Shrimp Scampi

Quick and easy Shrimp Scampi is on the table in 30 minutes or less! And so buttery and delicious, the whole family will love it. Scroll down for a video tutorial!

I remember ordering Shrimp Scampi at a national Italian chain restaurant in high school (rhymes with Octave Pardon) and the shrimp were served with the tails on.

It just seemed like a bad idea. Was I really supposed to dig in to a pasta dish with my bare hands to get the tails off?!

Thanks to culinary school, I now know that some people like to eat shrimp with the tails on. I tried it. It was literally EXHAUSTING. My jaw got tired from the crunch.

Leave the tails on if you want to, but don’t say I didn’t warn you.

Quick and easy Shrimp Scampi is on the table in 30 minutes or less! And so buttery and delicious, the whole family will love it.

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Crunchy shrimp tails or not, this is a quick and easy dinner that you can throw together in the time it takes you to get a table at Octave Pardon. And it tastes even more delicious!

While your noodles are cooking, whip up a quick buttery-garlic lemon sauce (I love every adjective in that phrase).

Add the shrimp for a couple of minutes (it only takes a couple of minutes to cook shrimp) and then toss in your pasta.

Dinner is served!

Quick and easy Shrimp Scampi is on the table in 30 minutes or less! And so buttery and delicious, the whole family will love it.

Save this Shrimp Scampi to your “Main Dishes” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

5 from 2 votes

Shrimp Scampi

Quick and easy Shrimp Scampi is on the table in 30 minutes or less! And so buttery and delicious, the whole family will love it. 
Course Main Course
Cuisine American, Italian
Keyword pasta, shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 443kcal
  • 8 ounces spaghetti
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1/4 cup dry white wine
  • 1/4 cup lemon juice
  • Salt and freshly ground black pepper
  • 2 pounds large shrimp peeled and deveined
  • 2 tbsp chopped fresh parsley
  • Parmesan cheese for serving
  • Cook linguine according to package directions; drain well.
  • Meanwhile, heat butter in a large skillet over medium-high heat until foaming. Add the garlic and cook until fragrant, about 30 seconds.
  • Add the wine, lemon juice, ¼ tsp salt, and 1/8 tsp pepper; bring to boil.
  • Add the shrimp, cover, and cook until the shrimp are slightly translucent, about 2 minutes.
  • Reduce the heat to medium and cook until the shrimp are just cooked through, about 2 minutes more.
  • Add pasta to the skillet and toss to combine. Season to taste with salt and freshly ground pepper. Garnish with parsley and Parmesan cheese.

Nutrition

Calories: 443kcal

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  1. Annemarie Walker

    Awesome recipe! My husband loved it and said we need to have this more often.5 stars

  2. Fran

    Nice recipe. I roast the shrimp and add it once the sauce and pasta are cooked and combined. That way there’s not treat of overcooking the shrimp.5 stars

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