Made this last week. So good. Easy and you can make it spicier by just adding more red pepper flakes.
I made this dish for New Years Dinner and my family absolutely loved it. I’m not a great cook, but the recipe was easy to follow and turned out great. I can’t wait to make it again. I did go with Kendall Jackson Sauvignon Blanca as my white wine. Delicious!
I have made this twice…. I use 2lbs of shrimp and serve over basmati rice and shredded raw zucchini and top with Parmesan cheese…. love it!
Wonderful recipe. We like the shrimp on a small swirl of angel hair pasta. It’s great paired with a veggie combo such as cauliflower, broccoli, zucchini, onions, etc., roasted with a little olive oil and seasoned with our favorite herb mix. Super easy to adjust to serve 2 people or a crowd.
I made this last night and it was fantastic! I may have added a bit more garlic and I didn’t actually measure the wine but it came out great. I served it with spaghetti in browned butter with grated Mizithra cheese. My husband loved this. Thanks for the recipe!
I’m so glad you liked it Melisa! Love the idea of spaghetti with browned butter, yum.
Added some sliced grape tomatoes for color and sweetness
My husband normally hates new recipes but he said that this is a keeper
This perfect no adjustment needed
My husband hates when I try new recipes . He said the this was amazing. It was so simple to follow and tasted wonderful. Thank you
I made this and loved it!!! It was sooo simple and quick!! My husband gobbled it up as well and he’s picky!! Will definitely add this to my rotation!!!
Added more garlic….at least5 cloves and sauteed with a shallot. Then added shrimp and sauteed maybe two minutes aside to be undergone and put aside in a covered dish. I had previously sauteed the shrimp shells in olive oil until they were brown and deglazed the pan with white wine. Added a little water and let the shells cook about 5 minutes more. The broth not only add more shrimp flavor but a bit more liquid which is always appreciated. Parsley,lemon zest and some parmesean reggiano completed the meal.Ps added more wine while tasting at the end and cooked down a little more.
So easy to make yet so delicious. I have used this recipes for my family and relatives and each time everyone loves it and asks for more! Thanks so much for sharing!
Best shrimp scampi ever
This is my first Shrimp Scampi recipe and hubby can’t stop raving about it. My daughter said if she can eat more she would and stuffed themselves til they can’t no more. This recipe is a keeper! I will definitely bookmark this and do it again. Thank you for sharing!
Dear Elise, I have to Thank You for Posting this Wonderful Receipt a few years ago. It is our Every Friday Night Dinner when eat at home! Occasionally I add Bay Scallops with the Shrimp, and alternate Angel Hair Pasta and Rice Pilaf, but no other changes. It’s Quick, Easy and Oh, So Delicious!
I made this with our Christmas dinner today. Delicious and easy! I used frozen wild caught Florida pink shrimp and followed the recipe as is. Went great with our grilled rib eyes, asparagus and mushrooms and scalloped potatoes from another of your recipes. This recipe is another keeper!
Incredibly easy! I added broccoli florets. Delicious!
I make this dish once a week! My family and I love it that much!
This is a very simple dish that tastes like the snootiest restaurant meal..the flavors are superb! Zaycon was recently selling raw wild red Argentine shrimp with the tail shells and we bought 2 boxes…so glad we did! Followed the recipe as written, using Gewürztraminer wine, which was what we had at the time. Hubby moaned and nearly passed out after the first bite. Served with steamed asparagus and seasoned jasmine rice. Have to say, there was no need for tweaking this recipe at all. Spot on, Elise! Thanks very much for another wonderful recipe! Have made it twice so far and it’s going to be on the menu again very soon.
I just made this as a quick dinner and I love it! I did have to modify a couple of things due to what I had on hand. I did not have and crushed red pepper flakes, I could have just left them out and been fine, honestly it would have stayed closer to your recipe, but instead I replaced them with smoked hot paprika, I also had no fresh or even dried parsley so I replaced that with dried dill weed, and last I had no lemon juice so I used lime juice instead! It still turned out wonderfully, and I’m excited to try it true to your recipe!
I added some black olives chopped and substituted the olive oil with butter, due to the lack of, great feast, thanks
Great Eric, I’m so glad you like it!
I like to make recipes my own. I check out several and they were all the same (this one included) in place of the white wine I used a 1/2 cup homemade chicken broth skipped the olive oil and used a whole stick of butter, table spoon of minced garlic, minced onion, a touch of onion powder, salt and pepper in a sauce pan. Sauté the shrimp in butter and garlic powered. Tossed over spaghetti noodles, strained the extra sauce and tasted amazing.
