Easy Shrimp Scampi is the type of dish that looks like you fussed, but it's super simple to throw together. Lemon, garlic, and herbs enhance the shrimp, and buttered crumbs give this classic scampi shrimp recipe a delightful crunch. There are a few tricks we use to keep the shrimp juicy and flavorful and served over capellini, an angel hair pasta, this main dish is beautiful enough for company. Follow our tips, and you'll make perfect tender, juicy shrimp scampi style.
For this dish, you will need shrimp, garlic, butter, olive oil, fresh lemon juice, pepper, oregano, red pepper flakes, Parmesan cheese, Panko crumbs, flat leaf parsley, hot cooked angel hair pasta.
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What are scampi and gamberi?
That's a good question. What they are not, are shrimp.One day a gentleman came into the grocery store where my papà worked. The man wanted some scampi.
My papà was a bit confused because he hadn't seen any small lobsters in the seafood case. You see, true scampi look like small lobsters, and they also go by the name of Norway lobsters, Dublin Bay prawns or langoustines. Papà told him that they didn't sell scampi.
The customer motioned for dad to follow him to the seafood department. He pointed to the jumbo shrimp in the case and said, "Scampi!"
Papà shook his head and said, "Gamberi!" Shrimp in Italy are called gamberi or gambaretti.
When did shrimp scampi become popular?
Scampi is a Venetian term, dating in English print to 1920. There they refer to shrimp cooked in garlic, butter, lemon juice, and white wine as scampi.
Shrimp scampi became popular after World War II. Italian-American restaurants would make an easy shrimp scampi recipe with olive oil, garlic, parsley, and wine.
Sometimes it's served with bread, over pasta or rice. The most popular way to serve it is over pasta.
Now, you can find the term scampi used even with other proteins such as chicken scampi. A popular chain restaurant features that variation.
The recipe is uncomplicated and endures popularity because it tastes so darn good. ????
Tips on cooking shrimp
They are easy to cook, but you do need to take care:
- Start with high-quality shrimp which means buy wild-caught as we explain in our Shrimp Stir-fry. Buy either fresh or frozen.
- Get the appropriate size for the recipe. The smaller the number, the larger the shrimp. If you see 20/25 on the bag, you can expect to get between 20 to 25 shrimp in a one pound bag.
- If frozen, the best way to thaw the shrimp are in the refrigerator or quickly in a colander under cold running water. Never thaw at room temperature or warm water.
- Remove the vein (digestive tract) along the upper curve of the backs. I use a small sharp serrated knife and pull out the dark vein. See video below.
- Don't overcook. Shrimp cook quickly so don't plan on multi-tasking. ????
How to clean shrimp:
Easy Shrimp Scampi recipe tender and juicy
Our easy recipe ensures that the shrimp stay flavorful and moist.
- Brine the shrimp in a sugar/salt cold water solution in the refrigerator for 15 minutes.
- Poach the shrimp in wine and seasonings instead of sauteeing in butter and olive oil.
- For optimum garlic flavor, slice the garlic instead of mincing.
- Use stock made from the shrimp shells or use chicken stock to extend sauce.
This recipe is better than the shrimp scampi that you get in restaurants. Not only will you know the quality (wild-caught) of your shrimp but you'll also know that the ingredients you used were all natural and fresh.
What to serve with shrimp scampi
Now, along with our shrimp scampi over capellini, we would serve a fresh tossed salad, crusty baguette slices, and a nice light white wine.
That evening we enjoyed our favorite Sauvignon Blanc.
And if you're convinced as we are that cooking with wine enhances the flavor of a dish, next time try our Classic Chicken Marsala recipe. The taste is out of this world!
YOU MAY NEED . . .
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Easy Shrimp Scampi | Classic Italian-American Recipe
Our shrimp scampi recipe uses a few kitchen tricks to ensure that the shrimp is juicy and tender with enough sauce to flavor the angel hair pasta. The shrimp is brined and then poached in the wine stock sauce. Slice the garlic, so the sauce is not bitter or grainy. A satisfying seafood pasta dish that is easy enough for a weeknight but tastes special enough for company. I guarantee!!
If you think the Olive Garden shrimp scampi are good, you will go nuts over this recipe. It's simple and quick. No need to drive anywhere to get a delicious dinner.
And if you like the combination of the noodles and scampi, you'll love our 30 minute Lemon Shrimp Pasta dinner.
Next time try this citrus flavored shrimp over pasta. Or try our Tagliatelle Al Salmone Affumicato which features pasta with a smoked salmon cream sauce. The recipe is simple enough for a weeknight and the amazing taste is special enough for a company dinner.
