How to Make the Creamiest, Most Delicious Shrimp Scampi At Home

Shrimp scampi is one of my favorite dishes to make at home It’s quick, easy, and incredibly delicious. The tender shrimp soaked in a creamy, garlicky sauce over pasta is simply irresistible I’ve tried many different recipes over the years, continuously tweaking and perfecting my technique to get restaurant-quality results.

In this article I’m going to walk you through my foolproof method for making the creamiest most scrumptious shrimp scampi right in your own kitchen. Whether you’re cooking for date night or family dinner, this recipe is sure to impress. Let’s get started!

Ingredients You’ll Need

Before we begin cooking let’s go over the ingredients you’ll need to make this dish. Having all the ingredients prepped and ready to go will make the cooking process smoother. Here’s what you’ll need

• 1 pound large shrimp, peeled and deveined
• 8 ounces linguine or spaghetti
• 3 tablespoons olive oil
• 5 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional for a kick)
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 tablespoons butter
• 1/4 cup parsley, chopped
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

I like to use raw, shell on shrimp to really pack in flavor, but peeled shrimp works too. Linguine is my pasta of choice but spaghetti also pairs nicely. Make sure to have all your ingredients prepped and ready before starting to cook.

Step-By-Step Cooking Instructions

Now that you’ve got your ingredients ready, let’s go over the simple step-by-step method for putting it all together:

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil. Once boiling, add the linguine and cook according to package directions until al dente.
• Drain and set aside.

Step 2: Cook the Shrimp

• In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook for 1 minute until fragrant.
• Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from pan and set aside.

Step 3: Make the Sauce

• Add the white wine and lemon juice to the pan and bring to a simmer. Cook for 3-4 minutes to reduce slightly.
• Turn heat to low and whisk in the butter until melted and combined.
• Stir in the parsley and parmesan cheese until smooth and creamy.

Step 4: Bring it All Together

• Add the cooked shrimp back into the sauce and toss to coat.
• Add the cooked pasta and toss again until completely combined.
• Taste and season with salt and pepper as needed.

Step 5: Time to Enjoy!

• Divide shrimp scampi amongst plates or bowls.
• Garnish with extra parsley and parmesan cheese. Serve immediately and enjoy!

And that’s it! In just 20 minutes you can have incredibly creamy, restaurant-worthy shrimp scampi made completely from scratch.

Tips for Maximizing Flavor

Here are some of my top tips for really taking this shrimp scampi recipe over the top in terms of flavor:

• Use extra virgin olive oil for the best, most pronounced flavor
• Double up on the garlic for an extra punch
• Add lemon zest along with the lemon juice to brighten up the sauce
• Season liberally with salt and pepper to heighten the flavors
• Garnish with extra lemon wedges for a burst of freshness
• Serve with grated Parmesan cheese and crusty bread for soaking up the sauce

Don’t be afraid to customize this recipe to suit your tastes. Play around with different herb combos, mix up the pasta shape or add vegetables. The possibilities are endless!

What to Serve with Shrimp Scampi

While shrimp scampi is delicious on its own, I like to round out the meal with a few simple sides:

• Caesar salad – the creamy dressing pairs perfectly with the garlicky shrimp.
• Garlic bread – for dipping and soaking up that scrumptious sauce.
• Sauteed zucchini or broccoli – fresh veggies balance out the richness.
• Rice pilaf or orzo – extra carbs to satisfy heartier appetites.
• Italian salad with tomatoes, olives and mozzarella – fresh contrast to the shrimp.

A crisp white wine, like Pinot Grigio, Sauvignon Blanc or Chablis is always my beverage of choice with shrimp scampi. A nice rose wine would work beautifully as well.

Common Shrimp Scampi Mistakes to Avoid

After making this recipe time and time again, I’ve learned what mistakes to avoid for shrimp scampi perfection:

• Underseasoning – don’t be shy with the salt and pepper. The sauce should be well-seasoned.
• Overcooking the shrimp – they go from tender to rubbery quickly. Cook just until opaque.
• Not enough garlic – the sauce should be packed with garlicky flavor. Use at least 5 cloves.
• Watery sauce – cook over medium heat and reduce wine to avoid a thin sauce.
• Clumping cheese- whisk in grated parmesan so it emulsifies smoothly.
• Bland pasta – season pasta water generously for the best flavor.
• Serving with dry pasta – the pasta should be coated with the lush sauce.

Follow my tips and you’ll steer clear of these common mishaps.

Shrimp Scampi Variations to Try

Once you master the classic recipe, there are all sorts of fun ways to change up your shrimp scampi. Here are a few tasty variations I recommend trying:

• Lemon Shrimp Scampi – Use Meyer lemons and add extra zest for brightness.

• Spicy Scampi – Add sriracha or red pepper flakes for extra heat.

• Creamy Scampi – Stir in heavy cream or creme fraiche for luxurious richness.

• Green Scampi – Add spinach, green onions, parsley or basil.

• Scallop Scampi – Use sweet sea scallops instead of shrimp.

• Chicken Scampi – Swap in boneless chicken breasts or tenders.

The possibilities are endless so have fun coming up with your own unique scampi spins.

Make-Ahead and Freezing Instructions

For convenience, this shrimp scampi can be partially prepped in advance:

• Chop parsley, mince garlic, cook pasta 1 day ahead.
• Prepare sauce and cook shrimp just before serving.
• Let cool completely before transferring to airtight containers.
• Keeps 3-4 days refrigerated.

You can also freeze the sauce or whole dish:

• Cool sauce completely before freezing.
• Transfer to freezer bags or airtight containers leaving headspace.
• Defrost sauce in the refrigerator before reheating gently on the stovetop.
• Cooked shrimp scampi can be frozen up to 2 months. Reheat gently before serving.

With a little planning, this shrimp scampi can become a handy weeknight meal or quick thaw dinner option.

Frequently Asked Questions

Here are answers to some of the most common questions I get asked about making shrimp scampi at home:

What type of shrimp is best? Go for raw, shell on shrimp if you can find them. If using peeled, look for fresh wild caught shrimp. Avoid pre-cooked shrimp.

Can I use frozen shrimp? Yes, frozen shrimp works well too. Just thaw completely first and pat dry.

What if I don’t have white wine? Substitute with chicken or vegetable broth. Add a splash of lemon juice to brighten the flavor.

Can I use cream instead of butter? Yes, you can substitute heavy cream or creme fraiche for all or half of the butter.

What goes best with shrimp scampi? Linguine or spaghetti are classic pairing, but angel hair, fettuccine or egg noodles also pair nicely.

How do I store and reheat leftovers? Refrigerate in an airtight container up to 4 days. Reheat gently in a skillet with a splash of broth or wine to loosen sauce.

The Perfect Shrimp Scampi Recipe