There are recipes you come across once and forget, and there are those you continue to return to again and again because they never fail to please. Shrimp scampi is decidedly in the latter group. It’s a recipe that’s made a permanent spot in kitchens everywhere because it ticks all the boxes: quick to make, made from basic ingredients, and full of flavor that feels both comforting and decadent. For me, it’s more than a recipe it’s a bit of culinary memory that goes back decades, a dish that feels nostalgic but still manages to feel timeless every time it gets to the table.
Some of the magic is in its roots. Garlic, butter, lemon, and shrimp are the heroes of the dish, coming together in a combination that’s elegant and yet careless. These ingredients do more than make a meal they make an atmosphere. They take a mundane night and turn it into something special without calling for hours of work. Shrimp scampi can taste decadent without being heavy, satisfying without being filling, and celebratory without needing a special occasion. Whether it initially captured your attention at a restaurant or in your own home, it’s one of those dishes that never fails to feel like a good idea.
The best gift that shrimp scampi can give the home cook is speed. This is not a recipe that burns on the stovetop for an hour while you dither about reducing sauces. No, this is a weeknight superhero. From the second you set out your ingredients until the first whorl of pasta around the fork, you’re talking about fifteen minutes. It’s that magical mix of lightning-fast and restaurant-quality, able to transform a crazy day into a classy dinner in no time. Shrimp scampi is a testament to the fact that rapid cooking can equal great cooking.
Shrimp Scampi with Pasta
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet For cooking shrimp and sauce
- 1 Colander For draining pasta
- 1 Wooden Spoon For stirring and scraping
Ingredients
Main
- 1 16 ounce package linguine pasta
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 shallots finely diced
- 2 cloves garlic minced
- 1 pinch red pepper flakes Optional
- 1 pound shrimp peeled and deveined
- 1 pinch kosher salt and freshly ground pepper
- ½ cup dry white wine
- 1 lemon juiced
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- ¼ cup finely chopped fresh parsley leaves
- 1 teaspoon extra-virgin olive oil or to taste
Instructions
- Gather ingredients.
- Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
- Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.
- Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Dotdash Meredith Food Studios
- Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
- Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
- Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Dotdash Meredith Food Studios
- Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
1. The Sauce That Sings
The essence of shrimp scampi is its sauce, a rich and smooth mixture that counters richness with brightness. At its core are three ingredients: butter, garlic, and lemon. Melted butter provides the rich foundation, garlic adds their strong aroma, and lemon juice contributes the burst of citrus that cuts through the richness. To add depth to the flavor, a dash of dry white wine or a well-thought-out substitute adds a layer of sophistication to the sauce that makes it go from basic to wow.
Here’s what normally goes into the ultimate scampi sauce:
- Butter – Contributes richness and smoothness.
- Garlic – Fresh cloves, pressed or finely chopped, for intense flavor.
- Dry White Wine – Sauvignon Blanc or Pinot Grigio is perfect, but chicken or vegetable broth with a squeeze of lemon juice can be used as a replacement.
- Fresh Herbs – Parsley and basil added at the last minute for color and pop.
- Red Pepper Flakes – Only a pinch needed for reserve heat and equilibrium.
The technique is equally crucial as ingredients. Garlic must be cooked for brief moments only, until it is fragrant, never browning or burning. The wine or broth must have the time to reduce slightly, concentrating flavor before butter emulsifies into the sauce to provide that creamy finish. A final sprinkle of lemon zest brings it all together with perfumy freshness. It’s a simple dish, but that’s the beauty it showcases the shrimp without drowning it.
