Perfect Shrimp Scampi for Any Occasion is a simple and delicious dish featuring tender shrimp cooked in a buttery garlic and lemon sauce. The bright flavors of fresh lemon juice, garlic, and a hint of parsley make it a dish that feels special but comes together quickly. The shrimp stay juicy and flavorful, making this a meal that’s hard to resist.
I love making this shrimp scampi when I need something tasty but don’t want to spend hours in the kitchen. It’s fast to whip up, and the sauce always feels like a little treat. When I make it, I like to toss the shrimp with some spaghetti or serve it over rice to soak up all that garlicky, lemony goodness.
This recipe is a crowd-pleaser every time I bring it to a family dinner or a casual get-together with friends. It’s the kind of dish that feels fancy but is really easy to prepare, and it’s perfect for impressing without stress. I always end up making a little extra because everyone asks for seconds!
Key Ingredients & Substitutions
Shrimp: Large peeled and deveined shrimp work best for this recipe. If you can’t find fresh shrimp, frozen is fine—just thaw and pat dry. For a milder option, use smaller shrimp or substitute with scallops.
Pasta: Linguine or spaghetti are classic for scampi, as their shape holds the sauce well. If you want a gluten-free option, try rice noodles or gluten-free pasta.
Butter & Olive Oil: Combining both gives a rich, silky sauce. You can swap olive oil for avocado oil if preferred. Use unsalted butter to better control seasoning.
White Wine or Chicken Broth: White wine adds a bright flavor, but chicken broth is a great non-alcoholic substitute. I often use broth when cooking for kids or if wine isn’t available.
Garlic & Lemon: Fresh garlic and lemon juice are essential here — they give the dish its bold, zesty character. Use fresh lemon juice instead of bottled for the best flavor.
Red Pepper Flakes (optional): This adds a subtle heat. Feel free to leave it out or add more depending on your heat preference.
How Do I Cook Shrimp Without Overcooking It?
Shrimp can go from tender to rubbery in seconds, so timing is key. Here’s how:
- Heat the pan and cook shrimp over medium heat for 2-3 minutes per side.
- Cook in a single layer to ensure even heat.
- Look for shrimp to turn pink and opaque — this signals doneness.
- Avoid overcooking by removing the shrimp as soon as they change color.
- If you’re unsure, pull one out and cut to check—it should be white inside with no translucency.
Quickly removing shrimp from the heat keeps them juicy and tender, perfect for absorbing the butter and garlic sauce.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without crowding.
- Colander – makes draining pasta quick and easy.
- Large skillet or sauté pan – wide enough to cook shrimp in a single layer for even cooking.
- Wooden spoon or silicone spatula – gentle on your pan and great for stirring sauce.
- Citrus juicer or reamer – helps you squeeze fresh lemon juice without seeds.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or chunks of firm fish for a seafood twist that still works well with garlic butter.
- Add chopped sun-dried tomatoes for a sweet and tangy punch that brightens the dish.
- Sprinkle in red pepper flakes for more heat if you like a spicy kick.
- Stir in grated Parmesan cheese just before serving for extra richness and a creamy finish.
Perfect Shrimp Scampi for Any Occasion
Ingredients You’ll Need:
- 12 oz linguine or spaghetti pasta
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup dry white wine or chicken broth
- Juice of 1 lemon (plus extra lemon slices for garnish)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you’ll have a delicious shrimp scampi ready in around 25 minutes total. Quick enough for a weeknight dinner but special enough for guests!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the linguine or spaghetti and cook according to the package directions until just al dente. Drain the pasta, but make sure to save about half a cup of the pasta water—it helps loosen the sauce later.
2. Sauté Garlic and Shrimp:
In a large skillet over medium heat, melt 2 tablespoons of butter together with olive oil. Add the minced garlic and red pepper flakes if using, sauteing for about a minute until fragrant but not browned. Add the shrimp in a single layer and cook for about 2 to 3 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
3. Make the Sauce:
Pour the white wine or chicken broth into the skillet to deglaze, scraping up any tasty browned bits on the bottom. Let it simmer and reduce for 2-3 minutes. Stir in the remaining 2 tablespoons of butter and the fresh lemon juice, mixing until the sauce is smooth and creamy.
4. Combine Shrimp, Sauce, and Pasta:
Return the cooked shrimp to the skillet and add the chopped parsley. Toss to coat everything well in the sauce. Gently add the cooked pasta and toss again to combine. If the sauce feels too thick, pour in a little of the reserved pasta water until it reaches the consistency you like.
5. Season and Serve:
Add salt and freshly ground black pepper to taste. Serve the shrimp scampi hot, garnished with extra parsley and lemon slices for a bright, fresh finish.
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp works well! Just be sure to thaw them completely before cooking by placing them in the refrigerator overnight or running under cold water. Pat them dry to avoid extra moisture in the pan.
What Can I Substitute for White Wine?
If you prefer not to use wine, chicken broth is a great alternative that still adds flavor. You can also use vegetable broth or even a splash of lemon juice mixed with broth for a similar tangy effect.
How Can I Make This Dish Ahead of Time?
You can cook the shrimp and prepare the sauce in advance, then refrigerate separately from the pasta for up to 2 days. When ready to serve, gently reheat everything on the stove and combine with freshly cooked or reheated pasta.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened.
