Perfect Shrimp Scampi for Any Occasion is a simple, tasty dish that brings together tender shrimp, garlic, butter, and a splash of lemon for a bright, fresh flavor. The shrimp are cooked just right—juicy and flavorful—while the buttery sauce coats every bite, making it feel special without a lot of fuss.
I love making this shrimp scampi when I want something quick but impressive. It’s one of those dishes that can easily go from a weekday dinner to a weekend treat with friends or family. I always add a little extra garlic because that’s my favorite part, and the hint of lemon keeps it light and refreshing. Plus, the simplicity means I can whip it up in under 20 minutes—perfect for busy days.
For serving, I like to toss the shrimp and sauce with some pasta or spoon it over fluffy rice to soak up all that buttery goodness. A sprinkle of fresh parsley on top brightens it up and makes it look as good as it tastes. This dish always makes me feel like I’m enjoying something delicious and a little bit fancy, no matter the occasion.
Key Ingredients & Substitutions
Shrimp: Fresh or thawed peeled shrimp work best. If you can’t find large shrimp, medium size is fine. For a milder flavor, try cooked shrimp added at the end instead of raw.
Butter & Olive Oil: Butter adds richness while olive oil keeps the sauce light. If you want less fat, use olive oil only, but butter is key for that classic taste.
Garlic: Garlic is the heart of this dish. Fresh minced garlic gives the best flavor. Avoid pre-minced garlic in oil—it can taste weaker.
White Wine or Broth: White wine adds a nice tangy depth. If you prefer no alcohol, chicken or vegetable broth is a great substitute that still keeps the sauce flavorful.
Lemon: Both lemon juice and zest brighten the dish. Use fresh lemon for zest and juice to get the best fresh citrus kick.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cook very quickly, so timing is key to keep them juicy and tender. Here’s how I do it:
- Heat your pan so it’s hot enough, but not smoking, before adding shrimp.
- Cook shrimp in a single layer without crowding the pan.
- Cook shrimp about 2 minutes on the first side; wait until they turn pink with a bit of opaque white, then flip.
- Cook 1-2 more minutes until fully opaque but still firm.
- Remove shrimp immediately from heat to avoid tough texture.
This method keeps the shrimp tender and prevents them from getting rubbery or dry—making your shrimp scampi taste just right every time.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without crowding.
- Large skillet – helps cook shrimp quickly and toss pasta in the sauce.
- Garlic press or small knife – makes mincing garlic easy and fast.
- Tongs or pasta fork – great for mixing pasta with sauce and serving.
- Citrus juicer or reamer – squeezes fresh lemon juice without seeds.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or chunks of fish for a different seafood twist.
- Add a handful of cherry tomatoes for a burst of sweetness and color.
- Stir in red pepper flakes to boost the heat if you like it spicy.
- Mix in freshly grated parmesan for extra creamy richness on top.
Perfect Shrimp Scampi for Any Occasion
Ingredients You’ll Need:
For The Pasta:
- 12 oz spaghetti or linguine pasta
For The Shrimp & Sauce:
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 5 garlic cloves, minced
- ¼ tsp crushed red pepper flakes (optional)
- ½ cup dry white wine or chicken broth
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped
- Lemon slices, for garnish
How Much Time Will You Need?
This shrimp scampi takes about 25 minutes total: 10 minutes to prep ingredients and 15 minutes for cooking everything just right, including pasta. It’s quick yet impressive enough for any occasion!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package directions. Drain the pasta, reserving about ½ cup of the cooking water. Set pasta aside.
2. Prepare the Shrimp and Sauce:
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add minced garlic and optional crushed red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
Add seasoned shrimp in a single layer, cooking about 2 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
3. Make the Sauce and Combine:
Pour white wine (or chicken broth) and lemon juice into the skillet. Simmer for 2-3 minutes to reduce the liquid by half. Stir in remaining 2 tablespoons butter and lemon zest until melted and sauce is smooth.
Return the shrimp to the skillet, tossing to coat in the sauce. Add cooked pasta and gently toss everything together, adding reserved pasta water bit by bit to loosen the sauce as needed.
4. Finish and Serve:
Remove from heat and sprinkle chopped parsley over the pasta and shrimp. Toss lightly and garnish with fresh lemon slices. Serve immediately while warm and enjoy your delicious shrimp scampi!
Can I Use Frozen Shrimp for Shrimp Scampi?
Yes! Just make sure to fully thaw the shrimp beforehand by placing them in the refrigerator overnight or submerging them in cold water for about 20-30 minutes. Pat them dry before cooking to avoid extra moisture in the pan.
What Can I Substitute for White Wine?
If you prefer to avoid alcohol, use low-sodium chicken or vegetable broth instead. It still adds great flavor without overpowering the dish.
How Do I Store Leftover Shrimp Scampi?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce, ensuring the shrimp stay tender.
Can I Make Shrimp Scampi Ahead of Time?
You can prep the garlic butter sauce and cook the shrimp ahead, but for best texture, toss with pasta just before serving. Reheat gently to avoid overcooking the shrimp.
