Name: Crazy-Fast Shrimp Scampi
Cook time: 15 min
Ingredients: 1 pound linguine; 1 1/2 stick butter; 3 tablespoon olive oil; 10 garlic cloves, minced (see Notes); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 pound large shrimp, peeled and deveined, tails removed; 2 tablespoon fresh lemon juice (about 1 lemon); 2 tablespoon chopped fresh parsley

Crazy-Fast Shrimp Scampi

25 Comments

SERVES: 4

COOK TIME: 15 Min

Our Crazy-Fast Shrimp Scampi is ready before you know it - in just about 15 minutes! This seafood dish features lots of buttery, garlicky, lemony goodness, and we wouldn't have it any other way. Make it the next time your family asks for "fast food" and leave them speechless!

What You'll Need

1 pound linguine
1 1/2 stick butter
3 tablespoons olive oil
10 garlic cloves, minced (see Notes)
1 teaspoon salt
1/2 teaspoon black pepper
1 pound large shrimp, peeled and deveined, tails removed
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons chopped fresh parsley

What to Do

Cook linguine according to package directions; keep warm.
Meanwhile, in a large skillet over medium heat, melt butter and heat oil until hot.
Add garlic, salt, and pepper, and saute garlic 1 to 2 minutes. (Do not brown.) Stir in shrimp and cook 3 to 4 minutes, just until pink. Stir in lemon juice and parsley; mix well. Serve immediately over warm linguine.

Mr. Food Test Kitchen Tip!

Ten cloves of garlic may sound like a lot but you can't have too much garlic in scampi!
For more Italian pasta recipes, chow down on our Slow Cooker Baked Ziti, our Miracle Pasta, or our Secret Fettuccine Alfredo.
Be sure to peruse our collection of Top 10 Favorite Restaurant Recipes!

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 913
Calories from Fat 430
Total Fat 48g 73 %
Saturated Fat 23g 117 %
Trans Fat 1.4g 0 %
Protein 31g 61 %

Amount Per Serving % Daily Value *
Cholesterol 234mg 78 %
Sodium 1,528mg 64 %
Total Carbohydrates 89g 30 %
Dietary Fiber 4.4g 17 %
Sugars 4.4g 0 %

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jovanna9629060

Sep 16, 2021

Good starting point but dont forget a little bit of red pepper flakes and finely minced shallot and a splash of white wine. The larger the shrimp the better. I also like to cut it down the middle and fan it out. It cooks even faster that way, and it has a nicer presentation.

rac7431 2877525

Nov 08, 2018

But that IS a lot of butter per serving.....but on the other hand I trust a cow over a chemist any day. (butter vs. margarine!!!)

rac7431 2877525

Nov 08, 2018

P.S. That's EXTRA lemon juice......

rac7431 2877525

Nov 07, 2018

We had shrimp scampi this week but I add some bay scallops and some jarred green pesto. Also ad a dash of lemon juice because of the scallops. The pesto is great. I added a small can of drained green peas once or twice and my husband loved it that way!

susieq0408 3577931

Nov 08, 2017

This is how I've made it for years, simple and delicious. If I happen to have white wine on hand, I add a splash of that too!

msdeb21

Aug 31, 2017

I love shrimp scampi! I'm happy to find such a simple recipe. I'll get the ingredients tomorrow so I can serve this for Sunday dinner. We enjoy a pasta meal every week at my house. We'll have scampi with a fresh loaf of bread, side salads, and sliced tomatoes from our garden. YUM!

theringalings

Aug 31, 2017

The only thing I change with this recipe is using rice noodles. Tend to be more on the lighter side and absorb the flavors of garlic, evoo, lemon.

grannytina1 272961 6

Aug 31, 2017

wonderful recipe!

jam32629 9020315

Aug 31, 2017

sure wish you would post the nutrition facts with your recipes, would use a lot more of your recipes if I knew the calories etc.

Test Kitchen Team

Aug 31, 2017

Good morning! The nutritional information for this recipe can be found in the section labeled "Nutritional Information", located just below the Notes section; just click "Show More" to read about this recipe. Hope this was helpful! Enjoy. :)

grannytina1 272961 6

Aug 31, 2017

WOW!!!! glad there is now a nutritional section for all those that want it really bugs me when they see a recipe full of sugar butter mayonnaise etc or whatever and then they want to know how many calories are in it Thank you

grannytina1 272961 6

Aug 31, 2017

Hi jam nutritional facts values Are posted here simply click on diabetic recipes at top of page in the green banner by the Mr,Food logo of course if you review a recipe that has butter oil and pasta you instantly know it is a not a plain salad or rubbery skinless boneless poached chicken breasts... common sense goes a long way in recipes and cooking

dferrigan 3007613

Nov 02, 2016

I use the small shrimp with the tails removed for easier eating. My husband loves the butter and garlic flavors.

Rrddbb1 8151163

Nov 24, 2015

I always add, depending on the amount of scampi your making, dry mustard. It makes it soooo much better. Try it.

gwennie3 1806701

Sep 29, 2013

Shrimp Scampi looks great. By the way your pop ups are very exasperating. May be leaving your site shortly because of these. Sorry!!!!!!!!!!!

bldarrah 5121622

Nov 22, 2015

Try Adblock

brandalla69yahooco m

Sep 12, 2012

i BUY A PRE MADE GARLIC 'BUTTER' SPREAD MADE IN MY LOCAL GROCERY STORE ( MADEFOR MAKING GARLIC BREAD- IT HAS PARSLEY IN IT AND IT IS STRONG- AND INEXPENSIVE-SO I WOULD USE THAT IN PLACE SO MUCH GARLIC AND THE BUTTER. I ALSO- LIKE THE IDEA OF SCAMPI AS A SIDE FOR BROILED FISH WITH A VEGETABLE LIKE BROCOLI OR SQUASH WTH A BIT OF THE SCAMPI SAUCE ON IT.

Half Pint 13

Aug 31, 2012

made this and made noodles too omg to die for i used flat parsley i will try curly next time any ideas or tips from anyone?

nancytarpley 62947 76

Jun 07, 2012

I want to try this tonite!

the LL

Apr 16, 2012

I have found using a pinch or two of dried dill weed really perks up the flavor of shrimp scampi. I use less garlic than this recipe calls for as well.

Paso Shirley

Jan 31, 2012

I tried this recipe; it was good but you better REALLY like garlic. Even my house smelled like garlic for a few days. If I make it again, I would cut the amount of garlic in half. Also, I saw the other comments and took the tails off the shrimp before cooking. Good idea!