Classic Shrimp Scampi Recipe with Lemon and Garlic
Hey there, friends! I’m so excited to share this recipe with you. Shrimp scampi is one of those dishes that seems fancy, but it’s surprisingly easy to make at home.
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!
Why This Shrimp Scampi Recipe Works
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!
Ingredients for Shrimp Scampi
Alright, let’s talk ingredients for my Shrimp Scampi! This isn’t your average scampi; it has a little something extra that makes it sing. Think bright lemon, savory garlic, and a secret ingredient I’ll share in a bit. This recipe is all about fresh, high-quality components, so choose the best you can find.
- 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.
Step-by-Step Instructions For Making Shrimp Scampi
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.
How To Serve Shrimp Scampi
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!
How To Store & Reuse Shrimp Scampi Leftovers
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!
Substitutions & Variations For Shrimp Scampi
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.
Classic Shrimp Scampi with Lemon and Garlic
This shrimp scampi recipe is quick, easy, and bursting with flavor. It's perfect for a weeknight dinner or a special occasion. The lemon-garlic sauce is simply divine, and it comes together in under 30 minutes! Serve over pasta, rice, or with crusty bread for soaking up all that delicious sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Cooked pasta, rice, or crusty bread for serving
Instructions
- Pat the shrimp dry with paper towels and season with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque.
- Pour in the white wine and lemon juice. Bring to a simmer and cook for 1-2 minutes, allowing the alcohol to evaporate slightly.
- Stir in the butter and parsley. Cook until the butter is melted and the sauce is slightly thickened.
- Taste and adjust seasonings as needed.
- Serve immediately over cooked pasta, rice, or with crusty bread. Garnish with extra parsley and a squeeze of lemon, if desired.
5 FAQs About Classic Shrimp Scampi
Here are some straightforward answers to the most common questions I receive about this Classic Shrimp Scampi recipe.
Can I make Classic Shrimp Scampi without wine?
You absolutely can! While the dry white wine adds a specific acidic complexity and depth of flavor, you can easily make a delicious alcohol-free version. The best substitution is to replace the half cup of white wine with an equal amount of low-sodium chicken broth, seafood broth, or even vegetable broth. Broth will provide a savory liquid base for the sauce.
The key thing you’ll miss from the wine is its acidity, which is crucial for cutting through the richness of the butter and brightening up the whole dish. To compensate, make sure you add an extra squeeze of fresh lemon juice at the end of cooking. I would start with the juice of half a lemon and then taste the sauce. You can always add more until it has that bright, zesty flavor you’re looking for. The final dish will be slightly different, but still incredibly tasty and satisfying.
What’s the best kind of shrimp to use for Classic Shrimp Scampi?
The quality and type of shrimp you use can make a big difference. I recommend using large or jumbo shrimp, which are typically labeled as 16/20 or 21/25 count (meaning there are 16 to 20 or 21 to 25 shrimp per pound). Their larger size gives them a meaty, juicy texture that holds up well in the pasta and ensures they don’t get lost in the dish. It’s important to use raw shrimp, as pre-cooked shrimp will become tough and rubbery when you heat them again in the sauce.
Don’t be afraid of frozen shrimp! Often, the shrimp frozen on the fishing boats are of higher quality and fresher tasting than the “fresh” shrimp at the seafood counter, which may have been previously frozen and thawed. Just be sure to thaw them properly, either overnight in the refrigerator or under cold running water. Most importantly, whether fresh or frozen, make sure your shrimp are peeled and deveined. Leaving the tails on is a personal preference; they look beautiful for presentation, but removing them makes the dish easier to eat.
My Classic Shrimp Scampi sauce is thin, how can I thicken it?
First, it’s important to know that a traditional scampi sauce is not meant to be thick and heavy like an alfredo. It should be a light, buttery, and glossy sauce that coats the noodles rather than glooping on them. If your sauce feels watery, however, there are a few things that might have happened and several ways to fix it. Make sure you are allowing the white wine to simmer and reduce by about half. This step concentrates its flavor and thickens the sauce base.
The two most important tools for achieving the perfect consistency are the reserved starchy pasta water and the cold butter. When you add the pasta water to the sauce, its starches help to bind and emulsify the liquids and fats, creating a cohesive sauce that clings to the pasta. Finishing the sauce by swirling in cold butter off the heat (monter au beurre) is also crucial for creating that silky, slightly thickened texture. If it’s still too thin, you can let it simmer for a few more minutes to reduce further before adding the pasta and shrimp.
Why did my garlic burn in my Classic Shrimp Scampi?
This is a very common issue, and it can unfortunately ruin the entire dish, as burnt garlic has a harsh, bitter flavor. The most likely culprit is that the heat was too high. Garlic has a high sugar content and very little water, which means it can go from fragrant and golden to burnt and acrid in a matter of seconds. When you add the garlic to the pan, the heat should be on medium-low.
Using thinly sliced garlic, as this recipe calls for, rather than minced garlic, also gives you a little more control and a bigger window of time before it burns. Slices toast more evenly than tiny minced pieces. Pay close attention and stir it constantly. As soon as you can smell its wonderful aroma filling your kitchen, which usually takes less than a minute, it’s ready for the next step. Never walk away from the pan when the garlic is in it!
Is Classic Shrimp Scampi actually an Italian dish?
This is a great question with a surprising answer. While it sounds very Italian, Classic Shrimp Scampi as we know it is an Italian-American invention. In Italy, “scampi” are not shrimp; they are small crustaceans more similar to tiny lobsters or langoustines. A traditional Italian dish might feature scampi cooked simply with olive oil, garlic, and wine. When Italian immigrants came to the United States, they found that shrimp were much more readily available and affordable than scampi.
They cleverly adapted their traditional recipes, swapping the scampi for shrimp but keeping the name and the delicious garlic and wine preparation. Over time, the dish evolved in American kitchens, with the addition of more butter, herbs like parsley, and often a bit of heat from red pepper flakes, all served over a generous bed of pasta. So, while its soul and inspiration are purely Italian, the dish itself is a proud product of the Italian-American culinary tradition.
Try These Recipes Next
If you’re looking for something savory to follow up that sweet French toast, here are three pasta and seafood recipes from This Gal Cooks that are packed with flavor:
- Spicy Shrimp Scampi: For those who like a little extra kick, this version really turns up the heat and adds a fiery new dimension to the classic dish.
- 30 Delicious Recipes for Shrimp Lovers: Can’t get enough shrimp? Here’s a whole collection of my favorite ways to cook with it, from appetizers to main courses.
- Spicy Shrimp Cucumber Noodle Bowl – Juicy shrimp marinated in Sriracha and garlic, served over fresh cucumber noodles. A light, flavorful option when you’re craving something crisp and spicy.
These recipes bring a savory twist to your menu. Whether you’re in the mood for something creamy, spicy, or quick and comforting, these dishes are easy to make and full of flavor.