By Becky Hardin
Updated Jun 9, 2025
Shrimp Scampi is cooked up in a creamy, buttery garlic sauce with white wine and lemon, then served over pasta for an easy yet beautiful seafood dinner. It’s classic, flavorful, healthy, and made in just 20 minutes!
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5-Star Review
“This was so good!! Especially when I added the Chardonnay white wine. Very easy to make and delicious, everything freshly prepared makes a big difference. Thank you so much!!” -Bonnie
Shrimp Scampi Recipe
I love making this garlicky, lemon-y shrimp and pasta as the perfect seafood dinner for summer nights on the patio. There’s just something about steamy summer nights that beg for a simple and tasty light meal.
Tips for Beginners
- Use raw, peeled, and deveined shrimp. I used medium, but large also work. Avoid small shrimp, as they are not as meaty. It’s important to use raw shrimp because shrimp cook quickly, and you don’t want to overcook them. If using frozen shrimp, defrost completely and remove any excess moisture.
- When buying shrimp, choose firm, translucent shrimp without discoloration or odor.
- Properly cooked shrimp are an opaque white color with some pink and bright red accents and 120°F internally.
- To devein shrimp, cut along the back with kitchen scissors or a sharp knife, starting at the head end and going toward the tail. Use a knife or your fingers to pull out the dark vein, then rinse the shrimp under cold water to clean.
Ingredients1x2x3x
- ▢ 16 ounces dry spaghetti or linguine, angel hair (1 box), or any long-shaped pasta
- ▢ 2 tablespoons olive oil
- ▢ 1 pound medium shrimp peeled and deveined, tails on or off
- ▢ 3 tablespoons unsalted butter (⅜ stick)
- ▢ 4 cloves garlic minced
- ▢ ⅓ cup white wine, Choose a wine that’s not too sweet and not too buttery. A white Burgundy or an unoaked Chardonnay would be a great option. Chicken broth also works.
- ▢ 1 lemon juiced and zested
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon red pepper flakes
- ▢ 2 tablespoons fresh parsley
Video
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve ½ cup of starchy pasta water before draining the pasta. 16 ounces dry spaghetti
- In a large high sided skillet, heat the olive oil over medium heat. 2 tablespoons olive oil
- Pat the shrimp dry with a paper towel and sprinkle them lightly with kosher salt. Add the shrimp to the olive oil and sear it for 2 minutes on the first side, or until lightly browned. Flip the shrimp and cook it for an additional minute on the second side. 1 pound medium shrimp
- To the pan, add the butter and garlic and stir until the butter has melted. 3 tablespoons unsalted butter, 4 cloves garlic
- Add the white wine, lemon juice, lemon zest, salt, and red pepper flakes. Bring the sauce to a simmer and then add the pasta. Stir to combine. ⅓ cup white wine,, 1 lemon, ½ teaspoon kosher salt, ½ teaspoon red pepper flakes
- If the sauce is too dry, add a splash of reserved pasta water and toss to combine.
- Remove the scampi from the heat and garnish with fresh parsley. Enjoy immediately. 2 tablespoons fresh parsley
Becky’s Tips
- A serving is ¼-pound of shrimp and ¼-pound of pasta .
- If you’ve run out of shrimp, use chicken breasts instead.
- For an even creamier scampi , add about ¼ cup of heavy cream or half-and-half off the heat at the end of cooking and stir until incorporated .
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Shrimp Scampi Step by Step
Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve ½ cup of starchy pasta water before draining the pasta.
Heat the oil: In a large high-sided skillet, heat 2 tablespoons of olive oil over medium heat.
Add the shrimp : Pat one pound of shrimp dry with a paper towel and sprinkle lightly with kosher salt. Add the shrimp to the olive oil and sear for 2 minutes on the first side, or until lightly browned. Flip the shrimp and cook for an additional minute on the second side.
