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.
- 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.
More Easy Shrimp Recipes You’ll Love
- 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
- 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.
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.