Shrimp scampi is an easy dish featuring juicy shrimp sautéed in a garlic and butter sauce. It’s ready in 10 minutes and can be served with pasta.
Shrimp Scampi Overview
You’ll love this quick and easy shrimp recipe that’s ready in 10 minutes! The recipe begins by cooking large shrimp in a frying pan with garlic and butter.
Next, some chicken stock, lemon juice and butter are added to enhance the sauce flavors. The pan is removed from the heat and the shrimp is served in this flavorful sauce. You can enjoy shrimp scampi as-is or you can serve over a bed of pasta or rice.
Recipe Ingredients
- ½ lb uncooked angel hair pasta – or spaghetti or fettuccine
- 1 Tbsp olive oil
- 6 cloves minced garlic
- 4 Tbsp salted butter – divided in half
- 1 lb thawed large shrimp – peeled, deveined, thawed with tails on
- ¼ tsp red pepper flakes
- ¼ tsp black pepper
- ¼ cup chicken stock – or dry white wine
- 2 Tbsp lemon juice
- ½ cup freshly grated parmesan cheese – optional
How To Make Garlic Butter Shrimp Scampi
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Let 1 lb large frozen shrimp sit in a bowl of cold water until it thaws, about 10 minutes. Drain and pat dry with paper towel.
STEP 2: Cook ½ lb angel hair pasta in a pot of large boiling water until al dente, following instructions on the pasta package. Drain and set aside.
STEP 3: Heat a pan over medium high heat. Add 1 Tbsp olive oil and 6 minced garlic cloves. Cook 1 minute.
STEP 4: Add 2 Tbsp salted butter, ¼ tsp black pepper, and ¼ tsp red pepper flakes to the frying pan and melt the butter.
STEP 5: Add the 1 lb thawed large shrimp and cook until no longer pink. About 30 seconds on each side. Remove the shrimp and add to a plate. Leave the melted butter in the pan.
STEP 6: Add the last 2 Tbsp salted butter, ¼ cup chicken stock (or dry white wine), 2 Tbsp lemon juice, and ½ cup grated parmesan cheese. Let the parmesan cheese and butter melt.
STEP 7: Remove the frying pan from heat and stir in the shrimp and cooked pasta. Toss everything together. Serve with more parmesan cheese and a drizzle of olive oil.
Recipe Tips
- Choose good quality large raw shrimp that’s deveined with shell removed. The tail can be on or off.
- The shrimp needs to be thawed before cooking the recipe. Just soak them in cold water for a few minutes, then pat dry with a paper towel.
- Shrimp cooks quickly. They will turn pink and opaque in about 1-2 minutes. As soon as they’re pink, remove them from the frying pan. Overcooked shrimp will be tough and rubbery.
How To Store Leftovers
- Refrigerate – Leftovers can be stored in an airtight container for up to 3-4 days.
- To Reheat – Reheat in the microwave or on stove. Just be aware that reheating can cause the shrimp to cook longer and may change the texture a bit.
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Garlic Butter Shrimp Scampi
Ingredients
- ½ lb uncooked angel hair pasta - or spaghetti or fettuccine
- 1 Tbsp olive oil
- 6 cloves minced garlic
- 4 Tbsp salted butter - divided in half
- 1 lb large shrimp - peeled, deveined, thawed with tails on
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- ¼ cup chicken stock - or dry white wine
- 2 Tbsp lemon juice
- ½ cup freshly grated parmesan cheese
Instructions
- Let 1 lb large frozen shrimp sit in a bowl of cold water until it thaws, about 10 minutes. Drain and pat dry with paper towel.
- Cook ½ lb angel hair pasta in a pot of large boiling water until al dente, following instructions on the pasta package. Drain and set aside.
- Heat a pan over medium-high heat. Add 1 Tbsp olive oil and 6 minced garlic cloves. Cook for 1 minute.
- Add 2 Tbsp salted butter, ¼ tsp black pepper, and ¼ tsp red pepper flakes to the frying pan and melt the butter.
- Add the 1 lb thawed large shrimp and cook until no longer pink. About 30 seconds on each side. Remove the shrimp and add to a plate. Leave the melted butter in the pan.
- Add the last 2 Tbsp salted butter, ¼ cup chicken stock (or dry white wine), 2 Tbsp lemon juice, and ½ cup grated parmesan cheese. Let the parmesan cheese and butter melt.
- Remove the frying pan from heat and stir in the shrimp and cooked pasta. Toss everything together. Serve with more parmesan cheese and a drizzle of olive oil.
Recipe Notes:
- Choose good quality large raw shrimp that’s deveined with shell removed. The tail can be on or off.
- Shrimp cooks quickly. They will turn pink and opaque in about 1-2 minutes. As soon as they’re pink, remove them from the frying pan. Overcooked shrimp will be tough and rubbery.
- Leftovers can be stored in an airtight container for up to 3-4 days.
The nutritional information provided is an estimate and is per serving.