My version has a little something extra that makes it truly special. We’re adding a hint of lemon and a touch of heat to brighten it up, making each bite absolutely irresistible.

I remember the first time I had shrimp scampi. It was at a little Italian restaurant downtown, and the garlicky aroma filled the air. From that moment, I was hooked, and I knew I had to recreate it in my own kitchen!

This recipe is quick enough for a weeknight meal but impressive enough for company. Get ready for a dish that’s bursting with flavor!

It’s such a breeze, you’ll be wondering why you haven’t made it sooner. Let’s get cooking!

What makes this shrimp scampi so darn good? It’s all about balance, y’all.

I’ve seen some recipes that are swimming in butter. And while I love butter as much as the next gal, too much can overpower the delicate flavor of the shrimp.

The key is the white wine. A dry white wine deglazes the pan, adding a beautiful acidity that cuts through the richness. I prefer Pinot Grigio, but Sauvignon Blanc works well too.

Don’t skimp on the garlic! It perfumes the entire dish, infusing every bite with that classic scampi flavor. I like to use fresh garlic, minced finely, because it releases its oils better.

A touch of red pepper flakes adds a little warmth without being overpowering. Trust me on this one, even if you don’t like spicy food, a tiny pinch elevates the whole dish.

And fresh parsley? It’s a must. It brings a bright, herbaceous note that balances the richness and garlic beautifully. I swear, the smell of parsley and garlic sizzling in butter is my happy place!

• 1 pound large shrimp, peeled and deveined
• 8 ounces linguine pasta
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons butter
• 1/4 teaspoon red pepper flakes (or more, to taste)
• Salt and freshly ground black pepper to taste
• The secret ingredient: 1 tablespoon of Worcestershire sauce!

Yep, Worcestershire sauce! I know it sounds a little odd, but trust me. It adds a wonderful depth of umami that balances the brightness of the lemon and garlic. My grandmother used to sneak a dash into all sorts of dishes. I think you’ll love the nuance it brings.

Alright, let’s get down to the nitty-gritty and walk through making this luscious shrimp scampi. Don’t let the fancy name fool ya; it’s surprisingly simple. Follow these steps, and you’ll have a restaurant-worthy dish in no time!

Step 1: Prep the Shrimp

First, you’ll want to make sure your shrimp are thawed, peeled, and deveined. Nobody wants gritty shrimp! Pat them dry with paper towels. This helps them get a beautiful sear instead of steaming in the pan.

Step 2: Sauté the Aromatics

In a large skillet or sauté pan, melt butter and olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté until fragrant, about 1 minute. Be careful not to burn the garlic; burnt garlic is nobody’s friend.

Step 3: Cook the Shrimp

Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until they turn pink and opaque. Don’t overcrowd the pan; cook in batches if necessary. Overcooked shrimp are rubbery, and we want them juicy and tender.

Step 4: Deglaze and Create the Sauce

Pour in the white wine or chicken broth to deglaze the pan. This means scraping up all those delicious browned bits from the bottom of the skillet. Reduce the liquid by half, about 2-3 minutes. Stir in the lemon juice and parsley.

Step 5: Finish and Serve

Season with salt and pepper to taste. Toss the cooked pasta (if using) with the shrimp and sauce. Serve immediately, garnished with extra parsley and a lemon wedge. I like to add a sprinkle of parmesan cheese, too, just for good measure.

Now that you’ve got this gorgeous shrimp scampi bubbling away, let’s talk serving suggestions. This isn’t just about plopping it on a plate; it’s about creating an experience.

The classic choice is, of course, pasta. Linguine is my personal favorite; the sauce clings to it beautifully. But honestly, any long noodle will work. Spaghetti, fettuccine…use what you love!

Don’t forget a generous sprinkle of fresh parsley and a squeeze of lemon. That little bit of acid brightens everything right up.

For a lower-carb option, serve it over zucchini noodles or cauliflower rice. It’s still scrumptious and much lighter.

Thinking beyond pasta? Crusty bread is a MUST for soaking up every last drop of that garlicky, buttery sauce. Seriously, don’t skip the bread! I like to use a baguette, sliced and lightly toasted.

As for sides, a simple green salad complements the richness of the scampi perfectly. Something with a light vinaigrette to balance things out.

Want to take it up a notch? Add a pinch of red pepper flakes for a little kick. And a side of roasted asparagus is always a winner.

Finally, presentation matters! Arrange the shrimp artfully on top of the pasta or rice. A little drizzle of olive oil never hurt anyone either.

