15 Minute Shrimp Scampi is a family favorite weeknight meal for busy families! It is quick and easy to make, and everyone always raves about it. Trust us, you’ll be licking your plate clean tonight!
Shrimp scampi is one of those classic meals that never goes out of style. No matter what time of year it is, or when we last had it, we are always in the mood for this savory dish. We are all about the super yummy butter, garlic, lemon, wine sauce. The flavor can’t be beat, it has just the right amount of heat from the red pepper flakes, and it’s quick and easy too! You’re going to want to make this one for dinner tonight!
Did you know that shrimp scampi originally didn’t even contain shrimp? Scampi is actually a more broad name for small members of the lobster family, typically Dublin Bay prawns or Norway lobsters. However, because we have an abundance of shrimp in the United States, this dish changed over time to become an almost formulaic method of preparing shrimp over pasta: typically sautéed in butter with garlic, white wine to deglaze the pan, and lemon juice. Yum!
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Can I use frozen shrimp for Shrimp Scampi?
Absolutely! Keeping frozen shrimp on hand makes this easy weeknight dinner even easier, especially if you buy the pre-peeled and deveined variety! Be sure to thaw before using.
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Pasta Options:
This recipe calls for linguine, but you can really use any long, thin style pasta: spaghetti, angel hair,
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Wine Substitution:
If you do not want to cook with alcohol for any reason, you can simply substitute the wine for chicken stock.
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Is Shrimp Scampi spicy?
We don’t think so, no. It has a pleasant heat, but is not overly spicy. However, everyone has a different spice tolerance. If you know that you are particularly sensitive to heat, you may want to reduce the crushed red pepper flakes to 1/4 teaspoon.
If you like this recipe, you may be interested in these other delicious shrimp recipes:
This was really good! I do need to wait until after all ingredients are mixed together and add shrimp at the end. Shrimp cooks so fast and it was too done for me. I used the broth, but my husband wants to try with the wine. After mixing everything together the sauce seemed runny but I took it off the heat and kept combining it with the noodles and it all merged together perfectly after continuous combining (be patient to let it all mesh and stick to the noodles, worth it!!!!) ….so YUM! I will say with the sauce, I used 1.5 of the ingredients (except noodles…and a little more of the garlic…can never have enough) and I think it was perfect. I only used 2 tablespoons of lemon juice vs. 1/4 cup. I loved it as is, but my husband thinks it needs a little something so will try white wine next time to see if that is the trick! He wants more seafood, so next time will add scallops at the end with the other tweeks and see if this is to his perfection! Do not sleep on this recipe….it really is good and I’m seeing this being a weekly staple in our house. Yes, this is my first time making shrimp scampi and won’t turn back!
I’m allergic to shrimp. Can I use chicken instead?
I also cooked this for supper and it was a delicious spaghetti and sauce, however, my husband and I agree with Jo…the shrimp were overcooked and rubbery…add them at the end.
Will definitely use this recipe again adding shrimp at the end and fresh parsley and fresh lemons.
My wife was raving about this dish tonight! Thank you so much for all these recipes.
Wow….I just made this….super fast and it’s delish!
Really delish! Thank you!
I made this for the second time tonight. The last time I accidentally bought cooked shrimp. While it was still good, using raw shrimp is so much better. I halved the shrimp (just two of us) and used a quarter of the recommended pasta. I kept the sauce proportions as in the recipe. Oh,my was it yummy! Thanks for the great recipe!!
Quick easy and tasty.
Made this dish today for my lunch. Delicious! Thank you very much.
This is an absolutely delicious dish and so quick to prepare. My family loves it and I make it often.