20-Minute Shrimp Scampi That Will Make You Skip Takeout

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4

Key Takeaways

• This quick shrimp scampi with fettuccine comes together in just 20 minutes
• The secret to perfect shrimp is not overcooking them
• Use both butter and olive oil for the richest garlic sauce
• Fresh lemon juice and zest brighten the entire dish

Why Make Shrimp Scampi at Home?

Restaurant-quality shrimp scampi can cost $25+ per plate. But you can make it at home for a fraction of the price.

This shrimp scampi with fettuccine recipe combines succulent shrimp, garlic-infused butter sauce, and al dente pasta. Even beginners can master this impressive dish.

No need for special equipment or hard-to-find ingredients. Everything comes together in one pan (plus pasta pot) in just 20 minutes.

Nutrition Facts

Nutrient	Amount per Serving
Calories	510
Protein	28g
Fat	18g
Carbohydrates	56g
Fiber	2g
Sodium	890mg
Cholesterol	195mg

*Values are approximate and based on using all sauce.

What You’ll Need

Ingredients

Ingredient	Amount	Notes
Fettuccine	12 oz (340g)	Dried
Large shrimp	1 lb (454g)	Peeled and deveined
Unsalted butter	4 Tbsp (56g)	Divided
Olive oil	2 Tbsp (30ml)
Garlic	4-5 cloves	Minced
Red pepper flakes	¼ tsp	Optional, for heat
White wine	½ cup (120ml)	Dry variety like Pinot Grigio
Lemon	1 whole	Zest and juice
Fresh parsley	¼ cup	Chopped
Salt	1 tsp	Plus more for pasta water
Black pepper	½ tsp	Freshly ground
Parmesan cheese	¼ cup (25g)	Freshly grated

Equipment

Tool	Purpose
Large pot	For cooking pasta
Colander	For draining pasta
Large skillet	For cooking shrimp and sauce (12-inch preferred)
Cutting board	For prep work
Sharp knife	For mincing garlic and herbs
Measuring cups/spoons	For accurate measurements
Microplane/zester	For lemon zest
Tongs	For tossing pasta

Possible Substitutions

• Pasta: Linguine, spaghetti, or angel hair work well
• Wine: Chicken broth or clam juice
• Fresh garlic: ½ teaspoon garlic powder (but fresh is much better)
• Fresh parsley: 1 tablespoon dried parsley
• Shrimp: Scallops (reduce cooking time)

Step-by-Step Instructions

Preparation Phase

1. Check your shrimp
   • If using frozen shrimp: Place in a colander and run cold water over them for 5-7 minutes, turning occasionally to ensure even thawing
   • Once thawed: Check that each shrimp feels soft and pliable, not icy or hard in any spots
   • Using paper towels: Pat each shrimp completely dry (this is crucial for proper cooking)
   • If not already prepped: Hold each shrimp with the curved outside facing you
   • To peel: Pinch the head section and pull the legs and shell down and off (leave tails on if desired)
   • To devein: Use a small knife to make a shallow cut along the back of the shrimp
   • Use the tip of your knife to lift out the dark vein and discard it
   • Place prepped shrimp on a clean plate and set aside
2. Prep your aromatics
   • For the garlic: Separate cloves from the head
   • Place a clove on your cutting board and press firmly with the flat side of your knife until it cracks
   • Remove and discard the papery skin
   • With your knife, slice each clove thinly, then chop those slices into tiny pieces (about 1-2mm in size)
   • For the lemon: Wash and dry it thoroughly
   • Before cutting: Use a microplane or fine grater to remove just the yellow part of the peel (not the white part, which is bitter)
   • Cut the lemon in half and squeeze each half into a small bowl, removing any seeds
   • For the parsley: Wash and thoroughly dry with paper towels
   • Remove leaves from stems
   • Bunch leaves together and use your knife to chop into small pieces
   • Measure ¼ cup of chopped parsley and set aside
3. Get your pasta water started
   • Choose a pot large enough to hold water plus pasta with room to spare
   • Fill the pot about ¾ full with cold water (about 4 quarts/16 cups)
   • Add 1 tablespoon of salt to the water (it should taste like seawater)
   • Place on stove over high heat and bring to a vigorous, rolling boil (water bubbling energetically)
   • Beginner’s tip: Cover the pot to bring it to a boil faster, but remove the lid once boiling

