I’ve got a soft spot for scampi. It’s one of those meals that instantly makes dinner feel special without being hard to pull off. Think tender shrimp and scallops in a buttery garlic sauce, all tossed with pasta. It’s the kind of dish I used to order at restaurants when I wanted to treat myself. These days, I love making it at home even more.

What I really enjoy about this recipe is how quickly it comes together. It feels fancy but is very doable on a weeknight. It’s rich with butter and white wine, brightened with lemon, and packs enough garlic to keep things interesting.

If you’re cooking for someone you want to impress—family, friends, even just yourself on a quiet evening—this is a dish that delivers.

Why This Recipe Works So Well

Scampi has this magic way of feeling both light and luxurious. It’s the garlic butter sauce, of course, but also the sweetness of the seafood.

When I first started making scampi at home, I worried it wouldn’t taste “restaurant-quality.” Turns out the secret is simply not overcooking the seafood. Once you get that down, you’re golden.

What I love about adding scallops is that they bring a little more elegance. The combination of shrimp and scallops in one dish is hard to beat. And you can serve it with pasta or crusty bread to soak up all that sauce.

The Ingredients You’ll Need

Pasta

I like angel hair because it soaks up the sauce beautifully and cooks quickly. But you can use whatever you have—spaghetti, linguine, even something chunky like farfalle if you want a different texture.

Seafood

I typically use about 15–18 medium shrimp (tails on if you like for flavor), plus the same number of bay scallops. Bay scallops cook fast and are easier to sear nicely than the giant sea scallops, which I save for other dishes.

If you can find fresh seafood, that’s always a treat. But frozen shrimp and scallops work great—just thaw them completely and pat them dry.

Butter and Olive Oil

This combo is what gives scampi its rich, glossy sauce. I like using unsalted butter so I can control the salt level.

Garlic

A must. I use several cloves, minced fine, because there’s no such thing as too much garlic in scampi.

White Wine

A dry white like sauvignon blanc is my go-to. Don’t use anything too sweet. And no need to splurge—just something you’d enjoy sipping.

Red Pepper Flakes

They add just enough heat to wake up the sauce without making it spicy.

Lemon and Parsley

These brighten the whole dish at the end. The lemon juice cuts through the richness, and parsley adds color and a fresh herbal note.

Cooking the Pasta and Searing the Scallops

I always start by boiling the pasta, reserving about half a cup of the starchy cooking water before draining. This water is liquid gold for getting the sauce to cling to the pasta later.

While the pasta cooks, I peel and devein the shrimp and set them aside. I like leaving the tails on sometimes—they look nice and add a bit of extra flavor if you’re simmering them in the sauce.

For the scallops, patting them completely dry is key. This is how you get that golden crust instead of steaming them. I heat a thin layer of oil in a hot pan—cast iron if I’m feeling fancy—and sear the scallops just 1–2 minutes per side. Once they’re caramelized and golden, I pull them out immediately so they don’t overcook.

When I first tried searing scallops at home, I was intimidated. But the trick is really just making sure they’re dry and the pan is hot. Once you nail it, you’ll want to sear scallops all the time.

Making the Garlic Butter Sauce

After the scallops come out, I lower the heat to medium-low and melt in the butter with a bit more olive oil. Then in goes the minced garlic. I let it sizzle just until fragrant—it only takes about a minute.

Next, I pour in the white wine, add the reserved pasta water, and throw in the shrimp shells or tails if I saved them (they add great flavor). A sprinkle of salt and red pepper flakes goes in, and I let it all simmer until reduced by half.

This step fills the kitchen with such a good smell. It’s the point where everyone starts asking when dinner will be ready.

A little note: I always reserve extra pasta water just in case the sauce reduces too far or needs thinning. That starchy water is perfect for adjusting consistency without watering down flavor.

Cooking the Shrimp and Finishing the Dish

Once the sauce is reduced, I remove any shrimp shells from the pan. Then I add the peeled shrimp themselves. They cook really fast—just until they turn pink, about 1–2 minutes per side.

Then I slide the scallops back in so everything warms through. A final hit of fresh lemon juice and chopped parsley ties everything together.

At this point, I remove the pan from the heat and toss the cooked pasta right in, mixing it all so the noodles get coated in that buttery, garlicky sauce.

Sometimes I serve it straight from the skillet onto big plates. If I want to be extra fancy, I’ll garnish with more chopped parsley and some fresh cracked black pepper.

How I Like to Serve It

This scampi is a complete meal on its own, but I often pair it with:

• A crisp green salad with a homemade vinaigrette.
• Roasted vegetables like broccolini, asparagus, or carrots.
• Crusty bread to mop up any extra sauce—this is non-negotiable in my house.

It’s one of those dinners that feels like a treat but doesn’t take all night to prepare. Perfect for date night at home or when you just want to spoil yourself a little.

Handy Tips for Best Results

• Pat the scallops and shrimp dry before cooking. Moisture is the enemy of a good sear.
• Don’t overcook seafood. Shrimp turn rubbery fast, so watch them closely.
• Taste as you go. The wine, butter, and lemon all have strong flavors. Adjust salt and pepper at the end to get it just right.
• Save extra pasta water for last-minute sauce fixes.

A Few Common Questions

Can I substitute the seafood?
Definitely. You can use just shrimp, just scallops, or even swap in chicken or sausage. If using other proteins, brown them before making the sauce.

Do I have to use white wine?
The wine gives the sauce depth, but if you don’t cook with wine, you can use chicken broth with a splash of lemon juice instead.

What pasta works best?
Angel hair is classic, but I also love spaghetti or linguine. Heavier shapes like fusilli hold the sauce well if you want something more substantial.

If you try this shrimp and scallop scampi, I hope it becomes one of those dishes you keep coming back to. For me, it’s comfort food that feels like a little celebration every time I make it.

Also try these Shrimp recipe:-

• Mediterranean Shrimp
• Cajun Shrimp Boil
• Garlic Butter Baked Shrimp