This is my favorite circa 1981 pasta dish! (Or was it 1982?) Either way, you really can't go wrong with classic shrimp pasta recipes, especially this shrimp scampi made with lots of butter, garlic, lemon, and shrimp. The best part is that it comes together extremely fast—I'm talking 15 minutes—so it's easy enough to whip up any night of the week! Fresh lemon juice and herbs really make it, so don't skip either.
This is the kind of dish that feels impressive but is shockingly easy to pull together. Make it for a special occasion and serve it with this pull-apart cheese bread, a leafy green salad, and these white wine spritzers. Or just eat it all yourself straight from the pan on a Wednesday. That's OK, too.
What's in shrimp scampi sauce?
All of the best things in life: butter, wine, and lemon! Garlic and onion deepen the flavor of the sauce, and basil and parsley sprinkled in at the end bring a burst of freshness.
What pasta shape goes with shrimp?
I love using angel hair pasta for shrimp scampi because it cooks really quickly, but you can use another long, thin pasta like spaghetti, linguine, or fettuccine.
What size shrimp is best for scampi?
I use large shrimp, which is about 31 to 40 shrimp per pound. Large works great because you get a little shrimp in every bite without it overwhelming the pasta.
You can use smaller or larger shrimp if you prefer, just keep in mind that size affects cook time. Smaller shrimp will cook more quickly, while larger shrimp may need a minute or two longer. Just keep an eye on them and cook until they turn pink and opaque.
Should you leave the shrimp tail on for shrimp scampi?
This is a matter of personal preference when cooking shrimp recipes. Leaving the shrimp tail on makes for a nice presentation, and it can also add more flavor to the scampi. But tail-off shrimp is perfectly fine for this. I tend to use whatever I have on hand!
Can you make shrimp scampi with frozen shrimp?
Absolutely! Stashing a bag of shrimp in the freezer is a great idea for quick, easy dinners. At most grocery stores, you can buy one-pound bags of frozen raw shrimp that have already been peeled, deveined, and had the tails removed. It works great for scampi, plus buying it prepped saves time in the kitchen.
If you use frozen shrimp, just be sure to thaw it first. You can thaw it overnight in the refrigerator or place the shrimp in a colander under cold running water for a few minutes until it's fully defrosted.
Do you use dry or sweet white wine for shrimp scampi?
Go for a dry and crisp white wine this dish—a sauvignon blanc or pinot grigio works well. Here's more info on the best white wine for cooking if you need more ideas.
What can you use instead of white wine in shrimp scampi?
There are lots of white wine substitutes out there. Try using chicken or vegetable broth, but know that you might need to add in more lemon or a touch of vinegar (something with some acid) to give the sauce more flavor.
How long does leftover shrimp scampi last in the fridge?
Leftovers will stay good for up to two days in an airtight container in the refrigerator.
What's the best way to reheat shrimp scampi?
You can reheat it in 30-second intervals in the microwave or over low heat on the stove. You may want to add a pat of butter or a splash of broth or water to loosen the sauce as it reheats. Let it go until it's just heated through so the shrimp don't get overcooked and tough.
How do you make shrimp scampi spicy?
This shrimp scampi recipe already includes a few dashes of hot sauce, but if you want to bump up the heat, you’ve got options. Add more hot sauce to taste, or try adding crushed red pepper flakes when you sauté the onion and garlic in step 2—this lets the spice bloom in the butter and olive oil, adding heat to every bite. If you want to make it even spicier, add a drizzle of Calabrian chili oil to the finished dish.
What herbs go in shrimp scampi?
This shrimp scampi recipe has a combination of fresh basil and parsley for a bright, herby finish. You can stick with just one if you prefer—parsley adds grassy freshness, while basil brings a slightly sweet, aromatic flavor. You can also try some fresh oregano, thyme, or chopped chives, just keep in mind that the herbs you choose will alter the flavor a bit.
