Classic Shrimp Scampi Recipe In Minutes
There are some dishes that just feel like a little bit of everyday luxury, and for me, this Shrimp Scampi is at the very top of that list. The moment the garlic and butter hit the warm pan, my kitchen fills with an aroma that promises something truly special is on its way. It’s a scent that instantly makes a regular Tuesday evening feel like a weekend treat. This isn’t just another pasta dish; it’s a beautiful dance of plump, juicy shrimp, a glossy sauce rich with white wine and lemon, and strands of linguine that capture every last drop of flavour.
Friends always ask me for this recipe after trying it at dinner parties, and I’m always delighted to share it. What they love, and what I hope you’ll love too, is its elegant simplicity. We’re not talking about a huge list of complicated ingredients. Instead, we’re using a handful of quality staples to create something that tastes far more complex than it is. The sauce comes together in the time it takes to boil the pasta, making it a brilliant choice for those evenings when you crave a delicious, satisfying meal without spending hours at the stove.
This shrimp scampi recipe is ideal when you want to impress someone special, or simply treat yourself to a beautiful meal. It’s light yet satisfying, packed with bright, zesty notes from the lemon and a gentle warmth from a pinch of red pepper flakes. It’s the kind of cooking that feels both indulgent and wonderfully straightforward. Let’s get our aprons on and make something spectacular together.
Recipe Overview
This recipe brings together succulent shrimp with a vibrant, garlicky butter and white wine sauce, all tossed through perfectly cooked pasta. The flavour is bright and savoury, with the acidity of the lemon and wine cutting through the richness of the butter beautifully. I’ve tested this dozens of times, and my one non-negotiable note is to use fresh lemon juice; the bottled kind just doesn’t provide the same lively zest that makes the whole dish sing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Shrimp Scampi Recipe
- Genuine Flavour: We build layers of taste here. You get the deep savouriness from the sautéed garlic, a crisp, acidic backbone from the dry white wine, the richness of the butter, and a final, bright lift from fresh lemon and parsley. It’s a harmonious combination that tastes sophisticated and utterly delicious.
- Ready in Under 30 Minutes: The entire meal, from chopping the garlic to plating the pasta, comes together in about 25 minutes. It’s a genuine go-to for a speedy and impressive weeknight dinner.
- Flexible Recipe: This scampi recipe is a wonderful canvas. You can dial the red pepper flakes up or down depending on your preference for heat. If you’re out of parsley, a handful of fresh basil or chives works wonderfully. You can even add a cup of halved cherry tomatoes along with the garlic for a touch of sweetness.
- Great for a Special Dinner at Home: This dish feels elegant and is ideal when you’re planning a date night in or hosting a small gathering with friends. It has a restaurant-quality feel that never fails to get compliments.
- Family Tested: My husband, who is my most honest critic, says this is one of his all-time favourite pasta dishes. He adores how the sauce clings to the linguine, ensuring every mouthful is packed with flavour. Seeing him go back for a second helping is the best review I could ask for!
Ingredients You’ll Need
For this shrimp scampi, the quality of your ingredients really shines through. I always opt for a dry white wine like a Pinot Grigio or Sauvignon Blanc because they add acidity without any cloying sweetness. For another take on garlicky prawns, you might enjoy my Savory Garlic Butter Shrimp For Dinner recipe, too.
- 400g linguine or spaghetti
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 6-8 garlic cloves, finely minced
- 1/4 tsp red pepper flakes (optional, adjust to your liking)
- 500g large raw king prawns, peeled and deveined
- 1/2 tsp salt
- 1/4 tsp black pepper
- 120ml dry white wine (like Pinot Grigio)
- Juice of one large lemon (about 60ml)
- 60g fresh flat-leaf parsley, finely chopped
- 50g grated Parmesan cheese, plus extra for serving
Elena’s Tip: When it comes to the shrimp (or prawns, as we often call them), try to get the best you can find. I prefer raw, shell-off king prawns from the fish counter as they have a sweeter, more tender texture than many frozen varieties. If using frozen, make sure they are thoroughly defrosted and patted very dry before cooking to ensure they sear rather than steam.
How to Make Shrimp Scampi Recipe
The process for this scampi recipe is straightforward. The key is to have all your ingredients prepped and ready to go before you start, as the cooking part moves along quite swiftly. We’ll cook the pasta and make the sauce simultaneously for maximum efficiency.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (usually around 8-10 minutes). Just before draining, reserve about 250ml (one mugful) of the starchy pasta water. Drain the pasta and set aside.
- Sauté the Aromatics: While the pasta is cooking, heat the olive oil and 2 tablespoons of the butter in a large frying pan or skillet over medium heat. Once the butter is melted and foaming, add the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant, stirring constantly. Be careful not to let the garlic brown, as it can become bitter. I find that keeping the heat at a steady medium is the best way to prevent this.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pan. Season them with the salt and pepper. Cook for 2-3 minutes, tossing occasionally, until they turn pink and opaque and curl into a ‘C’ shape. Don’t overcook them, or they can become tough.
