An easy shrimp dinner that’s ready in under 30 minutes! This Shrimp Scampi is restaurant quality that you can serve on a busy weeknight because it’s so easy to make. Sautéed shrimp in a rich, buttery sauce served over a bed of linguine noodles.
You might skip the restaurant shrimp scampi once you see how easy it is to make at home. If you love to order the buttery, garlicy, lemony shrimp when you eat out, you have to give this recipe a try!
I love to recreate favorite restaurant dishes at home, and there’s nothing more classic than shrimp scampi. This Italian dish is rich without being heavy and so incredibly easy to make. Add some breadsticks on the side to complete the meal!
You Will Love This Recipe
- Would you believe you can make this whole dish in less than 30 minutes? It’s some seriously delicious fast food!
- A classic scampi sauce is made with wine but I’m sharing how to make it without white wine, too.
- I love to serve it over linguini but you can serve it with rice or angel hair pasta, too!
Make this recipe for your family and you will get rave reviews!
- Linguine – or use spaghetti, fettuccine, or angel hair pasta.
- Butter – you will need some to cook the shrimp and some to make the sauce.
- Extra virgin olive oil
- Minced garlic
- Red pepper flakes – if you like a kick of heat definitely add this! Or you can leave it out if you don’t like spice.
- Large shrimp – they need to be peeled and deveined.
- Salt and pepper
- White wine – or use chicken broth to make it alcohol-free.
- Lemon juice – Fresh squeezed is best.
- Finely chopped parsley leaves
How to Make It
This is a really simple recipe that doesn’t take long but be sure to have your ingredients prepped and ready to go. That way, you can move quickly and have dinner on the table in no time!
Boil the pasta following the package instructions and drain it when it’s done.
While the pasta cooks, melt the butter with the olive oil in a large skillet over medium-high heat. Add the garlic and cook it for about a minute or until it’s fragrant.
Place the shrimp in the skillet and season them with salt and pepper. Cook them for a couple of minutes on one side. Turn them over and then add the wine (or broth) and red pepper flakes, if using.
Bring the skillet to a simmer and let the liquid reduce by half. This should only take a couple of minutes.
Add the rest of the butter, lemon juice, and chopped parsley. Once the butter has melted, add the cooked pasta and toss it to coat it in the sauce.
It’s best enjoyed right after you make it!
The sauce is thickened with butter. For best results, use cold butter and once you add it to the liquid in the pan it will melt and create a sauce that will coat the pasta. It won’t be thick and creamy, but the butter will give the sauce a velvety texture and light body.
You can, but you will need to thaw them first and then pat them dry before cooking them.
Choose a dry white wine that you like to drink. Sauvignon blanc or pinot grigio are both good choices. You don’t have to spend a lot either! There are lots of good budget options that will work great.
You can skip the wine and use chicken broth or vegetable broth.
Choose different kinds of pasta that you like or serve it over cooked rice or cauliflower rice. You can also serve it as it is with just some toasted garlic bread on the side to soak up the sauce!
Skip the expensive restaurant dish and make this easy shrimp scampi at home! It’s easy enough for a weeknight and great for date night, anniversaries, or other special occasion dinners, too. Enjoy!
More Shrimp Recipes
- Shrimp Pasta with tomatoes is a quick and easy 30-minute dinner idea!
- Learn how to make the best Shrimp Boil with potatoes, corn, and sausage.
- Cajun Broiled Shrimp are great as an appetizer, or serve them over rice and veggies for a light meal.
- My Shrimp Enchiladas have the best creamy sauce and are so easy to make!
Try it and love it? Rate it, please! Seriously, though, a five-star rating below will make my day!
If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy pasta dish!!
- 1 lb linguine noodles
- 4 Tbsp butter divided
- 2 Tbsp extra virgin olive oil
- 4 garlic cloves minced
- Pinch red pepper flakes optional
- 1 lb large shrimp peeled and deveined
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ c. dry white wine or chicken broth
- 2 Tbsp lemon juice
- ½ c. finely chopped parsley leaves
- Prepare linguine noodles according to package directions. Cook to al dente. Drain the pasta.
- While the pasta is cooking, heat a large skillet over medium-high heat. Pour in olive oil and add 2 Tbsp butter. When butter is melted add garlic and saute until fragrant (30 seconds – 1 minute).
- Add shrimp and season with salt and pepper. Cook shrimp for 1-2 minutes, or until just beginning to turn pink, then flip.
- Add wine or broth, red pepper flakes (if using) and bring to a simmer. Simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (shrimp should just be turning pink).
- Stir in remaining 2 Tbsp butter, lemon juice and parsley. When the butter is melted add cooked linguine noodles and toss to combine. Serve immediately.