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Ingredients
2 Tbsp. olive oil
4 Tbsp. butter
1/2 whole medium onion, finely diced
4 cloves garlic cloves, minced or pressed
1 lb. large shrimp, peeled and deveined
Juice of 2 lemons
1/2 cup white wine
Salt and ground black pepper, to taste
4 dashes hot sauce, plus more to taste (I used Tabasco)
8 oz. angel hair pasta
1/2 cup grated parmesan cheese
Chopped fresh basil, to taste
Chopped fresh parsley, to taste
Directions
Step 1Boil water for the pasta; have it ready.
Step 2In a large skillet, heat the olive oil and melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent, 2 to 3 minutes. Add the shrimp, then stir and cook for a couple of minutes. Squeeze in the lemon juice. Add the wine, salt, pepper, and hot sauce. Stir and reduce the heat to low.
Step 3Throw the angel hair pasta into the boiling water. Cook until just done or al dente. Drain, reserving 1 to 2 cups of pasta water.
Step 4Remove the skillet from the heat. Add the pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.
Step 5Top with the grated parmesan and chopped parsley and basil. Serve immediately.
Shrimp Scampi reminds me of khaki shorts.
Little silver hair clips threaded with thin satin ribbon, finished with a neat little bow at the end.
I had red, pink, purple, and white. What colors did you have?
Shrimp Scampi also reminds me of Foreigner. The old Foreigner, not the “I Wanna Know What Love Is” Foreigner. And I know they’re probably the same, but they aren’t in my heart.
Seriously. C’mon. Listen to “Waiting for a Girl Like You.” Ingest it. Feel it. Remember slow dancing with Stevo at the youth group dance. You’re wearing a Gunne Sax dress and he loves Carrie and not you. This dance is a sympathy dance. Stevo likes you as a friend, nothing more. Your red bangs are frizzy. Carrie is tan.
Now listen to “I Wanna Know What Love Is.” Close your eyes. It’s 1984. Stevo is so yesterday. You’ve outgrown him by two inches and now you’ve moved on to Simon LeBon. You don’t want Foreigner singing 1984 love ballads. You want them singing 1981 love ballads. Or, even better: “Head Games” or “Cold as Ice.” Not “I Wanna Know What Love Is.”
Anyway, the whole thing just reminds me of Shrimp Scampi, the classic late seventies/early eighties throw-together meal of shrimp, butter, garlic, and lemon. I throw in wine (of course) and a dash or two of hot sauce in an effort to be weird, but it’s hard to do too much to improve on the original.
I use angel hair because it’s nice with the very light sauce, but thin spaghetti or linguine works well, too. I wouldn’t do a short penne or rigatoni; too much noodle, man.
And about Shrimp Scampi: I think I ate it with Stevo once. Probably at Carrie’s house.
(See you in July, Carrums! I love you and your tan. Always have.)
(And so has Stevo.)
Ree Drummond
Finely chop up some onion.
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Then grab three or four garlic cloves (depending on their size)…
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And mince ’em up really finely.
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In a large skillet melt some butter with a little olive oil. (I took out some of this; don’t be alarmed.)
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Don’t be like me and walk away from the skillet long enough for the butter to brown. Then add the onion and garlic.
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Saute the onions and garlic for a couple of minute, or until translucent.
Inhale. Exhale. Sing songs of praise for aromas like this.
Next, continue cooking.
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Throw in a pound of peeled, deveined shrimp.
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Pour in a half a cup of dry white wine. Give or take.
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Use the freakiest, wackiest, most bizarre looking pink alien claw you have ever imagined to squeeze some lemon juice into the shrimp. Close your eyes briefly and imagine what life would be like if your hands were in high demand for photo shoots. Then slap yourself, but not because you loathe your hands. Because you need to open your eyes and keep cooking.
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Add a couple of dashes of hot sauce to the pan. It just adds a little kick.
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Finally, sprinkle in some salt and freshly ground black pepper.
Let this bubble up for a few minutes.
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At the very last minute, throw in the angel hair since it only takes a couple of minutes to cook.
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Add the cooked angel hair and toss it in the sauce.
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It’s hard to tell from the photo, but the pasta is coated with the delicious buttery/garlicy/lemony/shrimpy pan juices. And add the pasta in a couple of batches; stop adding it if it looks like there aren’t enough juices to keep it moist and coated.
Ree Drummond
End with some chopped herbs (parsley and basil are good)…
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