Thanks for sharing your variation Angela!
I made this for my wife last night it was so good she asked where I bought it she couldn’t belive I made it.thanks
I varied components and also used frozen shrimp w o the shell. Started butter first then olive oil, onions and added bell peppers because they were the most firm. (plus some cream & salt n pepper!!) after they reduced, diced tomato and parsley. This is when I finally added the shrimp. Several minutes later with the cream, butter and wine mingling together, we placed the whole sauce over pasta for him and sautéed zucchini for me. Thanks for the recipe!!!
Made this tonight and it was absolutely amazing! I added Alfredo sauce and it simply blew my mind! No need to order this plate next time at a restaurant
I made this tonight. I mixed in Zucchini spaghetti with it. Delicious!! The Zucchini picked up the flavoring of the sauce too. I will make this again!!
Perfecto for the Novice and I only slightly modified it, I am about to mix “coins ” of monk fish and shrimp in the same pan and do it again.
For Ash Wensday I made this I took the extra sauce tossed in a pound of cooked angel hair pasta and 1cup of cooked peas, A drop of cream would have been nice, but I added a drop more EVOO and butter. On the friday after I made a Marianara sauce, pulled off some dropped in more shrimp, PLUS made another batch of this.
Service plate was cooked pasta with peas (extra parsley) then shrimp sauce over it and topped with a few more scampi shrimp, and of course Peccorino Romano.
As expected there was no talking, just eating and sipping at the wine glass, (I prefer a beer, or a glass of coke, but that seemed to be out of line.
I think it’s perfect and so does my family. So easy and can be adapted.
I wasn’t successful with this recipe. I measured all ingredients as listed and used frozen cooked shrimp (thawed). The sauce was as watery as broth and didn’t adhere to the shrimp or vermicelli, not sure where I went wrong. :-(
Hi Dawn, the recipe calls for raw shrimp, not cooked shrimp.
If the sauce is watery but the shrimp are cooked, remove the shrimp to a plate and cook down the sauce until it is the thickness that you want.
This was a really good recipe. I have tried so many shrimp scampi recipes but this was by far the tastiest and most hassle-free dish. Loved it, thank you :)
By far the very BEST recipe for shrimp scampi. I’ve made it so many times and never missed. Don’t bother looking at other recipes, this is the only one you want to make!!
A really good simple recipe as this dish should be. I cut in half and the sauce quantity was perfect for 5 oz of pasta for two. I wish I had used a little more garlic ( how big is a clove garlic anyway. And I cook with it all the time). I thought the oil/butter ratio was perfect for the wine and lemon juice .
One quibble … I would cook my sizeable shrimp (10 weighed 8.5 oz a ) probably two minutes first side, 1 minute second, rest in the sauce for 2 . Small quibble. A great recipe and easy to follow and prevents burning the garlic by less experienced cooks. Thanks Elise
1 Clove of garlic would be one of the sections from a head of garlic
I had picked up a small tray of cooked cleaned shrimp yesterday (not frozen). Is that ok to use instead of frozen?
Hi Tru, well the shrimp you bought is already cooked, so if you use it, all you want to do is warm it in the pan.
I have a sensitivity to shelled fish so i usually avoid it completely. However, i want to make a shrimp scampi for guests this weekend. What do i ask for when purchasing shrimp? I want to get the type that require the least amount of handling but are good tasting. Thanks for your help.
Hi Victoria, I would find large, frozen shrimp and then defrost them in ice water as the recipe notes. That way you won’t have an issue with freshness. Look for shrimp that has been sustainably harvested (shrimp from the United States, Gulf of Mexico). Avoid shrimp from Thailand or Vietnam.
I prepared this dish (with frozen shrimpt) for my 94 year old father last night. He said, “I don’t know what you did with the sauce but it’s delicious!” I told him, “I just followed the recipe.”
I will definitely make this again and again – so easy and super tasty!!!
Will omitting the wine result in a big taste difference? (Underage college student)
You should make it with wine, but you know what? You do what you have to do, right? It’s better with wine. It still will be good without.
Fellow student here – I used white cooking wine which you can get at the grocery store, no id required (check your local state laws just in case…i believe that cooking alcohol is exempt most places)
Quick easy and yes yummy. I had the shrimp over fett pasta. I also added Alfredo sauce to my plate and my husband added marinara sauce to his plate. Along with toasted Italian bread w butter. Omg. What a delectable meal.