- Deglaze the Pan: Remove the shrimp from the pan with a slotted spoon and set them on a plate. Pour the white wine and lemon juice into the hot pan. Bring to a simmer and let it bubble for 2-3 minutes, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon. This process, known as deglazing, is crucial for building flavour in the sauce.
- Finish the Sauce: Reduce the heat to low. Add the remaining 2 tablespoons of butter to the pan and whisk until it melts and the sauce becomes smooth and slightly thickened. Stir in the chopped parsley and the grated Parmesan cheese.
- Combine Everything: Return the cooked shrimp to the pan. Add the drained linguine and toss everything together thoroughly to coat the pasta and shrimp in the glossy sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The starch in the water helps the sauce cling beautifully to the pasta.
- Serve Immediately: Divide the shrimp scampi among four warm bowls. Garnish with a little extra fresh parsley and a generous grating of Parmesan cheese. Serve straight away.
Tips From My Kitchen
- Temperature Control: The biggest challenge with a garlic butter sauce is burning the garlic. Start your aromatics over a true medium heat, not medium-high. You want the garlic to gently infuse the butter, not fry aggressively. If the pan seems too hot, lift it off the heat for a few seconds to cool down.
- The Secret Step: Don’t skip reserving the pasta water. I learned that this starchy liquid is the key to creating a silky, restaurant-quality sauce that coats the pasta perfectly, rather than pooling at the bottom of the bowl. It’s an emulsifier that brings the butter and wine together.
- Make-Ahead: You can get a head start by prepping your ingredients. Mince the garlic, chop the parsley, and juice the lemon ahead of time. Store them in separate small containers in the fridge for up to a day. The dish itself is best made fresh just before serving.
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The pasta will absorb some of the sauce overnight. Reheat gently in a pan over low heat with a splash of water or chicken stock to loosen the sauce.
What to Serve With Shrimp Scampi Recipe
This dish is a star in its own right, so the accompaniments should be simple and complementary. We want things that will enhance the main event, not overpower it. This is similar to how I’d serve my Authentic Pad Thai Chicken Shrimp Recipe – with simple sides that let the main flavours shine.
- Crusty Bread: A fresh baguette or a slice of ciabatta is non-negotiable in our house. It’s essential for mopping up every last bit of that incredible garlic butter sauce from the bottom of the bowl.
- A Simple Green Salad: A salad of crisp rocket or mixed greens with a light lemon vinaigrette offers a fresh, peppery contrast to the richness of the pasta.
- Wine Pairing: The best choice is to serve the same wine you used in the recipe. A chilled glass of Pinot Grigio or Sauvignon Blanc cuts through the butter and complements the zesty notes of the dish beautifully.
Frequently Asked Questions
Shrimp Scampi Recipe
Ingredients
Method
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (usually around 8-10 minutes). Just before draining, reserve about 250ml (one mugful) of the starchy pasta water. Drain the pasta and set aside.
- Sauté the Aromatics: While the pasta is cooking, heat the olive oil and 2 tablespoons of the butter in a large frying pan or skillet over medium heat. Once the butter is melted and foaming, add the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant, stirring constantly. Be careful not to let the garlic brown, as it can become bitter. I find that keeping the heat at a steady medium is the best way to prevent this.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pan. Season them with the salt and pepper. Cook for 2-3 minutes, tossing occasionally, until they turn pink and opaque and curl into a 'C' shape. Don't overcook them, or they can become tough.
- Deglaze the Pan: Remove the shrimp from the pan with a slotted spoon and set them on a plate. Pour the white wine and lemon juice into the hot pan. Bring to a simmer and let it bubble for 2-3 minutes, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon. This process, known as deglazing, is crucial for building flavour in the sauce.
- Finish the Sauce: Reduce the heat to low. Add the remaining 2 tablespoons of butter to the pan and whisk until it melts and the sauce becomes smooth and slightly thickened. Stir in the chopped parsley and the grated Parmesan cheese.
- Combine Everything: Return the cooked shrimp to the pan. Add the drained linguine and toss everything together thoroughly to coat the pasta and shrimp in the glossy sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The starch in the water helps the sauce cling beautifully to the pasta.
- Serve Immediately: Divide the shrimp scampi among four warm bowls. Garnish with a little extra fresh parsley and a generous grating of Parmesan cheese. Serve straight away.
Notes
I truly hope you enjoy making this shrimp scampi recipe as much as I do. It’s a dish that has brought so much joy to my own dinner table, and it feels like a little victory every time I serve it. It’s proof that a fantastic meal doesn’t need to be complicated. Please let me know how it turns out for you in the comments below – I love hearing about your kitchen adventures! Happy cooking, Elena.
