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.
In a large, light-colored skillet, melt the BUTTER over low heat. Pay close attention as it begins to bubble and foam. Swirl the skillet gently and stir from time to time. Once the foaming reduces, watch for the butter to change color. When it becomes golden brown and has a nutty, fried scent, add the SHRIMP and GARLIC to halt the browning. Sauté the shrimp until they are pink and no longer see-through, which should be around 1 minute per side. Take care not to overcook, as the shrimp can become tough. Once done, remove them from the skillet and place them on a plate.
Pour the WINE and LEMON JUICE into the skillet, and let it simmer for about 1 minute or until the alcohol has evaporated. Then, add the CHICKEN BROTH to the mixture and season with OREGANO, BASIL, RED PEPPER FLAKES, BLACK PEPPER, and SALT. Continue cooking the sauce for an additional 1-2 minutes. Finally, garnish the dish by sprinkling it with PARSLEY.
Combine the cooked pasta, SHRIMP, ASPARAGUS, and TOMATOES in the skillet with the sauce. If the mixture appears too dry, add a small amount of the reserved pasta water. Toss all the ingredients together to ensure they are evenly mixed and coated with the sauce.
Top the dish with grated Parmesan cheese.
For extra flavor, garnish with more chopped parsley and, if you like, sprinkle with red pepper or chili flakes.
👨🍳 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.
🗄️ Storing
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
Shrimp and Broccoli Pasta Recipe
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Olive Garden Shrimp Scampi Recipe
Ingredients
Scampi
- ½ pound fresh asparagus cut into 2 inch pieces
- 8 ounces dry weight angel hair pasta
- ⅓ cup unsalted butter
- 1 pound large uncooked shrimp prawns
- 5 cloves garlic minced
- ¼ cup dry white wine or you can use vermouth or chicken broth
- Juice of half a lemon or 2 tablespoons
- ½ cup chicken broth
- ½ large tomato chopped with the seeds removed
- ½ cup grated parmesan cheese
- 1 tablespoon freshly chopped parsley plus extra to garnish
Seasonings
- ½ teaspoon EACH: dried oregano basil, salt
- ¼ 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 ¼ 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
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Laura says
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!
Tatiana says
Laura, that’s so great to hear! Recreating restaurant favorites at home is the best!