Delicious and so simple.
this recipe is great! I made it for my husband and he loves it! I’ll be making this more often!
Thanks for the recipe, I didn’t have fresh parsley, so I had to substitute dry, and so I added a few chopped green onions to the mix at the end. It came out great.
I used frozen shrimp. Delish! Feel like I made a gourmet meal in just minutes. Served over a bed of Jasmine rIce with a side of green beans.
I’m so glad you liked it Diane!
It was 80 degrees out and I didn’t want to heat the house up. I had frozen, deveined uncooked shrimp in the freezer and did a quick thaw in ice water. Add a bit old bay with the red pepper flakes. This was so delicious. Such an easy recipe that takes very little time to make. I will surely make this again.
Where does the salt go?
Hi Tom, from step 1: If using unsalted butter, sprinkle a little salt in the pan.
I made this tonight after finding some 16/20 shrimp on sale, and I was looking for an easy recipe. It was dead simple and came out amazing! One change that I made was that I did not use the wine. I used about 1/4 cup of the pasta water instead since I didn’t have any white wine in the house. I also finished it off with a nice grating of Parmesan cheese. The sauce and the shrimp were amazing with some linguine and a fresh crusty baguette. I will definitely be making this again!
I made this last night!! Fantastic, easy and quick. We had it over some pasta and with the sauce is delicious! This is the first time I’ve made a shrimp scampi dish that came out great. Thank you for the recipe.
Ha, I actually made this recipe from the original 2011 post just last weekend when I was craving seafood! I used fewer shrimp because I was just cooking for myself, but used the full amount of the sauce ingredients so I had more of that buttery, lemony, garlicky deliciousness, and soaked up the extra with crusty sourdough bread. It was so good I almost cried.
This may defeat the point on the dish… but can you make this with chicken?
Absolutely, and skewer it onto bamboo and do on the grill. (deboned of course), or do it in the oven. If you do get chicken boneless not skinless this recipe is quite nice, add a big pinch or oregano and basil, (fresh or don’t bother, this is not arrogence it is just dried used to have flavor, no more). Make the marinade in a pan let cool roll the chix in it and follow your heart, (to grill or not to grill, THAT is the question, wether it is nobler to bak in the oven or grill on the webber…..Alas my poor frying pan I knew it well……
I love this dish, Elise! So simple to make, yet so absolutely delicious!
When I CAN buy my shrimp peeled and deveined with tail ON, I do. Then I cook them like that and before serving I pull the tails off. I find that when I cook them without the tails I get more shrinkage than I’d like.
This was delicious and so easy to do! The only thing I changed was the red pepper flakes csuse I was out of them so I substituted with ground cayenne pepper..
This was amazing, Elise! Hubby didn’t really want pasta with it, but I made angel hair anyway and we both LOVED your recipe. It’s simple with easy ingredients. And fast. Cleaning the shrimp takes more time than cooking the whole recipe! But that’s ok. We just put on some music and had a glass of wine while I cleaned the shrimp! This recipe is going to become a staple for us. Yum! Thanks so much!
Hello, this is certainly a hit on any dinner table. Being from Mozambique, I use beer instead of wine (readily available) and add a bit of fresh cilantro to the pan and see how well all the flavors open up. In my country red peppers (peri peri) are a must and if they make you tear, then you are on the right track.Thanks for sharing. I make this often and the family loves them. When I am in a rush, I prepare it all the same and bake it in the oven ( frees my hands) to peel potatoes and make French fries to go with the delicious sauce.Thanks again
I like to add a few capers and a couple anchovy filets to really juice up the flavor.
I don’t normally comment on recipes, but I just wanted to let you know I stumbled on this recipe a week or so ago and have already made it twice! It is SO good and so easy and your pictures were so helpful! We used the shrimp in a pasta dish as well as in quesadillas and they were perfect both times. I usually overcook shrimp but these came out perfectly. Thank you!
Just made it. Perfection. Added a few tomatoes from the garden at the end just because we are overrun. Thanks for another great recipe!
2 questions Elise. Can I use red wine? and when do I add the salt? Thanks for the tip.
Hi Max,Shrimp scampi is best with white wine. Red wine tends to be a little too strong for the shrimp. But if that’s what you have, use it, and see how it turns out! Either way you’ll know for the next time. Add the salt with the butter if you are using unsalted butter. If you are using salted butter, skip the additional salt.
I loved throwing this together, it was so fast! and savory. White wine is rarely on hand here, so I raided my husband’s martini bar and used dry vermouth, excellent.