Cooking Phase

4. Cook the pasta
   • Once water is at a full boil: Add the fettuccine
   • If long strands: Gently push them into the water as they soften, until fully submerged
   • Stir immediately after adding pasta to prevent sticking
   • Set a timer according to package directions (typically 9-11 minutes for al dente)
   • Stir occasionally during cooking to prevent clumping
   • Important step: Before draining, scoop out ½ cup of the cloudy pasta water with a measuring cup and set aside
   • Test pasta by taking out a strand and allowing it to cool slightly before tasting
   • Pasta should be tender but still have a slight firmness (al dente)
   • When done: Pour into a colander in the sink to drain
   • Do not rinse the pasta (the starch helps the sauce stick)
   • Leave pasta in the colander temporarily
5. Prepare the shrimp (start while pasta is cooking)
   • Place your large skillet on the stove over medium-high heat
   • Add 2 tablespoons butter and 2 tablespoons olive oil to the cold pan
   • Allow butter to melt completely, swirling occasionally to combine with oil
   • Test the heat: The pan is ready when a drop of water sizzles upon contact
   • Warning: Don’t let butter turn brown – reduce heat if necessary
   • Carefully add your dried shrimp to the pan in a single layer (don’t crowd them)
   • Beginner’s tip: Start placing shrimp at the outer edge of the pan and work inward in a circular pattern
   • Sprinkle evenly with ½ teaspoon salt and ¼ teaspoon pepper
   • Allow to cook undisturbed for exactly 2 minutes (set a timer)
   • You’ll see the edges turning pink and opaque while the center still looks somewhat translucent
6. Flip and finish shrimp
   • Using tongs or a spatula: Carefully turn each shrimp over to cook the other side
   • Cook for only 1-2 minutes more until just pink throughout with no gray or translucent spots
   • Visual cue: Perfectly cooked shrimp form a “C” shape; overcooked shrimp curl into a tight “O”
   • Important warning: Shrimp cook very quickly and become rubbery when overcooked – err on the side of less cooking time
   • As soon as shrimp are just pink and opaque: Remove the pan from heat
   • Using tongs: Transfer all shrimp to a clean plate, leaving as much of the flavored oil/butter in the pan as possible
   • Set shrimp aside where they’ll stay warm but won’t continue cooking
7. Make the sauce (in the same pan)
   • Return the same skillet (with the remaining oil/butter) to the stove
   • Reduce heat to medium (you want to hear a gentle sizzle, not a loud one)
   • Add all your minced garlic and red pepper flakes (if using)
   • Warning: Watch very carefully and stir constantly for just 30 seconds
   • Beginner’s tip: Garlic burns easily and becomes bitter – if it starts to turn golden, immediately move to the next step
   • Pour in the white wine and lemon juice all at once (it will sizzle)
   • Using a wooden spoon: Scrape the bottom of the pan thoroughly to lift any browned bits (this is flavor!)
   • Allow the liquid to bubble vigorously (simmer) for 2-3 minutes
   • Visual cue: The liquid should reduce by about half in volume and become slightly thicker
8. Finish the sauce
   • Reduce heat to medium-low
   • Add the remaining 2 tablespoons of butter to the skillet
   • Gently swirl the pan until butter is completely melted and incorporated
   • Return all the shrimp and any accumulated juices to the pan
   • Add all the lemon zest and most of the parsley (reserve about 1 tablespoon for garnish)
   • Toss or stir gently to coat shrimp in sauce and warm them through (about 30 seconds)
   • Taste the sauce and adjust seasoning with additional salt and pepper if needed
   • Beginner’s tip: If sauce tastes flat, add a tiny bit more lemon juice; if too acidic, add a small pat of butter

Assembly Phase

9. Combine pasta and sauce
   • Make sure your skillet is large enough to hold all ingredients (if not, return pasta to its original pot and transfer sauce there)
   • Add the drained fettuccine directly to the skillet with the sauce and shrimp
   • Using tongs: Lift and turn the pasta several times to coat evenly with sauce (like tossing a salad)
   • If the mixture seems dry: Add the reserved pasta water, 1 tablespoon at a time, until the sauce coats the pasta in a silky layer
   • Visual cue: The sauce should cling to the pasta, not pool at the bottom
   • Place back over low heat and toss for 1 minute until everything is hot and well combined
   • Beginner’s tip: Keep tossing gently to incorporate all flavors and ensure even coating
10. Serve immediately
    • Warm your serving plates by running them under hot water and drying them (optional but recommended)
    • Using tongs: Portion the pasta onto plates, ensuring each serving gets an equal amount of shrimp
    • Spoon any remaining sauce from the pan over each portion
    • Sprinkle each serving with grated Parmesan cheese (about 1 tablespoon per plate)
    • Garnish with the remaining fresh parsley
    • Place a small lemon wedge on the side of each plate
    • Serve right away for the best flavor and texture
    • Presentation tip: Arrange a few shrimp on top of each portion rather than mixing them all in

Troubleshooting

Common Issues and Fixes

Problem: Rubbery, overcooked shrimp
Solution: Shrimp cook in just 3-4 minutes total. Remove them from heat as soon as they turn pink and opaque. If you’re unsure, it’s better to slightly undercook as they will continue cooking briefly when returned to the hot sauce.

Problem: Sauce is too thin
Solution: Simmer sauce longer to reduce, or mix 1 teaspoon cornstarch with 1 tablespoon water and add to sauce. Stir continuously until it thickens slightly.