Crab Legs with Garlic Butter Sauce
Equipment
- 1 Kitchen Shears For cutting slits in crab shells
- 1 Large Skillet Sufficiently sized to hold crab legs and sauce
- 1 Cutting Board
- 1 Chef’s knife For mincing garlic
- 1 Tongs For tossing and serving crab
Ingredients
Main
- 1 pound Snow Crab clusters thawed if necessary
- ¼ cup butter
- 1 clove garlic minced
- 1 ½ teaspoons dried parsley
- ¼ teaspoon freshly ground black pepper
- â…› teaspoon salt
Instructions
- Cut a slit, length-wise, into the shell of each piece of crab. Dotdash Meredith Food Studios
- Melt butter in a large skillet over medium heat. Add garlic and cook until translucent, 1 to 2 minutes. Stir in parsley, pepper, and salt. Continue to heat mixture until bubbling. Dotdash Meredith Food Studios
- Add crab legs to the skillet; toss to coat with butter mixture. Simmer until completely heated through, 5 to 6 minutes. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOSÂ
Notes
2. Pasta, Rice, or Bread? The Ideal Match
What is so forever-wonderful about shrimp scampi is its versatility in terms of what you can serve it over. Pasta might be the traditional partner, but it’s by no means the sole alternative. Selecting your foundation is a matter of what kind of mood you wish to create for your meal.
- Pasta Options – Angel hair is the go-to choice because it takes minutes to cook and holds onto the sauce wonderfully. Spaghetti, linguine, or fettuccine are also good choices, each with a slightly varying texture. The most important thing is to choose a long and thin shape that allows the shrimp and sauce to be the stars.
- Rice and Grains – White rice, lemon rice, or creamy polenta are great options. They soak up the sauce in a different way, providing a hearty version of the dish while remaining true to the flavors.
- Vegetable Alternatives – For a lower-carb version, zucchini noodles or spaghetti squash allow you to have a lighter take but still get every garlicky, buttery bite.
- Bread – A loaf of crusty bread is nearly essential. It’s the perfect vehicle for sopping up the last drops of sauce, ensuring none of that golden liquid goes to waste.
No matter the base, the essence remains the same: shrimp scampi is about marrying delicate shrimp with a sauce so delicious you’ll want to capture every trace of it.
Salmon Cakes
Equipment
- 1 Sheet Pan
- 1 Large Saute Pan
- 1 Food Processor
- 1 Large Mixing Bowl
- 1 Spatula or Tongs For frying and handling
Ingredients
Main
- 1/2 pound fresh salmon
- Good olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 3/4 cup small-diced red onion 1 small onion
- 1 1/2 cups small-diced celery 4 stalks
- 1/2 cup small-diced red bell pepper 1 small pepper
- 1/2 cup small-diced yellow bell pepper 1 small pepper
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers drained
- 1/4 teaspoon hot sauce recommended: Tabasco
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning recommended: Old Bay
- 3 slices stale bread crusts removed
- 1/2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs lightly beaten
Instructions
- Preheat the oven to 350 degrees F.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
- Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
- Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
Notes
3. Choosing and Preparing Shrimp
Shrimp choice is the key to successful scampi. Although the sauce is uncomplicated, the shrimp have to be the stars. The most frequent argument concerns the use of fresh or frozen. Actually, frozen shrimp is usually the better option. Flash-frozen on the boat, it stays fresh in a manner that shrimp left to sit on ice in a counter cannot. Purchasing them shell-on gives extra flavor and is generally cheaper.
When using shrimp, use the following as guidelines:
- Wild-Caught vs. Farmed – Wild-caught will be more naturally sweet in flavor and firm in texture, although responsibly farmed shrimp can also be great.
- Size – Get the bigger shrimp (21/25 per pound). They’re meaty, less likely to overcook, and are luxurious.
- Tail On or Off – Tails on provide a more refined appearance and light flavor enhancement, whereas tails off facilitate eating. It’s purely a matter of personal choice.
- Thawing – Soak the frozen shrimp in ice water for 5–10 minutes. Never thaw on the counter, and always pat them dry before cooking to achieve a good sear.
Avoid marinating shrimp in acid like lemon or vinegar, which can begin cooking them prematurely. Instead, let lemon shine in the sauce where it enhances without toughening. With proper prep, shrimp remain tender, juicy, and the undeniable star of the dish.