Such a quick and easy, yet delicious recipe!! I love shrimp, although I did not have red pepper flakes on hand this time, it turned out just right.
Quick – easy – yummy!
I love Shrimp Scampi. I never made it before myself until tonight when I used this recipe. The red pepper flakes were a great addition and made it taste just perfect! The only white wine we had in the house was riesling and it worked really, really well for our tastes. I’m glad we had a mild winter and had fresh parsley growing right outside. Thanks, Elise, for a great recipe I will use again and again!
Oh my gosh..this was delicious! after the butter and olive oil do what they are suppose to do..and before I added the garlic…I had shaved up one shallot and some green onion…I added that first and let it cook for about 3 minutes and then I added the garlic and went from there. The red pepper was a bit to spicy for me, so I will cut down on that next time, at the end, I also added a touch of seasonal salt. This was so good and flavorful. Definitely a keeper! Thanks for posting this :)
This recipe was delicious!!! This was my first time making shrimp scampi. I added chardonnay as the wine and basil instead of parsley (because I already had it at home;)) Thumbs up!
Excellent recipe. Served over rice with a side of green beans sautéed in olive oil, garlic and hot pepper flakes. Thank you for sharing!
I made this receipe last night. This was so easy and yet so delicous. This is definetely going into my permanent receipe folder. I served with a salad because I watching my carbs. I will put this over rice with almonds on one of my carb days. Thank you so much simply receipes.
I have looked at this recipe several times, and for some reason I chose to follow another elsewhere. Tonight, with a bowl of defrosted shrimp and not much time, I decided to go for it. WOW, I totally absolutely LOVE the flavor the combo of ingredients produces. I’m not usually a “measuring” kinda cook, but I sensed it was important in this recipe. Served over a wee pile of angel hair with a side of creamed spinach (hey, try it) and we both were over the moon. Thanks! I should have tried it the first time I saw it! You have such a way of creating/finding/sharing simple, healthy, and deeeelish recipes. I use many of them as my “go to” guides. Happy Thanksgiving from MA, and many blessings to you and your family.
I tried this last week after a long work day and my husband and 2 year old son loved it. Plan to make it again this week. I think it will become a staple. Love your website, Elise!
Have always loved shrimp scampi–it was a favorite of my dad’s back in the day. When I saw this recipe I wanted to make it this evening, but with temps in the high 80’s here in Missouri, didn’t want to heat up the kitchen…so–made the sauce, then fired up the grill and brushed on the sauce as I grilled the shrimp!! Worked beautifully! Drizzled the rest of the sauce over the finished product…delicious!
Just made this today, and it is awesome! I can’t have wine, so I substituted w/ a bouillon cube dissolved in some boiling water. Perfecto!I even took a photo of it: http://goo.gl/unhZX. :)
Aloha Elise- I love the reminder of a delicate gourmet dish that can be made at home easily. I too get my Shrimp at Trader Joe’s and always prefer raw. Ever since I had the most delicious butterflied Garlic Shrimp at Mandarin Gourmet (closed) I have butterflied my Shrimp to get all that sauce on as much Shrimp as possible. I bring this up because I have never seen a recipe photo done like this. I will try doing half butterflied next time and compare. Ciao!
p.s. Scampi: “A room full of Wall Street brokers”
Accolades, Elise. If I may, a recommendation ref bruwning butter: I use ghee, which is clsrified butter that can be home made, or in my csse, I get at local oriental market.
Yum YUM YUM!!! I tried it with some fresh corriander and diced tomatoes and it was fabulous. I make an easy ‘budget’ pasta dish with similar flavours using frozen peeled prawns. It’s good for a 15 minute midweek meal.
My butter seems to brown/burn at medium high heat on our gas stove. Is that typical?
Adding oil should raise the burning point (which is why we call for a mixture of oil and butter). It could be that you have a higher than normal BTU stove, in which case you should just lower the heat a bit. ~Elise
Shrimp scampi is always the standard dish I order in Italian restaurants!
Question about defrosting the shrimp: putting them directly in a bowl of ice water, they don’t get waterlogged? I always do mine in the refrigerator (beginning the night before) but of course that requires advance planning. Thanks!
Never heard of them getting water logged, and it hasn’t been an issue for me. ~Elise
I typically add garlic and green onion to the mix. But we don’t really eat shrimp anymore, because of aquaculture concerns. Recently our local grocery had local wild-caught US shrimp, though, and we enjoyed them simply sauteed with some fish blackening spice. Great flavor!
