Ingredients Needed
Shrimp/prawns. I prefer using whole shrimp, peeling and deveining them myself as they are always the sweetest and juiciest. Substitute with peeled, thawed shrimp/prawns. Olive oil. Butter. Garlic powder. Chilli flakes/red pepper flakes. Fresh garlic cloves. Fresh parsley. Other fresh herbs like chives and oregano will also work. Lemon. I only use fresh lemon juice but you can add a teaspoon of lemon zest if you want a stronger lemon flavor. White wine. If you’d prefer to make this without alcohol, substitute the wine with chicken broth or stock. However, the alcohol does burn off while cooking. I used Sauvignon Blanc but any dry white wine will work. Pasta. I used fettucine but any long pasta like linguine, spaghetti, angel hair pasta or bucatini will all be delicious. Salt and black pepper.
Can I use frozen shrimp for shrimp scampi?
Yes, of course. Frozen shrimp is perfectly fine for this shrimp scampi recipe. In fact, frozen shrimp is often much fresher as the shrimp are frozen on the boats or soon after catching. The best, juiciest shrimp aren’t peeled so buy those when you can.
How to make shrimp scampi pasta
Can I make this ahead?
This pasta is definitely best served immediately after serving but any leftovers can be kept in an airtight container in the fridge for up to 2 days. Reheat with a splash of water before serving.
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