There’s something special about sitting down to a bowl of shrimp scampi. It’s that mix of buttery garlic, tender shrimp, and a pop of lemon that feels fancy but takes less time than waiting for delivery. I’ve made this countless times after long workdays — it’s quick, comforting, and tastes like it came straight from a cozy Italian bistro.
Why You’ll Love This Shrimp Scampi
Shrimp scampi is one of those recipes that makes you feel like you’re spoiling yourself without the fuss. It comes together in about 25 minutes, which means you can actually enjoy a restaurant-style dinner on a weeknight. I love how the garlic butter lemon sauce clings to the linguine, and the shrimp stay perfectly tender and juicy.
It’s also pretty budget-friendly — shrimp are often on sale, and everything else is likely in your pantry. This dish has that balance of comfort and elegance I always look for in a quick meal. I remember the first time I made it for friends; everyone thought I’d spent hours in the kitchen, when in reality, the pasta water was still boiling while I sautéed the garlic.
What You’ll Need
Here’s what you’ll want on the counter before you start:
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Linguine (or any long pasta): I usually go for linguine, but spaghetti or angel hair work great too.
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Butter & Olive Oil: This combo gives richness without feeling heavy.
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Garlic: The star of the sauce — slice it thin so it doesn’t burn.
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Crushed Red Pepper Flakes: A pinch adds just enough heat to wake up the flavors.
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White Wine: Use something you’d actually drink — it makes a difference.
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Lemon Juice & Zest: That bright acidity keeps the sauce lively.
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Shrimp: Peeled, deveined, and preferably fresh, but frozen works too if thawed properly.
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Fresh Parsley: For color and freshness.
Sometimes I swap in scallops or even small chunks of chicken when shrimp isn’t handy — the sauce works beautifully with either.
Ingredient Tips and Substitutions
If you’ve only got frozen shrimp, that’s perfectly fine. Just let them thaw overnight or under cool running water for 15 minutes before cooking.
For a gluten-free version, use your favorite GF pasta — I’ve tried it with brown rice linguine and it turned out lovely.
If you’d rather skip the wine, chicken or vegetable broth works, though you’ll lose a touch of that classic Italian depth. You can always add an extra squeeze of lemon to balance things out.
How to Make Shrimp Scampi
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Cook the pasta: Bring salted water to a boil and cook your linguine until just al dente. Always save a bit of the pasta water — it’s the secret to a silky sauce.
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Sauté the garlic: Melt butter and olive oil in a large skillet, toss in the garlic and red pepper flakes, and let them sizzle just until fragrant.
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Add the wine: Pour in your white wine and let it bubble until reduced by half — the kitchen will smell incredible at this point.
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Cook the shrimp: Season the shrimp with salt and pepper, add them to the skillet, and cook for about 2 minutes per side. Don’t walk away — shrimp cook fast!
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Bring it together: Add the cooked pasta, lemon zest, lemon juice, and some pasta water. Toss until it’s all coated in that glossy, buttery sauce.
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Finish: Sprinkle in fresh parsley and a drizzle of olive oil before serving.
The last time I made this, I finished it with a drizzle of homemade chili oil — it gave the dish a subtle kick that paired beautifully with a chilled glass of Sauvignon Blanc.
Tips and Tricks
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Watch the shrimp closely: They turn from translucent to pink fast — overcooked shrimp get rubbery.
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Use good-quality butter and fresh lemon: With so few ingredients, freshness really shows.
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Salt your pasta water: It’s the first step to flavoring the dish properly.
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Tail-on or off? I prefer removing the tails for easier eating, but if you’re serving this for guests, tail-on shrimp looks impressive.
A little trick I learned: if your sauce looks too thin, add a spoon of cold butter at the end and swirl — it thickens beautifully.
Make Ahead and Storage
This dish is best fresh, but you can prep some parts ahead:
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Chop the garlic and parsley earlier in the day.
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Zest and juice your lemon ahead of time and refrigerate.