Shrimp Scampi with Linguini
Equipment
- 1 Large Stockpot
- 1 Large Skillet
- 1 Chef’s knife
- 1 Cutting Board
- 1 Tongs or Large Spoon
Ingredients
Main
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil plus more for drizzling
- 2 shallots finely diced
- 2 cloves garlic minced
- Pinch red pepper flakes optional
- 1 pound shrimp peeled and deveined
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
Instructions
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Notes
4. Cooking Techniques for Perfect Scampi
Shrimp scampi is a dish that repays planning and rapid assembly. While the shrimp are cooking, the rest of the preparation flies by, so having all ingredients measured, chopped, and at hand is crucial. Each operation contributes flavor and texture to the end product, making the finished dish feel elegant but accessible. By paying attention, scampi is taken from an ordinary shrimp meal to something that tastes as if cooked in a restaurant kitchen.
- Searing Shrimp – Heat olive oil in a pan over high heat until it is shimmering. Sear shrimp for a short time, 1 to 1½ minutes per side, just until pink and opaque. Remove at once or they will become rubbery.
- Building the Sauce – In the same pan, cook garlic softly in butter, then deglaze with wine or broth. Simmer to reduce slightly, intensifying flavor.
- Finishing Touch – Whisk in a finishing pat of cold butter to emulsify the sauce, rendering it silky. Add shrimp only long enough to heat through.
- Seasoning and Herbs – Stir in parsley, lemon zest, and a few red pepper flakes to counter richness with brightness.
The whole process is near-theatrical quick, aromatic, and full of vitality. Shrimp scampi takes just a few minutes of attention but gives you flavors that are infinitely more complex than the work involved.
With its combination of richness, freshness, and simplicity, scampi illustrates that refined cooking does not have to be fussy. A few perfectly timed steps transform shrimp into a dish that excels at any table.
Marinated Wild-Caught Shrimp Recipe
Equipment
- 1 Mixing Bowl
- 1 Grater For celery
- 1 Chef’s knife For mincing garlic and preparing shrimp
- 1 Citrus Juicer For lime
- 1 Large skillet or frying pan
Ingredients
Main
- 1 lb Wild-Caught Shrimp 15-20
- 1 Lime
- 1 tsp Primal Palate Seafood Seasoning
- 1/2 tsp Red Pepper Flakes
- 1/4 tsp Red Chili Powder optional: 1/2 tsp for more spice
- 1 Celery Stalk grated
- 3 Garlic Cloves minced
- 1 Tbsp Avocado Oil
Instructions
- If not already done, peel and devein the shrimp, then rinse under cold water and pat thoroughly dry with paper towels.
- In a medium mixing bowl, combine the juice of one lime, seafood seasoning, red pepper flakes, red chili powder (if desired for extra spice), grated celery, minced garlic, and avocado oil. Whisk well to create the marinade.
- Add the prepared, dried shrimp to the marinade, tossing gently to ensure each piece is evenly coated.
- Cover the bowl and refrigerate for 15 to 30 minutes to allow the flavors to infuse. Avoid marinating for longer than 45 minutes to prevent the lime juice from affecting the texture of the shrimp.
- Heat a large skillet or frying pan over medium-high heat until it is quite hot but not smoking.
- Add the marinated shrimp to the hot skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary to maintain high heat and ensure proper searing.
- Sauté the shrimp for 2-3 minutes per side, or until they turn opaque pink and are just cooked through. Avoid overcooking, which will make them tough and rubbery.
- Remove the cooked shrimp from the pan immediately and transfer them to a serving dish.
- Serve hot as a main course with your preferred side dishes, or as a flavorful appetizer.
Notes
5. Troubleshooting Common Mistakes
Even something as simple as shrimp scampi can catch you out if you’re not paying attention. Fortunately, most mistakes are easily correctable, and with a bit of focus, you can steer clear of the potential pitfalls. Close attention to heat, ingredients, and timing guarantees that each plate of scampi tastes refined, flavorful, and well-balanced.
