recipe

Shrimp Scampi: the effortless recipe for an elegant seafood pasta

Total time: 25 Min
Difficulty: Low
Serves: 4 people
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By Cookist
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Shrimp scampi is one of those amazing dishes that tastes incredible, is simple and fast to make, yet remains elegant enough to serve for special occasions as well as a flavorful weeknight dinner.

Made with succulent shrimp cooked with garlic, white wine, lemon, and butter served over perfectly cooked al dente pasta, shrimp scampi is always a hit. Serve with crusty Italian bread, a green salad, roast vegetables, or garlic bread. It's a fabulous homemade meal that satisfies with every bite!

What are the Best Shrimp for Shrimp Scampi?

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Large or extra-large shrimp (not jumbo) are ideal when you're making shrimp scampi. These larger shrimp will soak up the flavors in the dish well, while also offering a satisfying amount of protein with each bite. Fresh or frozen shrimp work equally well, but frozen is less expensive and more widely available.

Shrimp Scampi Ingredients 

You only need a handful of ingredients to make this mouthwatering shrimp scampi.

Larger but not jumbo shrimp are a must. Either fresh or frozen shrimp will do the trick.

For the sauce, you'll need butter and oil, plus garlic and dry white wine for flavor.

For seasoning, use kosher salt and freshly ground black pepper. Freshly squeezed lemon juice and parsley add a wonderful zesty, herby lift to the dish.

And finally, you'll need pasta. Spaghetti, linguine, and tagliatelle are all great choices.

How to Make Shrimp Scampi

Shrimp scampi is one of the easiest pasta dishes you can make. Start by making the pasta per the directions on the bag. Don't do it – just cook it to al dente. Drain the pasta, keeping 1/4 cup of pasta water, then set it aside.

As you're cooking the pasta, heat the butter and olive oil in a large skillet over medium heat. Sauté the garlic until fragrant. Pour in the wine and simmer it for a few minutes until it reduces by half. Stir in the shrimp, then season them generously with salt and pepper.

Cook for 1 to 2 minutes on each side or until the shrimp turn pink and opaque. Add the lemon juice and parsley. Add the shrimp to the pasta, toss to combine, and serve.

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Tips for the Best Shrimp Scampi

You can leave the tails on or remove them.

Use a dry white wine like unoaked Chardonnay, Pinot Grigio, or Sauvignon Blanc. Since shrimp scampi is originally an Italian dish, dry Italian white wines like Verdicchio or Soave work well.

Don't overcook the shrimp – they'll wind up tough and rubbery instead of tender. Once they turn pink and opaque, they're done.

If the sauce is too thick, add a little pasta water to thin it out.

If you like spice, add a pinch of red chili pepper flakes to your shrimp scampi.

Use non-alcoholic wine or broth as a substitute for dry white wine if you prefer not to cook with alcohol.

How to Store Shrimp Scampi

Shrimp scampi doesn't tend to keep too well, so if you have leftovers try to eat them within a day or so. Store leftovers in an airtight container in the fridge. While you can freeze shrimp scampi for up to one month, it won't taste as good as when freshly prepared.

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Ingredients
linguine
12 ounces
extra large shrimp, peeled and deveined
1 1/2 lbs
Extra virgin olive oil
3 tbsp
Butter
3 tbsp
garlic, finely minced
4 to 5 cloves
Dry white wine
1/2 cup
kosher salt and freshly ground black pepper to taste
Fresh lemon juice
2 tbsp
fresh parsley, chopped
1/4 cup

Instructions

Prepare the pasta according to the directions on the packet for al dente. Drain the pasta, making sure to reserve 1/4 cup of the pasta water.

While the pasta is cooking, heat the butter and olive oil in a large skillet over medium heat.

Stir in the garlic and sauté until fragrant, about 1 to 2 minutes.

Pour in the wine and cook for 2 to 3 minutes until it reduces by half.

Stir in the shrimp. Season with salt and pepper.

Cook for 1 to 2 minutes per side or until the shrimp turn pink and opaque.

Add in the lemon juice and parsley.

Add the shrimp to the pasta, and toss to combine. Serve and enjoy!

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