This quick and easy shrimp scampi recipe is perfect for a busy weeknight dinner. With simple ingredients and minimal prep time, you can have a delicious meal on the table in no time. Serve over angel hair pasta or zucchini noodles for a low-carb option.
Delicious Shrimp Scampi in Minutes
This dish is elegant enough for company yet easy enough for a weeknight. For an over-the-top meal, serve it with a simple garden salad and no knead bread. This incredible flavor burst is perfect if you have 15 minutes and love shrimp like I do! Be careful not to overcook your shrimp. Those little guys cook up fast! Spend a little extra change and get the large wild-caught shrimp. They taste better and are a little better for you. If you like this recipe, try shrimp and grits, shrimp fried rice, shrimp enchiladas, and shrimp pasta salad.
Where did the Name Scampi Come From?
The word scampi is the plural for scampo, a tiny lobster-like crustacean from Scotland (also known as langoustines). When adapting this recipe to American cooking, Italian cooks replaced the scampi with shrimp, hence the name shrimp scampi.
Shrimp Scampi Ingredients
- Pasta – thin spaghetti or angel hair
- Shrimp – large and wild-caught
- Butter – salted or unsalted
- Olive oil – extra virgin
- Vegetables – asparagus, garlic, and grape tomatoes
- White wine – like Chardonnay, Pinot Grigio, or Sauvignon Blanc
- Lemon juice – fresh, please
- Seasonings – chopped fresh parsley, red pepper flakes, kosher salt, freshly ground black pepper
- Parmesan cheese – freshly grated
Recipe Tips
- This recipe moves quite quickly, so have everything ready and nearby.
- If available, use wild-caught shrimp, as they taste better and are healthier for you. I like using the 21-25 count.
- You can substitute fettuccine or linguine pasta. For a low-carb meal, serve with zoodles or spaghetti squash.
- Use fresh grated Parmesan cheese as it is so flavorful and does make a difference.
- Garlic cooks very quickly and can become bitter if cooked too long, which is why it is added towards the end of the recipe.
Storage and Reheat
Leftovers can be stored in an airtight container in the fridge for up to 3 days, provided the shrimp are fresh. Reheat in the microwave at reduced power or on the stovetop over low heat with a splash of water.
Frequently Asked Questions
Use a dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc. If you dislike using wine in your cooking, you can substitute chicken broth.
Shrimp cook very quickly. They are done when they are pink and opaque and have curled into a u0022Cu0022 shape. Do not overcook them, as they will get tough and rubbery.
Reheat in the microwave at reduced power or on the stovetop over low heat with a splash of water.
More Shrimp Recipes
Shrimp Scampi Recipe
Ingredients
- 8 ounces thin spaghetti or angel hair pasta
- 1 lb. large shrimp shelled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/4 pound asparagus trimmed and cut in 1/2 inch segments
- 4 large cloves garlic minced
- 2/3 cup sliced grape tomatoes
- 1/2 cup dry white wine see notes
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/8 teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
- Fresh Parmesan cheese
Instructions
- Bring a large pot of water to a boil. Cook pasta according to box instructions and drain well.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp in a single layer. Cook 1 1/2-2 minutes per side or until cooked through. Remove shrimp to plate cover and keep warm.
- Add 1 tablespoon butter and 1 tablespoon olive oil to pan over medium heat. Add asparagus and cook until crisp-tender, stirring frequently; approximately 4-5 minutes. Add garlic and cook for 1 minute, stirring constantly. Add grape tomatoes cooking for 30 seconds, stirring several times. Add the wine and cook for 1 minute, letting it reduce some.
- Add the shrimp back to the skillet, along with the lemon juice, parsley, and crushed red pepper. Warm for a little less than 1 minute while you salt and pepper to taste. Serve over cooked angel hair pasta with fresh grated Parmesan Cheese.
Video
Notes
- This recipe moves quite quickly, so have everything ready and in close proximity.
- If available, use wild-caught shrimp, as they taste better and are healthier for you. I like using the 21-25 count.
- You can substitute fettuccine or linguine pasta. For a low-carb meal, serve with zoodles or spaghetti squash.
- Use fresh grated Parmesan cheese as it is so flavorful and really does make a difference.
- Shrimp cook very quickly. They are done when they are pink and opaque and have curled into a “C” shape. Do not overcook them, as they will get tough and rubbery.
- Garlic cooks very quickly and can become bitter if cooked too long, which is why it is added towards the end of the recipe.
- Use a dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc. If you don’t like to use wine in your cooking, you can substitute chicken broth.
Nutrition
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Chrissy
This is one of our favorite recipes. I have been making this about once every three weeks for several months. My husband and I enjoy it so much! Thank you, Beth!
Beth Pierce
My pleasure, Chrissy!
Jayla
Our youngest loves shrimp – and this was such a vibrant and fun dish! He loved it and so did we. Thank you for sharing your recipe.
Beth Pierce
My pleasure, Jayla!
Zahara
I never realized where the name scampi came from! We do love scampi and tried out your recipe with the shrimp and the zucchini noodles. It was very easy to make and tasted amazing!
Beth Pierce
Thank you, Zahara! I am so glad that you liked the shrimp scampi!
Harlenn
I love this quick and easy recipe! My wife and I have been shrimp lovers forever! Thanks for the new and tasty recipe!
Beth Pierce
You are most welcome, Harlenn!
Laura Mills
You had me at “in 10 minutes”. I love quick and easy recipes that are also delicious, they make life so much easier.
Beth Pierce
Me too, Laura!
Carrie Unsworth
Loved it! Even better than Olive Garden’s shrimp scampi! I will make this again and again!
Samantha J
Sadly I can not eat shelfish, but my family does and this sounds amazing and something they would love. Would also be a wow dish for serving to family and friends
Tricia
Great shrimp scampi! So glad I found your blog. Your recipes are awesome!
Beth Pierce
Thank you, Tricia! So glad that you like them!
Erik
So delish! I made this and my family really loved it. It will be on rotation from now on!
Lila
I tried your Shrimp Scampi recipe last night, and it was a total game-changer! The flavors were so bright and the shrimp were perfectly cooked.
Beth Pierce
Thanks, Lila! I am so glad that you liked it!
Sandra Cooper
Wow! This pasta tastes incredible! I love all the flavors from the shrimp! This is my new favorite!
Beth Pierce
Thanks, Sandra! So happy that you like it!
Melissa A
Amazing meal! Everyone loved this recipe. Making it again this weekend!
Beth Pierce
Thanks, Melissa! So glad that everyone liked it!
Eugenia
This is one of the hubs favorites – he was so thrilled I was able to make it at home. It is so hard to find a place that makes it just right where we are.
Beth Pierce
Same here, Eugenia!
Kerri
I love this shrimp scampi recipe! This one is definitely going in my recipe book!!
Kenny
Great shrimp scampi recipe. In fact it is my new favorite. I love the addition of tomatoes and asparagus! So delicious and refreshing.
Kechi
Made this for dinner last Sunday and everyone loved it especially the kids! I hope to make it again! Thanks for sharing!!!