Name: The Best Shrimp Scampi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 12 oz pasta (linguine or spaghetti); 1 lb large shrimp, peeled and deveined; 2 tablespoons olive oil; 4 tablespoons unsalted butter, divided; 4 cloves garlic, minced; 1/2 cup dry white wine (or chicken broth); 2 tablespoons fresh lemon juice; 1/4 teaspoon crushed red pepper flakes (optional); Salt and black pepper, to taste; 2 tablespoons fresh parsley, chopped; Grated Parmesan cheese (optional, for serving)

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This Shrimp Scampi is a buttery, garlicky, lemon-kissed pasta dish that comes together in minutes and tastes like something I’d get at a coastal Italian bistro. The shrimp are tender and juicy, the sauce is rich yet bright, and the whole meal is ready faster than takeout—which is why I keep it in heavy rotation for weeknights or impromptu dinner guests.

Why You’ll Love This Recipe

I love this shrimp scampi because it’s simple, elegant, and unbelievably quick to make. The flavors are clean and balanced: garlic, white wine, lemon, and butter coat each strand of pasta and each piece of shrimp perfectly. It feels luxurious without being fussy, and I always have most of the ingredients on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large shrimp (peeled and deveined)
Olive oil
Unsalted butter
Garlic, minced
Dry white wine (or chicken broth)
Fresh lemon juice
Crushed red pepper flakes (optional)
Salt and freshly ground black pepper
Fresh parsley, chopped
Pasta (linguine or spaghetti work great)
Grated Parmesan cheese (optional, for serving)

Directions

I bring a large pot of salted water to a boil and cook the pasta until al dente. I reserve a cup of pasta water before draining.
While the pasta cooks, I heat olive oil and half the butter in a large skillet over medium heat.
I add the garlic and sauté for about 30 seconds, just until fragrant.
I toss in the shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque.
I pour in the white wine and lemon juice, then let it simmer for 2–3 minutes to reduce slightly.
I stir in the rest of the butter and a splash of pasta water if needed to loosen the sauce.
I add the drained pasta directly into the skillet, tossing everything together until well coated.
I finish with fresh parsley, a pinch of red pepper flakes, and Parmesan if I like, then serve immediately.

Servings and timing

This recipe serves 4. Prep takes about 10 minutes, cooking takes another 10, so the total time is just 20 minutes—perfect for a fast and flavorful dinner.

Variations

Sometimes I add halved cherry tomatoes or baby spinach for color and freshness. If I want more richness, I swirl in a splash of heavy cream before adding the pasta. I’ve also made this with scallops or a mix of seafood for a twist on the classic. For a low-carb version, I serve it over zucchini noodles or spaghetti squash.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it gently in a skillet over low heat with a splash of water or broth. I avoid the microwave since it can overcook the shrimp. This dish is best enjoyed fresh, but the flavor still holds up well the next day.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I just thaw them completely and pat them dry before cooking to avoid excess moisture.

What’s the best wine to use?

I use a dry white like Sauvignon Blanc or Pinot Grigio. If I don’t have wine, chicken broth is a fine substitute.

Can I make this dish without pasta?

Absolutely. I’ve served it with rice, couscous, or even crusty bread to soak up the sauce.

Is shrimp scampi spicy?

Not by default, but I like adding a pinch of red pepper flakes for mild heat. It’s easy to adjust to taste.

Should I use raw or cooked shrimp?

I always use raw shrimp for this recipe so they can soak up the flavor as they cook. Pre-cooked shrimp can get rubbery if reheated too long.

Conclusion

This Shrimp Scampi is the kind of dish I turn to when I want something fast, impressive, and absolutely delicious. The buttery lemon-garlic sauce and tender shrimp feel indulgent, yet the recipe couldn’t be easier. Whether I’m cooking for guests or just myself, it’s always a win.