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Shrimp Scampi (Easy AND Quick Meal Idea)

Shrimp Scampi

yield: 3 SERVINGS

prep time: 5 MINUTES

cook time: 25 MINUTES

total time: 30 MINUTES

Ingredients

  • 1 lb. Raw Shrimp, defrosted, peeled & deveined
  • 3/4 cup white wine (I used Chardonnay)
  • 1/4 cup olive oil
  • 1/2 cup butter
  • 3 tablespoons minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon parsley flakes
  • Garnish: Lemon, fresh parsley, grated Parmesan cheese

Directions

1

In a large skillet over medium heat, heat butter, olive oil, garlic, and white wine until almost boiling.

2

Stir in shrimp, red pepper flakes and parsley flakes. Cook for about 4 minutes until shrimp turns pink (take care not to overcook shrimp).

3

Serve shrimp on top of pasta with butter sauce.

4

If desired, garnish with lemon, Parmesan cheese, and parsley. Serves 2-3.

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22 Comments
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pasta shrimp scampi

No need to visit a fancy restaurant to enjoy delicious shrimp scampi! This super easy meal can be made in around 15 minutes at home! Serve this buttery garlic shrimp dish with traditional, whole wheat, or gluten-free pasta or even zucchini “zoodles”.

shrimp scampi recipe


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Shrimp Scampi

yield: 3 SERVINGS

prep time: 5 MINUTES

cook time: 25 MINUTES

total time: 30 MINUTES

Make this buttery and garlic shrimp scampi filled with lots of tasty flavors! An easy recipe to fill your family's appetite!

Ingredients

  • 1 lb. Raw Shrimp, defrosted, peeled & deveined
  • 3/4 cup white wine (I used Chardonnay)
  • 1/4 cup olive oil
  • 1/2 cup butter
  • 3 tablespoons minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon parsley flakes
  • Garnish: Lemon, fresh parsley, grated Parmesan cheese

Directions

1

In a large skillet over medium heat, heat butter, olive oil, garlic, and white wine until almost boiling.

2

Stir in shrimp, red pepper flakes and parsley flakes. Cook for about 4 minutes until shrimp turns pink (take care not to overcook shrimp).

3

Serve shrimp on top of pasta with butter sauce.

4

If desired, garnish with lemon, Parmesan cheese, and parsley. Serves 2-3.

Brought to you by Hip2Save.

 

Time Saving Tip: Make ahead noodles a day or two before and store in a Ziploc bag with a little olive oil to prevent sticking.

My family loved this meal so much. The wine sauce was so flavorful and we thought it came out better than a restaurant! It would be easy to double this recipe for a larger dinner party as well.Restaurant Style Garlic and Buttery Shrimp Scampi Recipe Hip2Save.com


 Lina (lina@hip2save.com) loves cooking new recipes, thrift store shopping, and DIY home decor projects. 

Up Next: Warm up with this delicious cheesy chicken soup!

Join The Discussion

Comments 22

  1. brindha

    Is there a substitute for wine?

    • Lina (Hip's Modern Martha)

      I agree cooking wine or broth. The wine gives it amazing flavor 🙂

  2. Rita D

    I was going to ask the same question .
    We don’t drink wine but I’m going to try a good cooking wine and hopefully it will come out as good as the picture .

    • Sara

      Yes, try any other liquid besides vinegar: chicken stock, apple juice diluted or other fruit juices I use these substitutes all the time HTH!!

    • amanda

      I know sounds crazy but pineapple wine is best for some reason it just goes well if they don’t have that wine ill go to trader Joes and but their $3 wine. I also make the sauce with the shell on shrimp and when they just turn done color I put on a plate and peel then put them back for a few minutes. the shell on gives it this enhanced flavor. I’ve made this for years but I don’t measure I just go on taste. enjoy

  3. Selena

    Looks so good…one of my very favorites. As far a substitute for the wine, I think you could use chicken or vegetable broth.

  4. Elisa

    You could use white cooking wine that they sell in the grocery store, in place of wine.

  5. Kristy

    I looked online. You can substitute chicken broth for the white wine

  6. mel

    Cooking wine is ok substitute. Wine burns off when you cook with it. It gives your dish a real nice depth of flavor, that’s all. If you don’t want to purchase a big bottle, and IDK how it is elsewhere, but my local Rouse’s store usually has a bin with $1-$2 wine bottles. They’re small, like enough for a glass or 2. I always get a few to have on hand for some recipes that call for wine. My husband drinks red, and well that turns everything pink!

  7. Jen D

    One of my favorite cooking tips is to freeze 1/2cup or so of wine when you have an open bottle laying around (for those occasional wine drinkers like myself). That way if a recipe calls for wine I know I have a small amount I can use without having to open a new bottle for it. One thing to note though, it doesn’t freeze all the way (just gets slushy). I put mine in a ziplock bag.

    • Lina (Hip's Modern Martha)

      Cool tip! Thanks for sharing

    • Sara

      Good one Jen

  8. Abbie

    Are the tails on the shrimp? Sorry if that is a dumb question but i’ve always wondered when shrimp is eaten with pasta if the tail is left on.

    • Lina (Hip's Modern Martha)

      I prefer off- thanks

    • amanda

      leave them on when cooking then pull them off and peel then put them back in for a few minutes. the shell gives it some extra flavor.

  9. Maria

    What kind of pasta did you use?

    • Lina (Hip's Modern Martha)

      Linguine is what I had on hand.

  10. Rubi

    No tails in the post it says peeled and deveined

  11. Viola

    wondering if we serve this dish cold,is it still delicious?

  12. Julie

    Made this for dinner tonight and it was a hit! Threw in some mushrooms with it and topped it with a few diced tomatoes before serving. Husband totally me to make it again sometime already!

    • Lina (Hip's Modern Martha)

      I’m so glad! Thanks for letting us know 🙂

  13. Edye

    Sauce was a little thin so I added 1/4 cup heavy cream and 1/4 cup corn starch. Delicious!!!

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