Easy Shrimp Scampi
Buttery garlic shrimp with lemon and parsley tossed with linguine pasta.
Updated: Oct 6, 2026
Why you'll like it
- Ready in about 25 minutes.
- Serves 4 — easy to halve or double.
- Easy level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
Easy Shrimp Scampi takes about 25 minutes and serves 4. Shrimp scampi combines tender shrimp with a garlic, butter, and lemon sauce that coats linguine lightly.
Helpful guides
Instructions
Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente. Reserve 1 cup pasta water, then drain. Keep pasta warm while preparing the shrimp and sauce.
Pat shrimp dry and season with salt and 1/4 teaspoon black pepper. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side.
Remove shrimp to a plate when pink, curled, and opaque. Do not overcook, as shrimp continue to firm as they rest. Reduce heat to medium and add remaining 3 tablespoons butter to the same skillet.
Add garlic and red pepper flakes and cook 30 to 60 seconds until fragrant but not browned. Pour in wine and lemon juice, scraping the pan, and simmer 2 to 3 minutes until slightly reduced and saucy.
Return shrimp to the pan with drained linguine and 1/2 cup reserved pasta water. Toss for 1 to 2 minutes until sauce coats noodles. Add more pasta water if dry.
Shrimp should reach 145°F and look opaque.
Sprinkle with 1/4 cup chopped parsley and serve immediately in warm bowls with extra lemon wedges and grated Parmesan if desired. Reheat leftovers gently until steaming and reaching 165°F to avoid rubbery shrimp.
Troubleshooting — fixes, not repeats
- If shrimp turn rubbery, they were overcooked; cook just until pink and opaque, about 2 minutes per side for large shrimp.
- If sauce is thin, simmer 1 minute longer or toss with extra pasta water and 1 tablespoon butter to emulsify.
- If garlic browns, start over with fresh garlic on lower heat; browned garlic tastes bitter and dominates the sauce.
- If pasta sticks, toss immediately with sauce and do not rinse after draining; reserved starchy water helps binding.
Make it your way
- For a no-wine version, use chicken broth with 1 extra tablespoon lemon juice.
- For a vegetable version, add 2 cups baby spinach and 1 cup halved cherry tomatoes with the pasta.
- Substitute fettuccine or angel hair for linguine.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat gently in a skillet over low heat with a splash of broth until steaming and reaching 165°F.
This dish is best fresh; pasta absorbs sauce overnight, so add liquid when reheating.
FAQ
What size shrimp should I use?
Large shrimp, about 21 to 30 per pound, work best because they stay juicy and are easy to time. Smaller shrimp overcook quickly. Thaw frozen shrimp overnight in the refrigerator and pat dry.
Can I make scampi without wine?
Yes. Replace wine with chicken broth plus extra lemon juice. Simmer to reduce slightly. The flavor will be milder but still buttery and garlicky.
How do I avoid overcooking shrimp?
Cook on medium-high heat just until pink and opaque, then remove promptly. They finish in the hot pasta and sauce. Opaque flesh and a C-shape indicate doneness; O-shapes are often overcooked.