Problem: Sauce is too thick
Solution: Add reserved pasta water, 1 tablespoon at a time, until desired consistency. The starchy water helps create a silky sauce that clings to the pasta.

Problem: Garlic tastes burnt
Solution: Cook garlic for only 30 seconds before adding liquid. Lower heat if pan is too hot. If you accidentally burn the garlic, it’s best to start over, as burnt garlic will make the entire dish bitter.

Problem: Pasta sticks together
Solution: Stir pasta occasionally while cooking and toss with sauce immediately after draining. Never rinse pasta after cooking unless making a cold pasta salad.

Problem: Wine taste is too strong
Solution: Make sure to simmer the wine for the full 2-3 minutes to cook off the alcohol. You can also use half wine, half chicken broth.

Problem: Shrimp are still translucent/raw in center
Solution: Return them to the pan and cook for 30 seconds more, watching carefully to avoid overcooking.

Variations & Substitutions

Make It Your Own

Creamy Version:
Add ¼ cup heavy cream when you return the shrimp to the pan. Simmer for an additional minute to slightly reduce and thicken.

Vegetable Additions:

• Cherry tomatoes: Halve 1 cup and add with the shrimp in the final heating stage
• Baby spinach: Add 2 cups when combining pasta and sauce; the residual heat will wilt it perfectly
• Asparagus tips: Blanch 1 cup in the pasta water for 2 minutes, then shock in cold water before adding with the shrimp
• Frozen peas: Add ½ cup (no need to thaw) when returning shrimp to the pan

Protein Alternatives:

• Chicken breast: Cut into 1-inch strips, cook 5-7 minutes per side until internal temperature reaches 165°F
• Scallops: Cook 2 minutes per side until just opaque and slightly firm to touch
• Mixed seafood: Combination of shrimp, scallops, and/or pieces of firm white fish (adjust cooking times accordingly)

Gluten-Free Option:
Use gluten-free pasta and verify your wine is gluten-free. Cook gluten-free pasta according to package directions, as cooking times often differ from regular pasta.

Low-Carb Option:
Replace fettuccine with zucchini noodles (2 medium zucchini spiralized). Add to the sauce and cook for only 2 minutes until just tender but still firm.

Budget-Friendly Option:
Use half the amount of shrimp and add 1 cup of cooked white beans for protein. Chicken broth can replace the wine.

Storage & Reheating

Keep It Fresh

Refrigeration:

• Store leftovers in an airtight container for up to 2 days
• The sauce may thicken when chilled and the pasta will absorb some of it
• Separate portions if possible to make reheating easier

Freezing:
Not recommended. Reheated shrimp can become tough, and the sauce may separate. The pasta texture also suffers significantly when frozen and thawed.

Reheating:

1. Microwave method:
   • Place portion in a microwave-safe dish
   • Sprinkle with 1-2 teaspoons of water
   • Cover loosely with a microwave-safe lid or paper towel
   • Heat in 30-second intervals at 70% power
   • Stir between each interval
   • Heat just until warmed through (usually 1-2 minutes total)
2. Stovetop method:
   • Place portion in a non-stick skillet
   • Add 1-2 tablespoons of water or chicken broth
   • Cover and warm over medium-low heat
   • Stir occasionally until just heated through (3-4 minutes)
   • If sauce has thickened too much, add a small splash of cream or butter
3. Important tip: Always reheat just until warm to prevent overcooking the shrimp. Overheated shrimp become tough and rubbery.

Safety Notes & Tips

Food Safety First

• Shrimp should reach an internal temperature of 145°F (63°C)
• Never reuse marinades or surfaces that have touched raw seafood without thoroughly cleaning
• Thaw frozen shrimp in the refrigerator overnight or under cold running water (never at room temperature)
• Consume leftovers within 2 days
• If shrimp smells strongly of ammonia, it is not fresh and should be discarded

Pro Tips

• Prep ahead: Chop garlic and herbs up to 1 day in advance and store covered in the refrigerator
• Watch closely: Shrimp turn from undercooked to overcooked in seconds – stay attentive
• Quality matters: Use fresh shrimp whenever possible. Shell-on shrimp have better flavor but require more prep
• Salt your pasta water: It should taste like seawater for properly seasoned pasta (about 1 tablespoon per 4 quarts/16 cups water)
• Save some pasta water: The starchy water is liquid gold for creating silky, cohesive sauces
• Drink responsibly: Only cook with wine you’d enjoy drinking – the flavor concentrates as it reduces
• Go fresh: Real garlic and fresh lemon make all the difference in this recipe
• Room temperature butter: Allow butter to come to room temperature for more even melting
• Shrimp size: This recipe works best with large shrimp (31-35 count per pound)
• Timing is everything: Have all ingredients prepped before you start cooking, as this recipe moves quickly
• Finish with fat: A small pat of butter added at the very end creates a glossy, rich sauce
• Rest your spoon: Use a spoon rest or small plate to avoid contaminating your counter with raw seafood