I get all the buttery, garlicky shrimp scampi magic I crave from Olive Garden, right at home. One twirl of pasta and those juicy shrimp make it impossible not to keep reading.

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I’m obsessed with this Olive Garden Shrimp Scampi copycat because it hits that bright, buttery, garlicky spot without feeling heavy. The shrimp are juicy, the linguine catches all that slick, lemony sauce, and every bite has that restaurant-night energy I crave when I do not want to leave my kitchen.

But honestly, it’s the balance that gets me. Rich, sharp, a little briny.

So good. I love how it tastes fancy in the most low-drama way, like something I’d happily order again and then keep thinking about later.

And yes, I absolutely scrape the plate for the last glossy twirls.

Ingredients

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Linguine or spaghetti soaks up that garlicky sauce without getting too fancy.
Shrimp brings the tender, juicy protein that makes this feel restaurant-worthy.
Butter gives the sauce that rich, cozy Olive Garden vibe.
Olive oil keeps things glossy and helps the garlic taste smooth.
Garlic is the big flavor starter, and honestly, you’ll want plenty.
Dry white wine adds a light, tangy bite that doesn’t taste boozy.
Chicken broth makes the sauce savory without feeling heavy.
Lemon juice wakes everything up with a fresh little zing.
Lemon zest is optional, but it’s bright and kind of fun.
Red pepper flakes add gentle heat if you like a tiny kick.
Salt and black pepper keep the whole dish balanced and not flat.
Parsley adds freshness and makes the plate look less beige.
Parmesan brings salty, cheesy comfort right at the end.
Basically, it’s light, buttery, lemony, and still totally satisfying.

Ingredient Quantities

12 ounces linguine or spaghetti

1 pound large shrimp peeled and deveined

4 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

4 cloves garlic minced

1/2 cup dry white wine such as Pinot Grigio

1/2 cup low sodium chicken broth

2 tablespoons fresh lemon juice about 1 lemon

1 teaspoon lemon zest optional

1/4 teaspoon crushed red pepper flakes optional

1/2 teaspoon kosher salt adjust to taste

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley

1/4 cup grated Parmesan cheese for serving

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 ounces linguine or spaghetti according to package directions until al dente; reserve 1 cup pasta cooking water and drain.

2. Pat 1 pound large shrimp dry and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

3. In a large skillet over medium heat melt 2 tablespoons unsalted butter with 2 tablespoons extra virgin olive oil.

4. Add 4 cloves minced garlic and 1/4 teaspoon crushed red pepper flakes if using, and sauté about 30 seconds until fragrant but not browned.

5. Add the seasoned shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque; transfer shrimp to a plate and set aside.

6. Pour 1/2 cup dry white wine into the skillet to deglaze, scraping up browned bits, and let simmer 1 to 2 minutes to reduce slightly.

7. Stir in 1/2 cup low sodium chicken broth, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest if using; simmer 2 to 3 minutes to meld flavors.

8. Reduce heat to low and whisk in the remaining 2 tablespoons unsalted butter until silky, then return the cooked shrimp to the sauce.

9. Add the drained pasta to the skillet, toss with the sauce, adding reserved pasta cooking water a few tablespoons at a time as needed to loosen the sauce; finish with 2 tablespoons chopped fresh parsley and 1/4 cup grated Parmesan cheese, adjust salt and pepper to taste, and serve immediately.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining
3. Large skillet or sauté pan
4. Tongs or pasta fork for tossing
5. Chef knife and cutting board for garlic, lemon, parsley
6. Measuring cups and spoons
7. Whisk or wooden spoon for finishing sauce
8. Grater for Parmesan and microplane for lemon zest (optional)

FAQ

Can I use frozen shrimp for this recipe? Yes. Thaw shrimp overnight in the refrigerator or under cold running water, pat dry, then proceed. Make sure they are well dried so they sear and do not steam.

What can I use if I do not want to cook with wine? Substitute an equal amount of low sodium chicken broth with 1 tablespoon white wine vinegar or 1 tablespoon lemon juice added for acidity. The flavor will be slightly different but still bright.

How do I avoid overcooking the shrimp? Cook shrimp 1 to 2 minutes per side until pink and opaque and just curled. Remove them from the pan as soon as they are done to prevent toughness.

