Shrimp Scampi is one of those timeless dishes that proves the magic of simple ingredients. Juicy shrimp, fresh garlic, butter, white wine, and a squeeze of lemon come together to create a sauce so luxurious that it tastes like fine dining but takes just minutes to make at home.
Whether you’re preparing a quick weeknight dinner, an elegant meal for guests, or just craving comfort food, this Classic Shrimp Scampi recipe is guaranteed to impress. In this guide, we’ll cover everything—from authentic preparation techniques and substitutions to variations, serving tips, and chef’s secrets.
⭐ Why This Recipe Works
- Fast & Easy: Ready in under 30 minutes.
- Restaurant Quality: Rich, buttery garlic sauce with a silky texture.
- Versatile: Works with pasta, rice, or low-carb alternatives.
- Beginner-Friendly: Simple steps, yet gourmet results.
📋 Recipe Card (Jump to Recipe)
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined (tails optional)
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 4–5 cloves garlic, finely minced
- ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- Juice of 1 fresh lemon
- ¼ cup chopped fresh parsley
- ½ tsp crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- 12 oz linguine or spaghetti (or your preferred pasta)
Instructions
- Cook pasta: Bring a large pot of salted water to boil. Cook pasta until al dente. Reserve ½ cup pasta water; drain and set aside.
- Prepare shrimp: Pat shrimp dry, season lightly with salt and pepper.
- Sauté garlic: In a large skillet, heat butter and olive oil over medium heat. Add garlic, cook 30–45 seconds until fragrant (do not burn).
- Cook shrimp: Add shrimp in a single layer. Cook 2 minutes per side until pink and opaque. Transfer shrimp to a plate.
- Deglaze: Add white wine and lemon juice to skillet. Simmer 2–3 minutes, scraping up browned bits.
- Finish sauce: Stir in red pepper flakes and remaining butter. Swirl until emulsified and glossy.
- Combine: Return shrimp and pasta to skillet. Toss to coat, adding reserved pasta water if needed for silkiness.
- Garnish & Serve: Sprinkle with fresh parsley and extra lemon juice. Serve hot.
🍋 Ingredient Notes & Substitutions
- Shrimp: Large or extra-large shrimp work best. Frozen shrimp is fine—just thaw and pat dry.
- Wine Substitute: Use chicken broth with a splash of apple cider vinegar or lemon juice.
- Butter + Oil: This combo prevents burning and balances richness.
- Pasta Alternatives: Try zucchini noodles, spaghetti squash, or cauliflower rice for a low-carb version.
🔥 Chef’s Tips for Perfect Shrimp Scampi
- Don’t overcook shrimp: They only need about 2 minutes per side. Overcooked shrimp become rubbery.
- Finish with cold butter: Swirling in cold butter at the end creates a luxurious, restaurant-quality sauce.
- Enhance flavor with shells: Sauté shrimp shells in oil, then remove before cooking shrimp. This adds incredible depth.
- Use fresh lemon juice, not bottled. It makes a huge difference in brightness.
🍝 Serving Suggestions
- Classic Pairing: Toss with linguine, spaghetti, or angel hair pasta.
- With Rice: Serve over jasmine or arborio rice for a hearty twist.
- Low-Carb: Serve with zucchini noodles or cauliflower rice.
- Sides: Garlic bread, roasted asparagus, or Caesar salad.
- Wine Pairing: A crisp Pinot Grigio or Sauvignon Blanc balances the richness.
🌶️ Variations to Try
- Spicy Shrimp Scampi: Add extra red pepper flakes or fresh chili.
- Creamy Scampi: Stir in a splash of heavy cream for a velvety texture.
- Mediterranean Twist: Add sun-dried tomatoes, capers, and olives.
- Herb-Infused: Use basil, tarragon, or dill instead of parsley.
🥗 Nutrition (Per Serving, with pasta)
- Calories: ~520
- Protein: 32g
- Fat: 22g
- Carbohydrates: 45g
- Fiber: 3g
(Values are approximate and vary by ingredients used.)
🧑🍳 Make-Ahead & Storage
- Prep Ahead: Peel and devein shrimp in advance, store in fridge up to 24 hrs.
- Leftovers: Keep in airtight container up to 2 days.
- Reheating: Warm gently on stove with a splash of broth or water. Avoid microwaving shrimp too long.
❓ Frequently Asked Questions
Q: Can I make shrimp scampi without wine?
Yes! Replace with chicken broth and a splash of lemon juice.
Q: What shrimp size is best?
Large (16–20 per pound) or extra-large (13–15 per pound) give the best balance of flavor and presentation.
Q: Can I use frozen shrimp?
Absolutely—just thaw overnight in the fridge or under cold running water.
Q: Is shrimp scampi Italian or American?
Shrimp scampi originated from Italian-American cuisine. “Scampi” originally refers to a type of langoustine in Italy, later adapted with shrimp in the U.S.
✅ Final Thoughts
Classic Shrimp Scampi is proof that elegance doesn’t have to be complicated. With just a few fresh ingredients, you can create a dish that’s bright, buttery, and unforgettable. Use this recipe as your go-to base, and don’t be afraid to experiment with the variations and chef’s tips to make it uniquely yours.
Serve it with pasta, a glass of white wine, and good company—you’ll have a meal that feels like fine dining right at home.
