Okay, here we go! Shrimp Scampi, baby! This isn’t your fancy restaurant version. This is the “I need dinner on the table in, like, 20 minutes and everyone will actually EAT it” version. It’s garlicky, buttery, shrimpy goodness served over pasta. What’s not to love? Honestly, it’s a lifesaver. Try it – you won’t regret it.

My husband, bless his heart, is the pickiest eater on the planet. But even he inhales this stuff. One time, I made a double batch and went to the store, and I came back to find him practically licking the skillet clean. The kids love it too, which is a miracle because they usually only agree on chicken nuggets. It’s a weeknight staple, for sure. I’ve even been known to whip it up when we have company because it feels fancy but takes zero effort.

Why You’ll Love This Easy Shrimp Scampi Recipe

It’s FAST. Like, seriously fast. We’re talking faster than ordering takeout.
Garlic and butter. Enough said. (Is there anything better?)
Even picky eaters love it. I’m not kidding. This is gold.
You probably already have most of the ingredients on hand. Winner winner, shrimp scampi dinner!

How to Make It

Okay, so first things first, get your pasta going. I usually use linguine, but honestly, anything works. Even those weird corkscrew ones my kids like. Just cook it according to the package, you know the drill.

While that’s happening, melt a bunch of butter in a big skillet. Like, a lot of butter. Don’t be shy. Then, throw in a ton of minced garlic. Seriously, the more garlic, the better. Cook it for a minute or two until it smells amazing and your house starts smelling like an Italian restaurant. Don’t burn it! Burnt garlic is the WORST.

Next, toss in your shrimp. Make sure they’re peeled and deveined, because nobody wants to deal with shrimp poop, yuck! Cook them until they’re pink and opaque. It usually takes about 3-5 minutes, depending on the size of the shrimp. Don’t overcook them, or they’ll be rubbery.

Then, squeeze in some lemon juice and a splash of white wine (if you have it – don’t sweat it if you don’t). Add some red pepper flakes for a little kick. Stir it all together and let it simmer for a minute or two.

Finally, toss in your cooked pasta and coat it in that delicious sauce. Sprinkle with some fresh parsley (or dried if that’s all you have). Serve it up and watch everyone devour it!

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!

Ingredient Notes

[This module dynamically pulls in recipe-specific ingredients. Make sure when generating the recipe, the ingredient notes follow this tone and layout:]

Shrimp: I usually buy the frozen kind because, let’s be real, I never plan ahead. Just make sure to thaw them completely and pat them dry before cooking. Soggy shrimp is sad shrimp.
Garlic: You can never have too much garlic. Seriously. I usually use like, six cloves, maybe more. If you only use one or two, I will judge you.
Butter: Real butter, people! None of that margarine stuff. And unsalted, so you can control the saltiness. I once used salted butter by accident, and it was…intense.
Lemon Juice: Fresh is best, obviously, but the bottled stuff works in a pinch. Just don’t use too much, or it’ll be too sour.
White Wine: I usually use whatever cheap-ish white wine I have open. Pinot Grigio or Sauvignon Blanc are good choices. If you don’t have any wine, just skip it. It’s not a dealbreaker.
Red Pepper Flakes: These add a little kick. If you don’t like spice, just leave them out. Or add a tiny pinch for a little warmth.
Parsley: Fresh is always better, but dried is fine if that’s what you have!

Recipe Steps: RULE: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

Cook pasta according to package directions.
Melt butter in a large skillet.
Add garlic to the skillet and cook until fragrant (about 1-2 minutes).
Add shrimp to the skillet and cook until pink and opaque (about 3-5 minutes).
Squeeze lemon juice into the skillet. Add white wine (optional) and red pepper flakes.
Simmer sauce for 1-2 minutes.
Toss cooked pasta with the scampi sauce.
Garnish with fresh parsley (if using).
Serve immediately.

What to Serve It With

Honestly? Crusty bread for soaking up all that delicious sauce is a must. A simple side salad is nice, too, if you’re trying to be healthy (lol). And a glass of white wine, obviously. Because, why not? I’ve been known to just eat it straight from the pan, too. No judgment.

Tips & Mistakes

Don’t overcook the shrimp! Rubber shrimp is the WORST.
Don’t burn the garlic! It’ll make the whole dish taste bitter.
If the sauce is too thin, you can thicken it with a little cornstarch. Just mix a teaspoon of cornstarch with a tablespoon of cold water and whisk it into the sauce.
Don’t be afraid to experiment with the flavors. Add some Parmesan cheese, or a little bit of cream for a richer sauce.
Once I forgot to devein the shrimp. Let me tell you, that was not a pleasant surprise. Learn from my mistakes, people!

Storage Tips

Leftovers? What leftovers? Just kidding! If you do have any leftover shrimp scampi, store it in an airtight container in the fridge. It’ll keep for a day or two. Reheat it in the microwave or in a skillet on the stove. Honestly, cold shrimp scampi isn’t the greatest, but I’ve definitely eaten it for breakfast. I mean, come on, it’s still delicious.

Variations and Substitutions

Okay, so here’s where we get real. Sometimes I’m out of lemon, so I use lime. It’s not quite the same, but it works. I’ve also used chicken broth instead of white wine when I was out of wine. It’s still good, just not as fancy. Sometimes I add a handful of spinach or some chopped tomatoes for extra veggies. And one time, I accidentally used Italian seasoning instead of red pepper flakes. It was… interesting. Not terrible, but not scampi. Use your imagination! Or just stick to the recipe. Either way, you’ll probably survive.

Frequently Asked Questions

I can’t have gluten… will this still work?

Absolutely! Use gluten-free pasta. It’s everywhere these days. I’ve even seen it made from chickpeas. Who knew?

Can I use frozen shrimp?

Yep! Just make sure they’re fully thawed and patted dry before you cook them. Nobody likes watery scampi.

Can I make this ahead of time?

I wouldn’t recommend it. The shrimp will get rubbery if you let it sit too long. It’s best served fresh. But hey, if you’re desperate, give it a shot.

What if I don’t have white wine?

No problem! Just skip it. Add a little extra lemon juice for some zing. Or even a splash of chicken broth.

My kids hate shrimp. What else can I use?

Chicken or tofu would work too! Just cut them into bite-sized pieces and cook them the same way you would cook the shrimp.

Easy Shrimp Scampi Recipe

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!