A skillet of shrimp scampi with garlic, lemon, and parsley in a buttery sauce, served over pasta with lemon wedges.
Shrimp scampi is fast, garlicky, and full of bright lemon flavor. You get juicy shrimp in a buttery sauce that’s perfect for tossing with pasta or serving with crusty bread. This shrimp scampi recipe is an easy weeknight dinner that tastes like a restaurant meal—ready in minutes.
Introduction
The key to great shrimp scampi is cooking the shrimp quickly so they stay tender. Shrimp only need a couple minutes per side. Once they turn pink and curl into a loose “C” shape, they’re done.
The standout trick is building the sauce right after the shrimp come out, then adding them back at the end. That keeps them from overcooking and gives you the silkiest sauce. Trust me, it makes a difference.
Why You’ll Love This Shrimp Scampi
- Better than restaurant: Bright, buttery garlic-lemon flavor.
- Fast weeknight dinner: Ready in about 20 minutes.
- One-pan sauce: Minimal cleanup.
- Perfect for pasta: Sauce coats noodles beautifully.
- Great for guests: Feels fancy with very little effort.
Ingredients for Shrimp Scampi
- Pasta (8 ounces): Linguine or spaghetti; or serve with bread.
- Shrimp, peeled and deveined (1 1/2 pounds): Medium or large; pat dry for best sear.
- Salt (3/4 teaspoon) and black pepper (1/2 teaspoon): Seasoning.
- Olive oil (1 tablespoon): Helps shrimp sear.
- Unsalted butter (5 tablespoons): Rich sauce base.
- Garlic, minced (5 cloves): The signature scampi flavor.
- Chicken broth (1/2 cup): Adds depth and helps build a silky sauce.
- Lemon juice (3 tablespoons) + lemon zest (1 teaspoon): Bright, fresh flavor.
- Red pepper flakes (pinch): Optional warmth.
- Chopped parsley (1/4 cup): Fresh finish.
Helpful note: Broth gives the sauce body and keeps it from feeling too heavy.
Shrimp Scampi Recipe Step-by-Step
- 1. Cook pasta: Boil pasta in salted water until just al dente. Reserve 1/2 cup pasta water, then drain.
- 2. Season shrimp: Pat shrimp dry and season with salt and pepper.
- 3. Sear: Heat oil and 1 tablespoon butter in a large skillet over medium-high. Cook shrimp 1–2 minutes per side until just pink. Transfer to a plate.
- 4. Sauté garlic: Lower heat to medium. Add 3 tablespoons butter and garlic. Cook 30–45 seconds until fragrant (don’t brown it).
- 5. Simmer sauce: Add broth, lemon juice, zest, and red pepper flakes. Simmer 2–3 minutes until slightly reduced.
- 6. Toss: Add pasta and remaining butter. Toss until glossy. If it looks dry, add a splash of reserved pasta water.
- 7. Finish: Return shrimp to the skillet for 1 minute to warm. Stir in parsley.
- 8. Serve: Taste and add an extra squeeze of lemon if you want it brighter.
Tips for Perfect Shrimp Scampi
- Pat shrimp dry so they sear instead of steaming.
- Don’t overcook shrimp—remove as soon as they turn pink.
- Keep garlic fragrant, not browned.
- Use pasta water to make the sauce silky.
- Add lemon at the end for the freshest flavor.
Variations & Substitutions
- Zucchini noodles: Serve over zucchini noodles for a lighter option.
- Extra heat: Add more red pepper flakes.
- Add veggies: Toss in spinach at the end to wilt.
- Garlic lovers: Add one more clove.
- Leftovers: Chop shrimp and toss into a salad with the sauce as dressing.
Storing & Reheating
Fridge: Store 2–3 days.
Reheat: Warm gently in a skillet over low heat with a splash of broth or water.
Freezer: Not recommended (shrimp texture changes).
Serving Suggestions & Pairings
- Simple green salad
- Roasted asparagus
- Warm bread for scooping sauce
- Steamed broccoli
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American
Diet: Pescatarian
Reader Review: The sauce was bright and garlicky and the shrimp stayed perfectly tender. We mopped up every drop with bread.
If you make shrimp scampi, leave a rating and comment. Are you serving it over pasta or with bread?