Save
My favorite way to get that Red Lobster shrimp scampi vibe at home is with this meal. You toss juicy shrimp in garlicky butter and swirl it with pasta, and suddenly you’ve got a quick dinner that feels a little extra. It always makes weeknights or weekends feel like something special without being a big deal to make.
The first time I made this, I’d just come home from a trip to the coast and couldn’t stop thinking about seafood. My kids end up fighting for the last shrimp every time, and everyone’s always asking for more.
Irresistible Ingredients
- Linguine or spaghetti: use good pasta for the best texture and to soak up all the sauce
- Salt and pepper: adjust as you go—they make everything pop
- Red pepper flakes: sprinkle in for warmth, and add more if you like it spicy
- Fresh parsley: chop it up for a splash of green and a clean taste—flat leaf is great
- White wine: gives a nice zip, so pick one you’d actually drink
- Fresh garlic: brings that awesome savory smell—chop or crush it before you cook
- Butter: makes it creamy, so real butter is best for flavor
- Large shrimp: go for big shiny ones for the best bite
Delicious Step-by-Step
- Serve It Up:
- Get those plates ready and dish up right away so it’s hot and buttery. Top with a squeeze of lemon juice or more parsley if you’re feeling fancy.
- Combine and Finish:
- Toss the cooked pasta and parsley into the pan. Mix it all around so the noodles grab the sauce. If it’s looking tight, splash in some reserved pasta water.
- Deglaze and Make the Sauce:
- Pour in the white wine and scrape up any browned bits. Let it bubble for about two minutes so it smells amazing and the booze cooks out.
- Cook the Shrimp:
- Scatter shrimp into the hot skillet, add salt and pepper, then leave them alone for two minutes. Flip and cook just until pink, about two more minutes. Don’t overdo it or they’ll get tough.
- Sauté Garlic and Spices:
- Melt butter in a big skillet on medium. Add garlic and red pepper and cook about a minute, stirring so it doesn’t burn. This is where the flavor magic happens.
- Prep the Shrimp and Aromatics:
- Pat shrimp dry so they brown better. Chop parsley and mince garlic so they’re ready when you need them.
- Cook the Pasta:
- Start a pot of salted water and cook your pasta till just tender. Drain it, but save a half cup of the water for later if you need it.
The first time I treated myself to wild shrimp for this, it tasted so sweet and fresh. My family ate every bit, wiped their plates with bread, and begged me to make it again soon.
Storage Help
Let any extras cool off fast, then pop them in a tight container in the fridge for up to two days. Warm them gently in a pan with a splash of water or stock to keep things moist. Skip the microwave if you can so shrimp stay nice.
Swaps & Alternatives
No white wine? Chicken broth and a squirt of lemon does the trick. For dairy-free, olive oil stands in for butter just fine. You can use gluten-free pasta, too, just don’t overcook it.
How to Serve
I love piling this on plates with a big leafy salad and some crusty bread for dunking. Roasted asparagus or quick spinach on the side both work great. It’s the kind of meal that’s perfect for company, especially with a glass of chilled white wine.
History & Background
This shrimp dish comes from Italian-American kitchens where scampi meant a small type of lobster. Folks in the US started using shrimp instead, and now we’ve got this buttery, garlicky classic you’ll find everywhere.
Frequently Asked Cooking Questions
- → What toppings go well with this dish?
Go for fresh chopped parsley, an extra squeeze of lemon juice, or some grated Parmesan—these little things make it pop.
- → How do you know when the shrimp are done?
Shrimp cook up fast. Once they turn whitish-pink and aren’t see-through, usually in about 3–4 minutes, they’re set to go.
- → How spicy is the dish?
The spice here is from red pepper flakes—toss in less or more depending if you’re feeling mild or want a punch.
- → Can other types of pasta be used?
Sure, spaghetti and linguine both soak up the sauce nicely, but angel hair or fettucine work fine too if that’s what you’ve got handy.
- → Is it necessary to use white wine?
White wine gives a rich flavor, but don’t stress if you’re out—you can use seafood broth or even extra water from cooking your pasta.
- → What kind of shrimp works best?
Grab big shrimp that are peeled and cleaned. The fresher, the better—that’s how you get the tastiest bites.