Easy Shrimp Scampi
on Feb 19, 2021, Updated May 16, 2025
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This is one of the best and easiest and most popular shrimp recipes out there, for very good reason.
Shrimp Scampi is one of the easiest and most appealing dinners on our roster. It takes less than half an hour to make, and the plump, firm, garlicky shrimp are nestled in a bowl of linguine or spaghetti (or whatever long skinny noodles you like) and showered with fresh parsley. I make this on weeknights; I make it for company. If you keep frozen shrimp in the freezer, you can quickly defrost them and have a great dinner on the table, pretty darn fast.
Serve with a salad like Sicilian Orange Salad, Endive, Radicchio, and Citrus Salad with Bacon Vinaigrette, or Romaine and Slivered Kale Salad with Lemon Dressing. If you’re going the extra mile, make garlic bread: try Chimichurri Garlic Bread or Persillade Garlic Bread.
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What's In This Post?
Kitchen Smarts
Did you know that scampi is actually the Italian word for prawn or shrimp? So the name Shrimp Scampi is actually a redundancy (Shrimp Shrimp).
Sometimes the shrimp are broiled, and sometimes they are butterflied. But, in the houses of busy people with children, it is usually made somewhat like this recipe with sautéed shrimp.
Ingredients
- Linguine – If you’re thinking of serving the shrimp without pasta, you can just use 1 cup of broth, which will still make a nice amount of garlicky sauce, and you’ll be happy to have a hunk of crusty bread to soak it all up. Another option is to serve it over hot cooked rice.
- Unsalted butter and olive oil – You can use one or the other, though I love the combination.
- Minced garlic cloves – This may look like a lot of garlic, but when it is gently sautéed, it loses its bite and becomes mellower and sweeter.
- Shrimp – I use extra-large or jumbo shrimp, peeled and deveined. Frozen shrimp is fine, just thaw the shrimp before adding them to the pan.
- Scallions and parsley – These add nice color and a bit of freshness.
- Red pepper flakes – A pinch of hot pepper flakes boosts the flavor, but it’s optional.
- Dry white wine – Such as Pinot Grigio (which also makes a great pairing for the shrimp scampi!).
- Chicken broth – I like to use less sodium broth, so I can control the salt level of the dish.
- Fresh lemon juice – For a bit of brightness and acidity.
How to Make Easy Shrimp Scampi
- Cook the pasta: Cook according to package directions, drain it, and then set aside.
- Sauté the shrimp: In a large skillet, heat a bit of butter and oil and sauté the garlic, the shrimp, scallions, and pepper flakes, if using, season with salt and pepper, and cook, stirring frequently, just until the shrimp turn pink.
- Add the liquid: Add the white wine. Simmer until the wine is almost evaporated, then add the chicken broth and bring to a simmer. Add the lemon juice and parsley, and adjust the seasonings.
- Finish and serve: Toss the shrimp mixture and the sauce well with the cooked pasta, and serve it up!
Tips and Variations
- Don’t overcrowd the pan. If you don’t have a large skillet, cook the shrimp in two batches. You want to keep the shrimp in a single layer.
- You can finish the scampi with a bit of finely grated lemon zest. Stir it in at the end of making the sauce, or sprinkle ot over the top.
- Add some fresh herbs at the end, such as oregano or marjoram.
- Substitute bay scallops for the shrimp for another version of this seafood pasta. Or use a combo of scallops and shrimp. The tiny scallops may cook a bit faster than the shrimp.
Storage
Store leftover shrimp scampi in an airtight container in the fridge and enjoy it within 5 days.
What to Serve With Shrimp Scampi
More Delicious Shrimp Recipes
- Fresh Linguine with Shrimp and Peas in a Pink Cream Sauce
- Garlicky Shrimp and Broccoli with Meyer Lemon
- Honey Garlic Shrimp
- Shrimp Alfredo
- Spicy Lemon Shrimp Over Rice
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Easy Shrimp Scampi
Ingredients
- 1 pound linguine (or fettucine or spaghetti)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 teaspoons finely minced garlic
- 2 pounds extra-large 21/25 count shrimp (or jumbo!; peeled and deveined)
- 4 scallions (white and halfway up the green part, sliced; optional)
- Big pinch red pepper flakes (optional)
- Kosher salt and freshly ground black pepper (to taste)
- ¼ cup dry white wine
- 1 ½ cups less-sodium chicken broth
- 3 tablespoons fresh lemon juice (about 2 lemons)
- 2 tablespoons minced fresh parsley
Instructions
- Cook the pasta according to package directions.
- Meanwhile, heat butter and oil in a very large skillet over medium heat. Sauté the garlic for 2 minutes, until softened (do not allow it to brown). Turn the heat to medium-high, add the shrimp, scallions, and pepper flakes, if using, season with salt and pepper, and cook, stirring frequently, until the shrimp just turn pink, about 4 minutes.
- Add the white wine and cook, until the wine is almost evaporated, 1 or 2 more minutes. Add the chicken broth, and bring to a simmer. Add the lemon juice, parsley, and adjust seasonings. Add the pasta, toss well, and you’re done; serve it up!
Notes
- Don’t overcrowd the pan. If you don’t have a large skillet, cook the shrimp in two batches. You want to keep the shrimp in a single layer.
- You can finish the scampi with a bit of finely grated lemon zest. Stir it in at the end of making the sauce, or sprinkle ot over the top.
- Store leftover shrimp scampi in an airtight container in the fridge and enjoy it within 5 days.