If you like this recipe, please consider giving it a 5-star rating.
📖 Recipe
EASY SHRIMP SCAMPI | CLASSIC ITALIAN-AMERICAN RECIPE
Ingredients
- 5 cloves garlic thinly sliced
- ¼ cup butter divided
- ¼ cup olive oil extra-virgin
- 1 pound shrimp (uncooked) 20/25 size
- ¼ cup lemon juice fresh
- ½ teaspoon black pepper
- ¼ teaspoon oregano dried
- ½ cup Parmesan cheese grated
- ¼ cup dry breadcrumbs Panko
- ¼ cup fresh parsley minced
- 3 tablespoon salt
- 2 tablespoon sugar
- ½ cup dry vermouth or dry white wine
- ¾ cup seafood stock may sub chicken stock
- 16 oz. angel hair pasta
- ⅛ teaspoon red pepper flakes
Instructions
- Peel and devein shrimp. Make angel hair pasta 1 or 2 minutes less than directions. Do not overcook. Place in ovenproof dish and keep warm. Use 1 tablespoon butter and saute the breadcrumbs until light brown. Put aside.
- Dissolve salt and sugar in 1-quart water in large container. Submerge shrimp in brine, cover, and refrigerate for 15 minutes in the refrigerator. Remove shrimp from brine and pat dry with paper towels.
- In a 12-inch skillet, saute garlic in butter and oil until tender. Add the pepper flakes, oregano, black pepper, lemon juice, wine, and stock. Bring to a simmer. Add the shrimp and stir for 2-3 minutes until the shrimp turn pink. It may take a little longer -- but DON'T overcook. When they are pink they are done.
- Pour the shrimp with juices over the capellini (angel hair). Make sure the juices mix with the pasta. Sprinkle with Parmesan cheese, breadcrumbs, and parsley. Broil 6 inches from heat for 2-3 minutes or until topping is nice and golden.
Notes
Nutrition
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Janessa
Wow! This was incredible and I’m a tough critic of the food. I used Italian panko crumbs and followed everything else. It’s delicious!
Marisa Franca
Ciao, Janessa! I'm so glad you loved our favorite way to fix shrimp. I do think that the breadcrumbs on top puts it over the top in goodness. Have a great weekend. xoxo
Amanda W.
This recipe exceeded mine and my husband's expectations! It was AMAZING! I think it's better than a restaurant. We will definitely be adding it to the regular meal list! I didn't have Panko so I used regular Italian bread crumbs and it was sooo good. Thank you!
Marisa Franca
Grazie, Amanda, for the sweet comment. You're very welcome! We're so glad you like our recipe. We also like the breadcrumb touch -- Italians like their breadcrumbs. And Italian bread crumbs are always a good substitute. Have a fantastic weekend, and I hope you stay warm. xoxo
Beatriz
OMG, you’re right, better than the restaurant. My husband and I loved this scampi. The flavor was so intense and fresh. I believe using Vermouth rather than wine was a game changer. I added grape tomatoes. Can’t wait to try some of your other recipes. I’m Mexican and cooking out of my comfort zone. A success, GRACIAS!
Marisa Franca
De nada, Beatriz!! Muchas gracias for taking the time to comment. And welcome to our food loving family -- I'm so happy you're here. xoxo
Mary Jo
This is a fantastic dish and I did not have a lemon but followed the recipe without any adjustments. It was spot on. I am a very good cook and was impressed with this recipe. Added to our rotation.
Marisa Franca
Ciao, Mary Jo! I'm so happy you enjoyed the recipe. We love having it often -- thank you very much for your very nice comment. I really enjoy hearing from other food lovers! xoxo
Danna
I loved this dish. It was delicious even though I burned the top a bit. I just scooped off the burnt part and kept it moving. Finally, there was enough liquid to saturate the pasta so it wasn't all dry! And I loved the crunch of the breadcrumbs on top! I did not marinate the shrimp in the brine because I didn't have time, but I will try that the next time. We cook shrimp often and this dish will definitely be at the top of the rotation.
Marisa Franca
Hello Danna! I'm so glad you loved the dish. We're like you, we enjoy our shrimp and make lots of recipes with it. Have a wonderful 2022! xoxo
Marlene
Made this last night for my shrimp and garlic loving son-in-law, who loved it, as did my daughter who asked for the recipe. So tasty. And we have leftovers for his lunch!
Janie
Broccoli or asparagus
Marisa Franca
Good choice, Janie. We like both -- a lot especially roasted with a bit of Parmesan and lemon.
