Shrimp Scampi Recipe

4.92 from 59 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: Italian

Servings:

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

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

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.