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.
This was really good! I do need to wait until after all ingredients are mixed together and add shrimp at the end. Shrimp cooks so fast and it was too done for me. I used the broth, but my husband wants to try with the wine. After mixing everything together the sauce seemed runny but I took it off the heat and kept combining it with the noodles and it all merged together perfectly after continuous combining (be patient to let it all mesh and stick to the noodles, worth it!!!!) ….so YUM! I will say with the sauce, I used 1.5 of the ingredients (except noodles…and a little more of the garlic…can never have enough) and I think it was perfect. I only used 2 tablespoons of lemon juice vs. 1/4 cup. I loved it as is, but my husband thinks it needs a little something so will try white wine next time to see if that is the trick! He wants more seafood, so next time will add scallops at the end with the other tweeks and see if this is to his perfection! Do not sleep on this recipe….it really is good and I’m seeing this being a weekly staple in our house. Yes, this is my first time making shrimp scampi and won’t turn back!
I’m allergic to shrimp. Can I use chicken instead?
I also cooked this for supper and it was a delicious spaghetti and sauce, however, my husband and I agree with Jo…the shrimp were overcooked and rubbery…add them at the end.
Will definitely use this recipe again adding shrimp at the end and fresh parsley and fresh lemons.
My wife was raving about this dish tonight! Thank you so much for all these recipes.
Wow….I just made this….super fast and it’s delish!
Really delish! Thank you!
I made this for the second time tonight. The last time I accidentally bought cooked shrimp. While it was still good, using raw shrimp is so much better. I halved the shrimp (just two of us) and used a quarter of the recommended pasta. I kept the sauce proportions as in the recipe. Oh,my was it yummy! Thanks for the great recipe!!
Quick easy and tasty.
Made this dish today for my lunch. Delicious! Thank you very much.
This is an absolutely delicious dish and so quick to prepare. My family loves it and I make it often.