Shrimp scampi has always had a special place in my kitchen. It’s one of those dishes that feels fancy enough for a dinner party, yet it’s incredibly easy to pull together on a busy weeknight. The first time I made it, I was hooked—not just because of how quickly it came together, but because of the burst of flavor in every bite: garlicky, buttery shrimp over perfectly cooked pasta, kissed with lemon and a touch of red pepper flakes.

Now it’s become a go-to dish for me whenever I want something satisfying without spending too much time in the kitchen. I’ve made it for friends, for date nights, and even just for myself on a quiet evening, always with rave reviews. The way the shrimp soak up all that garlicky, lemony goodness is nothing short of addictive, and I’m so excited to share how you can recreate it.

Why You’ll Love This Classic Shrimp Scampi Recipe

Quick and easy: Ready in under 30 minutes, perfect for busy weeknights.
Restaurant-quality at home: Impress your guests without breaking a sweat.
Flavor-packed: Garlic, butter, lemon, and chili flakes bring depth and zing.
Flexible: Works great with pasta, rice, or even zucchini noodles.
Simple ingredients: You likely already have most in your pantry or fridge.

What Kind of Shrimp Should I Use for Classic Shrimp Scampi?

When it comes to shrimp scampi, I always recommend using large or jumbo shrimp, ideally peeled and deveined with the tail left on for presentation. Fresh is fantastic if you have access to it, but frozen shrimp works perfectly fine—just make sure to thaw them completely and pat them dry before cooking.

Wild-caught shrimp typically have a sweeter, more pronounced flavor compared to farmed shrimp, so if you’re able to find wild-caught varieties, they’re worth the extra bit of cost. As for shell-on versus pre-peeled? I prefer shell-off for ease of eating, but cooking them with the shell on can add even more flavor if you’re up for the extra step.

Options for Substitutions

Pasta alternatives: Instead of linguine or spaghetti, try angel hair, fettuccine, or even gluten-free pasta. Zucchini noodles (zoodles) make a fantastic low-carb swap.
Butter & oil: You can use just olive oil or just butter, but I recommend the mix for flavor balance. For a dairy-free version, use plant-based butter.
White wine: If you don’t have white wine, chicken broth or seafood stock works. A squeeze of extra lemon adds back that brightness.
Lemon juice: Fresh lemon juice is best, but bottled lemon juice will do in a pinch.
Red pepper flakes: Optional, but they add a nice kick. You can use cayenne for more heat or omit entirely for a milder dish.
Garlic: Fresh garlic is key, but if you only have garlic powder, you can use that—though the flavor won’t be quite as bold.
Parsley: Fresh parsley gives a vibrant finish, but dried parsley can be used sparingly.

Ingredients for This Classic Shrimp Scampi Recipe

Each ingredient in shrimp scampi plays a specific role to build that rich, savory, garlicky flavor we all love. Here’s why each one matters:

Large Shrimp – The star of the dish. Their natural sweetness pairs perfectly with the buttery garlic sauce. Make sure they’re peeled and deveined.
Olive Oil – Helps sear the shrimp to perfection and carries the flavor of the garlic.
Unsalted Butter – Adds richness and a silky texture to the sauce.
Garlic (freshly minced) – A core flavor element; it brings the bold, savory punch that defines scampi.
Red Pepper Flakes – Adds a touch of heat to balance the richness of the butter.
Dry White Wine – Deglazes the pan and adds acidity and depth to the sauce. Pinot Grigio or Sauvignon Blanc work great.
Fresh Lemon Juice – Brightens up the dish and complements the shrimp’s natural flavor.
Salt and Black Pepper – Essential for seasoning and enhancing all the other ingredients.
Chopped Fresh Parsley – Provides a fresh, herbaceous finish that lifts the entire dish.
Cooked Pasta (like linguine or spaghetti) – The perfect base to soak up that luscious scampi sauce.

