Post updated on 08/05/2025: Discover the best Shrimp Scampi recipe!
Why Shrimp Scampi Deserves a Spot on Your Table
Shrimp Scampi is a beloved seafood pasta dish full of garlic, butter, lemon, and wine. Whether you’re preparing a weeknight dinner or entertaining guests, this Italian-American staple brings elegance and flavor without fuss.
The History Behind Shrimp Scampi
Despite its Italian name, Shrimp Scampi is not traditional Italian cuisine. It’s an Italian-American creation born from culinary adaptation. Italian immigrants in the U.S. once made a dish with langoustines (called “scampi” in Italy). Without access to those crustaceans, they used shrimp instead. Over time, garlic, butter, and white wine became the backbone of the recipe. Pasta was later added to make it a complete meal.
Culinary Origins and Evolution
In Italy, “scampi” refers to small lobsters typically cooked with olive oil, garlic, and white wine. Italian-American cooks reimagined this dish in American kitchens, using shrimp, enhancing richness with butter, and pairing it with pasta. By the mid-20th century, Shrimp Scampi became a staple on American restaurant menus.
Interesting Facts
- Traditional scampi uses langoustines, not shrimp.
- Pasta is an American addition to the dish.
- “Scampi” is both a plural noun and the original seafood used.
- Shrimp Scampi has remained one of the few Italian-American dishes to retain its original name structure.
Cooking Tips for Perfect Shrimp Scampi
- Use large or jumbo shrimp for the best bite and texture.
- Always mince garlic fresh—avoid jarred versions.
- Don’t overcook the shrimp; they should be just opaque.
- Reserve pasta water to help emulsify the sauce.
- Finish with lemon zest and parsley for brightness.
- Use a dry white wine, like Sauvignon Blanc or Pinot Grigio.
- Pat shrimp dry before searing to ensure proper browning.
Pro Cooking Techniques
- Sear shrimp in batches to prevent steaming.
- Deglaze with wine to lift flavorful fond.
- Swirl in cold butter off heat for a creamy emulsion.
- Toss pasta directly in the sauce for full coating.
- Add a breadcrumb topping for texture.
Variants of Shrimp Scampi
- Creamy Shrimp Scampi – Add heavy cream after the wine reduction.
- Spicy Scampi – Include red pepper flakes or Calabrian chili paste.
- Zoodle Scampi – Swap pasta for zucchini noodles.
- Scampi with Angel Hair – Lighter texture, faster cook time.
Vegetarian Version
Substitute shrimp with roasted cauliflower or king oyster mushrooms. Keep the garlic, lemon, and wine base. Add capers or olives for umami. Serve over pasta or grain like farro for heartiness.
Oven-Baked Alternative
Skip the stovetop. Preheat oven to 400°F (200°C). Toss shrimp, garlic, lemon juice, olive oil, and wine in a baking dish. Bake 10–12 minutes until shrimp are just pink. Prepare the pasta separately and reduce butter in a pan. Combine everything before serving.
Frequently Asked Questions
- Is Shrimp Scampi Italian or Italian-American?
Italian-American. It was inspired by traditional scampi but adapted in the U.S. - Can I make it without wine?
Yes. Use seafood stock or lemon juice with water instead. - What pasta works best?
Linguine is traditional, but spaghetti or fettuccine work well. - Can I prep ahead?
Yes. Marinate the shrimp and prep the garlic in advance. - Is Parmesan traditional?
Not in classic seafood dishes, but many enjoy it sprinkled on top.
Make Shrimp Scampi Tonight
Loved this Shrimp Scampi recipe? Don’t keep it to yourself! Share your own twist in the comments below, rate the recipe, and tag us if you post it on social media. Want to save it for later? Pin it or print the recipe card at the end. Make it tonight—and bring restaurant flair to your own table!.
Why You’ll Love This Dish
Shrimp Scampi captures the essence of Italian-American cooking—simple, bold, and satisfying. Whether made on the stovetop or in the oven, it delivers elegance without the effort. Try it once, and it may just become your signature seafood dish.
Shrimp Scampi Recipe
Ingredients
- 400 g linguine or spaghetti
- 450 g large shrimp peeled and deveined (tails on or off)
- 56 g unsalted butter divided (approx. 4 tbsp)
- 45 g olive oil approx. 3 tbsp
- 5 cloves garlic minced
- 120 ml dry white wine approx. 1/2 cup (Pinot Grigio or Sauvignon Blanc)
- 1/2 tsp red pepper flakes optional, for heat
- Juice and zest of 1 lemon
- Salt and freshly ground black pepper to taste
- 1/4 cup 15g chopped fresh parsley
- 120 ml reserved pasta water as needed (approx. 1/2 cup)
Instructions
Cook Pasta
- Bring a large pot of salted water to a boil. Cook linguine for about 8–10 minutes, or until al dente. Reserve 120ml pasta water, then drain and set aside.
Prepare Shrimp
- Pat shrimp dry with paper towels. Season with salt and pepper.
Sauté Shrimp
- In a large skillet, heat 45g olive oil and 28g butter (approx. 2 tbsp) over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until just pink. Remove and set aside.
Make the Sauce
- Add remaining olive oil (15g) and garlic to the pan. Sauté for about 30 seconds until fragrant. Deglaze with white wine, scraping up browned bits. Let it reduce by half (about 2–3 minutes).
Finish the Dish
- Return shrimp to the pan. Add red pepper flakes, lemon juice, and zest. Swirl in the remaining butter and pasta. Toss everything together, adding reserved pasta water as needed to create a silky sauce.
Garnish and Serve
- Sprinkle with chopped parsley. Taste and adjust seasoning with salt and pepper. Serve immediately with extra lemon wedges.
Notes
Pro Tips:
- Sear shrimp in batches to avoid steaming.
- Use cold butter off-heat to emulsify the sauce.
- Don’t overcook shrimp—they turn rubbery fast.
- Try toasting breadcrumbs in olive oil for added crunch on top.
