This easy Shrimp Scampi is one of my favorite 20 minute recipes. It’s easy enough for a busy weeknight but fancy enough to serve to company.
Do you have one of those go-to meals that you ALWAYS order when you go to a restaurant? My husband does.
His go-to meal is shrimp scampi. He orders it whenever we are at a restaurant that offers it. I think he uses it as a baseline to determine if the restaurant is up to snuff.
If we’re at a seafood place, he orders shrimp scampi. If we’re at a steak place, shrimp scampi. It’s his go-to dish.
So of course I have to have a good shrimp scampi recipe that I can make at home.
This recipe is one of my favorite seafood recipes. I love it because the shrimp is succulent and tender and the sauce…well that’s pure perfection.
I love the bright, garlicky sauce. It’s perfect for a big old hunk of crusty Italian bread. I usually double the sauce portion of the recipe so we can have plenty to sop up at the end.
This recipe is also my go-to Christmas Eve dinner. I like it because I can easily make a big batch in no time in my biggest skillet. This way, I’m not spending my time in the kitchen cooking instead of with my guests.
I always have shrimp in the freezer ready for this easy recipe. It’s definitely a keeper!
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- 4 tablespoons butter, divided
- 4 tablespoons extra virgin olive oil, divided
- 4 cloves garlic, minced
- 1 shallot, minced
- ⅛ teaspoon crushed red pepper flakes
- 1 pound large or extra-large shrimp, shelled and deveined
- ¾ teaspoon salt
- 1/8 teaspoon ground black pepper
- ½ cup dry white wine or broth
- Juice of 1 lemon
- ⅓ cup chopped fresh parsley
- 1 pound cooked linguine
- Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
- Saute the shallots, garlic, and red pepper flakes for 3 minutes or until the shallots are translucent.
- Meanwhile, season shrimp with salt and pepper.
- Once shallots are translucent, add seasoned shrimp to the pan and cook until they turn pink, about 3 minutes.
- Remove the shrimp from the pan, place on a plate and cover with foil.
- Add wine and lemon juice to the skillet and bring to a boil.
- Add remaining 2 tablespoons butter and 2 tablespoons oil and whisk until butter is melted.
- Add shrimp to the pan and toss to coat; turn off heat.
- Add linguine and parsley to the pan and toss until everything is completely coated.
- Taste for seasoning and add additional salt and pepper as needed.
- Serve immediately.