There are some recipes that instantly transport me back to cozy family dinners, and shrimp scampi is one of them. I still remember my mom standing at the stove on a Friday night, the aroma of garlic sizzling in butter filling the whole kitchen.
By the time she tossed in the shrimp, we were already pulling out plates and twirling forks in anticipation. There’s something magical about a dish that comes together so quickly, yet feels so elegant.
Shrimp scampi is one of those meals that makes you feel like you’re sitting in a little coastal café, even if you’re just in your pajamas at home.
This recipe is perfect for weeknights when you need dinner on the table fast, but it also shines as a showstopper for date night, holiday gatherings, or when friends drop by unexpectedly.
The buttery garlic sauce, the fresh pop of lemon, and the tender shrimp tossed over pasta or with crusty bread on the side, it’s simple, satisfying, and impossible not to love. Whether you’re cooking for two or serving the whole family, shrimp scampi is a timeless dish that never disappoints.
Shrimp Scampi Recipe
Ingredients
Method
- If serving with pasta, bring a large pot of salted water to a boil and cook linguine according to package directions. Reserve 1/2 cup of the pasta water, then drain.
- Pat the shrimp dry with paper towels. Season lightly with salt and pepper.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until melted and shimmering. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- Add the shrimp in a single layer. Cook for 1–2 minutes per side until pink and opaque. Remove the shrimp to a plate and set aside.
- Pour the white wine (or chicken broth) into the skillet, scraping up any browned bits. Let it simmer for 2–3 minutes until slightly reduced.
- Stir in the lemon juice, lemon zest, and remaining tablespoon of butter. Taste and adjust seasoning with salt and pepper.
- Return the shrimp to the skillet and toss to coat in the sauce. If serving with pasta, add the cooked linguine directly into the skillet, along with a splash of reserved pasta water, and toss until everything is well combined.
- Sprinkle with fresh parsley and Parmesan if desired. Serve immediately with extra lemon wedges on the side.
About the Recipe
What makes this the best shrimp scampi recipe is its balance of flavors and foolproof technique. The shrimp cook quickly in a buttery, garlicky sauce that’s brightened with lemon juice and just a touch of white wine.
The result is a dish that tastes indulgent but requires very little effort. You only need about 20 minutes from start to finish, which makes it perfect for busy weeknights.
This recipe serves four people generously, but you can easily adjust it to serve two for a romantic dinner or double it for a family gathering. It pairs beautifully with pasta, rice, or even zucchini noodles if you want a lighter option.
The key is keeping it simple and letting the fresh ingredients shine. Once you’ve made this version, it will become your go-to shrimp scampi recipe, the one you can always rely on when you want something that’s both easy and impressive.
Ingredients
- 1 pound large shrimp, peeled and deveined (tails on or off, your choice)
- 8 ounces linguine or spaghetti (optional, for serving)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1/2 cup dry white wine (such as Sauvignon Blanc) or chicken broth
- Juice of 1 large lemon (about 3 tablespoons)
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- If serving with pasta, bring a large pot of salted water to a boil and cook linguine according to package directions. Reserve 1/2 cup of the pasta water, then drain.
- Pat the shrimp dry with paper towels. Season lightly with salt and pepper. This helps them cook evenly and develop a bit of flavor before hitting the pan.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until melted and shimmering. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Be careful not to burn the garlic.
- Add the shrimp in a single layer. Cook for 1–2 minutes per side until pink and opaque. Remove the shrimp to a plate and set aside.
- Pour the white wine (or chicken broth) into the skillet, scraping up any browned bits. Let it simmer for 2–3 minutes until slightly reduced.
- Stir in the lemon juice, lemon zest, and remaining tablespoon of butter. Taste and adjust seasoning with salt and pepper.
- Return the shrimp to the skillet and toss to coat in the sauce. If serving with pasta, add the cooked linguine directly into the skillet, along with a splash of reserved pasta water, and toss until everything is well combined.
- Sprinkle with fresh parsley and Parmesan if desired. Serve immediately with extra lemon wedges on the side.