Step 1: Prepare the Pasta

Start by boiling a large pot of salted water. Cook your pasta—linguine or spaghetti is ideal—until just shy of al dente. The pasta will finish cooking in the sauce later. Drain and set aside, reserving about ½ cup of pasta water.

Step 2: Sear the Shrimp

In a large skillet, heat olive oil over medium-high heat. Pat the shrimp dry and season with salt and black pepper. Add the shrimp to the pan in a single layer and cook for about 1–2 minutes per side, just until they turn pink and opaque. Remove them from the skillet and set aside.

Step 3: Sauté the Garlic and Pepper Flakes

Reduce the heat to medium and add butter to the same pan. Once melted, stir in the minced garlic and red pepper flakes. Cook for about 30 seconds to 1 minute—just enough for the garlic to become fragrant without browning.

Step 4: Deglaze with Wine and Lemon Juice

Pour in the white wine and freshly squeezed lemon juice, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2–3 minutes until it reduces slightly, concentrating the flavor.

Step 5: Finish the Sauce and Add Shrimp

Return the cooked shrimp to the pan, along with the drained pasta. Toss everything together to coat in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce to your liking.

Step 6: Garnish and Serve

Remove the skillet from the heat. Sprinkle chopped fresh parsley over the top, give it one final toss, and serve immediately with an extra wedge of lemon if desired.

How Long to Cook the Classic Shrimp Scampi

Shrimp scampi is wonderfully quick to prepare—one of its biggest selling points. Here’s a breakdown of the timing:

Pasta: 8–10 minutes (depending on the type you choose; al dente is best).
Shrimp: 1–2 minutes per side. Overcooking makes them rubbery, so keep a close eye.
Sauce: About 5–6 minutes total, including deglazing and reducing.

Total cook time: Around 15–20 minutes, plus a few minutes for prep. That’s it!

Tips for Perfect Shrimp Scampi

Use high heat to sear the shrimp quickly. This locks in their juices and gives a nice golden edge.
Don’t overcook the garlic—once it starts to brown, it turns bitter. Only sauté until fragrant.
Fresh lemon juice over bottled gives the best brightness and balances the richness of the butter.
Use pasta water if the sauce feels too thick—it helps bind everything thanks to its starch content.
Dry the shrimp well before cooking to ensure a good sear.
Layer your seasoning—season the shrimp before cooking, and taste the sauce at the end for salt and lemon balance.
Deglaze with wine after searing to pick up all that flavor stuck to the pan.
Finish with fresh herbs—parsley isn’t just for color, it lightens the entire dish.

Watch Out for These Mistakes While Cooking Classic Shrimp Scampi

Even though shrimp scampi is simple, a few common slip-ups can make a big difference:

Overcooking the shrimp: This is the #1 pitfall. Shrimp cook incredibly fast—keep them on heat only until they’re pink and opaque.
Browning the garlic: Burnt garlic turns bitter and ruins the delicate sauce. Cook just until fragrant, not golden brown.
Adding too much lemon juice: Lemon is bright and wonderful, but too much can overpower the buttery, garlicky base.
Using cold shrimp: Always let the shrimp come to room temperature before cooking to ensure even cooking.
Skipping the deglazing step: Those browned bits at the bottom of the pan are flavor gold—don’t miss them.
Boiling the sauce too hard: A gentle simmer helps concentrate flavors without evaporating all the liquid too quickly.
Forgetting to save pasta water: A splash of pasta water makes it easy to adjust the sauce to a perfect consistency.
Neglecting seasoning adjustments: Taste the sauce after tossing the pasta and shrimp—sometimes a final pinch of salt or squeeze of lemon makes all the difference.

What to Serve With Classic Shrimp Scampi?

A bright, flavorful dish like this pairs beautifully with a variety of sides. Here are some mouthwatering ideas:

Crusty Bread

Perfect for mopping up every last drop of that buttery, garlicky sauce.