Add butter and garlic: To the pan, add 3 tablespoons of butter and 4 cloves of garlic and stir until the butter has melted.
Make the sauce: Add 1/3 cup of white wine, the juice from one lemon, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon red pepper flakes. Bring the sauce to a simmer and then add the pasta. Stir to combine. If the sauce is too dry, add a splash of reserved pasta water and toss to combine.
Garnish and serve: Remove the scampi from the heat and garnish with 2 tablespoons of fresh parsley. Enjoy immediately.
Variations on Shrimp Scampi Pasta
While I love this garlic shrimp scampi as is, there are many ways to change it up. Try some of these fun ideas:
- Tomato Basil: Add diced tomatoes and fresh basil for a burst of freshness and color.
- Parmesan: Add grated Parmesan cheese for a savory, cheesy flavor.
- Cilantro Lime Scampi : Swap the lemon for lime and the parsley for cilantro for a Mexican-inspired twist.
- Pesto: Stir in a dollop of pesto for a burst of fresh herb and nutty flavor.
- Coconut: Swap out the butter for coconut oil and add coconut flakes for a tropical twist.
- Cajun: Use Cajun seasoning instead of the traditional herbs for a spicy, Southern twist.
- Asian: Add soy sauce, ginger, and garlic for an Asian-inspired twist on the classic dish.
How to Store
Shrimp scampi is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat quickly on the stovetop over medium-low heat until just warmed through. Shrimp reheated in the microwave can be tough and rubbery.
I do not recommend freezing this shrimp scampi recipe with pasta, but you can freeze the cooked shrimp (without pasta) in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating, and toss with freshly cooked pasta.
Serving Suggestions
This garlicky shrimp pairs perfectly with pasta and garlic bread , or you can serve it over Instant Pot rice . Add a side of garlic-roasted asparagus , or an Italian salad for a balanced meal.
more shrimp recipes we love
Bang Bang Shrimp
Garlic Butter Shrimp
Air Fryer Shrimp with Garlic
Creamy Parmesan Shrimp
Shrimp Scampi Recipe
Ingredients
- 16 ounces dry spaghetti or linguine, angel hair (1 box), or any long-shaped pasta
- 2 tablespoons olive oil
- 1 pound medium shrimp peeled and deveined, tails on or off
- 3 tablespoons unsalted butter (⅜ stick)
- 4 cloves garlic minced
- ⅓ cup white wine, Choose a wine that’s not too sweet and not too buttery. A white Burgundy or an unoaked Chardonnay would be a great option. Chicken broth also works.
- 1 lemon juiced and zested
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 2 tablespoons fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve ½ cup of starchy pasta water before draining the pasta. 16 ounces dry spaghetti
- In a large high sided skillet, heat the olive oil over medium heat. 2 tablespoons olive oil
- Pat the shrimp dry with a paper towel and sprinkle them lightly with kosher salt. Add the shrimp to the olive oil and sear it for 2 minutes on the first side, or until lightly browned. Flip the shrimp and cook it for an additional minute on the second side. 1 pound medium shrimp
- To the pan, add the butter and garlic and stir until the butter has melted. 3 tablespoons unsalted butter, 4 cloves garlic
- Add the white wine, lemon juice, lemon zest, salt, and red pepper flakes. Bring the sauce to a simmer and then add the pasta. Stir to combine. ⅓ cup white wine,, 1 lemon, ½ teaspoon kosher salt, ½ teaspoon red pepper flakes
- If the sauce is too dry, add a splash of reserved pasta water and toss to combine.
- Remove the scampi from the heat and garnish with fresh parsley. Enjoy immediately. 2 tablespoons fresh parsley
Video
Notes
- A serving is ¼-pound of shrimp and ¼-pound of pasta .
- If you’ve run out of shrimp, use chicken breasts instead.
- For an even creamier scampi , add about ¼ cup of heavy cream or half-and-half off the heat at the end of cooking and stir until incorporated .
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
