THE BEST Shrimp Scampi Recipe

My Shrimp Scampi Recipe comes together in minutes with just a few pantry staples and pairs beautifully with pasta, white rice, zucchini noodles or chunks of hearty sourdough for dipping.

I swear this is the best shrimp scampi I ever made, and I say that even if I get dramatic. It cooks fast, so have your large shrimp peeled and deveined ready before you start, or youll be chasing the pan.

The sauce goes silky and bright and it clings to those shrimp, or to a torn chunk of crusty sourdough bread for dunking. People bug me for the details; it’s simple, bold, and my favorite Shrimp Scampi Recipe for nights when I should be doing something else.

Try it once and youll be hooked.

Ingredients

• Shrimp: lean protein, low calorie, some omega 3s and iodine, cooks super fast.
• Pasta: quick carbs for energy, low fiber unless using whole grain or zoodles.
• Garlic: pungent, adds depth, has allicin and antioxidants, may boost immunity.
• Lemon: bright acid, lots of vitamin C, adds tang, lightens rich butter flavors.
• Butter: creamy richness, adds saturated fat and flavor, use sparingly if watching calories.
• Olive oil: heart friendly monounsaturated fats, fruity aroma, helps sauteing and mouthfeel.
• Parsley: fresh herb, adds color and slight peppery taste plus vitamin K and freshness.

Ingredient Quantities

• 1 1/2 pounds large shrimp peeled and deveined (tails on or off)
• 8 ounces linguine or spaghetti, or zucchini noodles or white rice for serving
• 3 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic minced
• 1 small shallot minced (optional)
• 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• 1/4 cup low sodium chicken broth or seafood stock (optional)
• 2 tablespoons fresh lemon juice about 1 lemon
• Zest of 1 lemon (optional)
• 1/4 teaspoon red pepper flakes or to taste
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley roughly chopped
• 1/4 cup grated Parmesan cheese (optional)
• Crusty sourdough bread for serving (optional)

How to Make this

1. Start a big pot of salted water boiling for the linguine or spaghetti, or get your zucchini noodles or rice ready if you are using those instead; cook the pasta just shy of al dente since it will finish in the sauce, reserve 1/2 cup pasta water, then drain.

2. Pat 1 1/2 pounds shrimp dry with paper towels, season lightly with kosher salt, black pepper and a pinch of red pepper flakes; set aside.

3. Heat a large skillet over medium-high heat, add 2 tablespoons olive oil and 2 tablespoons unsalted butter until foaming, then add the shrimp in a single layer and cook about 1-2 minutes per side until pink and just opaque; don’t overcook. Remove shrimp to a plate.

4. Lower heat to medium, add the remaining 1 tablespoon butter to the skillet if it looks dry, then add 4 minced garlic and the optional minced shallot; cook 30-60 seconds until fragrant but not browned, stirring constantly.

5. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits, and let it simmer 1-2 minutes to reduce slightly; if you want a bit more sauce, add 1/4 cup low sodium chicken broth or seafood stock now and simmer another minute.

6. Stir in 2 tablespoons fresh lemon juice and the optional zest of 1 lemon, plus another pinch of red pepper flakes if you like heat; taste and season with more kosher salt and black pepper as needed.

7. Return the shrimp to the skillet along with any juices on the plate, toss to coat and heat through about 30-60 seconds; add 2 tablespoons chopped fresh parsley.

8. If serving with pasta, add the drained pasta to the skillet and toss, adding reserved pasta water a tablespoon at a time until the sauce clings to the noodles; if using zucchini noodles or rice, mound shrimp and sauce over them instead.

9. Finish with 1/4 cup grated Parmesan if you want, a little extra drizzle of olive oil or a pat of butter for richness, and serve immediately with crusty sourdough for dipping.

Equipment Needed

1. Large pot for boiling salted pasta water or cooking rice/zoodles
2. Colander to drain pasta and catch any stray shells; reserve 1/2 cup pasta water
3. Large skillet or 12 inch sauté pan for the shrimp and sauce
4. Tongs or a pasta fork to toss pasta and turn shrimp
5. Chef’s knife and cutting board to mince garlic, chop parsley and slice lemon
6. Measuring cups and measuring spoons for wine, broth, butter and lemon juice
7. Microplane or fine grater for lemon zest and Parmesan
8. Plate and paper towels to pat the shrimp dry and rest them before cooking

FAQ

THE BEST Shrimp Scampi Recipe Substitutions and Variations

• Shrimp: swap with sea scallops, firm white fish like cod or halibut, cubed boneless chicken breast for a non-seafood option, or extra-firm tofu / king oyster mushroom if you want it vegetarian.
• Pasta (linguine/spaghetti): use angel hair, fettuccine or bucatini for a different bite, or zucchini noodles, cauliflower rice, or plain white/basmati rice if you need gluten free.
• Dry white wine: replace with low-sodium chicken or seafood broth plus 1 tablespoon fresh lemon juice, dry vermouth, or a non-alcoholic white wine; if avoiding alcohol, extra broth and lemon works great.
• Butter / olive oil: use all extra virgin olive oil, ghee, or a plant-based vegan butter; for a creamier finish stir in a tablespoon of mascarpone or heavy cream at the end.

Pro Tips

– Pat the shrimp super dry and, if you can, let them sit at room temp for 10-15 minutes before cooking, it helps them sear instead of steam so you get better color and texture.
– Always save at least 1/2 cup of the pasta water and add it a tablespoon at a time when tossing the noodles, the starchy water is what turns thin sauce into a silky clingy coating.
– Be careful with the garlic, cook it on medium not high and pull it off the heat as soon as it’s fragrant so it doesnt go bitter; let the wine reduce a little first so the sauce isnt too thin or sharp.
– For a rich glossy finish stir in a cold pat of butter or a drizzle of good olive oil off the heat, and add lemon zest at the end for bright flavor, taste and tweak salt and pepper right before serving.