This easy shrimp scampi without wine is bursting with flavor — garlic-sautéed shrimp in a bright lemon-butter sauce tossed with perfectly cooked linguine. A sprinkle of fresh parsley and a pinch of red pepper flakes lift the dish. It’s a small-batch recipe that’s ready in about 20 minutes, ideal for a quick lunch, weeknight dinner, or a cozy date-night meal for two.
Table of Contents
- Why I love this recipe
- Expert tips
- Reader comments
- Process shots for Shrimp Scampi Recipe No Wine
- You may also enjoy
Why I love this recipe
I love this shrimp scampi because it’s fast, straightforward, and reliable. The flavors are classic — garlic, butter, lemon, and parsley — and they come together quickly. The recipe makes two servings, so it’s perfect when you want a satisfying meal without leftovers or when you want an intimate dinner for two.
Although the dish is made without wine, it still has plenty of bright, savory depth. Pair it with a simple salad, crusty bread, or a light side and you have an elegant meal with minimal effort.
Expert tips
Buy peeled, deveined frozen shrimp with tails removed to save prep time; thaw them before cooking. Breaking linguine in half makes it easier to fit in the pot. To keep pasta water from boiling over, rest a wooden spoon across the pot.
Reader comments
Lori – I made this for dinner last night! So good, simple, and quick.
Nancy D. – Tasty and easy. I scaled the portions down for one and it worked great. Will make again.
Process shots for Shrimp Scampi Recipe No Wine
You may also enjoy
- Baked Shrimp Scampi Pasta
- Creamy Shrimp and Rice
- Shrimp Alfredo Pasta Recipe
- Shrimp and Scallop Pasta
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Zona Cooks and Zona’s Lazy Recipes
Shrimp Scampi Recipe without Wine
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Equipment
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3 Quart Large Saucepan
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12″ high-sided skillet
Ingredients
- ½ Tbsp kosher salt
- 4 oz linguine pasta
- 3 Tbsp butter
- 1 Tbsp olive oil
- 2 tsp minced garlic (from a jar)
- ½ lb shrimp (peeled, deveined, and tails removed)
- ⅛ tsp freshly ground black pepper
- ⅛ cup chopped fresh parsley leaves
- ½ Tbsp lemon juice
- ⅛ tsp hot red pepper flakes (optional)
Instructions
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Bring a medium saucepan of water to a boil.
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Add 1/2 tablespoon salt to the water.
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Add the linguine and cook 7–10 minutes or according to package instructions.
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Meanwhile, in a large nonstick, high-sided skillet, melt the butter with the olive oil over medium-low heat.
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Add the garlic, shrimp, 1/2 tsp salt, and black pepper. Cook, stirring often, until the shrimp turn pink and opaque, about 3–4 minutes.
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Remove the pan from the heat and stir in the parsley, lemon juice, and red pepper flakes if using.
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When the pasta is done, reserve 1 tablespoon of the pasta cooking water and add it to the shrimp pan.
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Drain the linguine and add it to the shrimp and sauce.
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Toss to coat everything evenly and serve immediately.
Notes
- For easy prep, buy frozen shrimp that is peeled and deveined with tails removed; thaw before cooking.
- Break linguine in half if needed so it fits the pot more easily.
- Place a wooden spoon across the pot to help prevent pasta water from boiling over.
Storage instructions
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently to avoid overcooking the shrimp.
Nutrition
Hi there — I’m Zona House. I create simple, satisfying recipes that are easy to make and delicious to eat.
My goal is to help you enjoy cooking without fuss. Eat, drink, and savor every moment!
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