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shrimp scampi with linguini on white plate
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5 from 52 votes

Classic Shrimp Scampi Recipe

My Classic Shrimp Scampi sauteed in olive oil and garlic butter finished with white wine and seasonings is easy to make and will rival the shrimp scampi your favorite Italian restaurant serves.
Prep Time7 minutes
Cook Time12 minutes
Total Time19 minutes
Course: Entree
Cuisine: Italian, Italian - American
Servings: 2
Calories: 910kcal

Ingredients

  • 2 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic minced
  • ¾ pound jumbo raw shrimp (16-20 count) peeled and deveined
  • 2 oz dry white wine (optional)
  • 2 tablespoon marinara sauce or crushed tomatoes (optional)
  • ½ cup chicken stock or shrimp stock *see recipe in notes
  • 1 teaspoon Italian parsley fine chop
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • ¼ cup pasta cooking water
  • 2 tablespoon butter rolled in flour
  • ¼ cup Romano cheese grated
  • ½ pound linguine or spaghetti
US Customary - Metric

Instructions

  • Cook linguine per directions on box. When draining reserve ½ cup pasta water
  • In a large skillet, melt butter with olive oil over medium heat.
  • Add garlic and shrimp and sauté until shrimp are partially cooked, (1-2 minutes). Be careful not to let the garlic burn.
  • Add wine to deglaze the pan.
  • Add stock, marinara, garlic powder, onion powder and black pepper.
  • Add grated cheese, parsley and butter rolled in flour (beurre manie). Bring to quick boil. The sauce should thicken.
  • Add half of the reserved pasta water, and linguine.
  • Toss linguine in sauce. If too thick add additional pasta water or stock.
  • Serve and enjoy

Notes

Shrimp Stock

Ingredients
shrimp shells
½ lemon cut into slices
celery and onion scraps or ¼ cup of each freshly cut  
1 cup chicken or vegetable broth
Instructions
  • Add the shrimp shells and scraps of onion and celery to a small saucepot with a little olive oil to saute and cook for a few minutes
  • then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat to a low simmer for 20 minutes. Add more water if necessary to keep the stock close to 1 ½ cups
  • Strain the solids from the broth and set aside.

Nutrition

Calories: 910kcal | Carbohydrates: 92g | Protein: 44g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 289mg | Sodium: 1282mg | Potassium: 618mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1130IU | Vitamin C: 2mg | Calcium: 270mg | Iron: 2mg