Enjoy every single bite!

Leftover shrimp scampi? Lucky you! It’s almost as good the next day, maybe even better once those flavors have had a chance to meld.

How to Store:

The key is to cool it down quickly. Don’t leave it sitting out for more than two hours.

Transfer your leftover scampi to an airtight container. I like to use glass containers, but plastic works too.

Store it in the refrigerator for up to 3 days.

Reheating Tips:

Gently reheat it in a skillet over medium-low heat. Add a splash of white wine or chicken broth to keep it from drying out. You want it nice and saucy again.

Microwaving is an option, but it can make the shrimp a little rubbery. If you go this route, microwave in short intervals, stirring in between, to prevent overcooking.

Creative Ways to Reuse Leftover Shrimp Scampi:

Shrimp Scampi Pasta Bake: Toss the scampi with cooked pasta, add some mozzarella cheese, and bake until bubbly. Comfort food at its finest!

Shrimp Scampi Tacos: This might sound a little unconventional, but trust me, it’s delicious! Warm some tortillas, add the shrimp scampi, and top with a squeeze of lime and some fresh cilantro.

Shrimp Scampi Salad: Let the scampi cool completely, then toss it with mixed greens, cherry tomatoes, and a light vinaigrette. A surprisingly refreshing lunch.

One time I even stirred it into a creamy risotto. It was so good I almost didn’t share!

So don’t let that leftover scampi go to waste. Get creative, and enjoy!

Want to tweak my shrimp scampi recipe? Of course! Here are a few ideas to get you started, perfect for dietary needs or just using what’s on hand.

• Pasta Alternatives: Swap out traditional pasta for zucchini noodles (zoodles) for a low-carb option. I also love using spaghetti squash or even quinoa for a heartier, gluten-free dish.
• Garlic: Fresh garlic is best, but in a pinch, garlic powder works. Use about 1/2 teaspoon of garlic powder for every clove of garlic called for. I’ve even been known to use roasted garlic from a jar.
• Wine: If you prefer not to cook with wine, chicken broth or vegetable broth are great substitutes. Add a squeeze of lemon juice to mimic the acidity of the wine, too.
• Shrimp Size: I usually use large shrimp, but any size will do. Just adjust the cooking time accordingly. Smaller shrimp will cook faster, so keep a close eye on them!
• Spice It Up: Add a pinch of red pepper flakes for a little heat. I like to add it right after the garlic. You can also use a dash of hot sauce.
• Creamy Scampi: Stir in a tablespoon or two of heavy cream or mascarpone cheese at the end for a richer, creamier sauce. Oh my goodness, y’all, it’s so good.
• Lemon Zest: Add lemon zest with the lemon juice for an even bigger pop of citrus flavor. The lemon fragrance is lovely.

These are just a few ideas to get you started! Feel free to experiment and make this shrimp scampi recipe your own. I have no doubt you will create something amazing.

Here are some things folks often wonder about Shrimp Scampi.

Can I use frozen shrimp for Shrimp Scampi?

Absolutely! Frozen shrimp is often the most accessible and affordable option. Just make sure to thaw it completely before cooking. I like to place the frozen shrimp in a colander under cool running water until thawed. Pat it dry with paper towels before adding it to the pan; this helps it to brown nicely.

What kind of wine is best for Shrimp Scampi?

A dry white wine works best. Think Pinot Grigio, Sauvignon Blanc, or even a dry Riesling. The wine adds a lovely acidity that balances the richness of the butter and garlic. If you don’t have wine on hand, you can substitute chicken broth or clam juice, though it won’t have quite the same depth of flavor.

How do I prevent my Shrimp Scampi from being rubbery?

The key to tender shrimp is to avoid overcooking it. Shrimp cooks very quickly. As soon as it turns pink and opaque, it’s done. Overcooked shrimp becomes tough and rubbery, and nobody wants that!

What should I serve with Shrimp Scampi?

Traditionally, Shrimp Scampi is served over pasta, such as linguine or spaghetti. But you can also serve it with rice, crusty bread for dipping, or even zucchini noodles for a lighter option. A simple side salad is always a good addition, too.

Can I make Shrimp Scampi ahead of time?

While Shrimp Scampi is best served immediately, you can prepare some of the components in advance. You can mince the garlic, chop the parsley, and measure out the wine. However, I recommend cooking the shrimp right before serving for the best texture. If you do need to reheat it, do so gently over low heat to avoid overcooking the shrimp.