Quick and Easy Shrimp Scampi Recipe - Allrecipes.com
Quick and Easy Shrimp Scampi Recipe
  • READY IN 30 mins

Quick and Easy Shrimp Scampi

Recipe by  

"A delicious and quick way to enjoy shrimp - even on a busy weeknight!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain pasta, and set aside.
  3. In a large skillet, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let the garlic brown. Add shrimp, and toss to coat. Immediately remove pan from heat; shrimp will not be cooked yet.
  4. Sprinkle the shrimp with breadcrumbs (enough to coat the shrimp), and transfer the entire mixture to a medium casserole dish. Pour wine and the lemon juice over the shrimp. Cover, and bake at 350 degrees F (175 degrees C) for 10 minutes.
  5. Remove cover, and bake an additional 5 minutes.
  6. In a small saucepan heat olive oil with remaining garlic. Toss the pasta with the olive oil and garlic mixture. Serve the shrimp over the pasta with additional lemon slices on the side.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2003

I agree with most of the other reviews, and suggest the following alterations: reduce garlic cloves to 3 for a good garlic flavor w/out it being too overpowering, use 1/2 lb pasta so your shrimp does not get lost, use 1/4 cup of breadcrumbs so you taste the shrimp and not the crumbs, and use the juice of 1/2 lemon so the lemon does not overpower the shrimp. Top with parsley after everything is mixed for a nice presentation.

Most Helpful Critical Review
May 24, 2006

This recipe was delicious but I honestly did a lot of tweaking to get it to our liking. I used eight garlic cloves instead of five. I omitted the breadcrumbs and the entire oven process. Instead, I cooked the shrimp in the sauce for five minutes and then removed them from the heat. I used additional butter at the end instead of olive oil, and I employed Lidia Bastianich's tip of cooking the pasta in the sauce for the last minute or two. (There was not enough sauce leftover for bread dipping, but I could have added some pasta water to the sauce.) When I tasted the sauce by itself, I thought the lemon and wine too overpowering, but once the dish was put together and sprinkled with grated romano cheese, it really was very good. I liked this recipe because it was quick for a weeknight dinner, but I will be trying other scampi recipes before making this one again.

Oct 26, 2005

This was awesome! I doubled the shrimp since my husband loves it, added a little bit more butter, but kept the crumbs the same. I substituted 1/2c chicken broth for the wine. I had about 20 cloves of garlic since my husband love that too. This turned out phenomenal!

Jan 25, 2003

Very good! I used frozen med. shrimp already cooked; Italian breadcrumbs and light marg. Cut back a little on the lemon juice. Very tasty and will make again! Even my seafood-hating hubby liked it.

Nov 15, 2003

OhMyGosh -- this recipe is FABULOUS! I tweaked it a bit by upping the shrimp portion (I never follow seafood recipes exactly, especially since I live on the coast and am only minutes away from fresh Gulf seafood). I started with 4 pounds of medium/large heads-on shrimp, which after peeling (and deveining, of course) resulted in 8 cups shrimp. I then generously doubled everything else. I am so enamoured of this recipe that I am having a dinner party Wednesday night and am serving it. My sincerest thanks go to the wonderful woman who submitted this recipe. This will be a family favorite, I'm sure!

Dec 08, 2005

This dish was delicous. It was quick and easy to prepare, which was great after a long day of work. I did tweak the recipe a little bit. Instead of using the bread crumbs, I used a Tbsp. of corn starch mixed with a Tbsp. of water. Mixing in slowly, the sauce thickened to a creamy texture.

Jun 03, 2003

The flavor and aroma of this dish were fabulous!! I would make half the pasta next time or double the shrimp and sauce. I only used about 1/4 cup of breadcrumbs and that was enough. I was glad that I read the reviews before I made it. I just reheated some of this dish at work and everyone came over to see what I was eating because the aroma was so appealing. Thanks for the recipe.

Nov 11, 2004

Great recipe, I use precooked frozen shrimp, defrosted. Works great.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 892 kcal
  • 45%
  • Carbohydrates
  • 108 g
  • 35%
  • Cholesterol
  • 203 mg
  • 68%
  • Fat
  • 31.6 g
  • 49%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 42.5 g
  • 85%
  • Sodium
  • 456 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Shrimp Scampi

Check out this simple, quick dinner idea!

Shrimp Scampi Bake

Dijon mustard adds zesty zip to buttery shrimp scampi.

Absolutely the Best Shrimp Scampi

This classic shrimp dish features a garlicky, addictive sauce.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States