Shrimp Scampi Recipe

There's something magical about the sizzle of garlic and butter hitting a hot pan, especially when it’s the start of Shrimp Scampi night. The aroma alone is enough to gather everyone around the kitchen, and once the tender shrimp are tossed in that luscious lemon-garlic sauce and served over twirls of pasta? Pure heaven.

I first fell in love with this dish during a coastal vacation, where fresh seafood and simple ingredients stole the show every evening. Since then, I’ve recreated this quick, elegant, and budget-friendly meal dozens of times, and it never fails to impress — even on a busy Tuesday.

Whether you're planning a romantic date night or just want something easy and flavorful after work, this Shrimp Scampi delivers big on taste with minimal fuss. Let’s dive into what makes this dish a keeper.

Why You’ll Love This Shrimp Scampi

Get ready to fall head over heels for this restaurant-quality dinner you can whip up in your own kitchen. Shrimp Scampi is one of those magical recipes that checks every box: quick, delicious, and downright impressive.

First off, it’s lightning fast. You can go from stovetop to table in under 30 minutes, which makes it ideal for weeknights when you’re short on time but still want something special.

It’s also wonderfully simple and affordable. With just a handful of pantry staples — butter, garlic, lemon, pasta, and frozen or fresh shrimp — this meal keeps your grocery bill in check without sacrificing flavor.

Another big plus? It’s elegant without the effort. Whether you're serving it with a glass of white wine or alongside crusty bread for scooping up that garlicky sauce, it always feels like a treat.

Finally, this recipe is incredibly adaptable. Want to make it low-carb? Skip the pasta and spoon it over zucchini noodles. Need to make it dairy-free? A good olive oil swap does the trick. The possibilities are endless.

Let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

The beauty of Shrimp Scampi lies in how a few quality ingredients come together to create something truly mouthwatering. Each component has a role to play in building that signature bright, buttery flavor.

Let’s start with the shrimp. I recommend using large or extra-large shrimp (look for 16–20 count per pound) that are peeled and deveined. Whether you use fresh or frozen is totally up to you — just be sure they’re fully thawed and patted dry before cooking to avoid excess moisture in the pan.

Garlic is the heart of the scampi sauce. Use fresh garlic cloves and mince them finely. You want that punchy flavor to infuse the butter and oil, creating the base for the whole dish. Don’t be shy — this isn’t the time to skimp on garlic!

Next up: butter and olive oil. Using both gives the sauce a rich yet balanced body. Butter brings creaminess and flavor, while olive oil keeps things from feeling too heavy. Together, they make a silky, savory coating that clings beautifully to the pasta and shrimp.

Then there's the lemon juice and zest, which brighten the dish and cut through the richness. Fresh lemon is a must here — bottled juice just doesn’t have the same punch. A bit of zest adds depth and keeps the flavor fresh and vibrant.

You’ll also need some dry white wine to deglaze the pan. It adds a subtle complexity and helps round out the sauce. If you prefer not to use alcohol, a splash of chicken broth or seafood stock is a great substitute that still brings plenty of flavor.

As for special equipment, you don’t need anything fancy — just a large skillet, a pot for boiling pasta, and a zester or microplane if you want to get fancy with the lemon.

How To Make This Shrimp Scampi

Making Shrimp Scampi is surprisingly easy — it’s all about timing and layering flavors just right. Once you’ve prepped your ingredients, the dish comes together in a flash.

Start by bringing a large pot of salted water to a boil and cooking your pasta according to package directions. Linguine or spaghetti works beautifully here. Be sure to reserve about a half-cup of pasta water before draining — it’s liquid gold for adjusting your sauce later.

While the pasta cooks, heat a mix of butter and olive oil in a large skillet over medium heat. Once the butter is melted and bubbling slightly, add your minced garlic. Stir constantly, letting it sizzle just until fragrant — about 30 seconds to 1 minute. Keep a close eye; garlic can burn fast!

Next, add the shrimp in a single layer. Cook for about 1-2 minutes per side, just until pink and opaque. Try not to overcrowd the pan — work in batches if needed. Once cooked, transfer the shrimp to a plate and set aside.

Pour in the white wine, scraping up any brown bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly, concentrating the flavor. Then stir in the remaining butter, a splash of reserved pasta water, and the freshly squeezed lemon juice.

Add the cooked pasta to the skillet, tossing it in the sauce until well coated. Return the shrimp to the pan, sprinkle in the lemon zest, and toss everything together. At this point, taste and season with salt, pepper, and a pinch of red pepper flakes if you like a bit of heat.

The whole process takes around 25 minutes from start to finish, making this an ideal recipe for busy weeknights or spontaneous dinner parties. You’ll know it’s ready when the shrimp are tender, the pasta is glossy with sauce, and your kitchen smells like an Italian seaside café.

Storage Options

Shrimp Scampi is best enjoyed fresh, but if you find yourself with leftovers (lucky you!), it stores well with a few considerations.

Store any leftover shrimp and pasta together in an airtight container in the refrigerator. It’ll keep for about 2 to 3 days. Be sure it’s fully cooled before sealing to avoid condensation and sogginess.

If you plan to store the shrimp separately, they’ll last a similar amount of time and reheat better that way. The shrimp won’t be quite as plump the next day, but the flavor will still be there.

When it’s time to reheat, do so gently. Add a splash of water or broth to a skillet and warm over medium-low heat, stirring occasionally until everything is warmed through. The microwave works too — just use short intervals and stir in between to keep the texture from getting rubbery.

Freezing isn’t recommended, as shrimp can become tough and the sauce may separate upon thawing.

Variations and Substitutions

One of the best things about Shrimp Scampi is how easily it bends to your tastes, dietary needs, or whatever you have in the pantry.

If you’re gluten-free, swap the pasta for a rice-based or lentil variety, or go with spiralized zucchini or spaghetti squash. The sauce works just as well without gluten, and you’ll still get that classic scampi flavor.

Not a fan of shrimp? Try scallops or chicken instead. Both pick up the garlicky-lemony goodness beautifully. Just adjust cook times to suit your protein.

You can also go dairy-free by replacing butter with a rich olive oil or vegan butter alternative. The dish will lose a bit of creaminess, but still pack a punch thanks to the garlic and lemon.

Looking to sneak in more veggies? Stir in a few handfuls of baby spinach, chopped asparagus, or cherry tomatoes just before tossing with the pasta. They’ll cook down quickly and add color and nutrition to the plate.

And if you’re feeding little ones or spice-sensitive eaters, feel free to skip the red pepper flakes — or, if you're like me, double them for a fiery twist!

Don’t be afraid to get creative. This Shrimp Scampi is your canvas — have fun and make it your own.

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