Make this garlic butter shrimp scampi recipe for dinner tonight! Sprinkle with fresh parsley and red pepper flakes, and serve with pasta. We love linguini or angel hair, but any cooked pasta (or even zucchini noodles) will work. Jump to the recipe below to learn how to cook the best shrimp scampi recipe.

Shrimp Scampi Lover?

Italian food is 100% my love language. I come from an Italian family—and married into a Sicilian one. So olive oil and garlic basically run through my veins. And although all shrimp scampi recipes are technically American-Italian inventions… it’s a family favorite!

What could be better than juicy shrimp, white wine, lemon juice, butter sauce, and cooked pasta? Give me some crusty bread and a glass of pinot grigio and I’ll be in heaven. This is one of my go-to date night recipes! But this shrimp scampi recipe is equally perfect for nights you’re having company over or family dinner.

Make this Shrimp Scampi Recipe If:

• You need to use up fresh or frozen shrimp
• Want something to pair with pasta or zucchini noodles
• love the idea of garlic butter shrimp
• have a bottle of white wine you’d like to both cook with and drink
• need a family meal or date-night recipe sure to please

I’ve made this recipe at least 50 times this year and it turns out perfect each time! If you’ve been looking for the perfect shrimp scampi recipe, I really hope you’ll give this one a try!

Shrimp Scampi Recipe Ingredients (and substitutes):

• Pasta: While you don’t technically need to serve this with pasta, it’s how I like to make it. I suggest using linguine or angel hair, but in a pinch any pasta will work. You could also serve this with a salad and crusty bread… or even with rice or mashed potatoes. Just be sure you have something to sop up all that delicious sauce!
• Shrimp: Use wild caught shrimp if you can find them! For easy eating, remove the tails before cooking so my guests don’t feel forced to touch their food. For easier cooking, buy your shrimp peeled and deveined. Frozen shrimp works, but be sure to thaw and thoroughly dry before use.
• Salt and Black Pepper: Our super star staple seasonings; you know what they do! If you need more salt, you can season with salt after cooking.
• Butter: I suggest using unsalted butter, but salted will work fine in the butter sauce if it’s all you have. Scale back on the suggested salt amount, then taste and add as needed.
• Olive Oil: A nice extra virgin olive oil brings great flavor, but any olive oil will technically work. The combination of butter and olive oil adds wonderful richness to the scampi sauce. I don’t recommend using another variety of oil such as canola or vegetable.
• Red Pepper Flakes: Just a touch wakes up the other flavors in the dish and adds subtle heat. Kick up the amount if you want more heat… or reduce for a mild spice.
• Shallots: Add sweetness and richness to the sauce! In a pinch, sweet yellow onion makes a fine replacement.
• Garlic: Don’t sub garlic powder or pre-minced garlic here! Fresh garlic is an absolutely must! If you’re not the biggest garlic fan, reduce to 6 cloves.
• White Wine: Use something dry, like Pinot Grigio or Sauvignon Blanc. In a pinch, chicken broth makes a fine substitute.
• Lemons: Fresh lemon juice is a must for shrimp scampi; it adds freshness and brightness to the butter sauce. You’ll need fresh lemons anyway, as this recipe calls for lemon zest. I suggest buying an extra lemon to cut into lemon wedges and use as a garnish.
• Parsley: Adds a pop of fresh flavor and color! Don’t use dried parsley.

How to Make Shrimp Scampi Pasta

1. Pasta Water: Bring a large pot of water to a boil so it’s ready for the pasta! Better to have this ready to go than have to fiddle with it as you’re cooking the shrimp or sauce.
2. Prep Shrimp: Whether you’re using fresh shrimp or frozen, you’ll want to get them as dry as possible before cooking. To remove excess moisture, you’ll pat them completely dry using a paper towels.
3. Cook Shrimp: Add the shrimp to a hot pan and flip after 2 minutes. Or until they turn pink and look firm. Then remove them from the pan so they don’t overcook.
4. Simmer the Sauce: You’ll use the same skillet, but reduce the temperature to medium heat. Give the shallots enough time to cook, you want them soft and almost translucent. After you pour in the wine, let it simmer, which thickens the sauce.
5. Boil Pasta: While you simmer the sauce, you can also make the pasta. Add salt to the boiling water, add pasta and cook until al dente. Cooking time will vary on pasta you use, so consult the pasta package and test a minute before the “suggested” timeline.
6. Bring it Together: A minute before adding the pasta to the sauce, toss the shrimp back into the skillet and let them warm up. Then toss in the pasta and parsley. Add some reserved pasta water and toss well.
7. Garnish & Serve: Drizzle with extra olive oil, sprinkle with parsley, and serve warm! Make the presentation extra pretty by garnishing with parsley leaves and lemon slices.

Make it a special meal by adding a salad, crusty bread, and a nice bottle of white wine! And enjoy!

Tools you’ll Need:

• Lemon Zester
• Large Skillet
• Pasta Tongs

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More Shrimp Recipes:

• Prosciutto-Wrapped Shrimp with Bourbon Honey Mustard Sauce
• Cajun Shrimp Pasta
• Lemon Garlic Shrimp and Asparagus