You know those nights when you’re staring into the fridge wondering what to make, and then it hits you—shrimp scampi! My heart skips a beat every time because, let’s be honest, garlicky, buttery shrimp tossed with pasta is basically happiness in a bowl. And the best part? It comes together faster than you can say “takeout.” I learned this recipe from my Italian neighbor years ago, and it’s been my go-to ever since—simple, elegant, and packed with flavor. Whether you’re cooking for one or feeding a crowd, shrimp scampi never disappoints. Trust me, once you try this version, you’ll never look at weeknight dinners the same way again.

Why You’ll Love This Shrimp Scampi

This shrimp scampi is a game-changer, and here’s why:

• Quick: Ready in under 30 minutes—perfect for busy nights.
• Flavorful: Garlic, butter, and lemon create a sauce that’s out of this world.
• Easy: Simple steps, minimal cleanup—what’s not to love?
Shrimp Scampi Ingredients

Alright, let’s talk ingredients—because the magic of shrimp scampi starts here. You’ll need:

• 1 pound large shrimp (peeled and deveined—trust me, nobody wants to bite into that gritty vein!)
• 4 tablespoons unsalted butter (the real deal, none of that margarine nonsense—this is where the richness comes from)
• 3 cloves garlic, minced (or more if you’re a garlic fiend like me—no judgment!)
• ¼ cup dry white wine (a crisp Pinot Grigio works wonders, but chicken broth is fine if you’re skipping the wine)
• 2 tablespoons fresh lemon juice (bottled just won’t give you that bright, zesty punch)
• Salt and pepper to taste (don’t be shy—season as you go!)
• 2 tablespoons chopped fresh parsley (for that pop of color and freshness at the end)
• 8 ounces linguine or spaghetti (or whatever pasta you’ve got—it’s all good!)

See? Nothing fancy, just good, honest ingredients that do all the heavy lifting. Now, let’s get cooking!

How to Make Shrimp Scampi

Here’s the step-by-step to shrimp scampi perfection—it’s so easy, you’ll wonder why you ever ordered takeout. Just follow these simple steps, and in no time, you’ll have a restaurant-quality dish right at your table.

Cooking the Pasta

First things first: get that pasta going! Bring a big pot of salted water to a boil (it should taste like the sea—that’s how you know it’s seasoned right). Toss in your linguine or spaghetti and cook until it’s al dente—about 8-10 minutes. Save a cup of that starchy pasta water before draining—it’s liquid gold for adjusting your sauce later.

Preparing the Shrimp

While the pasta cooks, melt your butter in a large skillet over medium heat. Once it’s just starting to bubble, add the garlic and let it sizzle for about 30 seconds—just until it smells incredible but hasn’t browned (burnt garlic is a tragedy!). Toss in the shrimp in a single layer—don’t crowd them! Cook for 2-3 minutes per side until they turn pink and opaque. Overcooked shrimp are rubbery, and we’re not about that life.

Combining Everything

Now the fun part! Pour in the white wine and lemon juice—it’ll bubble up and smell amazing. Let it simmer for a minute or two to cook off the alcohol (but keep all that flavor). Toss in your drained pasta, a splash of reserved pasta water if needed, and give everything a good stir to coat. Finish with a shower of fresh parsley, and boom—you’ve just made magic in a pan.

Tips for the Best Shrimp Scampi

Want to take your shrimp scampi from good to unforgettable? Here are my foolproof tricks:

• Fresh shrimp are non-negotiable – Frozen works in a pinch, but fresh shrimp give that sweet, plump texture that makes this dish sing.
• Garlic is your friend – I always use at least 3 cloves, but feel free to go wild (my Italian neighbor uses 6!). Just don’t let it burn—30 seconds in the butter is all it needs.
• White wine adds depth – Even a splash makes a difference. No wine? Use chicken broth with an extra squeeze of lemon for brightness.
• Don’t crowd the pan – Cook shrimp in batches if needed. They should sizzle, not steam!
• Finish with parsley – It’s not just garnish—that fresh green flavor cuts through the richness perfectly.

Follow these, and you’ll have shrimp scampi that’ll make you feel like a five-star chef—no fancy skills required.

