This Shrimp Scampi is an easy and satisfying meal in under 30 minutes. Delicious shrimp in a lemony butter garlic sauce over pasta is always a welcomed dinner!
What I love about this recipe is that it’s simple enough to be a quick weeknight dinner, but elegant enough to serve on a special occasion. Serve with French bread and a garden salad for a complete meal!
This is one of my go-to dinners when I don’t have a lot of time but still want a home cooked meal. I enjoy this especially in the summer because of the fresh, vibrant flavors, but it’s perfect year-round.
Shrimp Scampi Ingredients
The ingredients are SO SIMPLE. There’s a good chance you probably already have most of what you’ll need for this recipe!
Substitution for White Wine in this Scampi
This recipe calls for a dry white wine (I used sauvignon blanc), but chicken broth can be substituted for the wine.
Delicious Variations
- Add crushed red pepper for a little extra heat!
- Season with Old Bay Seasoning to make it extra savory.
- Substitute Italian seasoning for the dried oregano, if desired.
Do I Have to Use Linguine?
Absolutely not! You can use any long pasta, such as spaghetti or angel hair pasta.
Enjoy!
More Easy Shrimp Recipes You’ll Love
Ingredients
- 8 ounces linguine pasta cooked according to package directions and drained
- 4 tablespoons unsalted butter divided
- 4 tablespoons olive oil divided
- 1 tablespoon minced fresh garlic
- 1 pound large shrimp peeled and deveined
- ½ teaspoon dried oregano
- ¼ cup lemon juice
- ½ cup dry white wine*
- Salt and black pepper, to taste if desired (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Begin cooking pasta according to package directions.
- Melt 2 tablespoons of butter and 2 tablespoons olive oil over medium high heat in a skillet. Add garlic and cook until fragrant, stirring frequently, about 1 minute.
- Add shrimp and oregano. Cook, stirring frequently, until shrimp have just turned pink on both sides (about 3 to 4 minutes). Remove shrimp from skillet with a slotted spoon and place on a plate. Set aside.
- Return skillet with juices to medium high heat. Add white wine and lemon juice and bring to a boil, while stirring. Add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil and stir until butter is melted and mixture is combined.
- Transfer shrimp back to skillet and cook for 1 minute, stirring frequently. Season with desired amounts of salt and pepper, if desired.
- Spoon shrimp mixture on top of a bed of cooked linguine and sprinkle with fresh parsley.
Notes
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Adapted from Taste of Home
Originally published January 2016. Updated with new photographs, helpful tips and republished June 2020.
Made this tonight for Valentine’s Day and it was a hit. My husband went back for seconds and then we enjoyed dipping french bread in the lovely leftover sauce. It *is* very lemon-forward, but we loved it that way. Thanks for the delicious recipe!
My family loved this – easy and tasty!
I would say if you are going to make this cut your acids down by a lot. I found this recipe to be too acidic and lemon drowns everyother flavor.
Love shrimp scampi! Will definitely give this a try. Thanks.
Just made this today for my hubby’s Super Bowl Sunday meal as he requested shrimp scampi. It was very easy to make and he is very happy! I don’t eat shrimp, but I had some of the pasta and the sauce was delicious–thanks for a great recipe!
Hey Anna! Thanks so very much, I’m so glad he enjoyed it. Happy Super Bowl Sunday! 🙂
Yummy! One of my favorites!
Thanks so much, Arthur! 🙂
Oh, this looks SO good and your photos are absolutely gorgeous! You always think of an elegant dish like this being difficult so it’s great to see the process in your video.