This Better Than Olive Garden Shrimp Scampi is everything you want in a restaurant-quality pasta dinner—tender jumbo shrimp, loads of fresh garlic, a buttery white wine sauce, bright lemon flavor, and just enough crushed red pepper flakes to give it a subtle kick. The sauce is rich and silky, coating every strand of pasta without feeling heavy.
If you’re a garlic lover, this recipe is for you. With plenty of fresh garlic, butter, and Parmesan, it’s even better than the restaurant version and comes together in about 30 minutes.
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Why You’ll Love This Recipe
- Better than Olive Garden’s shrimp scampi
- Extra garlicky and loaded with flavor
- Lightly spicy from red pepper flakes
- Easy enough for busy weeknights
- Restaurant-quality meal at home
- Ready in just 30 minutes
Ingredients
- 12 ounces linguine
- 1½ pounds jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil
- 8 tablespoons butter, divided
- 10 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- ¾ cup dry white wine
- Juice and zest of 1 large lemon
- ¼ cup reserved pasta water
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
Step 1: Cook the Pasta
Bring a large pot of heavily salted water to a boil.
Cook the linguine until al dente according to package directions. Reserve ½ cup pasta water before draining.
Step 2: Cook the Shrimp
Pat the shrimp dry and season lightly with salt and pepper.
Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
Add shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque.
Transfer shrimp to a plate.
Step 3: Make the Garlic Butter Scampi Sauce
Reduce heat to medium.
Add the remaining 6 tablespoons butter to the skillet.
Stir in the garlic and crushed red pepper flakes. Cook for 30 seconds to 1 minute, just until fragrant.
Pour in the white wine and scrape up any browned bits from the bottom of the pan.
Allow the sauce to simmer for 3 to 4 minutes until slightly reduced.
Stir in the lemon juice and lemon zest.
Step 4: Finish the Pasta
Add the cooked linguine and about ¼ cup reserved pasta water.
Toss until the pasta is coated in the sauce.
Return the shrimp to the skillet.
Sprinkle with Parmesan cheese and parsley.
Toss everything together until glossy and well combined.
Add additional pasta water if needed to loosen the sauce.
Taste and season with salt and pepper.
Step 5: Serve
Serve immediately with extra Parmesan cheese, lemon wedges, and crusty garlic bread.
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Better Than Olive Garden Shrimp Scampi
- Total Time: 30 minutes
- Yield: 6 SERVINGS 1x
Description
This Better Than Olive Garden Shrimp Scampi is loaded with juicy shrimp, fresh garlic, butter, lemon, Parmesan cheese, and a touch of red pepper flakes for the perfect kick. Ready in just 30 minutes, this restaurant-quality seafood pasta is easy enough for weeknights and impressive enough for guests.
Ingredients
- 12 ounces linguine
- 1½ pounds jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil
- 8 tablespoons butter, divided
- 10 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- ¾ cup dry white wine
- Juice of 1 large lemon
- Zest of 1 lemon
- ¼ cup reserved pasta water
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve ½ cup pasta water and drain.
- Season shrimp with salt and pepper.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Add shrimp and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
- Reduce heat to medium. Add remaining 6 tablespoons butter.
- Stir in garlic and red pepper flakes. Cook for 30 seconds until fragrant.
- Pour in white wine and simmer for 3 to 4 minutes until slightly reduced.
- Add lemon juice and lemon zest.
- Add cooked linguine and ¼ cup reserved pasta water. Toss to coat.
- Return shrimp to the skillet.
- Stir in Parmesan cheese and parsley.
- Add additional pasta water if needed to create a silky sauce.
- Taste and adjust seasoning with salt and pepper.
- Serve immediately with extra Parmesan and lemon wedges.
Notes
- Use fresh garlic for the best flavor.
- Do not overcook the shrimp.
- Reserve pasta water to create a restaurant-style silky sauce.
- Increase the red pepper flakes if you prefer extra heat.
- Pinot Grigio is an excellent wine choice for shrimp scampi.
- Prep Time: 10 MINUTES
- Cook Time: 20 MINUTES
- Category: Dinner
- Method: STOVETOP
- Cuisine: ITALIAN INSPIRED
Make It Your Own
- Add extra garlic if you’re a true garlic lover.
- Increase the red pepper flakes for more heat.
- Use angel hair pasta instead of linguine.
- Add sautéed asparagus for a restaurant-style twist.
- Finish with a drizzle of good olive oil before serving.
Tips for the Best Shrimp Scampi
- Use fresh garlic, not jarred garlic.
- Don’t overcook the shrimp.
- Reserve pasta water for a silky sauce.
- Fresh lemon juice gives the best flavor.
- Let the wine reduce before adding the pasta.
Frequently Asked Questions
Can I make shrimp scampi without wine?
Yes. Substitute chicken broth for the wine.
What pasta works best?
Linguine is traditional, but angel hair and spaghetti also work well.
Can I use frozen shrimp?
Absolutely. Thaw completely and pat dry before cooking.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.
Final Thoughts
If you love Olive Garden’s shrimp scampi, this homemade version takes it to the next level. The combination of buttery garlic sauce, tender shrimp, fresh lemon, Parmesan cheese, and a touch of red pepper heat creates an easy pasta dinner that’s packed with flavor and guaranteed to impress.
