Easy Shrimp Scampi A Classic Italian-American Recipe Over Pasta (2024)

Published: Jan 25, 2019 · Modified: Aug 9, 2023 by Marisa Franca · 41 Comments

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Easy Shrimp Scampi is the type of dish that looks like you fussed, but it's super simple to throw together. Lemon, garlic, and herbs enhance the shrimp, and buttered crumbs give this classic scampi shrimp recipe a delightful crunch. There are a few tricks we use to keep the shrimp juicy and flavorful and served over capellini, an angel hair pasta, this main dish is beautiful enough for company. Follow our tips, and you'll make perfect tender, juicy shrimp scampi style.

For this dish, you will need shrimp, garlic, butter, olive oil, fresh lemon juice, pepper, oregano, red pepper flakes, Parmesan cheese, Panko crumbs, flat leaf parsley, hot cooked angel hair pasta.

Easy Shrimp Scampi A Classic Italian-American Recipe Over Pasta (1)

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What are scampi and gamberi?
When did shrimp scampi become popular?
Easy Shrimp Scampi recipe tender and juicy
What to serve with shrimp scampi
Easy Shrimp Scampi | Classic Italian-American Recipe
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💬 Comments

What are scampi and gamberi?

That's a good question. What they are not, are shrimp.One day a gentleman came into the grocery store where my papà worked. The man wanted some scampi.

My papà was a bit confused because he hadn't seen anysmall lobsters in the seafood case. You see, true scampi look like small lobsters, and they also go by the name ofNorwaylobsters, Dublin Bay prawns orlangoustines. Papà told him that they didn't sell scampi.

The customer motioned for dad to follow him to the seafood department. He pointed to the jumbo shrimp in the case and said, "Scampi!"

Papà shook his head and said, "Gamberi!" Shrimp in Italy arecalled gamberiorgambaretti.

Easy Shrimp Scampi A Classic Italian-American Recipe Over Pasta (2)

When did shrimp scampi become popular?

Scampi is a Venetian term, dating in English print to 1920. There they refer to shrimp cooked in garlic, butter, lemon juice, and white wine as scampi.

Shrimp scampibecame popular afterWorld War II. Italian-American restaurants would make aneasy shrimp scampi recipe with olive oil, garlic, parsley, and wine.

Sometimes it's served with bread, over pasta or rice. The most popular way to serve it is over pasta.

Now, you can find the term scampi used even with other proteins such as chicken scampi. A popular chain restaurant features that variation.

The recipe is uncomplicated and endures popularity because it tastes so darn good. ????

Easy Shrimp Scampi A Classic Italian-American Recipe Over Pasta (3)

They are easy to cook, but you do need to take care:

Start with high-quality shrimp which means buy wild-caught as we explain in our Shrimp Stir-fry. Buyeither fresh or frozen.
Get the appropriate size for the recipe. The smaller the number, the larger the shrimp. If you see 20/25 on the bag, you can expect to get between 20 to 25 shrimp in a one pound bag.
If frozen, the best way to thawthe shrimp are in the refrigerator or quickly in a colander under cold running water. Never thaw at room temperature or warm water.
Remove the vein (digestive tract) along the upper curve of the backs. I use a small sharp serrated knife and pull out the dark vein. See video below.
Don't overcook. Shrimp cook quickly so don't plan on multi-tasking. ????

How to clean shrimp:

Easy Shrimp Scampi A Classic Italian-American Recipe Over Pasta (4)

Easy Shrimp Scampi recipe tender and juicy

Our easy recipe ensures that the shrimp stay flavorful and moist.

Brine the shrimp in a sugar/salt cold water solution in the refrigerator for 15 minutes.
Poach the shrimp in wine and seasonings instead of sauteeing in butter and olive oil.
For optimum garlic flavor, slice the garlic instead of mincing.
Use stock made from the shrimp shells or use chicken stock to extend sauce.

This recipe is better than the shrimp scampi that you get in restaurants. Not only will you know the quality (wild-caught) of your shrimp but you'll also know that the ingredients you used were all natural and fresh.

What to serve with shrimp scampi

Now, along with our shrimp scampi over capellini, we would serve a fresh tossed salad, crusty baguette slices, and a nice light white wine.

That evening we enjoyed our favorite Sauvignon Blanc.

And if you're convinced as we are that cooking with wine enhances the flavor of a dish, next time try our Classic Chicken Marsala recipe. The taste is out of this world!

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Easy Shrimp Scampi | Classic Italian-American Recipe

Our shrimp scampi recipe uses a few kitchen tricks to ensure that the shrimp is juicy and tender with enough sauce to flavor the angel hair pasta. The shrimp is brined and then poached in the wine stock sauce. Slice the garlic, so the sauce is not bitter or grainy. A satisfying seafood pasta dish that is easy enough for a weeknight but tastes special enough for company. I guarantee!!

If you think the Olive Garden shrimp scampi are good, you will go nuts over this recipe. It's simple and quick. No need to drive anywhere to get a delicious dinner.

And if you like the combination of the noodles and scampi, you'll love our 30 minute Lemon Shrimp Pasta dinner.

Next time try this citrus flavored shrimp over pasta. Or try our Tagliatelle Al Salmone Affumicato which features pasta with a smoked salmon cream sauce. The recipe is simple enough for a weeknight and the amazing taste is special enough for a company dinner.

If you like this recipe, please consider giving it a 5-star rating.

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EASY SHRIMP SCAMPI | CLASSIC ITALIAN-AMERICAN RECIPE

A delicious easy shrimp scampi recipe with angel hair pasta that is so quick to make and pretty enough for company. The instructions ensurethe shrimp stay juicy and tender with a garlicky lemon taste.

4.87 from 30 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 686kcal

Author: Marisa Franca @ All Our Way

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Ingredients

5 cloves garlic thinly sliced
¼ cup butter divided
¼ cup olive oil extra-virgin
1 pound shrimp (uncooked) 20/25 size
¼ cup lemon juice fresh
½ teaspoon black pepper
¼ teaspoon oregano dried
½ cup Parmesan cheese grated
¼ cup dry breadcrumbs Panko
¼ cup fresh parsley minced
3 tablespoon salt
2 tablespoon sugar
½ cup dry vermouth or dry white wine
¾ cup seafood stock may sub chicken stock
16 oz. angel hair pasta
⅛ teaspoon red pepper flakes

Instructions

Peel and devein shrimp. Make angel hair pasta 1 or 2 minutes less than directions. Do not overcook. Place in ovenproof dish and keep warm. Use 1 tablespoon butter and saute the breadcrumbs until light brown. Put aside.
Dissolve salt and sugar in 1-quart water in large container. Submerge shrimp in brine, cover, and refrigerate for 15 minutes in the refrigerator. Remove shrimp from brine and pat dry with paper towels.
In a 12-inch skillet, saute garlic in butter and oil until tender. Add the pepper flakes, oregano, black pepper, lemon juice, wine, and stock. Bring to a simmer. Add the shrimp and stir for 2-3 minutes until the shrimp turn pink. It may take a little longer -- but DON'T overcook. When they are pink they are done.
Pour the shrimp with juices over the capellini (angel hair). Make sure the juices mix with the pasta. Sprinkle with Parmesan cheese, breadcrumbs, and parsley. Broil 6 inches from heat for 2-3 minutes or until topping is nice and golden.

Notes

Adapted from America's Test Kitchen's Shrimp Scampi

Nutrition

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