This easy and delicious Shrimp Scampi recipe is served over linguine and covered in a lemon butter sauce that will have you licking your plate clean! The best part is it’s made in less than 20 minutes!

I love shrimp!  I love it cold, I love it warm, and I love it with just about anything!  Some of my favorite ways to enjoy shrimp include Shrimp Pad ThaiShrimp Creole, Fresh Spring rolls, and of course my classic Shrimp Cocktail.

A large skillet with shrimp scampi and cooked linguine noodles.

Shrimp Scampi is an American-Italian recipe that’s a true classic.  Scampi (also called langoustines or Dublin Bay prawns), are a type of large prawn found in the Northeastern Atlantic.  Shrimp scampi recipes usually call for regular large shrimp which are the easiest to come by.

What I love about this recipe

  • Basic ingredients. Once you’ve got your shrimp, all you need to make shrimp scampi is butter, olive oil, garlic, salt, pepper, lemon, crushed red pepper, and parmesan cheese.
  • Fast (20 minutes). This is the easiest dish EVER, and it’s just a bonus that’s it’s delicious and impressive.
  • Kid-friendly! Even at 1 and 2 years old, my kids LOVED this meal.  Cut the shrimp into small pieces and serve with their favorite noodles.

Purchasing Shrimp (What to Know):

If you live in an area where you can buy fresh shrimp, lucky you!  Definitely do that.

For everyone else, you can purchase shrimp at the store in all varieties (large, medium, small, shell on/off, tail on/off, fresh, frozen, etc.) but for this shrimp creole recipe we recommend buying extra large, tail-on, un-cooked shrimp. Once thawed, remove the shells.

I usually buy frozen shrimp from the freezer section.  You can also buy thawed shrimp from the seafood counter. Remember that the higher quality the shrimp, the better your shrimp scampi will taste.

To thaw shrimp, leave the shrimp in the refrigerator overnight OR pour them into a bowl and cover them with cold water for about an hour. Drain the shrimp and use paper towels to soak up the water.

Raw uncooked shrimp in a fine mesh strainer.

How to Make Shrimp Scampi:

1. Cook shrimp.  Season the shrimp with salt and pepper.  Melt butter in a large skillet, add garlic and sauté for 1 minute. Add the shrimp and sauté just until they turn pink, about 4-5 minutes, tossing often.

2. Add seasonings.  Remove shrimp from the heat and add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.

3. Toss to combine. Season with additional salt and pepper, if needed.

4. Serve with pasta.  We love linguine with our shrimp scampi but any kind will work!  You can also serve shrimp scampi with crusty bread or homemade breadsticks.

5. Top with parmesan cheese and toss everything gently to combine.

Four process photos for making shrimp scampi.

Other Variations:

  • Add white wine.  Add ¼ cup of white wine in step 3, sautéing for a few minutes to let it cook down a little.
  • Veggie shrimp scampi. Add asparagus and cherry tomatoes.
  • Serve with zucchini noodles.

Shrimp scampi served over cooked pasta, on a plate.

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A large skillet with shrimp scampi and cooked linguine noodles.
Prep 3 mins
Cook 17 mins
Total 20 mins
Add to Meal Plan


  • 1 pound linguine noodles , white or wheat
  • 4 Tablespoons unsalted butter
  • 3 Tablespoons olive oil
  • 5 cloves garlic , minced
  • 1 pound large shrimp , about 20 shrimp, peeled and deveined
  • salt and freshly ground black pepper , to taste
  • 1/2 cup fresh parsley leaves , chopped
  • zest from ½ of a large lemon
  • 1/4 cup fresh lemon juice , about 2 lemons
  • 1/2 lemon , thinly sliced in half-rounds
  • crushed red pepper flakes , to taste
  • 1/2 cup freshly grated parmesan cheese


  • Bring a large pot of water to boil. Add a little bit of oil and salt to the boiling water and cook the linguine according to package instructions.
  • Meanwhile, season the shrimp with salt and pepper and set aside.
  • Add the butter and olive oil to an extra-large skillet over medium-low. Once the butter has melted, add the garlic and sauté for 1 minute, being careful not to burn it. 
  • Add the shrimp and sauté just until they turn pink, about 4-5 minutes, tossing often.
  • Remove from the heat and add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. 
  • Toss to combine. Season with additional salt and pepper, if needed.
  • When the pasta is cooked, drain the water and add the noodles to the sauté pan. 
  • Top with fresh parmesan cheese and toss everything gently to combine. Serve.


Calories: 637kcalCarbohydrates: 71gProtein: 35gFat: 23gSaturated Fat: 9gCholesterol: 261mgSodium: 869mgPotassium: 360mgFiber: 3gSugar: 3gVitamin A: 872IUVitamin C: 23mgCalcium: 281mgIron: 4mg

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Recipe adapted from Ina Garten.

*I originally shared this recipe May 2016. Updated February 2020 with process photos and instructions.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

Garlic sauteed shrimp covered in a lemon butter sauce, served with linguine. An easy dinner idea that takes less than 20 minutes to make.| Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. I love your recipes! I’ve tried several and am going to do scampi this week. I feel so confident following your recipes that I know it will be fabulous.

  2. My husband says he doesn’t like garlic. I admit I only used 3 cloves instead of 5. He loved it! Served it with roasted broccoli. And I’m all about the fresh grated parmesan! Really yummy. Thank you.

  3. 5 stars
    This was very good!! And so simple! The crushed red peppers added some spice, but husband loved that! Will deff make again.

  4. 1 star
    Made this turned out horrible added broccoli per request of my son don’t know if it was broccoli or lemon that ruined this dish but what a waste of money disappointed was really hungry for this

  5. 4 stars
    Somehow I used a little too much lemon 🍋. My wife liked the shrimp and the salad I served w/ dinner, but she didn’t care for the pasta. “Too tangy”. My daughter and I both liked the whole dish including the pasta. I did not put the lemon zest, just the juice of two lemons.

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