Perfect Shrimp Scampi for Any Occasion is a dish that combines tender, juicy shrimp with a bright and buttery garlic sauce. The sauce is made with fresh garlic, lemon juice, and a touch of white wine or broth, all tossed together with pasta or served on its own. It’s simple, fresh, and full of flavor.
I love making shrimp scampi because it’s quick to prepare but always feels like a special treat. When I’m in a hurry but want something that tastes like I spent hours cooking, this is my go-to. The shrimp cook so fast, and the sauce comes together in just minutes, making it a perfect meal for busy weeknights or unexpected guests.
One of my favorite ways to enjoy this dish is with crusty bread on the side to soak up every last drop of the garlicky sauce. It’s also great with a light salad or roasted veggies for a complete and satisfying meal. No matter the occasion, Perfect Shrimp Scampi always brings a smile to the table and makes dinner feel a little more special.
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Key Ingredients & Substitutions
Shrimp: Large shrimp work best as they cook quickly but stay juicy. If fresh isn’t available, frozen shrimp will do—just thaw and pat dry. You can keep tails on for presentation or remove for easier eating.
Butter and Olive Oil: Both add richness and help cook the garlic without burning. Butter gives that creamy, smooth taste, while olive oil prevents it from burning too fast. Use all olive oil if avoiding dairy.
Garlic: Fresh garlic is essential for the dish’s bright, bold flavor. I prefer finely minced garlic to spread flavor evenly. Avoid pre-chopped garlic as it can lose its freshness.
White Wine or Broth: White wine adds acidity and depth, but chicken broth is a great substitute for a non-alcoholic option. If using broth, choose a low-sodium variety to control saltiness.
Lemon: Lemon juice brightens and balances the rich butter and garlic. Fresh lemon juice is best—bottled juice doesn’t have the same fresh zing.
Parsley: Fresh parsley adds color and a mild, fresh herb flavor. If you don’t have fresh, dried parsley can work in a pinch, but add less and toward the end.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cook super fast and can turn rubbery if overdone. Here’s how I get tender, juicy shrimp every time:
- Start with shrimp at room temperature for even cooking.
- Heat the skillet on medium, use enough oil/butter to coat the pan.
- Add shrimp in a single layer, don’t crowd the pan.
- Cook undisturbed for about 2 minutes until pink on one side.
- Flip and cook another 1-2 minutes until just opaque inside.
- Remove from heat promptly to avoid carryover cooking.
Remember, shrimp will keep cooking a little after you take them off the stove, so it’s better to pull them just as they turn opaque.
Equipment You’ll Need
- Large pot – for boiling pasta; a roomy pot helps prevent sticking.
- Large skillet or sauté pan – perfect for cooking shrimp and making the sauce evenly.
- Slotted spoon or tongs – to turn shrimp easily without breaking them.
- Garlic press or fine knife – makes mincing garlic quick and easy.
- Colander – to drain pasta well without losing any noodles.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or chicken for a different protein that cooks quickly.
- Add chopped sun-dried tomatoes for a touch of sweetness and color.
- Mix in fresh spinach or arugula at the end for added greens and a mild peppery taste.
- Use crushed red pepper flakes or a pinch of cayenne for extra heat if you like it spicy.
Perfect Shrimp Scampi for Any Occasion
Ingredients You’ll Need:
Shrimp & Pasta:
- 1 lb large shrimp, peeled and deveined (tails on or off as preferred)
- 8 oz linguine or spaghetti pasta
Sauce:
- 4 tbsp unsalted butter
- 3 tbsp olive oil
- 4-5 garlic cloves, minced
- 1/4 cup dry white wine (or chicken broth as substitute)
- 1/2 tsp red pepper flakes (optional, adjust to taste)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
- 2 tbsp fresh parsley, finely chopped
- Lemon slices, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes in total—10 minutes to cook the pasta and shrimp, and about 5-10 minutes to prepare and toss the sauce together. It’s quick, making it a great choice for a delicious weeknight meal or a last-minute dinner.
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 al dente. Drain the pasta and set it aside.
2. Sauté Garlic and Shrimp:
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes if you like a little heat. Cook for 1–2 minutes until the garlic is fragrant but not browned. Place the shrimp in a single layer and cook for about 2 minutes per side, or until they turn pink and opaque.
3. Make the Sauce and Combine:
Add the white wine (or chicken broth) and lemon juice to the skillet. Scrape the browned bits from the bottom of the pan and let the sauce simmer for 2 minutes to slightly reduce. Stir in the remaining 2 tablespoons of butter until melted and silky. Season with salt and pepper to taste. Add the cooked pasta into the skillet and toss gently to coat everything with the sauce. Turn off the heat and sprinkle fresh parsley on top.
4. Serve and Enjoy:
Plate the shrimp and pasta, garnish with lemon slices, and serve immediately. Pair it with crusty bread to soak up the tasty garlic-lemon butter sauce. Enjoy your perfect shrimp scampi!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat dry well to avoid extra moisture in the pan.
What Can I Substitute for White Wine?
If you prefer not to use wine, chicken broth or vegetable broth are great non-alcoholic alternatives that add flavor without overpowering the dish.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
Can I Make This Dish Gluten-Free?
Absolutely! Use gluten-free pasta instead of linguine or spaghetti to keep it gluten-free without sacrificing any flavor or texture.
