I love shrimp scampi for its bright lemon-garlic sauce and speed — this version is ready in about 30 minutes and uses simple pantry ingredients for a restaurant-quality finish. It’s one of my go-to weeknight dinners when I want something impressive without fuss, and it pairs beautifully with lighter starters like a creamy shrimp corn soup for a seafood-themed meal.
Why Make This Recipe
- Fast: Ready in roughly 30 minutes from start to finish, perfect for busy weeknights.
- Flavorful: Bright lemon, fragrant garlic, and a buttery finish create classic, balanced flavors.
- Flexible: Works as a pasta dinner, over rice, or spooned over zoodles for a low-carb option.
- Crowd-pleaser: Elegant enough for date night but simple to double for guests.
- Personal note: I love this recipe because a quick sear on the shrimp plus a hot pan sauce transforms basic ingredients into something that tastes far fancier than the effort required; you’ll notice that lift immediately when you deglaze the pan.
Also consider a light side like an easy cucumber shrimp salad when you want a chilled contrast.
Recipe Overview
- Prep time: 10 minutes (peel, devein, and chop).
- Cook time: 15–18 minutes (pasta + shrimp + sauce).
- Total time: 30 minutes.
- Servings: 4 (1 pound shrimp + 8 ounces pasta).
- Difficulty: Easy.
- Method: Boil pasta and pan-sear shrimp in a hot skillet, then finish by deglazing with wine (or broth), adding lemon, butter, and parsley.
My Experience Making This Recipe
I tested this scampi multiple times to dial in shrimp timing and sauce balance. The biggest discovery was that adding a splash of reserved pasta water whitens and binds the sauce without thinning flavor.
How to Make 30-Minute Easy Shrimp Scampi
Start by bringing a large pot of water to a rolling boil, salt it generously (about 1 tablespoon per 4 quarts) and cook 8 ounces linguine until al dente, about 8–9 minutes. While the pasta cooks, pat 1 lb large shrimp dry, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and sear in a hot 12-inch stainless steel skillet with 1 tablespoon olive oil over medium-high heat for about 1–2 minutes per side until opaque (or 145°F internal temperature for food safety). Remove shrimp, reduce heat to medium, add 3 tablespoons unsalted butter and 3 tablespoons olive oil, sauté 4 minced garlic cloves until fragrant (about 30 seconds), deglaze with 1/2 cup dry white wine or low-sodium chicken broth, add juice of 1 lemon (about 2 tablespoons) and 1/4 cup reserved pasta water, return shrimp and cooked pasta to the pan, toss with 1/4 cup chopped parsley and adjust seasoning. For a slightly different flavor profile, try a glaze-forward approach similar to this easy honey garlic shrimp recipe with a touch of honey in the sauce.
Expert Tips for Success
- Pat shrimp completely dry before searing; moisture prevents good color and causes steaming.
- Use a hot, heavy skillet (stainless steel or cast iron) for quick browning and better fond development.
- Reserve about 1/4 cup of pasta cooking water — its starch helps the butter and olive oil emulsify into a glossy sauce.
- Add cold butter at the end off heat and whisk or swirl to finish the sauce for a silky texture without separating.
- If you want a chilled side to contrast the warm scampi, try a bright cucumber shrimp salad variation that I often serve in summer.
How to Serve 30-Minute Easy Shrimp Scampi
- Classic: Toss with linguine and garnish with extra parsley and lemon wedges for a bright plate.
- Low-carb: Serve the scampi over zucchini noodles or steamed cauliflower rice for a lighter meal.
- Dinner party: Spoon shrimp and sauce over individual warmed shallow bowls and finish with flaky sea salt and cracked pepper.
- Pairing suggestion: For a sweet-savory side, serve with warm pineapple fried rice like this Thai pineapple fried rice to add texture and contrast.
Storage and Reheating Guide
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth (1–2 tablespoons) for 2–3 minutes to prevent overcooking the shrimp. Freezing is possible but not ideal; if you must freeze, place cooled shrimp and sauce in a freezer-safe container for up to 1 month and thaw overnight in the fridge before reheating gently.
Recipe Variations
- Gluten-free: Use a high-quality gluten-free pasta or serve over spiralized zucchini.
- Dairy-free: Skip the butter and finish with an extra tablespoon of olive oil and a little more lemon for richness.
- Spicy: Add 1/4–1/2 teaspoon red pepper flakes when sautéing garlic for a gentle heat.
- Tomato-garlic: Add 1 cup halved cherry tomatoes to the garlic step and cook until blistered for a brighter, chunky sauce.
Nutritional Highlights
- Lean protein: Shrimp is low in calories and high in protein and iodine.
- Moderate fat: Butter and olive oil provide richness; use less butter to lower saturated fat.
- Allergens: Contains shellfish (shrimp) and dairy if butter is used — adjust if you have allergies.
Portion tip: Plan on about 1/4 to 1/3 pound of shrimp per person for a main course.
Troubleshooting Common Issues
- Shrimp turned rubbery: This means they were overcooked; cook only 1–2 minutes per side and remove as soon as they turn opaque.
- Sauce too thin: Simmer on medium heat to reduce for 1–2 minutes, or whisk in a knob of cold butter off the heat to thicken and emulsify.
- Sauce too salty: Add a squeeze of lemon and a splash of unsalted broth or a small pinch of sugar to balance it.
Frequently Asked Questions
Q: Can I use frozen shrimp for this recipe?
A: Yes — thaw frozen shrimp fully in the refrigerator overnight or for a quick method, place them in a sealed bag and submerge in cold water for 15–20 minutes, changing water once. Pat completely dry before seasoning and searing to avoid steaming.
Q: Can I make shrimp scampi ahead of time?
A: You can prepare components (peeled shrimp, cooked pasta) ahead, but don’t combine until reheating to avoid overcooking shrimp. Store components separately and finish in a hot skillet for best texture.
Q: What wine can I use to deglaze, and can I skip it?
A: Use a dry white wine like Sauvignon Blanc or Pinot Grigio; it brightens the sauce. If you prefer not to use alcohol, substitute low-sodium chicken or vegetable broth in equal measure.
Q: How do I prevent the sauce from splitting?
A: Remove the pan from high heat before adding cold butter and whisk briskly, or add a small amount of reserved pasta water to help the oil and butter emulsify. Use room-temperature butter for an easier emulsion.
30-Minute Easy Shrimp Scampi
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free option available
Description
A quick and flavorful shrimp scampi with bright lemon-garlic sauce, ready in just 30 minutes.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine pasta
- 1 tbsp kosher salt (for pasta water)
- 1/2 tsp kosher salt (for shrimp)
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine or low-sodium chicken broth
- Juice of 1 lemon (about 2 tbsp)
- 1/4 cup reserved pasta water
- 1/4 cup fresh parsley, chopped
Instructions
- Bring a large pot of water to a rolling boil, salt it generously, and cook linguine until al dente, about 8–9 minutes.
- Pat shrimp dry, season with salt and pepper, and sear in a hot skillet with olive oil for 1–2 minutes per side.
- Remove shrimp and reduce heat to medium. Add butter and sauté garlic until fragrant.
- Deglaze the pan with wine or broth, then add lemon juice and reserved pasta water.
- Return shrimp and pasta to the pan, toss with parsley, and adjust seasoning.
Notes
Pat shrimp completely dry before cooking for better searing. Reserve pasta water to help emulsify the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg