by Diana Rattray
One of my go-to recipes is this homemade shrimp scampi. It can be served as a busy weeknight meal and is elegant enough for a dinner party or special occasion. I especially like to make it after a busy day when I have little time for prep work. It makes a delicious, satisfying meal when paired with cooked pasta or rice and a tossed salad. Feel free to customize the recipe to suit your taste.
Shrimp scampi has its roots in Italian cuisine. The dish is typically made by sautéing shrimp in butter and garlic and adding white wine, lemon juice, and other herbs and seasonings.
The origins of shrimp scampi can be traced back to mid-20th century Italy, where it was initially made using langoustines, a type of small lobster. The word “scampi” actually refers to this specific type of crustacean. However, when Italian immigrants brought the dish to the United States, they began using shrimp instead of langoustines due to their accessibility and affordability. As Italian cuisine became more popular in the United States, shrimp scampi became a staple on menus in Italian restaurants across the country.
Shrimp scampi is still a popular dish with home cooks and restaurant chefs. The popularity of shrimp scampi has been consistent, and it will likely remain a favorite seafood dish for many years. While the basic recipe has remained the same over the years, many variations include additional ingredients such as tomatoes, mushrooms, and spinach. Some recipes suggest adding cream or cheese to create a more decadent sauce.
What to Serve With Shrimp Scampi
While this recipe includes pasta, you can skip it and serve the shrimp scampi with another starch or vegetable. Here are some ideas:
Crusty Bread: Soak up the delicious sauce with warm, crusty bread or garlic bread.
Green Salad: A simple green salad with a light vinaigrette complements the richness of the shrimp scampi.
Steamed or Roasted Vegetables: Pair your shrimp scampi with steamed or roasted vegetables like broccoli, green beans, or asparagus.
Risotto: Serve shrimp scampi over a creamy risotto for a luxurious, satisfying meal.
Quinoa or Couscous: Offer a lighter alternative to pasta by serving shrimp scampi over quinoa or couscous.
Popular Shrimp Scampi Variations
- Add 1/4 cup chopped sun-dried tomatoes to the sauce for a tangy sweetness.
- Stir in 2 cups of fresh baby spinach near the end of cooking, letting it wilt into the sauce.
- Add 1 cup of chopped, blanched asparagus to the dish for added texture and color.
- Sauté 1 cup of sliced mushrooms with garlic for a robust, earthy flavor.
- Fold in 1 cup of quartered artichoke hearts and sliced grape tomatoes for a Mediterranean twist.
- Shrimp Scampi with Capers: Sprinkle 2 tablespoons of drained capers over the finished dish for a briny, salty accent.
How to Store and Reheat This Shrimp Scampi
- Store leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days.
- To reheat, place the shrimp and sauce in a skillet over low heat, gently stirring until heated through. Avoid microwaving, as it can cause the shrimp to become rubbery.
- The cooked pasta can be stored separately in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Can I use frozen shrimp? Yes, you can use frozen shrimp. Thaw them completely in the refrigerator before cooking.
Can I substitute chicken or another protein for shrimp? Absolutely! You can replace shrimp with chicken, scallops, or firm white fish. Adjust cooking times as needed.
Can I make this recipe without wine? Yes, you can substitute the wine with an equal amount of low-sodium chicken or vegetable broth.
Should I leave the tails on the shrimp? Whether or not to leave the tails on the shrimp for scampi is a matter of personal preference. Some people prefer to leave the tails on for presentation purposes or to use as a handle for eating the shrimp. Others prefer to remove the tails for ease of eating and to prevent them from getting in the way of the other ingredients.
PrintShrimp Scampi With Pasta
Satisfy your cravings with this quick garlicky shrimp scampi. Serve the dish over pasta or rice for a fantastic dinner!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Shrimp, Pasta
- Cuisine: Italian-American
Ingredients
- 8 ounces angel hair pasta or linguine
- Kosher salt and freshly ground black pepper, to taste
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, divided
- 4 large cloves garlic, pressed
- 1/3 cup dry white wine (e.g., sauvignon blanc, unoaked chardonnay, or pinot grigio)
- 1/3 cup fresh-squeezed lemon juice from 2 large lemons
- 1/4 cup chopped fresh parsley
- Optional: 1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste
Instructions
- Fill a large saucepan with 3 quarts of water and add 1 tablespoon of salt. Bring the water to a boil over high heat. Add the pasta to the boiling water and reduce the heat to medium to maintain the boil. Cook following the package directions. Drain well.
- Meanwhile, while the pasta is cooking, prepare the shrimp. Season the shrimp with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2 to 3 minutes per side, using tongs to lift and turn them. Remove the shrimp from the skillet and set aside.
- Using the same skillet, reduce heat to medium-low and melt 2 tablespoons of butter. Add the pressed garlic and cook, stirring constantly, for 1 to 2 minutes or until fragrant. Avoid browning the garlic.
- Stir in white wine and lemon juice and bring to a simmer. Cook for 2 to 3 minutes, allowing the alcohol to reduce a bit and the flavors to meld.
- Add the remaining 2 tablespoons of butter, chopped parsley, and crushed red pepper flakes, if using. Stir until the butter is melted and the sauce is smooth.
- Return the cooked shrimp to the skillet and toss it gently to coat with the sauce. Cook until the shrimp is heated through, about 1 to 2 minutes.
- Serve shrimp scampi over the hot cooked pasta and drizzle with extra sauce.
