I remember a weeknight when the oven felt like too much effort and a simple skillet dinner saved the evening, the whole family gathering around a quick pan of garlic, butter and lemon brightening the room, that kind of practical comfort is what I reach for with a Shrimp Scampi Recipe.
Why You’ll Love It
This shrimp scampi works on busy nights because it comes together fast, uses pantry staples, and feels special enough for company. It’s loved by people who like bright garlic and lemon flavors, and it fits into weeknight routines when you want something elegant without fuss.
Serves 4
Prep Time: 10 minutes |
Cook Time: 10 minutes |
Total Time: 20 minutes
Ingredients
- 8 ounces linguine or spaghetti
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup dry white wine or low-sodium chicken broth
- Juice of 1 lemon (about 2 tablespoons)
- Zest of 1/2 lemon
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1 slice crusty bread, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions, reserve 1/2 cup pasta water, then drain.
- While pasta cooks, pat shrimp dry and season lightly with salt and pepper.
- Heat a large skillet over medium-high heat, add olive oil and 1 tablespoon butter, when hot add shrimp and sear 1 minute per side until just pink, transfer shrimp to a plate.
- Lower heat to medium, add remaining butter to the skillet, add garlic and red pepper flakes and cook 30–45 seconds until fragrant but not browned.
- Pour in white wine or broth and lemon juice, scrape up browned bits, simmer 1–2 minutes to reduce slightly.
- Return shrimp to the pan along with lemon zest and chopped parsley, add cooked pasta and toss, adding reserved pasta water a tablespoon at a time until sauce coats the noodles.
- Taste and adjust seasoning, serve immediately with the crusty bread for dipping.
Recipe Variations
- Garlic Herb Scampi reduce butter by half and add 1 tablespoon chopped basil and 1 tablespoon chopped chives for a fresher herb profile.
- Spicy Tomato Scampi add 1/2 cup cherry tomatoes halved and simmer with the sauce, increase red pepper flakes for heat.
- Gluten-Free Serve over gluten-free pasta or zucchini ribbons to make it low-carb.
- Creamy Scampi stir in 1/4 cup heavy cream at the end for a richer, silkier sauce.
Make Ahead: You can peel and devein the shrimp up to 24 hours ahead and keep them refrigerated in a covered container. The garlic butter sauce is best made fresh, but you can cook the pasta ahead and toss it with a little olive oil to prevent sticking, store in the fridge for up to 24 hours and reheat briefly in the skillet with the sauce.
Frequently Asked Questions
Can I use frozen shrimp for shrimp scampi
Yes, just thaw completely and pat dry before cooking, frozen shrimp release extra water so drying them well keeps the pan sear intact.
What can I substitute for white wine
Use low-sodium chicken or vegetable broth with a teaspoon of white wine vinegar or extra lemon juice for acidity.
How do I prevent the sauce from separating
Finish the sauce over medium heat and add reserved pasta water as needed to emulsify the butter and create a glossy coating, do not boil after adding butter.
Shrimp Scampi Recipe
This shrimp scampi works on busy nights because it comes together fast, uses pantry staples, and feels special enough for company. It’s loved by people who like bright garlic and lemon flavors, and it fits into weeknight routines when you want something elegant without fuss.
Ingredients
- 8 ounces linguine or spaghetti
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup dry white wine or low-sodium chicken broth
- Juice of 1 lemon (about 2 tablespoons)
- Zest of 1/2 lemon
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1 slice crusty bread, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions, reserve 1/2 cup pasta water, then drain.
- While pasta cooks, pat shrimp dry and season lightly with salt and pepper.
- Heat a large skillet over medium-high heat, add olive oil and 1 tablespoon butter, when hot add shrimp and sear 1 minute per side until just pink, transfer shrimp to a plate.
- Lower heat to medium, add remaining butter to the skillet, add garlic and red pepper flakes and cook 30–45 seconds until fragrant but not browned.
- Pour in white wine or broth and lemon juice, scrape up browned bits, simmer 1–2 minutes to reduce slightly.
- Return shrimp to the pan along with lemon zest and chopped parsley, add cooked pasta and toss, adding reserved pasta water a tablespoon at a time until sauce coats the noodles.
- Taste and adjust seasoning, serve immediately with the crusty bread for dipping.
Conclusion
This shrimp scampi is a dependable, fast skillet dinner that feels elevated without extra fuss, it shines on busy nights and adapts to what you have in the fridge, so feel confident making it, try a variation or two and keep the basics the same—good shrimp, bright lemon, and hot pasta—and you’ll have a reliable weeknight favorite.
