You know those moments when you’re craving something fancy but also just want to stay in your pajamas and eat dinner on your own couch? That’s exactly where this Olive Garden Shrimp Scampi recipe comes in. It’s buttery, garlicky, packed with flavor, and honestly tastes like something you’d order at a nice restaurant — but it’s quick enough to pull off on a Tuesday night after work.
I’ve made this dish more times than I can count, especially on days when I want something that feels a bit special without creating a mountain of dishes. And yes, even my picky eaters will happily eat the asparagus when it’s mixed into this creamy, garlicky scampi sauce. Let me walk you through how I make it at home, with a few tips from my own kitchen.
Why This Shrimp Scampi Recipe Feels Like a Restaurant Meal
If you’ve ever ordered the shrimp scampi at Olive Garden, you already know it’s all about that balance — tender shrimp, crisp asparagus, juicy tomatoes, and pasta swimming in a buttery garlic-wine sauce. What surprised me the first time I made this at home is how easy it actually is. No complicated steps. No fancy tricks. Just good ingredients cooked well.
Also, the sauce is rich without being heavy, which makes it perfect for a comforting dinner that doesn’t leave you feeling weighed down. I’ve made this for guests, for date nights, and even for random weeknights when I just wanted something that felt a little “extra.”
Ingredients You’ll Need
Here’s everything I use to make this shrimp scampi taste like the one from Olive Garden — but with more love and less cost.
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Raw Shrimp (peeled & deveined) – I prefer large shrimp for this so they hold their shape nicely. Frozen works too, just thaw first.
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Angel Hair Pasta – It cooks fast and holds the sauce beautifully. Linguine also works if you want a thicker bite.
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Olive Oil
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White Onion (sliced or finely diced) – I go fine if I want to hide it from the kids.
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Butter – For richness and to help bring everything together.
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Dry White Wine – Something drinkable like Sauvignon Blanc or Pinot Grigio. If you wouldn’t drink it, don’t cook with it.
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Minced Garlic – Fresh is best, but garlic paste or even powder will do in a pinch.
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Red Pepper Flakes – Just a pinch for warmth.
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Salt and Black Pepper
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Fresh Asparagus (chopped into 2-inch pieces) – I trim the tough ends and keep the stalks bite-sized.
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Tomato (chopped and seeded) – Adds a nice pop of color and freshness.
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Grated Parmesan Cheese
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Fresh Parsley (chopped) – Optional, but brightens up the whole dish.
Step-by-Step: How I Make It at Home
1. Cook the Pasta First
Start with the pasta. I like to cook my angel hair just until al dente — it’s really easy to overcook it, so I usually set a timer and give it a quick rinse with hot water to stop the cooking once it’s drained.
2. Sauté the Aromatics
While the pasta cooks, I heat olive oil in a large skillet and throw in the onions. After a minute or two, in goes the garlic. The smell is unreal — it’s one of my favorite parts of cooking this dish. Just keep an eye on the garlic, because burnt garlic turns bitter real fast.
3. Build the Sauce
Next comes the butter, wine, and red pepper flakes. I let this bubble gently for a few minutes with the lid on. The wine mellows out and mixes beautifully with the butter to create that signature scampi flavor.
4. Add the Shrimp and Asparagus
Once the sauce is simmering, I add the shrimp and asparagus, season everything with a little salt and pepper, and cook uncovered until the shrimp turns pink and the asparagus is just tender. Shrimp cooks fast, so I stay close to the stove here.
Tip: I like my asparagus with a bit of crunch, so I take the pan off the heat just before it’s completely done. It keeps cooking in the residual heat, and that way it doesn’t get mushy.
5. Toss Everything Together
Now I toss in the cooked pasta and tomatoes right into the skillet. I give it a gentle mix so everything’s coated in that garlicky sauce. A generous sprinkle of parmesan and parsley goes on top before serving.
Pasta Alternatives That Work
Angel hair is my go-to for this, but I’ve also used:
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Linguine or spaghetti for a bit more bite.
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Zucchini noodles when we’re doing a low-carb week.
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Orzo for something fun and different — though it’s not traditional, it soaks up the sauce like a sponge.
What I Serve It With
Even though it’s a complete meal on its own, here’s what I sometimes add:
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Extra Roasted Asparagus – Especially when I need to stretch the meal.
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A Simple Salad – Just greens, tomatoes, cucumbers, and a light vinaigrette. It balances the richness.
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Breadsticks or Crusty Bread – To mop up every last drop of sauce. In our house, bread is non-negotiable with this dish.
Want to Skip the Wine?
Totally doable. I’ve made this with chicken broth instead of wine, and it still tastes fantastic. If you use water, try scooping out a bit of the pasta cooking water — the starch adds a nice thickness to the sauce.
Best Wine for Shrimp Scampi
If you’re using wine, keep it dry and crisp. I usually go with:
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Sauvignon Blanc
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Pinot Grigio
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Chardonnay (only lightly oaked)
Just don’t use a sweet wine — it throws off the balance of the sauce.
Leftovers and Storage Tips
We rarely have leftovers, but if you do:
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Store in an airtight container in the fridge for up to 3 days.
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Reheat gently — I like to warm the sauce in a pan and the pasta separately in the microwave, then mix them together. That way the shrimp doesn’t get rubbery.
Olive Garden Shrimp Scampi
Garlicky shrimp, buttery wine sauce, and tender angel hair—this easy shrimp scampi brings the Olive Garden favorite to your kitchen in just 25 minutes.
Ingredients
- 16 oz angel hair pasta
- 4 tablespoons unsalted butter
- ½ cup dry white wine (or cooking wine)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (adjust to taste)
- ½ white onion, thinly sliced
- 2 tablespoons minced garlic
- 1 pound raw shrimp, peeled and deveined
- 8 fresh asparagus stalks, cut into 2-inch pieces
- 1 medium tomato, seeds removed and chopped
- ½ cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Start by getting a big pot of salted water boiling and cook your angel hair pasta until it’s just al dente. Drain it and set it aside—you’ll be tossing it back in later.
- While the pasta’s going, I heat some olive oil in a wide skillet over medium heat and toss in the sliced onion. After a minute or two, in goes the garlic. Let it sizzle just until it’s fragrant, being careful not to let it brown.
- Now comes the flavor boost: I add the butter, white wine, and a pinch of red pepper flakes. Let that bubble for a couple of minutes so the wine cooks down a bit.
- Once that’s simmering nicely, I add the shrimp and asparagus right into the pan. A little salt and pepper goes in here too. The shrimp only need a minute or two—once they turn pink and the asparagus is just fork-tender, it’s time to move fast.
- Toss in the cooked pasta and the chopped tomato, giving everything a quick mix so the noodles soak up all that buttery, garlicky goodness.
- Right before serving, I sprinkle over the fresh parsley and plenty of parmesan. That’s it! A restaurant-style shrimp scampi that’s perfect for busy weeknights or when you're just craving something a little special.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 324Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 123mgSodium 765mgCarbohydrates 29gFiber 2gSugar 2gProtein 18g
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 Thoughts
This shrimp scampi is one of those recipes that’s become a comfort dish in our family. It’s got that fancy, restaurant-style flavor but takes about 15 minutes from start to finish. Honestly, it’s faster than picking up takeout.
Whether you’re cooking for guests or just want something a little special for dinner, this one never disappoints. Try it once, and you’ll see why we keep coming back to it again and again.
