Dinner

Shrimp Scampi

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In this post I am sharing how to make Shrimp Scampi in a garlic butter sauce.

Bucatini! What does that have to do with shrimp scampi? Nothing, it’s just the pasta I used to serve this dish. If you’ve never had bucatini, I consider it a “fun” pasta. It’s like a fat spaghetti strand with a hole down the center. See it??

Bucatini Pasta

Depending on the sauce you’re using, the flavors get inside the pasta too, making for a flavorful pasta dish. It’s a unique pasta eating experience. Of course you can use the pasta of your choice. You can also just serve the shrimp itself as an appetizer. Have some crusty bread on hand for dipping!
I love seafood! Shrimp scampi is a quick and easy way to prepare shrimp. The sauce is a garlic, lemony butter sauce and it’s delicious. Allergic to seafood? That’s a shame. Try it with cubed chicken breast instead.

Shrimp Scampi with Pasta

Printable recipe card at the bottom of this post

What is Shrimp Scampi Made Of?

Ingredients
  • 1 lb Shrimp, peeled, deveined & tails removed
  • Salt/Pepper, to taste
  • 2 tbs Olive Oil
  • 2 Garlic Cloves, minced
  • 2 tbs Dried Minced Onion
  • 1.5 c White Wine (I used Chardonnay)
  • The Juice of 1 Lemon
  • 1 tsp Italian Seasoning
  • 1/2 Stick Butter, softened
  • 2 tbs Fresh Chopped Parsley
  • 12 oz Bucatini Pasta, cooked (or pasta of choice)

How do you make shrimp scampi

Heat a skillet over medium heat. Add olive oil.
Season shrimp with salt & pepper. Toss into skillet and cook about 2 minutes, until no longer translucent. Remove shrimp and set aside.
Add garlic and minced onion. Sauté for 1 minute. You do not want the garlic to brown.
Add wine to the skillet and whisk to deglaze pan. Allow the wine to cook and reduce by half. This will take 4-5 minutes.
Add lemon juice, Italian seasoning and butter. Whisk to incorporate all ingredients together. Lower temperature on stove top to medium low to prevent the butter from separating. Add fresh chopped parsley.
Return shrimp to sauce and allow to simmer for 1 minute.

What Can I Use to Substitute White Wine in Shrimp Scampi?

If you prefer not to use wine in your shrimp scampi recipe, use chicken stock in place of the wine.

Shrimp Scampi

Toss shrimp and sauce together with cooked pasta and serve.

Easy Shrimp Recipes

Shrimp Scampi with pasta
Shrimp Scampi Recipe, Easy,
 
See it at:

Shrimp Scampi

Shrimp Scampi

Easy shrimp scampi recipe in a rich garlic butter sauce

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients

  • 1 lb Shrimp, peeled, deveined & tails removed
  • Salt/Pepper, to taste
  • 2 tbs Olive Oil
  • 2 Garlic Cloves, minced
  • 2 tbs Dried Minced Onion
  • 1.5 c White Wine (I used Chardonnay)
  • The Juice of 1 Lemon
  • 1 tsp Italian Seasoning
  • 1/2 Stick Butter, softened
  • 2 tbs Fresh Chopped Parsley
  • 12 oz Bucatini Pasta, cooked (or pasta of choice)

Instructions

  1. Heat a skillet over medium heat. Add olive oil.
  2.  Season shrimp with salt & pepper. Toss into skillet and cook about 2 minutes, until no longer translucent. Remove shrimp and set aside.
  3.  Add garlic and minced onion. Sauté for 1 minute. You do not want the garlic to brown. 
  4.  Add wine to the skillet and whisk to deglaze pan. Allow the wine to cook and reduce by half. This will take 4-5 minutes.
  5.  Add lemon juice, Italian seasoning and butter. Whisk to incorporate all ingredients together. Lower temperature on stove top to medium low to prevent the butter from separating. Add fresh chopped parsley.
  6.  Return shrimp to sauce and allow to simmer for 1 minute.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 603Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 270mgSodium: 876mgCarbohydrates: 51gFiber: 3gSugar: 3gProtein: 34g

You might also want to try Chicken Scampi with Garlic Parmesan Rice from South Your Mouth

Better than restaurant Shrimp Scampi recipe. This quick seafood recipe comes together in just minutes. Serve with pasta or crusty bread. #Seafood #shrimp #EasyRecipes

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7 Comments

  • Reply
    Alison @ Alison's Allspice
    March 3, 2017 at 10:28 pm

    Mmmm… This looks so rich and delicious! How many servings do you think it makes? Thanks! I found you at the Weekend Potluck.

  • Reply
    Miz Helen
    March 7, 2017 at 6:04 pm

    We love Shrimp Scampi and your recipe looks delicious. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
    Miz Helen

  • Reply
    Andrea
    June 4, 2020 at 10:14 am

    I wanted to enjoy this recipe. It was just okay, and a waste of shrimp. Not enough flavor and the flavors did not blend into one wonderful scampi sauce. I think 1.5 cups of wine is too much and you taste the wine more than anything else vs it meshing with the garlic, butter etc. Dried minced onion should have been my hint as most call for Fresh chopped onion or shallot or none.

    • Reply
      Julia Jordan
      June 4, 2020 at 5:24 pm

      Thank you for your feedback. I’m sorry that you didn’t enjoy the recipe. It gets rave reviews from others but we all have different taste in foods. Now that you’ve made it, try it with your suggestions and let me know how you like it. It sounds like it would be delicious.

  • Reply
    Andrea
    June 4, 2020 at 5:53 pm

    Thank you for your kind reply to what was my honest review.. Everybody has different taste, I am Italian and live in a area that I can frequent many authentic Italian restaurants, so that may be why this didn’t set me on fire. I usually look through reviews to see if there are any suggestions etc. what I saw was people talking about how good it looked but didn’t find reviews from people who actually made it. Simply Southern, May explain it. I ,a wannabe Southerner will trust a southern recipe from a southerner before one that comes from someone in the NE. Just like as much as I love SL mag. The second a Italian recipe reads cottage cheese…🙄yea no. PS I’m never one to ask for a wine substitute, lol. So I’m not adverse to cooking with wine.

    • Reply
      Julia Jordan
      June 5, 2020 at 9:27 am

      Andrea,
      You come on down South and we’ll welcome you anytime 🙂

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