Shrimp Scampi
One of my favorite moments in the kitchen is hearing the sizzle when shrimp hit a hot pan with butter and garlic. It’s that instant aroma that tells you something good is happening. I’ve made this dish on hectic weeknights, lazy Sundays, even once during a power outage using a camping stove (don’t ask). Shrimp Scampi has this magic of making any meal feel like a little celebration without a lot of effort.
The first time I made it, I wasn’t sure if my kids would go for it—shrimp can be hit or miss with little ones. But the buttery sauce, a squeeze of lemon, and all that garlic? They were all in. Now it’s the dish I pull out when I want dinner to be easy but still taste like I tried. I’ve made it for date nights at home, quick solo lunches, and even turned it into a birthday dinner once with a big salad and a glass of wine. It always delivers.
What I love most is how flexible it is. You can dress it up or keep it simple. It works with whatever pasta you have, and even if you’re not a confident cook, it’s almost impossible to mess up. That’s the kind of recipe every home cook should have in their back pocket.

Short Description
A buttery, garlicky shrimp scampi recipe with lemon and white wine, tossed with pasta and ready in just 20 minutes—simple, flavorful, and perfect for weeknights or casual gatherings.
Ingredients You’ll Need
- 1 lb large shrimp, peeled and deveined
- 8 oz spaghetti or linguine
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 4 garlic cloves, minced
- ½ tsp red pepper flakes (optional)
- Juice and zest of 1 lemon
- ¼ cup dry white wine (or low-sodium chicken broth)
- 2 tbsp fresh parsley, chopped
- Grated Parmesan, for serving (optional)
- Salt and black pepper, to taste
Tools & Equipment
- Large skillet
- Medium pot
- Tongs or wooden spoon
- Microplane or zester
How To Make Shrimp Scampi
Step 1: Prep everything first
Boil a pot of salted water and cook the pasta until just al dente. While it cooks, mince the garlic, zest and juice the lemon, chop the parsley, and pat your shrimp dry with paper towels. Dry shrimp get better sear and flavor.
Step 2: Cook the shrimp
Heat olive oil and half the butter in a large skillet over medium-high. Add shrimp in one layer, season lightly, and cook for 1–2 minutes per side until pink and opaque. Remove to a plate and set aside.
Step 3: Build the sauce
Reduce heat to medium. Add garlic and red pepper flakes. Stir for 30 seconds until fragrant. Pour in wine and lemon juice, scraping up any browned bits. Let it simmer for 1–2 minutes.
Step 4: Bring it all together
Return the shrimp to the pan, then add the pasta, lemon zest, parsley, and remaining butter. Toss until everything’s coated in the sauce. Taste and adjust seasoning if needed.
Step 5: Serve hot
Plate immediately with extra parsley and Parmesan if desired. Serve while shrimp are still juicy and pasta is coated in garlicky goodness.
Serving and Pairing Suggestions
Salad Pairing: A simple green salad with arugula, lemon juice, and olive oil pairs perfectly to balance the richness of the shrimp and butter sauce.
Bread for Sopping: Garlic bread or a crusty baguette is a must. The sauce is too good to leave behind, and my kids will tell you—it’s the best part.
Vegetable Side: Roasted asparagus, green beans, or sautéed spinach add color and a bit of freshness to the plate.
Wine Suggestions: If you’re serving adults, a dry white wine like Pinot Grigio or Sauvignon Blanc goes great with the lemon and garlic notes.
Make it Fancy: Add a white tablecloth, a couple of candles, and this dish becomes an at-home dinner date with almost no effort.
Storing and Reheating Tips
Room Temperature: Leave out no longer than 2 hours after cooking.
Refrigerator: Store leftovers in a sealed container for up to 3 days.
Freezer: Not recommended—shrimp can turn rubbery when reheated.
Reheat: Use a pan over low heat with a splash of water or broth. Stir gently to warm without overcooking the shrimp.
Top Tips for Perfecting
Use larger shrimp for better texture—they’re easier to cook without overdoing it.
Don’t skip drying the shrimp. Moisture causes them to steam instead of sear.
Simmer the wine briefly to cook off the alcohol and concentrate the flavor.
Cook pasta just shy of done—it’ll finish in the pan with the sauce.
Taste before serving. A little more lemon or salt can really brighten the dish.
Recipe Variations
Spicy Scampi: Use a full teaspoon of red pepper flakes or add a few dashes of hot sauce for a kick.
Creamy Scampi: Stir in a splash of cream or half-and-half for a rich, silky finish.
Vegetable Boost: Add spinach, kale, or halved cherry tomatoes for extra color and nutrition.
Grain Swap: Serve over rice, couscous, or mashed potatoes instead of pasta for a different twist.
Estimated Nutrition Info (per serving)
Calories: 420 kcal | Protein: 28 g | Carbs: 42 g | Fat: 16 g
Frequently Asked Questions (FAQs)
1. Can I use frozen shrimp?
Yes. Just make sure they’re fully thawed and dried before cooking so they don’t steam in the pan.
2. What can I use instead of white wine?
Low-sodium chicken broth works great. It keeps the flavor rich and the dish family-friendly.
3. How do I keep shrimp from getting rubbery?
Don’t overcook. Shrimp are done when they turn pink and curl into a loose “C” shape. Remove them from heat right away.
4. Is this recipe gluten-free?
Not as written, but just swap the pasta with your favorite gluten-free variety and it’ll work perfectly.
5. Can I make this ahead?
You can prep the ingredients ahead of time, but cook the shrimp and combine just before serving for the best texture and flavor.
Conclusion
Shrimp Scampi has earned its place in our regular dinner rotation. It’s one of those dishes that tastes like you spent way more time on it than you did—and that’s a win in my book.
Whether you’re making it for yourself, your partner, or the whole family, it brings a little joy to the table. I hope this recipe becomes one of your go-tos too. If you give it a shot, I’d love to hear how it turned out.
Shrimp Scampi
Difficulty: Easy4
servings10
minutes10
minutes420
kcal20
minutesA buttery, garlicky shrimp scampi recipe with lemon and white wine, tossed with pasta and ready in just 20 minutes—simple, flavorful, and perfect for weeknights or casual gatherings.
Ingredients
1 lb large shrimp, peeled and deveined
8 oz spaghetti or linguine
3 tbsp unsalted butter
2 tbsp olive oil
4 garlic cloves, minced
½ tsp red pepper flakes (optional)
Juice and zest of 1 lemon
¼ cup dry white wine (or low-sodium chicken broth)
2 tbsp fresh parsley, chopped
Grated Parmesan, for serving (optional)
Salt and black pepper, to taste
Directions
- Boil a pot of salted water and cook the pasta until just al dente. While it cooks, mince the garlic, zest and juice the lemon, chop the parsley, and pat your shrimp dry with paper towels. Dry shrimp get better sear and flavor.
- Heat olive oil and half the butter in a large skillet over medium-high. Add shrimp in one layer, season lightly, and cook for 1–2 minutes per side until pink and opaque. Remove to a plate and set aside.
- Reduce heat to medium. Add garlic and red pepper flakes. Stir for 30 seconds until fragrant. Pour in wine and lemon juice, scraping up any browned bits. Let it simmer for 1–2 minutes.
- Return the shrimp to the pan, then add the pasta, lemon zest, parsley, and remaining butter. Toss until everything’s coated in the sauce. Taste and adjust seasoning if needed.
- Plate immediately with extra parsley and Parmesan if desired. Serve while shrimp are still juicy and pasta is coated in garlicky goodness.