Recreate the classic Olive Garden Shrimp Scampi recipe in your own kitchen! This easy-to-follow recipe brings the beloved flavors of tender shrimp, garlic, and butter, mixed with pasta and asparagus, straight from Olive Garden to your dining table.
Olive Garden Shrimp Scampi Recipe
Fans of Olive Garden will be thrilled to recreate this Shrimp Scampi recipe at home. It mirrors the classic Olive Garden dish at a much lower cost, and you’ll be amazed at how simple it is to make and enjoy this favorite in the comfort of your own home.
Don’t forget to check out our Olive Garden Alfredo Sauce Recipe – it’s a creamy, flavorful addition that pairs wonderfully with a variety of dishes!
Olive Garden Shrimp Scampi Ingredients
- Angel Hair Pasta: This thin pasta cooks quickly and absorbs flavors well. You can substitute it with spaghetti, linguine, or even zucchini noodles for a low-carb option.
- Unsalted Butter: Adds richness. If you only have salted butter, use it but adjust the added salt accordingly.
- Large Uncooked Shrimp (Prawns): You can use fresh or frozen (thawed) shrimp. Ensure they are peeled and deveined.
- Asparagus: Adds a fresh, crunchy texture. You can replace asparagus with green beans, snap peas, or even broccoli florets.
- Garlic: Minced garlic is key for flavor.
- Dry White Wine: Adds acidity and depth. Vermouth or chicken broth are great alternatives.
- Fresh Lemon Juice: Provides a fresh, citrusy tang. If you don’t have fresh lemons, bottled lemon juice can work in a pinch.
- Chicken Broth: Used for the sauce base. Vegetable broth will work too.
- Tomato: Adds color and a slight tanginess. Use any type of tomato, but make sure to remove the seeds.
- Parmesan Cheese: Gives a salty, nutty flavor. Grana Padano or Pecorino Romano can be good alternatives.
- Fresh Parsley: Used for garnishing and adding a fresh taste.
- Seasonings: The combination of oregano, basil, salt, red pepper flakes, and black pepper adds depth. Feel free to adjust these to your taste.
🔪How to Make Olive Garden Shrimp Scampi
In a large saucepan, bring the water to a boil. Place the ASPARAGUS in the saucepan, then cover it and let it boil on high heat for about 3-5 minutes, or until it becomes as tender as you like. After boiling, take the asparagus out of the water and place it on a plate.
Use the same saucepan to cook the PASTA. Follow the instructions on the package and cook until al dente. Reserve about ¼ cup of the water used for cooking the pasta, then drain the rest and set the pasta aside. As the pasta boils, you can start making your browned butter.
Melt butter in a light-colored skillet over low heat. Once it turns golden brown and smells nutty, add shrimp and garlic to stop the browning. Sauté shrimp for about 1 minute per side until pink and opaque. Don’t overcook. Transfer to a plate when done.
Add wine and lemon juice to the skillet and simmer for 1 minute. Stir in chicken broth and seasonings, then cook for 1–2 more minutes. Finish with a sprinkle of parsley.
Add cooked pasta, shrimp, asparagus, and tomatoes to the skillet. If it’s dry, splash in some pasta water. Toss everything to coat well with the sauce.
Top with Parmesan, parsley, and a pinch of red pepper flakes for extra flavor.
Tips for Cooking With Shrimp
- If you’re using frozen shrimp, thaw them under cool water and then dry them off. You might also need to peel and devein them.
- Shrimp cook fast, so setting a timer can help prevent overcooking.
- Remember, if shrimp form a ‘C’ shape, they’re cooked, but if they curl into an ‘O’, they’re overcooked.
Storage
Store in an airtight container and keep it in the refrigerator for up to 3 days.
Reheating
- Stovetop Method: Reheat in a skillet over medium heat. Stir gently and occasionally until it’s heated through. If it seems dry, you can add a little water or chicken broth to moisten it.
- Microwave: For a quick option, you can reheat it in the microwave. Cover the dish and heat on a medium setting in short intervals, stirring in between, until thoroughly warmed. Be careful not to overheat as the shrimp can become rubbery.
More easy pasta recipes for dinner
- Boursin Cheese Pasta
- Pizza Pasta
- Creamy Lemon Chicken Pasta
- Shrimp and Broccoli Pasta Recipe
- Creamy Chicken Pesto Pasta
- Farfalle Pasta with Potatoes
- Roasted Cauliflower Pasta
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Olive Garden Shrimp Scampi Recipe
Ingredients
Scampi
- 1/2 pound fresh asparagus, cut into 2 inch pieces
- 8 ounces dry weight angel hair pasta
- 1/3 cup unsalted butter
- 1 pound large uncooked shrimp, prawns
- 5 cloves garlic, minced
- 1/4 cup dry white wine, or you can use vermouth or chicken broth
- Juice of half a lemon, or 2 tablespoons
- 1/2 cup chicken broth
- 1/2 large tomato, chopped with the seeds removed
- 1/2 cup grated parmesan cheese
- 1 tablespoon freshly chopped parsley, plus extra to garnish
Seasonings
- ½ teaspoon EACH: dried oregano, basil, salt
- 1/4 teaspoon EACH: red pepper flakes, black pepper
Instructions
- In a large saucepan, heat the water until it boils. Add the ASPARAGUS, then cover and boil it on high heat for around 3-5 minutes, or until it reaches your preferred tenderness. Remove from the water and transfer to a plate.
- In the same saucepan, cook PASTA according to package instructions until al dente. Reserve about 1/4 cup of pasta water, then drain and set aside. While the pasta is boiling, you can go ahead and make your browned butter.
- Melt BUTTER on low heat in a large light-colored frying pan or skillet. Watch it closely as it starts to bubble and foam. Gently swirl the pan and stir occasionally. Once the foaming subsides, keep an eye on the color of the butter. As soon as it turns a golden brown and emits a nutty, fried aroma, add the SHRIMP and GARLIC. This will stop the browning process. Sauté the shrimp until they turn pink and are no longer translucent, which should take about 1 minute on each side. Be careful not to overcook them, as this can make the shrimp tough. Transfer to a plate.
- Add the WINE and LEMON JUICE to the skillet, and let it simmer for 1 minute or until the alcohol evaporates.
- Add the CHICKEN BROTH and season with OREGANO, BASIL, RED PEPPER FLAKES, BLACK PEPPER and SALT. Continue to cook for about 1-2 more minutes. Sprinkle with PARSLEY.
- Add the cooked pasta together with SHRIMP, ASPARAGUS AND TOMATOES to the skillet with the sauce. If the mixture seems dry, add a bit of the reserved pasta water. Toss everything to combine.
- Top with the grated Parmesan cheese.
- Garnish with extra chopped parsley, if desired, sprinkle with red pepper or chili flakes.
Notes
Reheating
- Stovetop Method: Reheat in a skillet over medium heat. Stir gently and occasionally until it’s heated through. If it seems dry, you can add a little water or chicken broth to moisten it.
- Microwave: For a quick option, you can reheat it in the microwave. Cover the dish and heat on a medium setting in short intervals, stirring in between, until thoroughly warmed. Be careful not to overheat as the shrimp can become rubbery.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I can’t believe how close this is to the real thing! The lemon-garlic sauce was on point, and it was so easy to make!
Laura, that’s so great to hear! Recreating restaurant favorites at home is the best!