Shrimp Scampi Variations

One of the best things about shrimp scampi? It’s a total blank canvas! Here are some fun twists I’ve tried (and loved):

• Spice it up: Toss in red pepper flakes while cooking the garlic—just a pinch gives the perfect kick.
• Herb swap: Swap parsley for fresh basil or even a sprinkle of oregano for a different vibe.
• Pasta swap: Gluten-free pasta works great, or skip noodles entirely and serve over zucchini noodles for a lighter take.
• Extra veggies: Throw in some cherry tomatoes or spinach at the end—they soak up that garlicky butter like a dream.

See? Endless possibilities, all delicious. Have fun playing with it!

Serving Suggestions for Shrimp Scampi

Now, what to serve with this glorious shrimp scampi? Here are my go-to pairings:

• Crusty bread – Essential for sopping up every last drop of that garlic butter sauce (I won’t judge if you lick the plate).
• Simple side salad – A crisp arugula or Caesar salad balances the richness perfectly.
• Roasted asparagus – Tossed with olive oil and lemon, it’s a match made in heaven.

Bonus tip: A chilled glass of that leftover white wine you cooked with? Perfection.

Storing and Reheating Shrimp Scampi

Got leftovers? Lucky you! Store your shrimp scampi in an airtight container in the fridge—it’ll keep for up to 2 days. When reheating, go low and slow: warm it gently in a skillet with a splash of broth or water to bring back that silky sauce texture. Microwaving works too, but stir often to avoid rubbery shrimp. Pro tip: The flavors actually deepen overnight—if you can wait that long!

Shrimp Scampi Nutritional Information

Let’s talk numbers—because good food can be good for you too! This shrimp scampi comes in at around 350 calories per serving, packed with 25g of protein from all those gorgeous shrimp. You’re looking at 30g carbs (thanks, pasta!) and 12g fat (hello, glorious butter). Of course, these are estimates—your exact nutrition will vary based on ingredients and portions. But hey, when it tastes this good, who’s counting?

Frequently Asked Questions About Shrimp Scampi

Q1. Can I use frozen shrimp for shrimp scampi?
Absolutely! Just thaw them overnight in the fridge or run under cold water first. Pat them dry—really dry—before cooking. Frozen shrimp work fine, but fresh ones give that extra-sweet, plump texture that makes this dish shine.

Q2. How do I make dairy-free shrimp scampi?
Easy swap! Use olive oil instead of butter—about 3 tablespoons should do it. The flavor changes slightly (less richness, more brightness), but it’s still delicious. For extra depth, add a splash of vegetable broth with the wine.

Q3. What if I don’t have white wine?
No problem! Chicken or vegetable broth works great—just add an extra squeeze of lemon to balance the flavors. My Italian neighbor sometimes uses a tablespoon of white wine vinegar diluted with water in a pinch.

Q4. Can I make shrimp scampi ahead of time?
I wouldn’t recommend it—shrimp gets rubbery when reheated. But! You can prep the garlic butter sauce ahead and just cook the shrimp fresh when ready. Store the sauce in the fridge for up to 2 days.

Q5. How do I know when the shrimp are done cooking?
They’ll turn from gray to pink and opaque—usually 2-3 minutes per side. Cut one open if unsure; it should be white inside with no translucency. But watch closely—overcooked shrimp are like little erasers!

Let Me Know How It Turned Out!

Did you make this shrimp scampi? I’d love to hear how it went! Drop a comment below or tag me on social—nothing makes me happier than seeing your kitchen wins. Now go enjoy that garlicky goodness!

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30-Minute Shrimp Scampi Recipe That Melts Hearts

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• Author: ushinzomr
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

Shrimp scampi is a classic Italian-American dish featuring succulent shrimp cooked in a garlicky, buttery sauce with a hint of lemon and white wine. It’s quick, easy, and perfect for a weeknight dinner.

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Ingredients

Scale 1x2x3x

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 8 ounces linguine or spaghetti

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Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
5. Stir in the white wine and lemon juice. Simmer for 2 minutes.
6. Season with salt and pepper. Toss in the cooked pasta and parsley.
7. Serve immediately.

Notes

• Use fresh shrimp for the best flavor and texture.
• Adjust the amount of garlic to your preference.
• Substitute chicken broth for white wine if preferred.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 200mg

Keywords: shrimp scampi, Italian-American dish, garlic butter shrimp, quick dinner recipe