Go Back Email Link
olive garden shrimp scampi recipe

Shrimp Scampi Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 /2 cup pasta water before draining.
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp (21/25 count), peeled and deveined
  • 8 oz angel hair pasta
  • 4 tbsp unsalted butter, divided
  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup grated Parmesan

Method
 

  1. Boil a large pot of salted water and cook the 8 oz angel hair pasta for 3 to 4 minutes until al dente. Reserve 1/2 cup pasta water before draining.
  2. Pat the 1 lb shrimp dry, then sear in 2 tbsp olive oil and 1 tbsp butter over medium-high heat for 90 seconds per side until pink and just curled. Transfer to a plate.
  3. Add the 6 cloves minced garlic to the same skillet and cook over medium heat for 60 seconds. Pour in the 1/2 cup white wine and reduce by half, about 2 minutes. Add the 1/2 cup chicken broth and simmer 2 more minutes.
  4. Reduce heat to low. Stir in the remaining 3 tbsp butter, 3 tbsp lemon juice, 1 tsp lemon zest, and 1/4 tsp red pepper flakes until the butter melts and the sauce looks glossy, about 1 minute.
  5. Add the drained pasta and toss over low heat for 1 minute. Return the shrimp and toss for 30 seconds. Add reserved pasta water a few tablespoons at a time if needed to loosen the sauce.
  6. Twirl pasta into 4 bowls, arrange shrimp on top, and finish with the 2 tbsp fresh parsley, 1/4 cup Parmesan, and a squeeze of fresh lemon.

Notes

This dish moves fast once the shrimp hit the pan, so have your pasta drained and your sauce ingredients measured before you start cooking. If your shrimp are on the smaller side (31/40 count), reduce the sear time to about 60 seconds per side so they don't overcook. Leftovers keep for 2 days but are best eaten fresh.