Garlic Butter Shrimp Scampi is a luxurious dish that’s quick, easy, and perfect for a cozy dinner for two.
Garlic Butter Shrimp Scampi is one of those dishes that feels fancy but couldn’t be easier to make. It’s rich, buttery, and packed with garlicky goodness—perfect for date night or just treating yourself to something special. Plus, it’s ready in just 20 minutes, giving you plenty of time to enjoy the evening!
Ingredients
- 6 oz linguine or spaghetti
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 lb large shrimp (peeled and deveined)
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup dry white wine or chicken broth
- Juice of 1/2 lemon
- Salt and pepper, to taste
- 1 tablespoon chopped parsley (for garnish)
- Grated Parmesan cheese (optional, for serving)
Supplies Needed
- Medium saucepan
- Large skillet
- Tongs or slotted spoon
- Zester or grater for Parmesan
Instructions
- Cook the Pasta: Bring a medium pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
- Cook the Shrimp: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce: Add the remaining tablespoon of butter to the skillet. Stir in the minced garlic and red pepper flakes (if using) and cook for 30 seconds, until fragrant.
- Deglaze the Pan: Pour in the white wine (or chicken broth), scraping up any bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
- Finish with Shrimp: Return the cooked shrimp to the skillet. Squeeze in the lemon juice and toss everything together until well combined.
- Serve: Plate the pasta and shrimp, garnish with parsley and Parmesan cheese if desired, and serve immediately.
Storage Tips
- Refrigeration: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water or broth to prevent drying.
- Freezing: Not recommended, as shrimp can become rubbery when reheated.
Recipe Tips & Tricks
- Use fresh shrimp for the best flavor and texture. Frozen shrimp works too—just thaw them completely before cooking.
- If you prefer a richer sauce, stir in 1-2 tablespoons of heavy cream before adding the pasta.
- Want more flavor? Add a pinch of grated lemon zest along with the lemon juice.
Variations
- Zucchini Noodles: Swap pasta for zucchini noodles for a low-carb option.
- Spicy Kick: Add more red pepper flakes or a dash of hot sauce to amp up the heat.
- Herb Upgrade: Toss in fresh basil or oregano for extra flavor.
FAQ
Q: Can I use a different type of pasta?
Yes! Spaghetti, fettuccine, or even angel hair pasta work beautifully in this dish.
Q: What can I substitute for white wine?
Chicken broth works perfectly as a substitute, keeping the dish flavorful without alcohol.
This Garlic Butter Shrimp Scampi is proof that fancy doesn’t have to mean complicated. It’s quick, easy, and guaranteed to impress—even if it’s just you treating yourself! If you try it, leave a comment or tag us on Instagram—we’d love to hear your thoughts!
Garlic Butter Shrimp Scampi for Two
A rich and buttery shrimp dish with a garlicky twist, served over pasta and perfect for two.
Ingredients
- 6 oz linguine or spaghetti
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 lb large shrimp peeled and deveined
- 3 garlic cloves minced
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup dry white wine or chicken broth
- Juice of 1/2 lemon
- Salt and pepper to taste
- 1 tablespoon chopped parsley for garnish
- Grated Parmesan cheese optional, for serving
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
- Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Season shrimp with salt and pepper. Cook shrimp for 1-2 minutes per side until pink and opaque. Remove and set aside.
- Add remaining butter to the skillet. Stir in garlic and red pepper flakes (if using) and cook for 30 seconds.
- Pour in white wine (or chicken broth) and simmer for 1-2 minutes to reduce slightly.
- Add pasta to the skillet, tossing to coat. Add reserved pasta water if needed to thin the sauce.
- Return shrimp to the skillet, squeeze in lemon juice, and toss everything together.
- Plate pasta and shrimp, garnish with parsley and Parmesan cheese, and serve immediately.