Shrimp Scampi

Aaahh, shrimp scampi.  One of my favorite go-to simple meals.  There are many reasons why I love it so much.  First, it tastes delicious – I think this goes without saying.  It’s a minimalist shrimp pasta dish with a lemony, garlicky light butter/olive oil sauce.  Yum!  But almost just as importantly, it is a very nice meal that can be thrown together in next to no time, with mostly ingredients I tend to have on hand.  Whenever I want a meal that requires little effort, this is where I turn.  Occasionally I add a splash of white wine to the sauce if I happen to be drinking some while making dinner.

Just a couple comments regarding the recipe.  I usually tend to omit the lemon slices but if you are a lemon enthusiast then by all means, add them!  You may want to increase the amount of butter and/or olive oil slightly if using a full pound of pasta, rather than the 12 ounces called for, just to make sure there is enough sauce to adequately coat everything.  If you were looking for a quick and tasty Friday night meal, here it is.  Enjoy!

Shrimp Scampi
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3/4 lb. linguine
4 tbsp. unsalted butter
2 tbsp. olive oil
4 cloves minced garlic
1 lb. large shrimp, peeled and deveined
1½ tsp. kosher salt
¼ tsp. pepper
3-4 tbsp. chopped flat leaf parsley
Zest of ½ a lemon
¼ cup freshly squeezed lemon juice
¼ lemon, sliced thinly into half-rounds
¼ tsp. red pepper flakes

Bring a large pot of salted water to boil.  Cook the pasta according to the package directions.

Meanwhile, in a 12-inch skillet or sauté pan, melt the butter and olive oil together over medium heat.  Add the garlic and sauté for 1 minute, just until golden and fragrant.  Add the shrimp to the pan in an even layer and season with the salt and pepper.  As soon as the down-facing side of the shrimp turns pink, flip with tongs to cook the second side evenly.  As soon as the shrimp is pink and opaque, remove the pan from the heat.  Stir in the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes.

As soon as the pasta is cooked and drained, return to the pot.  Add the sauce to the pot, and toss to combine.  Serve immediately in warmed bowls.

Source: adapted from Ina Garten via Food Network

24 Responses

  1. It looks absolutely delicious !!

  2. This is so funny because two weeks ago I was in a Borders killing time before a movie and flipping through Ina Garten’s cookbooks. I stumbled upon this recipe and thought it sounded so good. I’ve only recently started eating shrimp and my husband LOVES it, so I showed it to him and said I’d find the recipe online! I’m excited to try it. Your picture looks gorgeous!

  3. Oh my gosh, I can’t believe how good this looks!! Lucky for me, even my 5 year old loves shrimp!! I will be making this soon!!

  4. Can’t wait to try this! I love shrimp scampi but I’ve never made it before. This looks so simple and delicious. Thanks!

  5. I love shrimp scampi, too. Simple, but delicious and filling. 🙂


  6. Love shrimp, love garlicky butter wine sauce, love this dish! Yummy!

  7. This is one of my favorite recipes from Ina and I do add the wine and/or a splash of half and half at the end to enhance the sauce. Yummy recipe!

  8. We use this recipe too- with the zest of a whole lemon and juice of two (lemon enthusiasts here). I Love Ina’s scampi, we probably have it once every week or two!

  9. We love shrimp in our house so this is a keeper for sure!!! I love Ina too, she has a great roasted shrimp and lemon pasta dish too!! Thanks for sharing!

  10. I really love shrimp, look awesome! gloria

  11. I love shrimp scampi with a great garlic bread! Love this recipe!

  12. Annie, I made this last night for my family and it was a hit! Well…the pasta was. Hubby and girls aren’t big fans of shrimp. Which isn’t necessarily a bad thing, since I had the shrimp all to myself! Next time, I might try it with chicken to appease the crowd. Thanks again!

  13. I’m a huge shrimp fan! You did a great job…This looks really delicious!

  14. I made this last night and DH really loved it! It really came together very fast! Thanks for sharing the recipe.

  15. Scampi was one of the first things I learned to cook and I loved it. I prefer wine in mine but like you, don’t always have it on hand.

  16. So funny…I just made this recipe for my husband’s birthday dinner this weekend. It was SO good and very simple to make. I left out the lemon slices, though. I thought they were a bit of an overkill.

  17. We love shrimp scampi around here. Your version looks fantastic!

  18. Just made this for dinner tonight. I was surprised at how good it turned out. I’ve made mine in the past with white wine as well but it actually was great even without it. Thanks!!

  19. Just made this for dinner with your parmesian ciabatta bread…soooo yummy and so easy! Thanks for sharing!

  20. Hi Annie,

    I found this site via foodbuzz and recreated this recipe! have a food blog myself and wrote about my experience cooking it. It can be read at:

    I’m also relatively new to this blogging game and any feedback you might provide on my blog as a whole would be greatly appreciated. I can be reached at



    • DB,
      My best advice about blogging is just to read lots of food blogs and pay close attention to your favorites. What is it you like about them? Then try to apply it to your own blog. That’s how I learned!

  21. We tried this recipe – I’m wondering if I did something wrong, as we thought it was WAY too lemony. Maybe we just aren’t lemon people, but I had a hard time eating it. I did love the flavor of the shrimp though – I will definitely make this again, and just use a lot less lemon!

  22. This dish is great! It’s amazingly tasty and very easy to prepare. This shrimp scampi will certainly make many more appearances at our dinner table.

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