Simple Succulent Shrimp Scampi

Total Time
Prep 25 mins
Cook 7 mins

This recipe is easy, quick, and gives the impression of a gourmet chef! The ingredients are simple, but the taste is truly "succulent"!

Ingredients Nutrition


  1. First, Peel shrimp and devein if desired.
  2. Then, saute garlic in olive oil for about 1 to 2 minutes.
  3. Next, add the butter and shrimp.
  4. Cook until shrimp are somewhat pink.
  5. Finally, stir in wine and red pepper.
  6. Reduce heat and allow shrimp fully cook.
  7. When finished, sprinkle with parsley and serve over pasta or rice.
  8. A few notes: Many of the ingredients can be altered to your own taste.
  9. I recommend the following: 1/4 tsp of crushed red pepper1/4 cup of FRESH or 1/8 cup of dried parsley.
  10. add more butter if you'd like.
  11. serve over angel hair pasta.
Most Helpful

This is the first time I have ever cooked, or eaten for that matter, shrimp. I LOVED it! The flavor was really amazing. I used 5 cloves of garlic, italian parsley (fresh) and in a separate pan I sauteed some mushrooms in some olive oil, garlic, white wine, salt & pepper, and added them right at the end. All I had in the house was fettucini noodles, next time I will make sure to use the angle hair as I think it would have been a better match for the recipe. This was a big hit in my house. Thanks for the post, I will be serving this again.

diamonds4heather May 08, 2002

This was fast,easy,tasted excellent, and even looked elegant. I plan to make this recipe again for company. I did add the fresh parsley and fresh Parmesan cheese as suggested by the recipe poster, which I think were essential ingredients. I did not add anything extra, although if you adore garlic, I see no reason why you couldn't add even more. A winner of a recipe!

HeatherFeather April 27, 2002

I have been looking for a basic simple scampi recipe for ages and this more than fit the bill. We followed the recommendations for parsley and crushed red pepper which were just right. Next time I think I will cut down some on the butter but the taste was excellent!

Carrie Williams May 02, 2002