Olive Garden Shrimp Scampi Recipe

Olive Garden Shrimp Scampi pasta in a skillet, featuring plump shrimp nestled among angel hair pasta, all coated in a rich, garlicky butter and wine sauce.

5 from 1 vote

Olive Garden Shrimp Scampi Recipe

Bring the taste of Olive Garden to your kitchen with this Shrimp Scampi recipe! A light, flavorful dish featuring succulent shrimp, garlic, and a buttery wine sauce. Perfect for a quick, elegant meal.

Prep Time10

Cook Time15

Course: Pasta recipes

Cuisine: American

Keyword: olive garden shrimp scampi, pasta, shrimp scampi olive garden

Servings:

Author: chefjar

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

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.

Nutrition