Shrimp Scampi
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Garlicky shrimp in a lemony white wine butter sauce, tossed with pasta. A classic, elegant dinner that comes together in about 20 minutes.
By Mia HartwellUpdated August 9, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Classic garlicky shrimp scampi in 20 minutes
- 31g of protein per serving
- A lemony white wine butter sauce
- Elegant enough for guests
Shrimp Scampi
22 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 480kcal
- Protein
- 31g
- Carbs
- 50g
- Fat
- 17g
- Fiber
- 3g
- Sugar
- 2g
Step-by-Step Instructions
- 1
Cook the linguine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- 2
Pat the shrimp dry and season with salt and pepper. Heat the olive oil and 1 tbsp butter in a skillet over medium-high.
- 3
Cook the shrimp 1-2 minutes per side, just until pink and opaque. Remove.
- 4
Lower the heat to medium, melt the remaining butter, and cook the garlic and red pepper flakes 1 minute.
- 5
Add the wine and lemon juice and simmer 2-3 minutes, then return the shrimp and add the pasta, tossing with pasta water until silky.
- 6
Finish with parsley and serve.
Pro Tips for the Best Results
- Don't overcook the shrimp — pull them as soon as they're pink and curl into a C.
- Use plenty of garlic — it's the heart of scampi.
- Reserve pasta water to emulsify the sauce into a glossy coating.
- A generous squeeze of lemon brightens the buttery sauce.
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How to Cook Shrimp Scampi
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Cook pasta and sear shrimp
Boil the linguine to al dente and reserve pasta water. Sear the dried, seasoned shrimp just until pink and opaque, then remove — they overcook in seconds and will warm again in the sauce.
Build the scampi sauce
Bloom plenty of garlic in butter, then deglaze with white wine and lemon and simmer to concentrate. This garlicky, lemony butter is the soul of scampi.
Toss and emulsify
Return the shrimp and add the pasta with reserved pasta water, tossing until the sauce turns silky and clings. Finish with parsley for freshness.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 2 days; shrimp are best fresh. Reheat gently to avoid overcooking.
Serving Suggestions
This shrimp scampi pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
What can I use instead of wine?+
Chicken broth with extra lemon gives a similar bright, savory flavor.
Can I serve it without pasta?+
Yes — serve the scampi over rice, zucchini noodles, or with crusty bread.
Can I use frozen shrimp?+
Yes — thaw and pat dry first so they sear and don't water down the sauce.
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