This shrimp scampi pasta recipe has been one of my favorites basically since I started cooking. Tender, juicy shrimp is marinated in a garlic/shallot marinade, seared, then mixed into linguine tossed with a lemon/white wine sauce.
This inexpensive and surprisingly easy dish is my dream summer meal. It’s the perfect balance of everything fresh and delicious, and always tastes the best with the freshest ingredients you can find.
Easy Shrimp Scampi
I actually keep the ingredients for this shrimp scampi (like linguine, chicken broth, and shallots) on hand incase I get a craving for this delicious, fresh, and buttery dish.
A quick run to the store for shrimp and white wine, and I have an impressive and delicious meal that’s ready to go in 35 minutes.
So, What Exactly Is Shrimp Scampi?
Scampi is actually Italian word for “bending, or curving” relating to shrimp. Shrimp scampi is a lemon-ey, buttery, white wine shrimp dish most often served with linguine or spaghetti noodles. While considered a more “upscale” meal, it’s an easy and inexpensive dish to create!
How To Make Shrimp Scampi
To make the best shrimp scampi ever:
- Marinate the shrimp: once you’ve peeled and deveined the shrimp, add the shallots, red pepper flakes, and olive oil. Marinate in the fridge while you prep the pasta.
- Meanwhile, cook the pasta to al dente.
- Heat the cast iron pan over medium high heat with butter (ensuring the butter doesn’t burn). Add in the shrimp along with any remaining marinade and sear for 1-2 minutes on each side. Move the shrimp onto a separate plate.
- Reduce the heat to medium. Add the white wine, chicken broth, and lemon juice to the pan, using a spatula to deglaze it. Bring the sauce to a simmer, and reduce it for around 10 minutes, or until about 2 cups of sauce remain.
- Stir in the parsley, as well as the shrimp and pasta to reheat. Add the butter (this creates the silky texture for the sauce), and garnish with grated parmesan cheese and parsley.
What To Serve With Shrimp Scampi
Shrimp scampi is SO easy to pair with. It’s such a fresh and summery dish, so it goes perfectly with a delicious summer salad or caesar salad.
If I am entertaining, a fresh bruschetta appetizer is perfect. I also love serving the leftover crostini with shrimp scampi to soak up the rest of the sauce.
For drinks, pair this shrimp scampi recipe with a dry white wine like Pinot Grigio or Sauvignon Blanc. It really goes great with any light, citrusy, and easy cocktails!
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- Peruvian Pisco Sour Recipe
- The Best Italian Meatball Recipe
- Franks Buffalo Chicken Dip
The Best Shrimp Scampi Recipe
- 1 box linguine
- 1 pound shrimp peeled and deveined
- 3 tablespoons olive oil
- 2 shallots medium, finely minced
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes
- 7 tablespoons butter divided
- 2/3 cup dry white wine
- 2 cups chicken broth low sodium
- 3 tablespoons lemon juice fresh, 1 lemon
- salt and pepper to taste
- 1/4 cup flat leaf parsley chopped
- parmesan cheese garnish
- Prepare pasta according to package directions. Peel and devein shrimp. Set aside.
- In a medium bowl, combine shallots, garlic, red pepper flakes, and olive oil. Add shrimp and marinate in fridge for 15 minutes.
- Heat a cast iron pan over medium-high heat with 4 tablespoons butter. Add marinated shrimp, including remaining marinade, and sear for 1-2 minutes on each side or until cooked through. Set shrimp aside.
- Reduce heat to medium. Add white wine, chicken broth, and lemon juice to the pan, using a spatula to deglaze it. Bring to a simmer and reduce for 10 minutes or until about 1 1/2 cups of liquid remain, adding salt and pepper as desired.
- Stir in pasta, parsley, and shrimp to reheat. Add remaining butter, and serve with grated parmesan and additional parsley for garnish.
Tried this recipe? Let me know how you liked it below!
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