What is Shrimp Scampi?

In Italian, scampi refers to a lobster-like crustacean, also known as Dublin Bay shrimp, langoustines, or Norway lobster. Italian-American chefs started making this dish with shrimp instead but kept the name scampi, thus creating "shrimp scampi."

Easy Shrimp Scampi Pasta Recipe
Easy Shrimp Scampi Pasta Recipe

Shrimp scampi is made by sautéing shrimp in a garlic, butter, and wine sauce. Most of the time, it is served with angel hair pasta as an elegant main course. Before you think this recipe requires chef-level cooking expertise, let me assure you it couldn't be simpler! All you need are a few ingredients, a bowl and tray, and about 15 minutes of your time.

The result is rich and buttery, balanced with notes of lemon and a touch of heat. With countless ways to make this dish your own, it's a must-have in any home cook's repertoire!

What Ingredients have been used to make Shrimp Scampi Pasta

Olive Oil: I use it as a healthy option for sautéing shrimp and garlic. It also lightens the recipe compared to using all kinds of butter. If you don't have olive Oil, avocado oil or grapeseed Oil will do the trick!

Shrimp: fresh is always best. The size of the shrimp is up to you, but I tend to reach for wild-caught jumbo shrimp. For reference, one pound of this size generally yields about 20-22 shrimp.

Garlic: While it may sound crazy, I use fresh, crushed garlic. Fresh garlic provides a tangy element, while garlic powder gives a more subdued flavor.

Lemon: Lemon juice and zest add just the right amount of acidity and pop to this recipe. Bonus - lemons are full of antioxidants like Vitamin C!

Dry White Wines: Pure white wines such as unsaturated Chardonnay, Pinot Grigio, or Sauvignon Blanc work best in cooking. However, I always recommend using the one you enjoy the most, as there will be plenty of leftovers!

Lime pepper: not a traditional shrimp ingredient, but one that I highly advocate to improve the sauce!

Red pepper: flakes to bring the heat. Skip the chili flakes if you're sensitive to spice, or add more if you can handle it!

Onion Powder: Instead of fresh shallots, I simplify my shrimp recipe using onion powder. It adds a subtle savory flavor that blends with the sauce incredibly well.

Parsley: Add some fresh chopped parsley at the end to boost color and flavor. Use whatever, more or less, you prefer. You can even try fresh basil for a twist!

Unsalted Butter: Add at the end of the boil to get a rich and creamy sauce. To control the amount of salt in this recipe, use unsalted butter.

Angel Hair Pasta: Also known as capellini, this is the most popular way to serve shrimp pasta. Remember to refrain from rinsing the pasta, as the starch helps the sauce stick together.

Salt and pepper: an absolute must! Taste and season as you go to avoid overdoing any of these.

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 6 servings


  • 3 tbsp olive oil divided
  • Eight garlic cloves minced
  • 1 tsp lemon pepper
  • 1/2 tsp red chili flakes
  • 2/3 cup dry white wine
  • 2 tbsp minced parsley
  • 3 tbsp cold unsalted butter
  • juice of 1 lemon plus 2 tsp lemon zest
  • 1/2 lb angel hair pasta
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 lb wild-caught jumbo shrimp tails and shells removed
  • salt and pepper to taste


  1. Add two tablespoons of olive Oil to a large skillet over medium heat.
  2. Add shrimp. Sprinkle with salt and pepper for seasoning and fry for a minute or two on each side until no longer pink. Make sure not to overcook them, as shrimp cook very quickly. Then remove it and put it to the side.
  3. Add the remaining olive Oil to the skillet, add the minced garlic and cook for about 30 seconds.
  4. Next, add the lemon juice, zest, and wine, then season with the lemon pepper, red pepper flakes, onion powder, garlic powder, and parsley. Stir together, reduce heat to medium-low and reduce the sauce by about half. Stir in butter.
  5. Then add the shrimp again, roll around and turn off the heat.
  6. Bring a medium pot of water to a boil, add a little salt, then add the angel hair pasta. Carefully move the pasta around the pot until the water is completely submerged.
  7. Cook according to package instructions or until tender (angel hair should take about 2-3 minutes max). Drain the water in a colander, but do not rinse it
  8. Add the angel hair pasta, stir all the ingredients together, then garnish with the parsley and serve.

Notes for Cook

  • What to do with leftovers If you're lucky enough to have leftover shrimp noodles, follow these easy steps to take care of the excess.
  • This recipe permanently stores better if you keep the noodles separate from the shrimp. Once cooked, refrigerate in an airtight container within two hours. If shrimp are stored this way, they will keep up to 4 days.
  • Transfer the pasta and sauce to separate containers and store them in the refrigerator for up to 5 days. It's normal for the sauce to dry out a bit.
  • Reheating shrimp scampi pasta couldn't be easier! I recommend heating a little olive oil in a skillet over medium heat. Then add the pasta, sauce, and shrimp.
  • If things seem a little dry, add 1-2 tablespoons of water until you reach the perfect consistency. It should only take about 4-5 minutes for everything to heat up.
  • Although microwaving seems like an easier option, the shrimp will turn rubbery. I do not recommend reheating it this way.


Calories: 338kcal | Carbohydrates: 32g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 437mg | Potassium: 231mg | Fiber: 2g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg

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