
Medium-size peeled and deveined shrimp are the best choice for scampi, because there is little work with them other than to season and sear them off. And the other ingredients that bring the aroma to the dish—ingredients such as shallots, garlic, red pepper flakes, white wine, chicken stock and a little butter—really only need a few moments together to sort of “melt” into each other and marry, and create that desired richness and flavor.