Shrimp Scampi Recipe is a classic shrimp dish with a lemon garlic wine butter sauce prepared in about 15 minutes. Serve over angel hair pasta or with zucchini noodles. It is elegant enough for company yet easy enough for one on a weeknight.
If you have 15 minutes and love shrimp like I do this wonderful burst of flavor is perfect for you! Be careful not to overcook your shrimp. Those little guys cook up really fast! Spend a little extra change and get the large-count wild-caught shrimp. The wild-caught taste better than the farm-raised shrimp and I think they are a little better for you. Who knows what they are feeding those farm-raised shrimp?
How do you make Shrimp Scampi?
Start by peeling and deveining the shrimp. Next pat the shrimp dry with paper towels. Now melt a little butter and heat a little olive oil over medium heat. Add the shrimp and cook for about 1 1/2-2 minutes per side. Then remove the cooked shrimp to a plate and cover to keep warm.
Now melt butter and olive oil in the skillet over medium heat. Add the asparagus and cook for about 4-5 minutes stirring frequently. Next, add the garlic and cook for 1 minute and stir constantly to make sure it does not burn. Now add the tomatoes and cook for 30 seconds stirring constantly. Next, add a little bit of wine to the skillet and cook for about 1-2 minutes letting it reduce and simmer Then add the shrimp back to the skillet, along with the lemon juice, parsley, and red pepper flakes. Toss and warm for a little less than 1 minute while you season with salt and pepper to taste. Finally serve over angel hair pasta with fresh grated Parmesan Cheese.
How do you peel and devein shrimp?
To peel the shrimp simply pull on the legs and the shell will begin to peel away. You can keep or remove the tails depending on how you intend to serve this recipe. Now to devein the crustaceans take a small pairing knife and make a shallow cut down the center of the back to the top edge of where the tail is or was. To remove the black intestine run the cold water over the back of the shrimp and rub with your fingers so the vein will rinse out easily.
Recipe notes and helpful tips
- This recipe moves quite quickly so have everything right at your disposal.
- If available use freshly 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.
- Use fresh grated Parmesan cheese as it is so flavorful and really does make a difference.
- Shrimp cook very quickly. They are done when 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 pinot grigio or sauvignon blanc. If you don’t like to use wine in your cooking you can substitute chicken broth.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Other shrimp recipes to try!
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Shrimp Scampi
A simple elegant and easy shrimp scampi recipe with a lemon garlic butter sauce. It is a traditionally served over angel hair pasta or thin spaghetti drizzled with the scampi sauce.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 servings
- Category: main meal shrimp
- Method: stove top
- Cuisine: Italian
Ingredients
- 8 ounces thin spaghetti or angel hair pasta
- 1 lb. large shrimp shelled and deveined
- 3 tablespoons 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 lemon juice
- 2 tablespoons fresh chopped parsley
- 1/8 teaspoon crushed red pepper
- Salt and pepper to taste
- Fresh Parmesan cheese
Instructions
- Bring a large pot of water to boil. Cook pasta according to box instructions and drain well.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in 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 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.
Notes
- This recipe moves quite quickly so have everything right at your disposal.
- If available use freshly 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.
- Use fresh grated Parmesan cheese as it is so flavorful and really does make a difference.
- Shrimp cook very quickly. They are done when 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 pinot grigio or sauvignon blanc. If you don’t like to use wine in your cooking you can substitute chicken broth.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Keywords: shrimp scampi pasta, how to make shrimp scampi, easy shrimp scampi, garlic shrimp scampi, best shrimp scampi
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This post was originally published March 7, 2016 and was republished April 8, 2020 with new content.
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