Leftovers can be stored in the fridge for up to 2 days in an airtight container. Reheat gently in a skillet with a splash of water or broth to bring the sauce back to life. Avoid microwaving — shrimp toughen quickly.
This isn’t a freezer-friendly dish, as the shrimp and buttery sauce lose their texture once frozen.
Serving Suggestions
Serve this shrimp scampi with a slice of crusty bread — it’s practically made for mopping up the garlicky sauce. I often pair it with a simple green salad dressed in lemon vinaigrette or roasted vegetables like asparagus or zucchini.
If you’re pouring a drink, Sauvignon Blanc, Pinot Grigio, or Chablis are classic pairings. They keep the meal feeling light and bright — exactly what this pasta deserves.
FAQs
Can I make shrimp scampi without wine?
Yes, just use chicken or vegetable broth instead. Add a little extra lemon juice to balance the flavors.
How do I know when the shrimp are done?
Once they turn pink and opaque, they’re ready. Don’t wait for them to curl into tight little circles — that’s a sign they’re overcooked.
Can I use other types of pasta?
Absolutely! Thin spaghetti or fettuccine work just as well. I’ve even used linguine made from chickpeas for a protein boost.
What can I add for extra flavor?
Capers, sun-dried tomatoes, or a small handful of baby spinach add a fun twist. I sometimes toss in roasted cherry tomatoes for a sweet pop.
25-Minute Shrimp Scampi with Linguine
Shrimp Scampi is one of those dishes that feels fancy but couldn’t be easier to make.
Ingredients
For the Pasta and Sauce
- 1 pound linguine or spaghetti
- ¼ cup unsalted butter
- ¼ cup extra virgin olive oil
- 5 garlic cloves, finely chopped
- ½ teaspoon crushed red pepper flakes
- ½ cup dry white wine (like Sauvignon Blanc or Chablis)
- 1 pound extra-large shrimp, peeled and deveined
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Zest of 1 medium lemon (about 2 teaspoons)
- 2 tablespoons fresh lemon juice (from about ½ lemon)
- ½ cup finely chopped fresh parsley
For Serving
- A drizzle of extra virgin olive oil
- Flaky sea salt
- Crusty bread for dipping
Instructions
- Bring a large pot of salted water to a rolling boil. Add the linguine and cook until just al dente, stirring occasionally. Before draining, set aside about half a cup of the starchy pasta water, then drain the pasta and set aside.
- In a large skillet, melt the butter with the olive oil over medium heat. Once hot, add the garlic and red pepper flakes. Let them cook slowly until the garlic turns light golden and fragrant, being careful not to let it burn.
- Pour in the wine and increase the heat slightly. Let it simmer for a couple of minutes until reduced by about half, creating a rich, aromatic base.
- Add the shrimp to the pan, sprinkle with salt and pepper, and cook until pink and opaque on one side. Turn them over, cook briefly on the other side, then add the drained pasta directly to the skillet.
- Stir in the lemon zest, lemon juice, and a splash of the reserved pasta water. Toss everything together using tongs so the pasta soaks up all that buttery, garlicky sauce. If it seems too thick, add a bit more pasta water until it’s silky and coats the noodles beautifully. Finish with chopped parsley.
- Divide among plates, drizzle with a touch of olive oil, and sprinkle with flaky sea salt and freshly cracked pepper. Serve immediately with a side of crusty bread to scoop up every last bit of sauce.
Notes
- Leftovers keep well in an airtight container for up to two days in the fridge. When reheating, do it gently in a skillet over medium heat with a splash of broth or water to loosen the sauce — avoid the microwave to keep the shrimp tender.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 433Total Fat 30gSaturated Fat 7gUnsaturated Fat 23gCholesterol 18mgSodium 5576mgCarbohydrates 33gFiber 3gSugar 2gProtein 6g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Shrimp scampi is one of those dishes that never gets old. It’s the perfect balance between cozy and elegant — something you can whip up after a long day but still feel proud to serve to guests. Every time I make it, I’m reminded that great food doesn’t need to be complicated — just honest ingredients and a little care. And maybe a glass of wine while you cook.