- Rubbery Shrimp – Due to overcooking. Shrimp need to be cooked quickly and taken off the heat when they are pink.
- Watery Sauce – Excess moisture is the cause. Pat thawed shrimp dry entirely before cooking to prevent steaming, not searing.
- Bland Flavor – Little things count. Add fresh garlic, fresh lemon, and good butter to add depth and brightness.
- Bitter Sauce – Garlic burns quickly. Cook it gently over moderate heat and remove it from the pan if it begins to darken.
By mastering these small adjustments, you’ll ensure every batch of scampi turns out just right silky, flavorful, and perfectly balanced.
With a little practice, the mistakes above become simple to steer clear of, and what was daunting becomes a dish you can confidently make on any given night of the week.
Sausage, Pumpkin and Arborio Soup
Equipment
- 1 Large Soup Pot or Dutch Oven
- 1 Wooden Spoon
- 1 Chef’s knife
- 1 Cutting Board
- 1 Ladle
Ingredients
Main
- 2 tablespoons EVOO plus more for drizzling
- 1 pound bulk Italian sweet sausage with fennel
- 3 to 4 cloves garlic chopped
- 1 onion chopped
- 1 large bay leaf
- 1 butternut squash or small pumpkin 2 pounds, peeled and cut into 3/4-inch dice
- Kosher salt and freshly ground pepper
- Freshly grated nutmeg
- 6 cups chicken stock
- 2 cups half-and-half
- 1 small bunch Tuscan kale stemmed and chopped
- 3/4 cup Arborio rice
- A few fresh sage leaves torn
- Shaved Parmigiano-Reggiano for serving
Instructions
- Heat the EVOO in a soup pot or large Dutch oven over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions and cook until soft, about 5 minutes. Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Stir in the stock and half-and-half and bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes.
- Add the rice and simmer until just tender, 18 to 20 minutes, stirring every 2 to 3 minutes. Stir in the sage.
- Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano and a drizzle of EVOO. Cook’s Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal. Add the rice before serving.
Notes
6. Serving Suggestions That Raise the Meal
Shrimp scampi works perfectly into innumerable dining scenarios, from weeknight meals to fancy entertaining. Outside of pasta, rice, or bread, consider what completes the plate.
- Salads – A refreshing Caesar, arugula topped with parmesan, or an Italian salad for a lighter taste breaks through the richness.
- Vegetables – Lemon-roasted broccoli, green beans sautéed, or zucchini noodles all strike a balance with the buttery sauce.
- Pairings – Shrimp scampi is also a great surf-and-turf companion to steak or a decadent starter for bread alone.
Leftovers, when they happen, are a bonus. Refrigerated in an airtight container, shrimp scampi lasts two days. Reheat carefully, either in the microwave in brief increments or on the stove over low heat with a splash of broth or butter to perk up the sauce. It’s easy to overheat and end up with rubbery shrimp, so don’t rush. As a second-act surprise, toss cooled leftover shrimp into pasta salads, bowls filled with Mediterranean fare, or sandwiches for an effortless encore.
