My classic shrimp scampi recipe is sauteed in olive oil and garlic butter finished with white wine and seasonings is easy to make and will rival the shrimp scampi your favorite Italian restaurant serves.
I’ve been served many versions of Shrimp Scampi and sadly many interpret this classic recipe poorly, and the overuse of garlic has ruined the dish. This delicious Italian-American dish should be based in a buttery garlic sauce.
If you love garlicky, buttery shrimp, my shrimp scampi dip is perfect for your next get-together or game day.
What you add at that point is up to you. Some add lemon juice and/or red pepper flakes to the scampi sauce. I have always enjoyed the Southern Italian method of adding a little marinara (or crushed tomato) to the dish, giving it a perfect balance of flavors to this classic recipe.
Just remember the trick is to balance the flavors and let the real star of this dish, the sweet succulent shrimp shine through the garlicky sauce.
Did you know that scampi in Italian means shrimp? So, basically, when you order this dish you’re ordering shrimp shrimp.
Ingredients
Let’s start by gathering the ingredients we need to make my easy shrimp scampi recipe. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
What Size Shrimp Should I Use to Make?
I use Jumbo (16-20 count) or Large Shrimp (21-25 count) for this dish because they look better, and the larger shrimp won’t overcook as easily. If you use smaller-sized shrimp, it would be a good idea to remove them after the first saute and add them back towards the end of the preparation so they don’t overcook.
How to Make Shrimp Scampi
Follow along with my simple instructions below to see how to make shrimp scampi in your own kitchen.
Cook linguine al dente per directions on the package. When draining the pasta reserve ½ cup of the pasta water.
- In a large skillet, melt butter with olive oil over medium heat. Then add the chopped garlic and shrimp to the pan. Sauté until shrimp are partially cooked, (1-2 minutes). *Be careful not to let the garlic burn.
- Add wine to deglaze the pan. then add the chicken broth, marinara, garlic powder, onion powder and black pepper.
- Add grated Romano or Parmesan cheese, fresh parsley and butter rolled in flour (beurre manie).
- Bring the sauce to a quick boil. The sauce should thicken during this quick boil.
- Reduce the heat to medium and add half of the reserved pasta water and the cooked linguine to the pan.
- Toss the linguine in the sauce. If the sauce is too thick add the remaining pasta water or stock to the pan. (This dish can also be made with angel hair or spaghetti)
Serve up this delicious Italian-American Classic with a tossed salad and crusty bread and you’ve got a feast!
Recipe FAQs
When it comes to basics, a scampi sauce is made with garlic, butter and olive oil. Anything else you add makes it one of the many varieties of scampi sauce. Other recipes can include lemon juice, red pepper flakes, tomato, or capers. It all depends on your tastes.
It Italian scampi translates into large shrimp or prawn. In Europe scampi can refer to a variety of shrimp.
The best way to thicken pan sauces is using a beurre manie. Take a piece of butter and coat it well with flour, pushing the flour into the butter. The flour helps thicken and the butter adds flavor, it’s a win-win.
More Shrimp Recipes You’ll Love!
Classic Shrimp Scampi Recipe
Ingredients
- 2 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic minced
- ¾ pound jumbo raw shrimp (16-20 count) peeled and deveined
- 2 oz dry white wine (optional)
- 2 tablespoon marinara sauce or crushed tomatoes (optional)
- ½ cup chicken stock or shrimp stock *see recipe in notes
- 1 teaspoon Italian parsley fine chop
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ¼ cup pasta cooking water
- 2 tablespoon butter rolled in flour
- ¼ cup Romano cheese grated
- ½ pound linguine or spaghetti
Instructions
- Cook linguine per directions on box. When draining reserve ½ cup pasta water
- In a large skillet, melt butter with olive oil over medium heat.
- Add garlic and shrimp and sauté until shrimp are partially cooked, (1-2 minutes). Be careful not to let the garlic burn.
- Add wine to deglaze the pan.
- Add stock, marinara, garlic powder, onion powder and black pepper.
- Add grated cheese, parsley and butter rolled in flour (beurre manie). Bring to quick boil. The sauce should thicken.
