Shrimp Scampi

By Becky Hardin

Updated Jun 9, 2025

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Shrimp Scampi is cooked up in a creamy, buttery garlic sauce with white wine and lemon, then served over pasta for an easy yet beautiful seafood dinner. It’s classic, flavorful, healthy, and made in just 20 minutes!

Shrimp Scampi Recipe

I love making this garlicky, lemon-y shrimp and pasta as the perfect seafood dinner for summer nights on the patio. There’s just something about steamy summer nights that beg for a simple and tasty light meal.

Tips for Beginners

• Use raw, peeled, and deveined shrimp. I used medium, but large also work. Avoid small shrimp, as they are not as meaty. It’s important to use raw shrimp because shrimp cook quickly, and you don’t want to overcook them. If using frozen shrimp, defrost completely and remove any excess moisture.
• When buying shrimp, choose firm, translucent shrimp without discoloration or odor.
• Properly cooked shrimp are an opaque white color with some pink and bright red accents and 120°F internally.
• To devein shrimp, cut along the back with kitchen scissors or a sharp knife, starting at the head end and going toward the tail. Use a knife or your fingers to pull out the dark vein, then rinse the shrimp under cold water to clean.

Recipe Card

Shrimp Scampi Recipe

4.92 from 57 votes

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 4

Author: Becky Hardin

Print Rate Pin

Shrimp scampi is a classic! Juicy shrimp are cooked in garlic butter and white wine, tossed with pasta, and garnished with fresh parsley and lemon.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 16 ounces dry spaghetti or linguine, angel hair (1 box), or any long-shaped pasta
• ▢ 2 tablespoons olive oil
• ▢ 1 pound medium shrimp peeled and deveined, tails on or off
• ▢ 3 tablespoons unsalted butter (⅜ stick)
• ▢ 4 cloves garlic minced
• ▢ ⅓ cup white wine, Choose a wine that's not too sweet and not too buttery. A white Burgundy or an unoaked Chardonnay would be a great option. Chicken broth also works.
• ▢ 1 lemon juiced and zested
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon red pepper flakes
• ▢ 2 tablespoons fresh parsley plus more for garnish

Instructions 

• Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve ½ cup of starchy pasta water before draining the pasta.
  16 ounces dry spaghetti
• In a large high sided skillet, heat the olive oil over medium heat.
  2 tablespoons olive oil
• Pat the shrimp dry with a paper towel and sprinkle them lightly with kosher salt. Add the shrimp to the olive oil and sear it for 2 minutes on the first side, or until lightly browned. Flip the shrimp and cook it for an additional minute on the second side.
  1 pound medium shrimp
• To the pan, add the butter and garlic and stir until the butter has melted.
  3 tablespoons unsalted butter, 4 cloves garlic
• Add the white wine, lemon juice, lemon zest, salt, and red pepper flakes. Bring the sauce to a simmer and then add the pasta. Stir to combine.
  ⅓ cup white wine,, 1 lemon, ½ teaspoon kosher salt, ½ teaspoon red pepper flakes
• If the sauce is too dry, add a splash of reserved pasta water and toss to combine.
• Remove the scampi from the heat and garnish with fresh parsley. Enjoy immediately.
  2 tablespoons fresh parsley

Becky’s Tips

• A serving is ¼-pound of shrimp and ¼-pound of pasta.
• If you’ve run out of shrimp, use chicken breasts instead.
• For an even creamier scampi, add about ¼ cup of heavy cream or half-and-half off the heat at the end of cooking and stir until incorporated.

Calories: 665kcalCarbohydrates: 89gProtein: 31gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 165mgSodium: 948mgPotassium: 446mgFiber: 4gSugar: 4gVitamin A: 713IUVitamin C: 11mgCalcium: 102mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Shrimp Scampi Step by Step

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve ½ cup of starchy pasta water before draining the pasta.

Heat the oil: In a large high-sided skillet, heat 2 tablespoons of olive oil over medium heat.

Add the shrimp: Pat one pound of shrimp dry with a paper towel and sprinkle lightly with kosher salt. Add the shrimp to the olive oil and sear for 2 minutes on the first side, or until lightly browned. Flip the shrimp and cook for an additional minute on the second side.

Add butter and garlic: To the pan, add 3 tablespoons of butter and 4 cloves of garlic and stir until the butter has melted.

Make the sauce: Add 1/3 cup of white wine, the juice from one lemon, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon red pepper flakes. Bring the sauce to a simmer and then add the pasta. Stir to combine. If the sauce is too dry, add a splash of reserved pasta water and toss to combine.

Garnish and serve: Remove the scampi from the heat and garnish with 2 tablespoons of fresh parsley. Enjoy immediately.

Variations on Shrimp Scampi Pasta

While I love this garlic shrimp scampi as is, there are many ways to change it up. Try some of these fun ideas:

• Tomato Basil: Add diced tomatoes and fresh basil for a burst of freshness and color.
• Parmesan: Add grated Parmesan cheese for a savory, cheesy flavor.
• Cilantro Lime Scampi: Swap the lemon for lime and the parsley for cilantro for a Mexican-inspired twist.
• Pesto: Stir in a dollop of pesto for a burst of fresh herb and nutty flavor.
• Coconut: Swap out the butter for coconut oil and add coconut flakes for a tropical twist.
• Cajun: Use Cajun seasoning instead of the traditional herbs for a spicy, Southern twist.
• Asian: Add soy sauce, ginger, and garlic for an Asian-inspired twist on the classic dish.

How to Store

Shrimp scampi is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat quickly on the stovetop over medium-low heat until just warmed through. Shrimp reheated in the microwave can be tough and rubbery.

I do not recommend freezing this shrimp scampi recipe with pasta, but you can freeze the cooked shrimp (without pasta) in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating, and toss with freshly cooked pasta.

Serving Suggestions

This garlicky shrimp pairs perfectly with pasta and garlic bread, or you can serve it over Instant Pot rice. Add a side of garlic-roasted asparagus, or an Italian salad for a balanced meal.

more shrimp recipes we love

Bang Bang Shrimp

Garlic Butter Shrimp

Air Fryer Shrimp with Garlic

Creamy Parmesan Shrimp