If you got shrimp still in shells, it will need to be cleaned and de-veined before cooking.
Cook pasta in boiling salted water until it is al dente, drain off the water, and set aside.
Measure and prepare remaining ingredients before starting to cook because this recipe cooks fast.
Season shrimp with some salt and toss so the seasoning is spread evenly.
In a large skillet, melt butter and add olive oil.
Smash garlic, mince it, and add it to the skillet. Add red pepper flakes too and saute garlic and pepper flakes until garlic is browned.
Add shrimp to the skillet and cook until it turns opaque on one side.
Flip all the shrimp and cook until it’s just turned opaque on the other side. Take shrimp out of the pan but leave butter and garlic behind.
Add a little more butter and let it melt.
Pour in white wine, mix, and let it simmer for a few minutes.
Add lemon juice and season the sauce with some salt. Return shrimp to the skillet.
Cook for just about a minute, stir in parsley, and add cooked pasta. Toss everything together and serve.
NOTE: if you like your pasta dishes extra sauce, feel free to double the sauce.
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Notes
Important ingredients: Most important ingredients of shrimp scampi are shrimp, butter, white wine, garlic, and fresh lemon juice lemon. Those should not be substituted!
Butter:You cannot omit butter because it is a vital ingredient in shrimp but you can use plant based butter substitute. I often use lactose free/plant butter substitute like I Can’t Believe It’s Not Butter, Earth Balance, Avocado Oil Plant Based Butter.
Wine: make sure to use dry white wine like Chardonnay or Pinot Grigio. Do not use sweet wine!
Doubling sauce: If you like your dishes saucy, feel free to double the sauce ingredients and make extra sauce!