Garlic Shrimp Scampi
This garlic shrimp scampi cooks quickly with butter, garlic, lemon, and a light sauce that is perfect over pasta or bread.
About This Recipe
Shrimp scampi is a fast dinner, so the ingredients should be ready before the pan gets hot. Shrimp cook in minutes and turn rubbery if left too long.
The sauce is simple but bright: garlic, butter, lemon, and just enough liquid to coat pasta or soak into bread.
Ingredients
- ✓2 tbsp. olive oil
- ✓4 tbsp. butter
- ✓1/2 whole medium onion, finely diced
- ✓4 cloves garlic cloves, minced or pressed
- ✓1 lb. large shrimp, peeled and deveined
- ✓Juice of 2 lemons
- ✓1/2 c. white wine
- ✓Salt and ground black pepper, to taste
- ✓4 dashes hot sauce, plus more to taste
- ✓8 oz. angel hair pasta
- ✓1/2 c. grated parmesan cheese
- ✓Chopped fresh basil, to taste
- ✓Chopped fresh parsley, to taste
Ingredient Notes
- Shrimp: Use peeled, deveined shrimp and pat them dry for better searing.
- Garlic: Fresh garlic gives the sauce its main flavor.
- Lemon: Lemon balances the butter and keeps the dish bright.
- Butter: Butter rounds out the sauce and helps it cling to the shrimp.
Instructions
- 1
Boil water for the pasta; have it ready.
- 2
In a large skillet, heat the olive oil and melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent, 2 to 3 minutes. Add the shrimp, then stir and cook for a couple of minutes. Squeeze in the lemon juice. Add the wine, salt, pepper, and hot sauce. Stir and reduce the heat to low.
- 3
Throw the angel hair pasta into the boiling water. Cook until just done or al dente. Drain, reserving 1 to 2 cups of pasta water.
- 4
Remove the skillet from the heat. Add the pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.
- 5
Top with the grated parmesan and chopped parsley and basil. Serve immediately.
Katy’s Kitchen Tips
- Have pasta, bread, or sides ready before cooking shrimp.
- Do not let garlic burn or it will taste bitter.
- Use a wide pan so the shrimp cook evenly.
- Finish with parsley or lemon zest for freshness.
Variations and Substitutions
- Wine sauce: Use a splash of dry white wine if you like.
- Spicy: Add red pepper flakes.
- Pasta dinner: Toss with linguine or angel hair.
- Low-carb: Serve with zucchini noodles or cauliflower rice.
What to Serve With Garlic Shrimp Scampi
Serve with pasta, crusty bread, rice, roasted asparagus, or a simple green salad.
Storage and Reheating
Refrigerate leftovers for up to 2 days.
Reheat gently over low heat; high heat can make shrimp tough.
Common Mistakes to Avoid
- Overcooking shrimp: Shrimp need only a few minutes.
- Burning garlic: Cook garlic gently and watch closely.
- Dry pan: Keep enough butter or sauce in the pan.
- Waiting to serve: Scampi is best right after cooking.
FAQ
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking.
What pasta goes with scampi?
Linguine, spaghetti, and angel hair all work well.
Can I skip wine?
Yes. Use broth, pasta water, or lemony butter sauce instead.
How do I know shrimp are done?
They should be pink, opaque, and curled but not tight and rubbery.
Nutrition Facts
- Calories: 396 Calories
- Carbohydrates: 32 g
- Cholesterol: 150 mg
- Fiber: 3 g
- Protein: 26 g
- Sodium: 485 mg
- Sugar: 2 g
- Fat: 16 g
- Saturated Fat: 7 g
- Trans Fat: 0 g