Olive garden shrimp scampi – This easy Italian copycat olive garden shrimp scampi made in less than 15 minutes consist of juicy shrimp, seasonings, garlic, butter, tossed with Angel Hair pasta.
Olive garden shrimp scampi: Ingredients You’ll Need
Shrimp: Fresh or frozen, large or jumbo – it’s your choice!
Pasta: Angel hair is traditional, but linguine or fettuccine also work beautifully.
Butter: Don’t skimp here! Use good quality butter for the best flavor.
Garlic: Lots of it, because garlic is life.
White Wine: Adds depth and complexity to the sauce. You can substitute chicken broth if preferred.
Lemon Juice: For a bright, zesty touch.
Spices: Red pepper flakes for a hint of heat, salt, and pepper to taste.
Optional Add-ins: Cherry tomatoes, spinach, asparagus – let your creativity shine!
Olive Garden Copycat Shrimp Scampi – Tips
Don’t overcook the shrimp: They cook quickly and become rubbery if overdone.
Use fresh garlic: It makes a world of difference in flavor.
Don’t be afraid of butter: It’s what gives this dish its signature richness.
Taste and adjust seasoning: Add more salt, pepper, or red pepper flakes as needed.
Scrumptious Variations
- Spicy Shrimp Scampi: Add more red pepper flakes or a pinch of cayenne pepper.
- Creamy Shrimp Scampi: Stir in a splash of heavy cream or half-and-half at the end.
- Shrimp Scampi with Vegetables: Add roasted broccoli, asparagus, or cherry tomatoes for extra nutrients and flavor.
Olive Garden Shrimp Scampi – Serving Suggestions
This dish is delicious on its own, but you can pair it with a simple side salad or some crusty bread for dipping in that amazing sauce.
For a special occasion, add a few seared scallops to the shrimp scampi for a truly decadent meal.
Recipe FAQs: Answering Your Questions
Can I use frozen shrimp?
Absolutely! Just be sure to thaw them completely before cooking.
Can I make this dish ahead of time?
The sauce can be made in advance and reheated. Cook the pasta and shrimp just before serving for the best texture.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Olive Garden Shrimp Scampi
This easy Italian copycat olive garden shrimp scampi made in less than 15 minutes consist of juicy shrimp, seasonings, garlic, butter, tossed with Angel Hair pasta.
Ingredients
- 16 oz angel hair pasta
- 1 pound shrimp, raw, peeled and deveined
- 1 tbsp olive oil
- ½ white onion, sliced
- 8 stalks asparagus, freshly cut into 2 inch pieces
- 4 tbsp butter
- ½ cup dry white wine
- ¼ tsp red pepper flakes
- 2 tbsp minced garlic
- 1 tsp salt and pepper
- 1 tomato chopped, seeds removed
- ½ cup grated parmesan cheese
- 2 Tbsp parsley, freshly chopped
Instructions
- Cook the pasta as per the package instructions.
- Heat large skillet over medium heat. Add olive oil. Once hot, add the onion and stir cook for about 1-2 minutes. Add minced garlic and cook for another 1 minute.
- Then add the white wine, butter, and red pepper flakes. Cook for 2-3 minutes.
- Add the shrimp and asparagus. Season with salt and pepper. Cook for about 1-2 minutes or until asparagus is just tender and shrimp is pink.
- Add in the cooked pasta and diced tomatoes into the skillet. Toss to coat with the shrimp.
- Top with grated parmesan cheese and freshly chopped parsley.
- Enjoy immediately.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 360Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 187mgSodium 1134mgCarbohydrates 29gFiber 2gSugar 2gProtein 25g
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.
Check my other shrimp recipes:
Very good! I’d recommend adding more asparagus and also increasing the sauce ingredients by about 50%. I only used about 3/4 Lb of pasta and had to add more butter or the sauce would’ve been too dry