Shrimp Scampi



A family favorite and more versatile than you may realize. Shrimp scampi is so quick and easy and can be enjoyed as an appetizer, light meal, or for dinner with your favorite pasta of choice. You can keep it low carb and serve over zucchini noodles or alongside steamed cauliflower. Either way it’s delicious and oh so tasty every time, every way!


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  • 8 oz pasta linguine, uncooked
  • 2 Tbsp butter
  • 2 Tbsp extra-virgin olive oil
  • 4 garlic cloves, minced
  • ½ cup dry white wine or seafood broth
  • ¾ teaspoon kosher salt
  • Dash of crushed red pepper flakes
  • ¼ tsp black pepper
  • 1 ½ pounds large or extra-large Aqua Star Shrimp, shelled
  • 1/3 cup parsley, chopped
  • Juice of half a lemon

To make


Cook pasta according to package directions. While pasta is cooking, in a large skillet melt butter and oil. Add garlic and sauté until fragrant. Add wine or broth, salt, red pepper flakes, and black pepper. Bring to a simmer and reduce by half. Add in shrimp and sauté until shrimp turn pink and opaque, approximately 2–4 minutes, depending on size. Stir in lemon juice, parsley and cooked pasta.

Serving Suggestions

Have all of your ingredients ready on your kitchen counter.
This recipe cooks FAST. You don’t want to be occupied chopping parsley, for example, while the shrimp is cooking away on the stove. Over-cooked shrimp is rubbery, tough and can be unpleasant to eat.