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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Made it yesterday, quick n yummy. Love how fast n easy it was! Thank you, kisses to Butters!
What an adorable puppy! Trying your recipe tonite. It looks delish!
Okay, clearly I am obsessed with your recipes because I JUST commented on the garlic parm one pot pasta. I made this last night, again on a whim, because my husband decided he was hungry at 9pm lol. Anytime I have to grate lemon I feel like a real chef lol but it was quick and so simple and delicious!! He nearly ate the entire pot before I had to remind him that his wife would like to at least taste it.
I tried this and used a Riesling as my white wine and it had a weird taste. Do you use a particular white wine for cooking? Also, I may have added 1/2 a cup by mistake. Gosh, I can’t believe I messed up this recipe. Any help would be appreciated : )
If the wine taste is too much for your taste beds, I recommend substituting chicken stock.
Hmm, I’m not sure how everyone is raving about this… I thought it was WAY too lemony. And by judging the recipe before I even started cooking I only used 1/2 of a grated lemon and it was still unbearable. Just wasted a very nice dinner 🙁 I think the sauce could’ve been more buttery too. I am not a fan of this one, but I do like most other recipes on this blog.
Marie, thank you for trying this recipe. We all have different taste preferences so it is best to use a standard-size lemon, to taste, to suit your preferences. If you think it’s too much, you can simply reduce the amount. That’s the beauty of home cooking!
Your little Butters looks just like our little “Jolly Molly”. Such delightful little dogs. Looking forward to trying your Scampi recipe this evening!
Thanks, Cathy
My brother has 2 puppies just like your Butters very cute and yes recipe was simple and quite good we had it tonight thank you but next time I’m getting deveined shrimp that’s not gross lol
This looks so amazing! I love Shrimp! I made a shrimp scampi and put it over Herb crusted tilapia. http://www.atasteoftheforbiddenfruit.com/from-the-lips-to-the-hipsrecipes.html#tilapia . Please let me know what you think!
I just made this last night. It was wonderful! I am so excited that I found this website!!!
Delicious! Made it for dinner tonight to go with some Chardonnay I’d opened earlier in the week. I added the wine and lemon juice a little late which may have contributed to the over lemony flavor. It was still really yummy; the lemon just dominated a little more than I’d like. I’ll be making it again for sure. The chicken and asparagus version someone mentioned sounded great. Thanks for sharing!
Butter is sooooo cute. Where did you find him? We want to him a Corgi. We want a little girl.
i made this tonight; delish!!!!!!
I made the shrimp scampi this evening. Damn delicious indeed.
a little too much lemon for me, really overpowered the dish but I’m definitely going to use this recipe again just with a little less! (: and butters is just the cutest thing btw! Can’t wait to get a corgi of my own!
This recipe wasn’t beautiful, it was DEVINE!!
My partner said “so easy to cook, so easy to eat!” We wished we had cooked more (I know probably greedy :p) but we definitely would of had seconds, mmmm so making this again – thank you, thank you <3
I love your recipes! Made this tonight for the first time as I needed a Lenten recipe and hungry for shrimp – – and it was easy and delicious!
Butters is sooooo adorable! I made this tonight for Valentine’s Day dinner and my husband loved it! I think I might have added a bit too much pepper flakes though because I had to keep taking drinks of my wine haha next time I think I will use less flakes for sure, but it was very good! Thank you for the recipe!
It’s a good recipe but just a little bit to lemony for my taste. So if I were to give this a rating out of five it would be 4/5 stars. =]
coukd you use frozen shrimp and should I just defrost it before I cook it? I’m anxious to try this 🙂
Yes, if frozen shrimp must be used, it is best to defrost prior to using.
Like the look of a lot of those shrimp dishes. I don’t just think the
puppies cute, I want the puppy. Queen Elizabeth knows what she’s doing eh?
She loves Corgis.