Shrimp Scampi
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You won’t believe how easy this comes together in just 15 minutes – perfect for those busy weeknights!
This may be hard to believe but this really comes together very quickly. The only time consuming part may be peeling the shrimp, but if you’re short on time, you can purchase the pre-peeled ones. Hey, I’m not one to judge – I’ve done that on several occasions, especially on those super busy weeknights.
Ingredients
Linguine
Linguine is always our go-to since it holds onto all that lovely saucy goodness but you can also substitute spaghetti or fettuccine.
Butter
For richness and creaminess, of course.
Shrimp
Peeled, deveined and thawed overnight (or a quick 5-10 min thaw under cold running water).
Garlic and red pepper flakes
For maximum flavor. You can increase the amount of red pepper flakes for extra heat and spiciness.
White wine
A dry white wine is great here (pinot grigio or sauvignon blanc).
Lemon juice/zest
A little bit of acid goes a long way to help balance out the flavors and richness of the butter. Freshly squeezed is always the way to go (over the bottled stuff).
Parmesan
Add your finishing touches with a healthy dusting of freshly grated Parm.
Once your shrimp is ready to go, you’ll cook your shrimp in a bit of butter, deglazing your pan with wine (or chicken stock) and freshly squeezed lemon juice, and then tossing in that cooked al dente linguine. You can garnish with some freshly grated Parmesan and serve right out of the pan.
It’s quick, it’s simple, it’s fast, and it is so so good. Serve with all the crusty bread and leftover white wine for a complete meal.
Tools For This Recipe
Large cast iron skillet
Shrimp Scampi: Frequently Asked Questions
You can thaw frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly).
Chicken stock can be used for white wine as a non-alcoholic substitute.
Shrimp Scampi
Ingredients
- 8 ounces linguine
- 2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes, or more, to taste
- ¼ cup white wine*
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a large cast iron skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
- Stir in wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes; remove from heat.
- Stir in pasta, lemon zest and parsley; season with salt and pepper, to taste.
- Serve immediately, topped with Parmesan.
Notes
Did you make this recipe?
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This recipe is so delicious. It’s definitely a keeper and my husband said it was better than we had at restaurant a couple weeks ago. I actually can’t wait to make it again!
Outstanding! So flavorful and quick to prepare. I omitted the pepper flakes for kiddo preferences but definitely added back to the adult plates! I also added a touch of olive oil to the pan with the butter as one review mentioned. Will for sure keep on the rotation list!!
This is wonderful. Always a crowd pleaser!!
Absolutely loved it! I was craving shrimp pasta but wanted something a little lighter than normal. This was a perfect fit and so flavourful.
A whole lot of negativity about the red pepper flakes! You’re right, one of the joys of home cooking is being able to alter the food to your personal taste. Personally I loved them, I ended up changing it the second time, with more white wine and less lemon, but overall our home loved it! Great job!
This shrimp scampi was so great! Everyone loved it, even the four year old. I subbed fresh red pepper for the red pepper flakes (4 yr old doesn’t like anything spicy) and it was a hit! This truly was damn delish and I will be making it again. Thank you!
Great recipe. I added a minced shallot and sautéed the garlic with olive oil and the butter first for a little before adding the shrimp since my fiancé doesn’t like any sort of crunch in vegetables in his food. Made it with gluten free spaghetti for his allergy and he devoured almost the entire thing himself. Will definitely make again!!! Thanks for the recipe!
I followed this recipe and added some olive oil and asparagus to this recipe. I cooked the asparagus first and then added all the rest of the ingredients later. It came out delicious!
I have made this a number of times and it is always good! I’m making it for dinner tonight.
I made this recipe tonight, it was FANTASTIC, I just made a few minor adjustments. 1)I didn’t have linguine so I used spaghetti noodles.2)I boiled my noodles in water with chicken bouillon to give them more flavor. 3)I added a little of the chicken bouillon pasta water to the sauce and I added extra garlic and lemon juice to the sauce. I will definitely be making this again it was so quick and easy!
Flavorful and so easy to put together. We really enjoyed it!
Please tell me what kind of dog butters is. I love his little face. Thank you, Ellen
Ellen, he is a corgi. My family has one and he is amazing. Her also chews electric cords, its it’s a corgi thing.
This recipe reminds me from when I was a young girl in my dad used to make my mom only shrimp scampi. As an adult I do remember his recipe and how it made me smell and feel like I always wanted to eat it every day. My 26 letting anniversary came up and I asked God if he would allow me to afford myself and wonderful shrimp package in order to make my husband a shrimp scampi linguine. This recipe was very good the only changes that I made was I used a wet wine that was a lemon lime flavor, and I added a spice which is a staple in my father’s recipe and that is of nutmeg. The nutmeg has a wonderful well nutty flavor and it offsets that overwhelming zesty Nas that the lemon and the lemon juice plus a lemon lime wine will give. All in all I will make it again but I encourage you if you are reading this to try pinch of nutmeg and use a wet wine instead Of dry. And add a little extra shrimp I used about a pound and a 1/2. Thank you for the recipe I enjoyed its God-bless you and your family and keep on putting out there would still licious cause I’ll find it and I’ll cook it. Love a stay-at-home Oma
Are you using the pink shrimp for this recipe?
Love your recipes and Butters! I think its awesome how you present your recipes and let us know a little about you and your family. You make this a warm and inviting experience. For “dude” who doesn’t like to read this scroll down and don’t learn how to make a connection, or how to interact with others. Just rude dude!
I love it. This is my first time making it & I must say I’m impressed.
Very good only complaint I have is some how I over cooked my shrimp but the linguine was on point
Love this recipe but prefer basil than parsley. Will definitely make it again.
Awesome dish! In the future please don’t bore the hell out of me with your personal life and pets. Just a dude making food.
You can simply scroll down to the recipe. It’s not that hard to do. Let’s spread some kindness. It’s 2020, dude. 🙂
I must say, as a dog lover I loved looking at the pictures of your pup! He is precious. Also, excited to try this recipe 🙂
Don’t be a negative Nancy dude!
It’s a food BLOG. Go to food network if you want JUST recipes. In the future, don’t be jerk and just take the recipe and your miserable self elsewhere.
I’m thinking he was kidding. No-one would be that rude on a PERSONAL blog.
Easy and fabulously good food right here. I added Thyme to the pasta after I tossed in olive oil. No other changes, highly recommend.