Get my Cookbooks! Shrimp Scampi
This Shrimp Scampi recipe has a buttery white wine sauce with garlic, diced tomatoes, and angel hair pasta! Your family will love this restaurant quality meal! Bonus: It’s really easy to make!
Be sure to serve this with a side of my no knead bread to sop up that incredible sauce!
Shrimp Scampi
This Shrimp Scampi recipe is packed with restaurant quality flavor, it’s hard to believe that it’s a 30 minute meal! It has a buttery, garlicky, white wine sauce with Parmesan cheese, chicken broth and the best combination of seasonings. Angel hair pasta gets tossed in this amazing sauce along with fresh shrimp and diced tomatoes. We have never had leftovers with this meal!
Be sure to check out my PRO tips below, including tips for cooking with shrimp, the best wine varieties to use for this, a wine substitute option, my go-to Parmesan cheese of choice, and more!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Sauté the shrimp in olive oil and set aside. Deglaze the skillet with white wine and reduce by half. Add the butter and garlic and cook for 2 minutes.
Add the chicken broth/seasonings and simmer while the pasta boils. Drain pasta and reserve some pasta water. Add the pasta water and Parmesan cheese to a jar with a lid and shake to combine. Add the drained pasta to the skillet and pour the cheese mixture on top. Toss to combine.
Add the shrimp and diced tomatoes. Toss to coat and heat through. Squeeze with fresh lemons and garnish with parsley. Serve with additional Parmesan cheese if desired.
Pro Tips
- Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
- Cheese: I use Belgioioso Parmesan cheese for this recipe.
- Grate the cheese from a wedge as it will melt and taste much better.
- Instead of fresh tomatoes, drained Rotel tomatoes can add a little kick to this dish.
- Lemon Pepper Seasoning: I like to top this off with a little of this Lemon Pepper Seasoning, it also contains sea salt and has a lot of great flavor. (Use promo code ‘COZY‘ for 15% off.) Some brands (like McCormick) can be pretty potent so I really only use this brand. It’s totally optional in this recipe.
Tips for Cooking With Shrimp
- Size: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen.
- If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins.
- Shrimp can go from cooked to overcooked very quickly, consider setting a timer to avoid overcooking. One way to mitigate this is to peel them after you sauté them, the shell helps protect them from cooking too quickly.
- Shrimp curled into a “c” =cooked. A shrimp curled into an “o” = overcooked.
Storage
- Store in an airtight container and refrigerate for up to 3 days.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
- Box cheese grater – Cheese based soups and sauces should always be made with freshly grated/shredded cheese, as it melts much creamier.
- Pasta Strainer– I have this one and love it.
- Kitchen Tongs– Easy for handling/flipping the shrimp.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
Try These Next
-
- Lemon Pepper Chicken
-
- Garlic Butter Shrimp
-
- Creamy Chicken Pasta
-
- Marry Me Chicken
-
- Angel Hair Pasta with Chicken
-
- Pan Fried Chicken
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Shrimp Scampi
Ingredients
Scampi
- 8 oz. angel hair pasta
- 1 tablespoon olive oil
- 1 lb. large uncooked shrimp, see notes
- ½ cup dry white wine, see notes
- 5 Tablespoons salted butter
- 5 cloves fresh garlic, minced
- 1 ½ cups chicken broth
- ½ cup freshly diced tomatoes
- ¼ cup roughly chopped parsley
- 1 fresh lemon, cut into wedges
- ¾ cup Parmesan Cheese, shredded from a block
- ½ cup pasta water
- Salt/Pepper
Seasonings
- ½ teaspoon EACH: dried oregano, basil, mustard powder, seasoned salt
- ¼ teaspoon EACH: smoked paprika, black pepper
- 1 pinch red pepper flakes
Instructions
Prep Work
- Combine the chicken broth and seasonings and set aside. Measure out all remaining ingredients before beginning, as this recipe goes fast. Place the Parmesan cheese in a small jar with a lid. We’ll be adding pasta water to it and shaking to combine before adding it to the pasta.
- Thaw the shrimp completely (if frozen) and pat the surface dry. You may also need to remove the shell, tail, and veins.
Make the Scampi
- Begin boiling pasta water. Salt the pasta water generously once a boil is reached.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. Tilt the pan to transfer the shrimp onto a plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
- Turn the heat off and add the white wine. Set the heat to medium and let the wine simmer and reduce by half, 4-5 minutes.
- Reduce heat to medium-low add the garlic and butter and cook for 1-2 minutes. (A lower temperature ensures that the butter doesn’t separate.)
- Add the chicken broth and seasonings. Let it simmer gently for 5-6 minutes to reduce and concentrate.
- Cook the pasta to al dente. Set a timer to avoid overcooking. Scoop ½ cup pasta water from the pot and drain the rest. Add the pasta water to the jar with the Parmesan cheese and shake to thoroughly to combine.
- Add the drained pasta to the skillet. Pour the Parmesan cheese mixture on top and use kitchen tongs to toss and coat.
- Add the shrimp and tomatoes and toss to combine and heat through.
- Taste and season with additional salt if desired. (Freshly cracked lemon pepper seasoning is also great. -See notes.) Remove from heat.
- Squeeze 2-3 lemon wedges over the dish and sprinkle with parsley. Serve with remaining lemon wedges and additional Parmesan cheese if desired.
Notes
- Shrimp: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen.
- Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
- Cheese: I use Belgioioso Parmesan cheese for this recipe.
- Grate the cheese from a wedge as it will melt and taste much better.
- Instead of fresh tomatoes, drained Rotel tomatoes can add a little kick to this dish.
- Lemon Pepper Seasoning: I like to top this off with a little of this Lemon Pepper Seasoning, it also contains sea salt and has a lot of great flavor. (Use promo code 'COZY' for 15% off.) Some brands (like McCormick) can be pretty potent so I really only use this brand. It's totally optional in this recipe.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
Excellent! Absolutely delicious, restaurant quality! I did add a bit more butter but overall it was perfect 👌 Thank you!
I’m so happy it was such a success Emm, nice work!!! It’s one of my favorite summer dishes. Thanks so much for the review!!💖