Shrimp Scampi

This shrimp scampi recipe brings tender shrimp, garlic, lemon, butter, and white wine together in a bright 25-minute skillet dinner. Linguine carries the glossy sauce, while reserved pasta water helps it cling without heaviness. Because shrimp cook quickly, prepare the pasta, aromatics, and finishing ingredients before the skillet gets hot. It is a practical choice for a relaxed family dinner or an easy date-night meal at home.

What makes this shrimp scampi recipe work

Butter brings richness, olive oil keeps the sauce fluid, lemon adds lift, and wine loosens browned bits. Cooking the shrimp separately protects their texture, then returning them at the end keeps them juicy.

Ingredients

• 1 pound large shrimp, peeled, deveined, patted dry
• 8 ounces linguine, or spaghetti
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1/2 cup dry white wine, or low-sodium chicken broth
• 1/2 teaspoon red pepper flakes,
• 1/2 teaspoon kosher salt, plus more for pasta water
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons fresh lemon juice,
• 1/4 cup fresh parsley, chopped

How to make shrimp scampi

Boil salted water and cook linguine just shy of al dente. Reserve 1 cup pasta water and drain. Season dry shrimp. Sear them in oil and butter for 1 to 2 minutes per side, until pink and opaque, then transfer to a plate.

Serving, storage, and tips

Serve immediately with lemon wedges, parsley, salad, broccoli, asparagus, or crusty bread. Dry shrimp well and avoid crowding the pan; a loose C shape means they are done. Optional variation: use broth instead of wine. Refrigerate leftovers up to 2 days and reheat gently with a splash of water.

Search answers

What pasta works best?

Linguine or spaghetti catches the sauce well.

Can I skip wine?

Yes, use low-sodium chicken broth.

Bright lemon and tender shrimp make this a practical weeknight dinner.

Why this recipe works

Butter, olive oil, lemon, wine, garlic, and pasta water create a balanced glossy sauce. Keeping shrimp separate until the end protects their texture. The quick reduction concentrates flavor without requiring a long simmer, and the starchy water helps the sauce cling to every strand.

Preparation details

Salt the pasta water, stop noodles just before al dente, and reserve cooking liquid. Dry shrimp brown better, and garlic should smell fragrant but never brown. Arrange the measured ingredients near the stove so the short cooking stages stay in order.

Complete method

• Boil salted water, cook linguine just shy of al dente, reserve 1 cup water, and drain.
• Season the dry shrimp with salt and pepper.
• Sear shrimp in 1 tablespoon each oil and butter for 1 to 2 minutes per side; transfer to a plate.
• Cook garlic and red pepper flakes in the remaining oil and butter for 30 seconds.
• Add wine and lemon juice, scrape the pan, and simmer 2 to 3 minutes.
• Toss pasta and shrimp with enough reserved water for a glossy sauce; fold in parsley.

Timing and doneness

Prepare everything before heating the skillet. Shrimp are done when opaque in the center and gently curled; remove them promptly because residual heat continues cooking them. Their color should change evenly, without a translucent gray center.

Serving notes

Serve with salad, roasted vegetables, lemon wedges, or crusty bread. A wide skillet helps coat every strand evenly. Parsley adds freshness, and extra lemon at the table keeps the rich sauce bright.

Troubleshooting

If the sauce is thin, toss gently and add pasta water gradually. If it tightens, loosen it with more cooking water. If garlic darkens, lower the heat and add the wine. If shrimp are crowded, cook them in batches so they sear rather than steam.

FAQ

Thawed frozen shrimp work well when patted dry. Broth can replace wine. Refrigerate leftovers for two days and reheat gently with water. For the best texture, warm the pasta and sauce first, then add shrimp only until heated through.

For planning, measure the butter and oil before the pan heats, and keep a clean plate ready for the cooked shrimp. This avoids a rushed finish and makes it easier to watch the sauce. The reserved water is a control tool: a small splash loosens a thick sauce, while too much can wash out the lemon and garlic flavor. Add it in stages as you toss. If using broth instead of wine, choose a low-sodium variety because the pasta water and butter already contribute seasoning. Parsley is best stirred in at the end, but a little can be held back for the plate. Serve the dish while the noodles are glossy and the shrimp are warm. A squeeze of lemon just before eating wakes up the sauce. Leftovers are still useful for lunch, though gentle reheating matters more than high heat. Warm a covered skillet over low heat, add a tablespoon of water, and stop as soon as the pasta loosens. Avoid microwaving for long stretches because shrimp become firm quickly. With these small timing choices, the recipe stays quick, balanced, and easy to repeat. The method also scales neatly for two people: halve the ingredients, use a smaller skillet, and watch the reduction closely so it does not evaporate too quickly.

Shrimp Scampi

Make this easy shrimp scampi recipe with garlic, lemon, butter, white wine, and pasta for a bright 25-minute dinner.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Ingredients

• 1 pound large shrimp peeled, deveined, patted dry
• 8 ounces linguine or spaghetti
• 3 tablespoons unsalted butter divided
• 2 tablespoons olive oil divided
• 4 cloves garlic minced
• 1/2 cup dry white wine or low-sodium chicken broth
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt plus more for pasta water
• 1/4 teaspoon black pepper freshly ground
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley chopped

Instructions

 

Instructions

• Boil salted water, cook linguine just shy of al dente, reserve 1 cup water, and drain.
• Season the dry shrimp with salt and pepper.
• Sear shrimp in 1 tablespoon each oil and butter for 1 to 2 minutes per side; transfer to a plate.
• Cook garlic and red pepper flakes in the remaining oil and butter for 30 seconds.
• Add wine and lemon juice, scrape the pan, and simmer 2 to 3 minutes.
• Toss pasta and shrimp with enough reserved water for a glossy sauce; fold in parsley.