Shrimp scampi is a classic dinner that’s quick and easy to make, but also elegant! Shrimp are coated in a luxurious garlic butter white wine sauce and served on top of pasta. It’s all made in one pan and ready to eat in 15 minutes or less!
If you love this shrimp scampi pasta, be sure to try my grilled shrimp pesto pasta and shrimp orzo salad.
I used to think shrimp scampi was such a fancy meal and must be complicated to make. Turns out it’s incredibly easy and even beginner cooks can master this recipe! Shrimp scampi is a classic Italian dish made with shrimp or prawns that are cooked in the most delicious butter, garlic, and white wine sauce.
It uses minimal ingredients (many that you may already have) and I’m not kidding when I say that it’s ready to eat in 15 minutes or less! The key to making shrimp scampi taste amazing is to use fresh garlic and lemon juice, a dry white wine that you would drink, and don’t skip the fresh parsley. Check out my other tips for making the best shrimp scampi below!
It can be served on top of pasta for dinner or you can serve it as an appetizer with warm crusty bread. It’s easy enough for a weeknight dinner, but it’s also an impressive date night dinner and wonderful for entertaining!
Ingredient Notes
Shrimp – I recommend using either large or extra large shrimp for this recipe is you’re serving it for dinner on top of pasta. If you’re serving it as an appetizer a larger size such as jumbo works well. You can use fresh or frozen shrimp.
Butter and olive oil – Use a mix of olive oil and butter for the sauce to prevent the butter from burning.
Garlic – Use fresh garlic, not jarred garlic. The flavor of fresh garlic is so much better. Feel free to add more garlic or use less depending on how garlicy you like your food.
Red pepper flakes – For a spicy kick I like to sprinkle in crushed red pepper flakes.
White wine – You’ll want to use a dry white wine for the sauce such as Pinot Grigio or Sauvignon Blanc. Avoid using “cooking wine”, which isn’t wine at all and is found near the vinegar in the grocery store.
Lemon – For the best and freshest flavor squeeze in the lemon juice yourself. Don’t use bottled lemon juice.
Parsley – Chopped flat leaf parsley sprinkled on top of the shrimp and pasta before serving adds a wonderful freshness and brings all the flavors to life!
Tip for Making the Best Shrimp Scampi
- Have all the ingredients nearby and ready to go. This is a fast cooking meal and you don’t want to be scrambling trying to get everything together.
- Pat the shrimp dry and season them with salt and pepper before adding them into the garlic butter sauce. You don’t want excess water from the shrimp diluting the flavor.
- Use a non-reactive skillet when cooking with wine and lemon juice. Avoid cast iron and use a large non-stick skillet instead.
- Don’t burn the garlic. It only needs about 30 seconds to cook in the butter to get rid of the raw flavor.
- Use a good quality white wine. I always suggest using something you like to drink. Plus, a glass of dry white wine pairs perfectly when served with shrimp scampi or any seafood!
- Be careful not to overcook the shrimp. Shrimp cook VERY fast! They only need about 1-2 minutes of cooking time per side depending on the size shrimp you use. Remember they will continue to cook in the sauce even after being removed from the heat.
- Stir the lemon juice in off the heat so it doesn’t lose that bright lemon flavor.
Substitutions and Variations
- Make shrimp scampi without wine. Omit the wine or replace it with an equal amount of low sodium chicken broth.
- I like to use peeled and deveined shrimp without the tails on just to make it easier for eating. If you like the look of the tail on feel free to use those.
- Parsley can be swapped with chopped basil, oregano, or thyme leaves.
- Fresh or frozen shrimp can be used. Just be sure to defrost the frozen shrimp ahead of time and pat it dry of any excess liquid.
How to Serve Shrimp Scampi
I love serving shrimp scampi on top of pasta such as bucatini, linguine, or angel hair. For a gluten-free option or something different, serve it on top of my baked parmesan risotto or creamy mashed potatoes. I also like to pair it with Caesar salad and my homemade Caesar dressing.
You can also serve shrimp scampi as an appetizer. Cut up some crusty french bread or sourdough bread and use it to dip into the garlic butter sauce.
Storage
Shrimp scampi is best eaten the days it’s made. However, the leftovers will keep in an airtight container in the fridge for 3-4 days. Reheat the leftovers in a skillet on the stove over medium heat just until warmed through.
I don’t recommend freezing leftover shrimp scampi.
More Shrimp Recipes
Shrimp is a versatile, quick cooking protein that can be used in lots of different ways. You can add it to salads, like this honey lime shrimp salad. Shrimp is also a great appetizer. Try making my cilantro lime shrimp and shrimp ceviche.
Need a quick and easy shrimp dinner? Make skillet shrimp fajitas, cajun shrimp and rice, or sweet and sour shrimp stir fry!
Cook the pasta in salted water according to package instructions. Drain the pasta and put it on a serving platter or bowl.
Pat the shrimp dry and season them with salt and pepper.
Add the olive oil and 2 tablespoons of butter into a large non-stick skillet and heat it over medium-high heat. When the butter is melted add in the garlic, salt, and red pepper flakes. Stir and cook for 30 seconds, until fragrant.
Pour in the wine, stir, and simmer for 1-2 minutes until it’s slightly reduced.
Add the shrimp into the skillet and spread them into a single layer. Cook for 1 minute and then flip them over and cook for another 1-2 minutes or until they are pink and opaque.
Turn off the heat and stir in the remaining 2 tablespoons of butter, lemon juice, and parsley. Once the butter is melted taste for seasoning. Add additional salt and lemon juice if needed.
Pour the shrimp scampi onto the pasta. Garnish with lemon slices and extra parsley. Serve immediately.
Store the leftover shrimp scampi in an airtight container in the fridge for 3-4 days.
Calories: 478kcalCarbohydrates: 52gProtein: 36gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 243mgSodium: 171mgPotassium: 534mgFiber: 2gSugar: 2gVitamin A: 340IUVitamin C: 4mgCalcium: 109mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Shrimp Scampiplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