Classic Shrimp Laksa with Rice Noodles
Equipment
- 1 Wok or large pot For cooking the broth
- 1 Large Pot For cooking noodles
- 2 Large shallow bowls For serving
- 1 Ladle For serving broth
Ingredients
Main
- 1/2 cup Laksa Curry Paste recipe follows, or store-bought yellow curry paste or Tom Yum paste
- 3 cups low-sodium chicken stock
- 2 tablespoons fish sauce
- 1 teaspoon light soy sauce
- 1 teaspoon light brown sugar
- Juice of 1 lime
- One 14-ounce can coconut milk
- 7 ounces dried flat wide rice noodles
- 1 pound medium shrimp deveined, tails left on
- 1 1/2 cups bean sprouts
- Sea salt
- Cayenne pepper or red chili flakes
- Small handful fresh cilantro stems
- Small handful fresh Thai basil stems
- 1/4 cup coconut milk
- 3 tablespoons shrimp paste
- 1 tablespoon vegetable oil
- 2 teaspoons light brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon chopped fresh peeled turmeric root or dried powdered turmeric
- 1/2 teaspoon chili powder or cayenne pepper
- 2 cloves garlic crushed
- 2 stalks lemongrass smashed and roughly chopped
- One 1-inch piece fresh ginger peeled and sliced
- 1 yellow onion chopped
- 1 red Fresno chile stemmed and sliced crosswise
Instructions
- Heat a wok over medium-high heat. Add the Laksa Curry Paste and cook, stirring, 2 to 3 minutes. Pour in the chicken stock, fish sauce, soy sauce, sugar, lime juice and coconut milk and stir well. Bring to a simmer, and then reduce the heat and cook for 5 minutes. Stir in the shrimp and cook until just cooked through, about 2 minutes. Meanwhile, bring a large pot of water to a boil and cook the noodles until al dente, about 3 minutes, and then drain and rinse under cold water to refresh. Add 3/4 cup of the bean sprouts to the shrimp mixture. Taste and adjust the seasoning with salt and cayenne pepper. To serve, divide the noodles between 2 large, shallow bowls and ladle the shrimp and broth over each. Garnish with clusters of cilantro and basil, sprinkle the remaining sprouts over the top and serve immediately.
Notes
7. A Dish with History and Heart
Shrimp scampi is more than just delicious it’s historical. The term “scampi” historically described small lobsters, or langoustines, or Dublin Bay prawns, which were found in Italy. When Italian immigrants arrived in America, langoustines were harder to find than shrimp, so they prepared the dish but using what was available. Years later, the use of the term “shrimp scampi” became the standard, combining tradition with pragmatism and creating a new classic.
- “Scampi” originated as small lobsters or langoustines
- Italian Americans replaced shrimp
- Garlic and butter preparation remained traditional
- Name of the dish changed to “shrimp scampi”
- An example of adaptation and cultural fusion
- An example of influence of immigrants on American food
- An age-old recipe from generation to generation
This history puts richness in each serving of shrimp scampi. What once started as a mere substitution became a dish that honors heritage and innovation.
Every meal served today is more than a meal it’s a tale of ingenuity and cultural integration, showing how food changes but retains its heart of gold.
Roasted Shrimp Cocktail
Equipment
- 1 Sheet Pan For roasting shrimp
- 1 Large Mixing Bowl For preparing the cocktail sauce
- 1 Measuring Spoons and Cups For accurate sauce ingredients
Ingredients
Main
- 2 pounds 12 to 15-count shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chili sauce recommended: Heinz
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce recommended: Tabasco
Instructions
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Notes
8. Why Shrimp Scampi Belongs in Your Kitchen
Shrimp scampi is more than simply delicious it is historic. “Scampi” once described small lobsters, or langoustines, or Dublin Bay prawns, a common catch in Italy. Italian immigrants brought the dish with them when they arrived in America, but langoustines were harder to find than shrimp, which was substituted. The dish remained garlicky, buttery, but the name changed, eventually becoming “shrimp scampi.” That evolution was the result of combining tradition and necessity and creating something new and classic.
- “Scampi” in the past referred to small lobsters or langoustines
- Italian immigrants in the United States replaced shrimp
- Garlic and butter preparation remained traditional
- Name of dish changed to “shrimp scampi”
- Symbolic of adaptation and cultural fusion
- Symbol of immigrant contribution to American food
- An ageless recipe through generations
This history lends richness to each serving of shrimp scampi. What started out as a utilitarian replacement became a dish that combines heritage with innovation.
Every meal today is not just a meal it’s a tale of thriftiness and cultural fusion, demonstrating how food changes but retains its heart.