- Add half of the reserved pasta water, and linguine.
- Toss linguine in sauce. If too thick add additional pasta water or stock.
- Serve and enjoy
Notes
Shrimp Stock
Ingredients shrimp shells ½ lemon cut into slices celery and onion scraps or ¼ cup of each freshly cut 1 cup chicken or vegetable broth Instructions-
Add the shrimp shells and scraps of onion and celery to a small saucepot with a little olive oil to saute and cook for a few minutes
-
then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat to a low simmer for 20 minutes. Add more water if necessary to keep the stock close to 1 ½ cups
-
Strain the solids from the broth and set aside.
Denise Palella says
Scampi was delicious & I am not normally a scampi fan. It was easy enough to make. Came out better than my cacio e pepe.
Chef Dennis Littley says
I’m happy to hear you enjoyed my scampi recipe. I love recipes that come together quickly like this one.
Gwen Holland says
Very easy and delicious
Chef Dennis Littley says
That’s what I like to hear!
Cassie says
I made this recipe. When I desire my need for garlic and butter this is the only recipe that comes to mind. I am not of Italian descent but I’m getting there. I’ve made a few of your recipes, Jewish apple cake, pumpkin roll, and my favorite Jershey Shore deviled clams. Love them all. Thanks a Lot.
Chef Dennis Littley says
Thanks for letting me know you’ve been enjoying my recipes. I’ve been making that same scampi recipe for around 40 years
Auntie Feather says
But go 1 minute on a smaller 26-30 shrimp
Richard Harshman says
I’ve made the Shrimp Scampi twice now and both times it came out superb. Thank you for sharing such an easy recipe to prepare. It is one entree I can make for my wife that I can honestly say she loves!
Chef Dennis Littley says
Thank for letting me know you’ve been enjoying my shrimp scampi recipe. It was a big hit during my restaurant days.
Tanya says
Would it be possible to add in lemon for a bit a zesty flavour instead of the marinara or tomato? And if so, how much?
Chef Dennis Littley says
absolutely. I would add lemon juice to taste, start with 1/4 tsp and if you want to use zest again to taste, start with 1/4 tsp. You can always grate a little zest on top when serving.
Vinnie p says
I sear the shrimp and put them aside ….they get to rubbery cooked for longtime. All th rest I do exacly like Dennis
Vinnie
Ashley Sweeney says
Made this tonight without the tomatoes or marinara and it is fabulous! Thanks so much for posting this recipe! DELICIOUS!
Cherie Aldo says
I made this for dinner this evening as directed with the exception of swapping the marinara with tomato paste and even made the shrimp stock as suggested. This recipe rivals any scampi we have ever eaten in Italian restaurants, anywhere! The nice bottle of Pinot Noir topped it off perfectly! This recipe is outstanding, thank you!
Chef Dennis Littley says
I am so happy to hear you made a few adjustments and enjoyed my shrimp scampi! I hope you find more delicious recipes to try on my website.
kathy white says
Chef Dennis I made this scampi for dinner tonight I and my family loved it they all said this recipe was the best I have ever made IT’S A KEEPER !!! Thank You for this recipe GOD BLESS YOU & YOUR FAMILY !
Chef Dennis Littley says
You made my day with your comment Kathy! I am so happy to hear that everyone loved the scampi and I hope you find more delicious recipes on my blog for you and your family!
Anya says
The best and only Scampi recipe I will ever make thank you for putting this back up!!!!
Chef Dennis Littley says
you’re very welcome Anya, I have no idea what happened to it, but I reshot and rewrote the recipe thanks to your request.
LAURALAI MOTTER says
ABSOLUTELY SCRUMPTIOUS RECIPE!! MY HUSBAND LOVES MAKING THIS SCAMPI, IT’S BECOME OUR “GO TO” DISH FOR COMPANY, SPECIAL DAYS (ANNIVERSARY -BIRTHDAY).. THANK YOU FOR PUTTING THIS RECIPE BACK UP..
IT HAS LITERALLY BROUGHT GREAT JOY TO MYSELF AND MY HUSBAND AND HAS STARRED IN MANY DINNERS..