Tips for Success
The secret to the best shrimp scampi lies in timing. Shrimp cook incredibly fast, so keep an eye on them. Overcooked shrimp can turn rubbery, while perfectly cooked shrimp are tender and juicy. One to two minutes per side is usually all they need.
Another tip is to use fresh lemon juice and zest. Bottled lemon juice simply doesn’t have the same brightness. The zest adds an extra layer of citrusy flavor that makes the whole dish pop. If you like a little heat, don’t skip the red pepper flakes, they balance out the richness of the butter beautifully.
Finally, don’t be afraid to play with the sauce consistency. If you’re serving with pasta, a splash of reserved pasta water will help the sauce cling to the noodles.
If you’re enjoying the shrimp on their own with bread, let the sauce simmer just a little longer for a slightly thicker finish. Either way, you’ll end up with a dish that tastes restaurant-worthy but feels totally doable in your own kitchen.
What Goes Well With It
Shrimp scampi pairs wonderfully with a simple green salad tossed in a light vinaigrette. The freshness of the greens balances the richness of the buttery sauce. For a cozy dinner, I love serving it with warm, crusty bread that you can use to soak up every last drop of the garlicky sauce.
If you’re serving it over pasta, a crisp white wine like Pinot Grigio or Sauvignon Blanc makes a perfect companion. On cooler nights, you can even pair it with a light Chardonnay for a touch of comfort. For non-alcoholic options, sparkling water with a slice of lemon or iced tea with a hint of mint works beautifully.
And let’s not forget dessert. After such a flavorful meal, a light lemon sorbet or fresh fruit salad makes a refreshing way to end the evening. Shrimp scampi is versatile enough to be dressed up or kept casual, making it a dish you’ll turn to again and again.
Nutrition & Health Benefits
Shrimp scampi may feel indulgent, but it’s surprisingly wholesome when you break it down. Shrimp are an excellent source of lean protein, low in calories, and rich in nutrients like selenium and vitamin B12. They’re also packed with antioxidants such as astaxanthin, which support overall health.
The garlic in this recipe brings more than just flavor. It’s known for its immune-boosting properties and can add a heart-healthy edge to the dish. Olive oil also plays a role, providing healthy fats that are good for your heart and help your body absorb nutrients.
Even the lemon juice does its part, offering a fresh dose of vitamin C. If you decide to toss in whole wheat pasta or serve the shrimp over zucchini noodles, you’ll add fiber and extra vitamins, making this meal as nourishing as it is delicious. It’s proof that comfort food can be both flavorful and good for you.
How to Store & Reheat
Shrimp scampi is best enjoyed fresh, but if you have leftovers, they’ll keep well. Store any remaining shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Because shrimp are delicate, they don’t hold up well much longer than that.
To reheat, place the shrimp and sauce in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Heat just until warmed through. Avoid microwaving for too long, as it can overcook the shrimp and make them rubbery.
If you want to freeze, it’s best to freeze the sauce separately and add freshly cooked shrimp later. However, if you do freeze the shrimp, store them in a freezer-safe container for up to 2 months. Reheat gently on the stove to preserve their texture. For busy families, portioning leftovers into small containers makes for easy reheating and quick lunches.
Closing Personal Touch
Shrimp scampi has become a little tradition in our house. It’s the dish my kids request when they want something “fancy” for dinner, even though it comes together faster than most weeknight meals. I love watching them mop up the buttery sauce with bread, their faces lit up with that unmistakable joy that only good food can bring.
There’s also something special about how versatile this recipe is. Sometimes we serve it over pasta for a hearty meal, and other times we keep it lighter with salad and bread. No matter how we enjoy it, shrimp scampi always brings everyone to the table with smiles.
If you’ve never made shrimp scampi at home, I hope this recipe gives you the confidence to try. It’s quick, comforting, and just the right mix of casual and elegant. I have no doubt it will become one of those recipes you turn to over and over again, just like it has for us.
