Why You’ll Love Shrimp Scampi Recipe

This recipe delivers impressive flavor with minimal effort — perfect for weeknight dinners or entertaining without stress. The combination of garlic, butter, white wine, and fresh lemon gives the dish brightness and richness at the same time. Using thin pasta like angel hair ensures everything comes together swiftly. It’s elegant enough for guests yet easy enough for a simple weeknight meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
butter
finely diced medium onion
minced or pressed garlic cloves
large shrimp, peeled and deveined
juice of fresh lemons
dry white wine
salt and freshly ground black pepper
hot sauce (a few dashes, plus more to taste)
angel hair pasta
grated Parmesan cheese
chopped fresh basil
chopped fresh parsley

Directions

Boil water for the pasta and have it ready.
In a large skillet over medium heat, heat the olive oil and melt the butter. Add the diced onion and garlic; cook until the onion is translucent (about 2–3 minutes).
Add the shrimp and stir/cook for a couple of minutes until the shrimp begin to turn opaque. Squeeze in the lemon juice, then add the white wine, salt, pepper and hot sauce. Reduce the heat to low.
Meanwhile, add the angel hair pasta to the boiling water and cook until just done (al dente). Reserve 1–2 cups of pasta water before draining.
Remove the skillet from the heat. Add the cooked pasta to the skillet and toss with the sauce. If the sauce seems too thick or the pasta too dry, add a splash of the reserved pasta water. Taste and adjust seasoning if needed.
Top with grated Parmesan and sprinkle with chopped parsley and basil. Serve immediately.

Servings and timing

Yields: 6 servings.
Prep time: ~5 minutes.
Cook time: ~10 minutes.
Total time: ~15 minutes.

Variations

Swap angel hair for thin spaghetti or linguine if you prefer.
Leave the shrimp tails on for more presentation flair (and extra flavor) or remove them for easier eating.
For a non‑alcohol option, substitute the white wine with chicken or vegetable broth plus a splash of lemon or vinegar to add acidity.
Add cherry tomatoes or a handful of spinach at the last minute to incorporate more vegetables.
For more heat, increase the hot sauce or add a pinch of red pepper flakes.
Use gluten‑free pasta if needed, or skip the pasta altogether and serve the shrimp and sauce atop sautéed zucchini ribbons for a lighter version.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently either in the microwave in short 30‑second intervals or in a skillet over low heat. You may want to add a small pat of butter or a splash of broth or water to loosen up the sauce as it reheats so the shrimp don’t become tough or dry.

FAQs

What type of pasta works best for shrimp scampi?

Thin, long pastas like angel hair, linguine, or spaghetti work best because they cook quickly and allow the sauce to coat each strand well.

Should the shrimp be with tail on or tail off?

Either is fine. Leaving the tails on makes for a nicer presentation and can contribute a bit of extra flavor, but tail‐off shrimp are easier to eat and work perfectly well.

Can I use frozen shrimp?

Yes — just make sure to thaw it fully first and pat it dry. Shrimp that is wet may release too much water and dilute the sauce.

What kind of white wine should I use?

A dry crisp white wine like Sauvignon Blanc or Pinot Grigio works well; avoid sweet dessert wines as they will make the sauce too sweet.

What if I don’t want to use wine in the sauce?

You can substitute chicken or vegetable broth, and add a little extra lemon juice or a splash of vinegar to maintain the acidity.

How do I prevent the shrimp from becoming overcooked?

Shrimp cook very quickly — just a couple minutes on each side when added to the hot pan is enough. Remove from heat once they turn opaque and curl. Overcooked shrimp become rubbery and tough.

Can I add vegetables to this dish?

Yes — you can add spinach, cherry tomatoes, asparagus tips, or zucchini ribbons toward the end of cooking. Just ensure any added veggies cook quickly or are pre‑blanched.

How can I adjust the sauce if it seems too thick or dry?

Reserve some of the pasta cooking water and add a small splash to the skillet when combining with the pasta. The starch in the water helps loosen and thicken the sauce while keeping it glossy.

What is a good side dish to serve with this?

A simple leafy green salad and crusty bread for dipping in the sauce are excellent companions. For a lighter option, steamed or roasted green beans or asparagus work nicely.

Can I double the recipe for a larger crowd?

Yes, you can double (or more) the shrimp and pasta quantities. Just ensure your skillet is large enough to accommodate the increased volume and maintain good heat distribution so the shrimp cook evenly.

Conclusion

This shrimp scampi is the perfect balance of ease and elegance — minimal prep time, straightforward ingredients, and maximum flavor. Whether you’re cooking for company or simply craving a delicious weeknight dinner, this dish delivers. Enjoy the bright lemon, garlic‑butter sauce, tender shrimp, and the simplicity of a meal that comes together in just about 15 minutes.

Shrimp Scampi