Shrimp Scampi is a traditional Italian dish made with a garlic butter sauce and shrimp with al dente pasta and fresh lemon juice!
Looking for an easy weeknight meal? Garlicky, butter shrimp scampi might seem like a restaurant quality dish, but it is an easy meal that comes together in just 20 minutes! I love utilizing shrimp is my meal plans, I can use frozen or fresh and get the same amazing results especially when I use great ingredients. Shrimp boils are also a fun and easy meal. These two dishes are highly requested in my household and how can I say no right!?
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“Scampi” in Italian is a small mini-lobster looking like sea creature called a langoustine. In the states, you might be able to find them in the frozen seafood section, but we have mostly swapped out langoustines for shrimp.
You’ll also find that scampi is referred to a method of perpetration such as the garlic butter sauce instead of about the protein. Just a little bit of trivia for you to discuss at the dinner table while you serve my delicious and easy Shrimp Scampi recipe!
HOW TO MAKE SHRIMP SCAMPI
Like many traditional Italian dishes, you’ll find that this is quite an easy shrimp scampi recipe and only uses a handful of ingredients. The difference between good and lousy scampi lies in the quality of ingredients.
- Cook the pasta to Al Dente
- Melt butter in a large skillet
- Add shallots and allow to cook for about 2 minutes
- Add garlic and stir for about a minute, be sure you don’t let garlic to sit and burn in this stage. Keep it moving
- Add Shrimp and cook till they start to turn pink and curl then add white wine and bring to temperature
- Serve over pasta and top with a squeeze of fresh lemon, parsley, and S&P.
There are many variations for Shrimp Scampi recipes, but the base is butter, shrimp, pasta and garlic. I like to add shallots, white wine and lemon to brighten up my sauce a little. Any of these are easily omitted if they don’t fit your taste.
Recipe for Shrimp Scampi
Butter and garlic are going to be key in this sauce. Choose a quality, grass-fed butter. Cheaper brands hold a lot of water and don’t have as much taste. Many chefs also like to clarify their butter. In other words, to remove the milk solids or the frothy white foam that floats when butter is melted. This is a matter of personal preference. For Shrimp Scampi pasta, I don’t feel that it is necessary to clarify the butter first. However, if you choose to, I would recommend adding three tablespoons of butter to compensate for the volume you’ll be losing by skimming.
Going for the store bought already chopped garlic may seem like the easy way out, but I implore you to use freshly minced garlic instead of the jarred nonsense. They have distinctly different flavors. Garlic is what makes a scampi sauce, so saving time here won’t do you any favors.
Need more easy weeknight meal suggestions?
- Honey Mustard Chicken Kabobs
- Spicy Garlic Shrimp
- Slow Cooker Pineapple Teriyaki Chicken
- Chicken Alfredo Lasagna Roll-Ups
- Taco Salad
- More Dinner recipes…
Tools used to make this Shrimp Scampi
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Pasta Bowl: I love having a set of shallow bowls on hand. They’re great for setting up a dredge station or serving your favorite pasta dishes!
- 1 pound linguine
- 1 pound shrimp raw, peeled, with tails on
- ½ cup butter
- 4 cloves garlic minced
- 1 medium shallot thinly sliced
- ¼ cup white wine
- 1 lemon cut into wedges
- Salt and Pepper for seasoning
- Parsley minced, for garnish
- Cook pasta al dente according to pasta directions. Drain and set aside.
- While pasta cooks, melt butter in a large skillet.
- Add shallots, cooking 2 minutes and stirring.
- Add garlic, cooking an additional 1 minute.
- Add shrimp, cooking 3-4 minutes or until shrimp turn pink and curl.
- Pour in white wine, continue to cook for approx. a minute longer.
- Serve shrimp scampi sauce over freshly cooked pasta, season with sea salt freshly cracked black pepper and a spritz of fresh lemon.