Restaurant Style Shrimp Scampi


Restaurant Style Shrimp Scampi

Restaurant Style Shrimp Scampi
10 Min

You might expect to pay quite a bit for shrimp scampi at a nice restaurant. But look how simple it is to make this lighter version at home (and you get to keep some of that savings in your wallet).

What You'll Need

  • 1 pound uncooked linguine
  • 2 tablespoons olive oil
  • 1 pound medium shrimp, peeled and deveined, with tails left on
  • 12 garlic cloves, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup dry white wine
  • 2 tablespoons chopped fresh parsley

What to Do

  1. Cook linguine according to package directions; drain, rinse, drain again, and cover to keep warm.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, garlic, salt, and pepper, and saute 2 to 3 minutes, until shrimp turn pink and are cooked through.
  3. Reduce heat to low and add wine and parsley to skillet; simmer 1 to 2 minutes. Toss shrimp with linguine. Serve immediately.


Give the shrimp a squeeze of fresh lemon right before tossing with the pasta. For even more heartiness and nutrition, use whole-wheat or spinach linguine. Mmm mmm!

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Absolutely needs butter! I have tried it both ways - not scampi without the butter.

I so agree...I've never had shrimp scampi that didn't have butter in it.........

My understanding regarding shrimp is that you only leave the tails on when it is being served as a finger food as in an appetizer, never leave them on in an entree.

It is totally a personal preference! :)

Scampi is my favorite hands down but I don't drink wine so what is a good one to use for this? Thanks for the help!!!

I do not use wine I use fresh lemon juice about 1 &1/2 lemons can also use a bit of lemon zest I use real butte,r 1 stick melt in pan add shrimp saute till turns color remove shrimp make sauce in same pan using the same butter i also add parsley for flavor and color I have used sauterne wine and lemon juice both and it is very good i use 4 nice cloves of garlic not 12 cloves after all this is Shrimp scampi not Garlic Scampi.

This recipe needs BUTTER. Scampi needs butter (no substitutes) to develop the richness and always use raw shrimp and fresh garlic for best results. Never boil shrimp, saute or simmer them just until opaque and they will stay tender as long as you do not over cook them. This recipe is very close to one I make in my restaurant and sounds great except for the omission of butter.

Hello foodies I need to know what kinds of white wines to use in cooking. Seafood does anybody know a good one.

Sounds great but what is a good substitute for the garlic cloves? Granulated garlic, garlic powder.....

Either garlic powder or granulated will both work fine.

Can I use cooked frozen shrimp for this recipe?

Yes, you can use cooked frozen shrimp, make sure to thaw first, then add to hot oil garlic mixture and heat until heated through.

The 12 cloves of garlic is to the reviewer who suggested 1 or 2 cloves..that would NOT be shrimp scampi!!! Love this dish. Only thing I do different is use 1/2 olive oil and 1/2 unsalted butter for the saute.

The garlic proportion is correct. This is a requrement for 'scampi'.....ya gotta taste the garlic!!! You can, of course, decrease the amount to your taste.

I cook scampi in water,then put scampi in bowl with arlic and butter on top all. and bake in oven for about five minutes 350 degrees. Yum! Very simple.

This is a fantastic dish, I have made this many times and it has been a hit every time. I have used cilantro or basil instead of parsley too. This dish is well received served on a bed of rice as well. Very easy recipe and a keeper in my house! Thanks for the recipe, Mr. Food!

Have loved many of Mr.Food's ideas for many years. Am glad the new "test kitchen" group is doing such a good job in honor of him. Keep up the good work.

sounds great but what can i use instead of the wine?

You could use chicken broth.

Made this last nite. My wife and I loved it. I did use a bit less garlic than what it says, but it was still great.

12 cloves of garlic sounds like a misprint even for a hard core garlic lover! Are you sure you don't mean 1 or 2 cloves of garlic? I think the hyphen got lost!

Chep those sound like great ideas, and i would suggest that while you can use pre-cooked shrimp in this recipe, you will end up losing some of the flavor and i would certainly agree that 12 cloves of garlic is way too much unless you are a hard core Italian.ONE THING YOU NEED TO REMEMBER IN ANY RECIPE, DOESN'T MATTER WHAT IT IS , YOU CAN ALWAYS ADD, BUT YOU CAN NOT TAKE AWAY.

I make something similar with frozen mixed seafood. The seafood mix has mussels, a few shrimp, calimari, and maybe octopus, I find the bags vary some. I last got one at the small Portugese market next door for less than $4 for a 12 ounce bag. I add them to the pan still frozen, and make the sauce with the juices.

Twelve cloves of garlic? Don't know if I could handle that many!

I think of recipes as guidelines, that can be adjusted according to your tastes and what is available. So, yes, add what amount of garlic you like. The garlic is a dominate flavor in this recipe, but less is certainly OK.

can I use COOKED shrimp in this recipe??

Yes, but since the cooked shrimp only needs to be heated add them in last. So, in other words, make your sauce first then add the shrimp to heat them.

Can I substitute for the wine?

I think you could use chicken broth. Linda

You can also purchase fish stock in the carton in the soup isle of a grocery store. It would enhance the shrimp flavor and also stays within the seafood flavoring of the dish.

This sounds great! Can't wait ro try it. Menu complete for this week, with any kind of luck shrimp will be on sale this coming week. Keep these excellent recipes coming. Love the site. Arlene


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