Can I make this ahead of time? You can cook the pasta and shrimp separately and store in the refrigerator up to 1 day. Reheat gently, and toss together with the sauce just before serving to preserve texture.

What pasta works best? Linguine or spaghetti are classic choices because they hold the light sauce well, but any long pasta like fettuccine or bucatini will work.

How should I store and reheat leftovers? Refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of chicken broth or olive oil to loosen the sauce. Do not overheat to avoid rubbery shrimp.

Olive Garden Shrimp Scampi Recipe Substitutions and Variations

Shrimp: large scallops, firm white fish (cod or halibut), or extra-firm tofu for a vegetarian option
Dry white wine: dry vermouth, nonalcoholic white wine, or extra chicken broth with 1 tablespoon fresh lemon juice
Low sodium chicken broth: vegetable broth, clam juice for extra seafood flavor, or water with 1 teaspoon bouillon
Linguine or spaghetti: fettuccine, angel hair, or gluten-free pasta of similar cooking time

Pro Tips

– Pat the shrimp very dry before seasoning and cooking. Moisture is the enemy of a good sear, so drying them helps them color quickly without steaming and keeps their texture snappy.

– When you add the pasta to the sauce, do it off-high heat and toss vigorously while adding the reserved pasta water a few tablespoons at a time. That starchy water helps the butter and olive oil emulsify into a silky sauce that clings to the noodles.

– Keep the shrimp cooking short and honest: 1 to 2 minutes per side is usually enough. Pull them from the pan as soon as they turn opaque; they will finish cooking gently in the sauce and inside the hot pasta.

– Finish the sauce with the butter off or on the lowest heat and whisk or swirl it in rather than boiling. This preserves a glossy, smooth texture and prevents the butter from separating.

– If you want more depth without more time, add a small splash of the wine or a teaspoon of extra lemon zest at the end for brightness, and always taste for salt after the cheese goes in so you do not over-salt.

Olive Garden Shrimp Scampi Recipe

Recipe by Francis Mead

0.0 from 0 votes

I get all the buttery, garlicky shrimp scampi magic I crave from Olive Garden, right at home. One twirl of pasta and those juicy shrimp make it impossible not to keep reading.

Servings

servings

Calories

640

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander for draining
3. Large skillet or sauté pan
4. Tongs or pasta fork for tossing
5. Chef knife and cutting board for garlic, lemon, parsley
6. Measuring cups and spoons
7. Whisk or wooden spoon for finishing sauce
8. Grater for Parmesan and microplane for lemon zest (optional)

Ingredients

12 ounces linguine or spaghetti
1 pound large shrimp peeled and deveined
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 cloves garlic minced
1/2 cup dry white wine such as Pinot Grigio
1/2 cup low sodium chicken broth
2 tablespoons fresh lemon juice about 1 lemon
1 teaspoon lemon zest optional
1/4 teaspoon crushed red pepper flakes optional
1/2 teaspoon kosher salt adjust to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese for serving

Directions

Bring a large pot of salted water to a boil and cook 12 ounces linguine or spaghetti according to package directions until al dente; reserve 1 cup pasta cooking water and drain.
Pat 1 pound large shrimp dry and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
In a large skillet over medium heat melt 2 tablespoons unsalted butter with 2 tablespoons extra virgin olive oil.
Add 4 cloves minced garlic and 1/4 teaspoon crushed red pepper flakes if using, and sauté about 30 seconds until fragrant but not browned.
Add the seasoned shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque; transfer shrimp to a plate and set aside.
Pour 1/2 cup dry white wine into the skillet to deglaze, scraping up browned bits, and let simmer 1 to 2 minutes to reduce slightly.
Stir in 1/2 cup low sodium chicken broth, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest if using; simmer 2 to 3 minutes to meld flavors.
Reduce heat to low and whisk in the remaining 2 tablespoons unsalted butter until silky, then return the cooked shrimp to the sauce.
Add the drained pasta to the skillet, toss with the sauce, adding reserved pasta cooking water a few tablespoons at a time as needed to loosen the sauce; finish with 2 tablespoons chopped fresh parsley and 1/4 cup grated Parmesan cheese, adjust salt and pepper to taste, and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.