Shrimp scampi is one of those classic meals that never goes out of style. It’s packed with rich, buttery, garlicky goodness that tastes like it came straight from your favorite restaurant. The flavor can’t be beat, it has just the right amount of heat from the red pepper flakes, and it’s quick and easy too!
If you ever have questions about cooking shrimp, we have an entire article devoted to how to prepare and cook shrimp.
Why Our Recipe
- Ready in just 15 minutes without compromising on flavor.
- Rich, buttery, garlicky goodness that rivals your favorite restaurant.
Did you know that shrimp scampi originally didn’t even contain shrimp? Scampi is actually a broader name for small members of the lobster family, typically Dublin Bay prawns or Norway lobsters. However, because we have an abundance of shrimp in the United States, this dish changed over time to become an almost formulaic method of preparing shrimp over pasta: typically sautéed in butter with garlic, white wine to deglaze the pan, and lemon juice.
Ingredient Notes
- Shrimp: Fresh or frozen work well. If using frozen, ensure they are fully thawed.
- Linguine: Can substitute with spaghetti or angel hair. Use gluten-free pasta if desired.
- Butter: Unsalted butter can be used; adjust the salt accordingly.
- White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio works best. Substitute with chicken broth or a non-alcoholic wine if desired.
- Lemon Juice: Fresh is best, but bottled works if that’s your style.
- Crushed red pepper flakes: These add just a hint of heat. Adjust to your taste, or leave them out entirely if you prefer a milder dish.
- Parmesan: Grate your own for the best flavor or use pre-grated for convenience.
- Parsley: Fresh parsley is recommended, but dried can be used in a smaller amount.
White Wine
Don’t know which wine to use? The rule of thumb is to use one that you’d drink. Not into wine? No problem! Just swap it out with chicken broth or a non-alcoholic white wine. For this recipe, you want to use a dry white wine.
Sauvignon Blanc: Crisp and citrusy, this one pairs perfectly with the lemon and garlic.
Pinot Grigio: Light and refreshing, it’s a great choice if you want a more mellow, smooth finish.
Chardonnay: For a richer, creamier vibe, grab a lightly oaked Chardonnay. Just steer clear of the super buttery ones since we’re already working with a lot of butter here!
The Right Shrimp
For this recipe, convenience is key, so we recommend using pre-thawed shrimp from the seafood counter or frozen shrimp—whatever works best for you! Just make sure to buy shrimp that’s already peeled and deveined to save yourself some time and effort. If you’re using frozen shrimp, let them thaw completely before cooking. You can pop them in the fridge overnight, or if you’re in a hurry, place them in a ziplock bag and submerge in a bowl of cold water for about 10-20 minutes. Either way, you’ll have perfectly prepped shrimp ready to go in no time.
Storage & Reheating Instructions
Refrigerate any leftovers in an airtight container for up to 3 days. We do not recommend freezing.
Reheat on the stovetop for the best results and avoid using the microwave which will make shrimp rubbery. Reheat your shrimp scampi in a skillet over medium heat. Add a splash of chicken broth or water to loosen the sauce, and stir occasionally until warmed through, about 5 minutes.
More delicious shrimp pasta recipes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Very easy to make and tastes delicious!
This was delicious!! My entire family gobbled it up. I used chicken stock instead of wine, and it worked out well.
Has anyone tried using Clam Broth to deglaze instead of chicken stock?
This recipe was just delicious. I used frozen shrimp and added some cooked broccoli too. Family loved it and so easy.
When I first got married, I had a tedious recipe for shrimp scampi. Then time went by, decades actually, and I wanted to make this again so I went to my favorite chef to find a recipe. Not disappointed…my older version was a tad oily and I really appreciated that this was not. Thank you again for helping put out a great meal.
excellent, as all of your recipes I have tried. Keep them coming
I just started real cooking a year ago. (64 yr old man) and your recipes are easy to follow and I get great response from friends and family when I do your recipes. I did the 15 min Shrimp Scampi today and shrimp was over cooked. I used cooked shrimp should I have used uncooked shrimp? Or did I just go cook too long. Love your recipes. John
So I put mine on aboutttt second digit from medium going up to high. While cooking shrimp & garlic I took some of my shrimp out due to large portion and wanted sauce that’s the way to do it deglaze the pan then and the shrimp gone keep cooking bc they’re hot. Make your sauce and your noodles perfectó
Hey John. You’re right, the recipe didn’t say uncooked shrimp in the ingredients. But then in the recipe, she said “cook until pink” so I assumed she meant to use raw shrimp. I actually used cooked frozen shrimp because it’s all I had, and as soon as they were thawed and warmed through I removed them from the pan, then added them back in at the end. It worked great!
In the video she does say raw shrimp. I’ve made this many times and love it!
This is first time I m going to make it
I did cook this, in fact it was so good had it for two nights, good receipe
Perfect every time! Absolutly delicious . I use papperdelli and add a little chopped onion. Great dish and so easy .