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  • 1 lb. peeled and deveined shrimp (tail-on)
  • 4 TBLS butter
  • 2 to 3 TBLS olive oil
  • 5 to 6 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 C white wine
  • 1 lb. spaghetti
  • pasta water
  • kosher salt/pepper
  • fresh chopped parsley
  • McCormick crushed red pepper
  • juice of 1/2 lemon
  • zest of 1/2 lemon
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I’m taking it back old school with this recipe for Shrimp Scampi. Oh, and the more garlic, the better. So very simple, yet elegant. Serve with pasta, like I do, or without. You decide.

I love recipes that are quick, easy and can feed a lot of people for very little money. This is one fabulous dinner that is done in just about twenty minutes from prep to plate. Recipe will yield four generous servings.

If you are local to Charlotte, head on over to The Carolina Meat & Fish Co. and grab a pound, or so of fresh NC peeled and deveined shrimp. Not local, have them ship to you! You can also add this recipe to your Christmas Eve, Feast of the Seven Fishes.

Watch me create this dish on TikTok by clicking here. Give me a follow while you are there, please!

shrimp scampi pasta in a pan


Timing is everything if you are serving over pasta. Try to prepare your pasta and sauce so that they are finished at the same time. Start boiling a pot of water. Do NOT forget to salt your water! Drop your pasta in the boiling water. Spaghetti or Linguine are always my go-to when preparing this recipe. DeCecco and Delallo are two brands that I love and use most often. Their pastas are always no-fail, and cook to a perfect al dente every single time.

While the pasta is doing its thing, heat a deep skillet to medium. Add in the butter, olive oil, garlic, shallots and a few dashes of red pepper flakes. You are just looking to soften, not brown, the garlic and shallots. This will take about three to four minutes.

shallots and garlic with butter in a pan

Season your shrimp with salt and pepper. Use tail-on, if possible. The shrimp will not only look prettier on the plate, but the tail tends to add a bit more flavor. Toss shrimp into the pan. Allow the shrimp to cook through.

Once the shrimp have turned pink, and are no longer translucent, pour in the white wine and lemon juice. Pour in ladle full of the pasta water. Utilizing pasta water is a great addition to any sauce. It tends to thicken, and make any sauce just a bit creamier. Stir to coat the shrimp. Zest in the lemon and sprinkle with fresh chopped parsley.

If you are not serving up with pasta, the dish is done. Serve up with crusty bread and a salad for one incredible meal.

Serving up with pasta? Transfer the finished pasta directly from the pot to the pan with tongs or a pasta spoon. The additional liquid from the cooked pasta will thicken the sauce even more. Garnish with fresh parsley. Serve immediately with fresh lemon wedges. ENJOY this fabulous recipe for Shrimp Scampi.

an ornamental platter of shrimp scampi pasta

Yearning for more great recipes using shrimp? Check these out!

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