Shrimp Scampi Recipe

This shrimp scampi recipe brings together tender shrimp and a zesty lemon garlic butter sauce for a dish that’s both elegant and easy. I love how quickly it comes together—just 20 minutes from start to finish—making it one of my favorite go-to recipes when I want something that feels fancy without the fuss. Paired with pasta and fresh veggies, it’s a restaurant-quality meal I can enjoy any night of the week.

Why You’ll Love This Recipe

• Quick and effortless, perfect for weeknights
• Bright, fresh flavors from garlic, lemon, and parsley
• Light yet satisfying with just the right amount of indulgence
• Simple to customize with your favorite vegetables or pasta
• Impressive enough for dinner guests, yet easy enough for a solo meal

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 ounces thin spaghetti or angel hair pasta
• 1 lb. large shrimp, shelled and deveined
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• ¼ pound asparagus, trimmed and cut into ½-inch segments
• 4 large cloves garlic, minced
• ⅔ cup sliced grape tomatoes
• ½ cup dry white grape juice (or white wine if preferred)
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• ⅛ teaspoon red pepper flakes
• Kosher salt
• Freshly ground black pepper
• Fresh Parmesan cheese for serving

Directions

1. Cook the Pasta
   I bring a large pot of salted water to a boil and cook the pasta until al dente. After draining it, I set it aside while I prepare the shrimp and sauce.
2. Sauté the Shrimp
   In a skillet over medium heat, I melt 2 tablespoons of butter with 1 tablespoon of olive oil. I add the shrimp in a single layer and cook for 1.5 to 2 minutes on each side until they’re pink and opaque. Then I transfer them to a plate and keep them warm.
3. Sauté the Vegetables
   In the same skillet, I melt the remaining butter and olive oil. I toss in the asparagus and cook for about 4-5 minutes until crisp-tender, then add the garlic and stir for another minute. I add the grape tomatoes and cook briefly—about 30 seconds.
4. Deglaze and Finish the Sauce
   I pour in the grape juice and let it reduce slightly for about a minute. Then I stir in the lemon juice, chopped parsley, and red pepper flakes. I return the shrimp to the skillet and let everything warm together for less than a minute. I season with salt and pepper to taste.
5. Serve and Enjoy
   I plate the shrimp and vegetables over the pasta and spoon the sauce over everything. A final touch of grated Parmesan on top makes it irresistible.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

• Use white wine instead of grape juice for a more traditional flavor
• Add spinach or mushrooms for extra vegetables
• Try linguine or fettuccine if I want a more substantial pasta
• Include a touch of cream for a richer sauce
• Skip the pasta and serve it over zucchini noodles for a low-carb version

Storage/Reheating

Refrigerator:
I store leftovers in an airtight container for up to 3 days.

Freezer:
If needed, I freeze the shrimp scampi in a freezer-safe container for up to 2 months. I avoid freezing the pasta for best texture.

Reheating:

• Stovetop: I reheat gently in a skillet with a splash of water or broth
• Oven: I cover with foil and heat at 350°F for about 15 minutes
• Microwave: I reheat in short intervals on medium power, stirring in between

FAQs

What is shrimp scampi?

It’s a classic Italian-American dish featuring shrimp sautéed in a lemon-garlic butter sauce, usually served over pasta.

Can I use frozen shrimp?

Yes, but I always thaw and pat them dry first for the best texture and flavor.

How do I prevent the shrimp from being rubbery?

I cook them just until they turn pink—about 1.5 to 2 minutes per side.

What pasta is best with shrimp scampi?

I love using angel hair or thin spaghetti because they soak up the sauce so well.

Can I make this dish healthier?

Absolutely. I reduce the butter and increase the vegetables, or I serve it over steamed zucchini noodles instead of pasta.

Conclusion

This shrimp scampi recipe is one of those rare meals that feels both luxurious and totally doable on a weeknight. I love how quickly it comes together and how every bite bursts with garlic, lemon, and buttery richness. Whether I’m making it for guests or just treating myself, it always delivers flavor and comfort in equal measure. Give it a try—I think you’ll love it as much as I do.

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