Caesar Salad

The crisp, creamy dressing and crunchy croutons make an ideal refreshing contrast.

Garlic Green Beans

Simply sautéed green beans with a hint of garlic echo the scampi’s bold flavors without overpowering them.

Lemon Roasted Asparagus

The lemony brightness ties into the shrimp scampi beautifully, keeping the meal cohesive.

Parmesan Risotto

A rich, creamy side that feels luxurious and complements the garlic-butter sauce wonderfully.

Steamed Broccoli

A light and healthy option that balances the richness of the main dish.

A Glass of White Wine

Pair your meal with the same wine used in the sauce for a harmonious dining experience.

Roasted Baby Potatoes

Crispy on the outside, creamy on the inside—roasted potatoes make a hearty side without stealing the spotlight.

Storage Instructions

If you have leftovers (lucky you!), shrimp scampi stores quite well with a few simple precautions:

Refrigerator: Place the shrimp and pasta in an airtight container and refrigerate. It will stay fresh for up to 2 days.
Reheating: Gently reheat in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving for too long—shrimp can turn rubbery if overcooked during reheating.
Freezing: I don’t recommend freezing shrimp scampi. The texture of both the shrimp and pasta can suffer, becoming mushy once thawed. Best to enjoy it fresh or within a day or two.
Meal prepping tip: If you want to prep ahead, you can cook the pasta and prepare the sauce separately, combining them fresh with shrimp right before serving.

Estimated Nutrition

Here’s a rough estimate per serving (assuming 4 servings total):

Calories: 480
Protein: 32g
Fat: 22g
- Saturated Fat: 8g
Carbohydrates: 35g
- Fiber: 2g
- Sugar: 2g
Cholesterol: 215mg
Sodium: 780mg

Note: These values can vary based on the exact ingredients and portion sizes you use. Adding extra butter, pasta, or bread will obviously bump up the numbers a bit!

Frequently Asked Questions

How do I know when the shrimp are cooked perfectly?

Shrimp are ready when they turn pink and opaque with a slight curl into a “C” shape. If they curl tightly into an “O” shape, they’re overcooked!

Can I use frozen shrimp for shrimp scampi?

Absolutely. Just make sure to thaw them completely and pat them dry before cooking to avoid extra moisture in the pan.

What type of white wine is best for shrimp scampi?

Dry white wines like Sauvignon Blanc, Pinot Grigio, or even a dry Chardonnay work perfectly. Stay away from sweet wines—they’ll throw off the balance.

Can I make shrimp scampi without wine?

Yes! Substitute chicken broth or seafood stock, and add an extra squeeze of fresh lemon juice for brightness.

Is shrimp scampi spicy?

It has a gentle heat from the red pepper flakes, but you can adjust the spice level up or down to suit your taste—or leave it out altogether.

What’s the best pasta for shrimp scampi?

Linguine and spaghetti are traditional favorites, but fettuccine, angel hair, or even zucchini noodles work beautifully.

Can I add vegetables to shrimp scampi?

Definitely! Sautéed spinach, asparagus tips, or cherry tomatoes are delicious add-ins that complement the flavors without overpowering the dish.

How far in advance can I prepare shrimp scampi?

Shrimp scampi is best enjoyed fresh. However, you can prep the ingredients (chop garlic, thaw shrimp, measure liquids) a few hours ahead to speed up cooking.

Conclusion

Classic Shrimp Scampi is truly one of those magical dishes—fast, flavorful, and utterly satisfying. Whether you’re impressing dinner guests or whipping up a quick meal after work, this dish delivers every time. The combination of juicy shrimp, rich buttery garlic sauce, and zesty lemon is downright irresistible.

What I love most is how easily it adapts to different moods and occasions: it can be light and breezy with a salad, or hearty and cozy with crusty bread and a glass of chilled white wine. Once you master the basic technique, you’ll find yourself making it again and again, each time savoring every delicious, savory bite.