You could lighten this up a bit by omitting the butter and olive oil. Just spray the pan with butter flavor cooking spray, heat up the garlic, add some oregano, toss in the shrimp and add some chicken broth (fat free low sodium works well) add the wine and pepper and cook down as you normally would, if you want to thicken a bit, add some corn starch dissolved in chicken broth just before serving.
This sounds delicious and easy. Is there a good way to incorporate cream for a creamy scampi?
I think you could add a little cream at the end, maybe just a tablespoon or two, and after you remove the pan from the heat. With the acidity in the wine, you do risk curdling, so you might want to temper the cream first with a little of the hot sauce, then add the cream to the sauce. ~Elise
I don’t like the tails on my shrimp. Is it ok to remove them prior to cooking? Will they still cook properly?
Yes, you can certainly remove them. We just left them on for looks. ~Elise
The recipe is wonderful & I enjoy the red pepper flakes:) I thought the following might be helpful: Lidia Bastianich describes “scampi” as the Italian name for a particular type of Mediterranean shellfish usually prepared with butter, wine & garlic. http://en.wikipedia.org/wiki/Nephrops_norvegicus So in her restaurants, she prepares “shrimp in the style of scampi”. Whatever – mangia:)
I do something very similar and serve it with pasta. I make a basic garlic oil sauce (aglio e olio) and cook the shrimp in that and toss with linguine for a good 15 minute dinner.
It looks and sounds wonderful! I want to try it soon, but can it be made without the wine?
You can use clam juice or chicken stock instead of wine. ~Elise
This is the exact recipe I use for scampi, minus the red pepper flakes. It is so easy and so yummy! I also keep a bag of frozen cooked shrimp in the freezer for an emergency meal. Sure comes in handy for those evenings when I can’t think of anything else to make!
What wine do you use exactly? When I made it the wine was not right and taste it funny.Thanks
Hi EJ, I usually use a dry white wine such as a Sauvignon Blanc. Any New Zealand Sauvignon Blanc will do (NZ makes the best Sauvignon Blanc imho).
I do almost the same thing but I don’t use pepper flakes but it sounds like a great addition. Sometimes I toss in some fresh spinach at the end and wilt it. Great standby recipe.
I love Shrimp Scampi but never got down to doing it. I always have a problem with sauteeing things in white wine – it ends up smelling/tasting sour-ish. Is that how it’s supposed to taste like, or am I using the wrong wine? I used mostly Savignon Blanc & Chardonnay.
Make sure to use a white wine you like to drink. I usually use a Sauvignon Blanc, preferably from New Zealand. A dry white wine will be lightly acidic, but this balances out the butter and the natural sweetness of the shrimp. ~Elise
Try a dry Vermouth, let it reduce a bit before adding lemon jeannie:)
Couldn’t you shell the shrimp and then cook the shells with the shrimp? Best of both worlds that way.
Very nice!! I LOVE LOVE LOVE this dish but since we are right on the Gulf Coast & a shrimping family it’s never a quick & easy dish for me since it means peeling & deveining the shrimp myself! But they are freshly frozen Gulf shrimp, so it’s worth every ounce of the trouble. :) Carbonara is probably my favorite need-something-quick-and-don’t-want-to-have-to-plan-or-work-too-hard pasta dish. Fast easy & delish!
Serve it over cooked frozen spinach for a low carb version.
Nice idea with the frozen spinach. Being a newbie cook myself, I bought a couple of bags of shrimp from Wegmans. I thought all you had to do was defrost and eat. Oops! But I thought on those fancy trays you buy, that’s what they do. Boy, was I wrong according to my Aunt who said “yes, you have to cook them!” So confused! Always thought Shrimp Scampi was something so fancy you have to order out at a restaurant, even I can do this!
Some frozen shrimp is cooked, so you could have been correct! The package should tell you under the Ingredients section – if the shrimp are not precooked, it should say Raw Shrimp. The best way to tell is to look at them when they are defrosted. If they are grey/white and slightly translucent, they are raw. If they are white with pink hues over the surface and totally opaque, they are likely cooked. I have found one exception to this – Trader Joes Red Argentinian Shrimp are pinkish even when raw, although they are still slightly translucent.
If you want to make this recipe with precooked shrimp, just be sure not to heat the shrimp for too long – prolonged cooking turns them into little lumps of tough rubber. Great simple recipe, thanks Elise!
Looking at them is NOT enough – read the label. Some shrimp are pink when raw and look cooked. Can make a good idea look really bad!
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