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finished shrimp scampi in cast iron skillet topped with parmesan cheese
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4.71 from 17 votes

Easy Shrimp Scampi

Easy Shrimp Scampi is a delicious shrimp and pasta recipe that is simple to make and perfect for when you’re short on time. It is savory, flavorful, and the ultimate weeknight dinner!
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American
Keyword: shrimp scampi
Servings: 4
Calories: 545kcal

Ingredients

  • 2 tablespoons olive oil
  • 4 tablespoons butter, divided
  • ½ cup onion, diced
  • 4 cloves garlic, minced
  • 1 pound large shrimp, cleaned, peeled and deveined
  • juice of 2 whole lemons
  • ½ cup white wine
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon fresh chopped parsley
  • ¼ teaspoon red pepper flakes
  • 8 ounces angel hair pasta
  • ½ cup grated parmesan cheese (optional)

Instructions

  • Begin the recipe by bringing some water in a large pot to a boil to add the pasta to cook. You want to have this hot and ready to go.
  • Using a large skillet over medium-high heat, add the 2 tablespoons olive oil and once heated, add 2 tablespoons butter.
  • Next, add the ½ cup chopped onion and 4 cloves of minced garlic. Cook until the onion becomes translucent and the garlic is fragrant about 2 to 3 minutes.
  • Add the 1 pound shrimp to the skillet. Stir and cook for an additional 2 to 3 minutes.
  • Squeeze in lemon juice from 2 lemons and slowly add in ½ cup white wine, the rest of the butter (2 tablespoons), ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 tablespoon fresh basil, 1 tablespoon fresh parsley, and ¼ red pepper flakes. Stir to combine and reduce heat to low.
  • Add the 8 ounces pasta to the pot with boiling water. Cook the pasta until al dente. Once done drain the pasta water reserving a cup or two of the pasta water for the sauce.
  • Carefully remove the skillet from the heat. Add the cooked pasta and toss to combine.
  • Add the pasta water a little at a time until the sauce reaches your desired level of consistency. More water for a thinner sauce and less water for a thicker sauce.
  • Feel free to taste if additional seasoning (salt, ground black pepper, and red pepper flakes) if needed. Top the finished shrimp scampi with ½ cup grated Parmesan cheese and Enjoy!
  • Store any pasta leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Be sure to save some of the pasta water to add to the sauce to make is as thick or thin as you prefer.
  • Try your best not to overcook the shrimp. It will only take a few minutes for them to begin to cooking and they will continue to cook during the rest of the process. Overcooking will make the shrimp rubbery and tough.
  • Use uncooked shrimp that has been cleaned, peeled, and deveined.
  • I prefer to use angel hair pasta when making this recipe, but feel free to use any pasta that you would like and cook according to package instructions.

Nutrition

Calories: 545kcal | Carbohydrates: 48g | Protein: 28g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1233mg | Potassium: 347mg | Fiber: 2g | Sugar: 3g | Vitamin A: 811IU | Vitamin C: 4mg | Calcium: 231mg | Iron: 1mg