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MAINS

Shrimp Scampi

Garlic-butter shrimp tossed with spaghetti. An easy way to get two different dinners out of one pound and a half of shrimp -- this is the Italian side for the son who prefers it, paired with Sesame Shrimp Noodles for the one who wants Asian. Two finishes: classic wine-and-lemon scampi, or an even easier vodka sauce -- your favorite jarred marinara with a splash of heavy cream.

OriginItalian-American, weeknight
Active15 min
Total20 min
EquipmentLarge pot, skillet, tongs, citrus juicer
Pan heat
MED-HIGH
For the shrimp sear
Shrimp pull
145°F
Opaque, pink, curled (63°C)
Wine reduce
LOW-MED
Simmer 1-2 min
Serve
NOW
Scampi sauce breaks if held too long
1 · BOIL 2 · SEAR 3 · DEGLAZE 4 · TOSS & SERVE
6 oz ≈ 170 g spaghetti or similar pasta Bring a large pot of salted water to a boil before starting the shrimp.1
3/4 lb ≈ 340 g shrimp, peeled & deveined Sear 2-3 min per side to 145°F -- opaque, pink, just curled.
1 tbsp ≈ 15 mL olive oil Heated with the butter, med-high, then in with the shrimp.
3 tbsp (42 g) butter Melted with the oil.
3 cloves garlic, minced In for the last 30 sec, before the shrimp finishes.
1/4 cup ≈ 59 mL dry white wine or broth Deglaze the pan, low-med, simmer 1-2 min.
1 tbsp ≈ 15 mL lemon juice In with the wine.
1/4 tsp, optional ≈ 1 mL red pepper flakes In with the wine.
2 tbsp (10 g), optional parmesan, grated Finish.
1 tbsp ≈ 15 mL parsley, chopped Toss pasta + shrimp with the sauce, off the heat2
swap: 1 cup ≈ 237 mL marinara sauce, your favorite jar VODKA-SAUCE SWAP, in place of the wine, lemon, and pepper flakes3
swap: 2 tbsp ≈ 30 mL heavy whipping cream Swap only: stirred in off the heat until it turns rosé-pink4
  1. spaghetti or similar pasta · BOIL Cook per package, drain.
  2. parsley, chopped · TOSS & SERVE Finish with parmesan and parsley. Serve immediately.
  3. marinara sauce, your favorite jar · DEGLAZE Into the pan after the shrimp is seared, simmer 2 min.
  4. heavy whipping cream · TOSS & SERVE Then toss with the pasta and shrimp.
Protein
Produce
Dairy & Egg
Pantry & Grain
Spice & Seasoning
Liquid & Fat

Notes

145°F is the shrimp finish line. Pull as soon as they're opaque and just curled -- carryover heat finishes the job. Past that they turn rubbery fast.
Why two dishes. One kid prefers Italian, one prefers Asian noodles -- this recipe and Sesame Shrimp Noodles split a single pound and a half of shrimp two ways so everyone gets their preference without cooking two unrelated dinners.
Making both tonight. Sear all 1 1/2 lb of shrimp together first (both dishes' worth), split into two portions, set aside. Boil this pasta first -- cook, drain, sauce with the skillet. Reuse the same pot of hot water for the udon/ramen; it's already hot, so it's fast. Wipe the skillet, make the sesame sauce, toss with the noodles and the remaining shrimp. Serve both immediately.
Vodka sauce is the easy path. No wine to open, no lemon to juice -- just your favorite jarred marinara and a splash of heavy cream, which turns it rosé-pink in about a minute. Use the two swap rows in place of the deglaze.
No wine, sticking with classic scampi? Swap in chicken broth plus an extra squeeze of lemon -- you lose a little depth but keep the acid that scampi needs.
Leftovers. The butter sauce breaks on reheat -- warm gently over low heat with a splash of water or broth to bring it back together.
Original Developed in this project, September 3, 2026. Pairs with Sesame Shrimp Noodles.