You know those recipes that feel fancy but secretly take like 15 minutes to cook? This Garlic Shrimp Scampi is it. Quick, easy, garlicky, lemony perfection and this is the ultimate way to make it!
Table of Contents
Why I Love This Recipe
This Garlic Shrimp Scampi is one of those weeknight winners that checks all the boxes: fast, flavorful, and wildly satisfying. It feels like something you’d order at a cute little seaside trattoria, but you can whip it up at home in under 30 minutes. The garlic, white wine, and lemon combo is basically a flavor bomb, and the shrimp cook in literal minutes. Bonus: you probably have half the ingredients on hand already. It’s elegant but approachable—aka my favorite kind of dinner.
Ingredients & Substitutions
- Butter
- Olive oil
- Garlic
- White wine
- Flaky Salt
- Freshly ground black pepper
- Red pepper flakes
- Large shrimp (cleaned + deveined)
- Fresh parsley
- Lemons
- Linguine
How to Make
Cook the linguine according to package directions. Reserve a splash of pasta water before draining.
In a large skillet, melt the butter and olive oil over medium heat. Add the chopped garlic and sauté for about 1 minute, just until fragrant (don’t let it brown).
Add the white wine, a big pinch of salt, red pepper flakes, and a few cracks of black pepper. Bring it to a simmer and let it cook down for about 2 minutes.
Add the shrimp and cook for 3–4 minutes, stirring occasionally, until they’re pink and just cooked through.
Stir in the chopped parsley and lemon juice. Add the cooked linguine to the skillet and toss everything together to coat. If the sauce looks a little tight, add a splash of that reserved pasta water to loosen it up.
Serve the Garlic Shrimp Scampi immediately with extra lemon wedges on the side and a sprinkle of flaky salt.
Tips & Tricks
Use good wine—if you wouldn’t drink it, don’t cook with it! A dry white like Sauvignon Blanc works beautifully here.
Don’t overcook the shrimp! They only need a few minutes and should be just pink and slightly curled.
Reserve a little pasta water before draining in case you want to loosen up the sauce when tossing.
Add more heat if you want it spicy—a little extra red pepper flake goes a long way.
Finish the Garlic Shrimp Scampi with flaky salt or extra lemon if you want to level it up.
FAQ's
Absolutely—just thaw them completely and pat them dry before cooking.
Chicken broth or veggie broth will work in a pinch, but the wine adds a little oomph and the alcohol cooks out completely.
Totally. Spaghetti, fettuccine, or even orzo would be fab.
Yup! Just sub olive oil for the butter—it won’t be quite as rich, but it’ll still be delicious.
For this recipe, go with large shrimp, which are usually labeled 21–25 count per pound. They’re meaty enough to hold their own in the pasta, cook quickly, and won’t get lost in all that garlicky, lemony goodness.
If you can only find extra-large (16–20) or medium (26–30), no worries—just adjust the cook time slightly so they don’t overcook.
Similar Recipes
The Ultimate Garlic Shrimp Scampi
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 5 garlic cloves finely chopped
- ½ cup white wine like Sauvignon Blanc
- Kosher salt and freshly ground black pepper
- ¼ teaspoon red pepper flakes more as needed
- 1 ¾ pounds large or shrimp cleaned, deveined, and shelled
- ⅓ cup parsley finely chopped
- 1 lemon juiced, plus more as needed
- 8-10 ounces linguine cooked according to the package directions
Instructions
- Cook the linguine according to package directions. Reserve a splash of pasta water before draining.
- In a large skillet, melt the butter and olive oil over medium heat. Add the chopped garlic and sauté for about 1 minute, just until fragrant (don’t let it brown).
- Add the white wine, a big pinch of salt, red pepper flakes, and a few cracks of black pepper. Bring it to a simmer and let it cook down for about 2 minutes.
- Add the shrimp and cook for 3–4 minutes, stirring occasionally, until they’re pink and just cooked through.
- Stir in the chopped parsley and lemon juice. Add the cooked linguine to the skillet and toss everything together to coat. If the sauce looks a little tight, add a splash of that reserved pasta water to loosen it up.
- Serve immediately with extra lemon wedges on the side and a sprinkle of flaky salt.
I made this for dinner. It was absolutely delicious! Just the right balance of heat and acidity. Tastes like I've been cooking all day!
What can you use instead of white wine?
seafood stock!
I've made this numerous times. Never fails and my family loves it!
The family loved it! We doubled all ingredients to make with 1lb of linguine. Very flavorful & perfect amount of sauce. I already had a Pinot Grigio opened which worked great! A+