Kristina Naclerio
How many people does this shrimp scampi recipe serve? Above, under serves, it says “people” which I think is common sense, but how many do we know if we need to modify the recipe. Thanks
Marisa Franca
Hello Kristina! It does say on there that it serves 4 people. I will have to have my tech person to change the color of the font. It's blue and blends in too well. You can change that amount and it will alter the rest of the amounts. Let us know how you like it. Have a very Merry Christmas and Happy New Year. xoxo
Tony
This is amazing! Highly recommend, making it again.
Marisa Franca
Thank you, Tony, for your nice comment and rating. I'm so glad you like the recipe. It's one of our favorites.
Susie
Hi Marisa, We love shrimp scampi and the fact, it’s a fast and easy dish. I haven’t used bread crumbs but will give them a try.
Thanks......If you want to get out of the cold...come west....We would love to see you and Honey????
Natalie
So simple yet so delicious and so perfect for whole family. I absolutely love shrimps in my pasta. Love how you've added vermont in this recipe. It's a must try.
Swathi
That is delicious Shrimp scampi I love it a lot when ever I got out and eat at olive garden I order this. But your version is much better than them . I need to give it try.
Mahy Elamin
This dish was very easy and extremely tasty!! I'm so happy to find such an awesome dish to add to my favorites.
Danielle Wolter
I am all about shrimp scampi. Love how simple and easy it is, but so much delicious fresh flavor!
Claudia Lamascolo
I could eat this every day. We are huge lovers of seafood and so lucky to get so much fresh caught here. This shrimp sounds wonderful and of course anything scampi is gone in a minute iin our house. I am sure this was fabulous as it looks!
Miranda
This was fabulous. At first I pouring it into the pan && was like this is going to be too dry for our sauce loving household. I was very wrong. It’s so light and delicious we both went back for seconds. I didn’t have enough shrimp to satisfy so I cooked up some steak with it as well for added protein and yummmmm!
I cannot wait to eat this for lunch tomorrow.
Marisa Franca
Hi, Miranda! Thank you for your very nice comment. We love this recipe and yes, the sauce is very light and flavorful. Happy lunching!!
Cara @ Street Smart Nutrition
Great cooking tips! I totally agree that seafood (especially shrimp) isn't made for multitasking - this looks delicious!
Deb
This recipe is mouthwatering and drool-worthy! I'm making it tomorrow, it will be perfect for Sunday supper!!
Lucie Cheung
This looks amazing and tasty.
Amy
This looks so good! I just made a shrimp pasta dish last night. I wish I would have seen this recipe first! Pinned! TFS!
Marisa Franca
Thank you, Amy!! It really is so easy and tasty. Hope you give it a try. xoxo
Marci @ Stone Cottage Adventures
Oh, Marisa! This does sound lovely! Thank you for another amazing recipe! It's going on the menu for this week. -Marci @ Stone Cottage Adventures
Blogging Grandmothers Link Party
Ciao Chow Linda
What a gorgeous dish of pasta and shrimp. I'm with you - I buy only the wild Gulf shrimp.
Rich
It’s the easiest most delicious shrimp scampi I’ve ever made. I left the cheese off and added in an additional quarter cup of pan on breadcrumbs. I made it for Christmas day and it was a great success. I’m a 76-year-old man and it was so easy. Thank you for putting it online. 😊
Marisa Franca
Hello, Rich! Thank you so much for your kind comment. I'm so glad you enjoyed the recipe and we love sharing our favorite dishes with nice people like you. Have a wonderful holiday season and a very Happy New Year.
Grammy Dee | Grammy's Grid
Looks so good and I KNOW it has to be if you made it 🙂 I love that you always tell a story with your recipes! Thank you Marisa for linking up at the #BloggingGrandmothersLinkParty 25! I shared your post on Fb, G+, Pn, and Tw ♥
Marisa Franca
Thank you, Dee! I certainly appreciate the shares.
Marlys Griffis
Please tell me if it's okay after making shrimp scampi to hold it over in the oven to your company comes
Marisa Franca
Hi Marlys! I'm sorry but I wouldn't recommend making the dish ahead of time and letting it sit. Shrimp can get rubbery. They cook so fast and it's best to stop right when they turn pink. Can you get everything else done ahead and then pour your company something to drink while you finish up? Are you serving it with pasta or some crusty bread? If you have any other questions I'll be happy to help.
Sues
I love shrimp scampi so much and this one is SO gorgeous. Those shrimp!!! They're stunning!
Parrish Ritchie
Wow!! This looks amazing and delicious! I have to make it!! Yum!
Jovina
Love scampi and your recipe looks fabulous. Have to make this soon. I am so glad we can purchase such fine shrimp from the Gulf.