Easy shrimp scampi without wine, add pasta, and you’ll have dinner in less than 30 minutes. A shrimp linguine recipe covered with lemon butter sauce that will make everyone lick their plates.
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Shrimp Scampi Without Wine is Even Better
While wine is a staple in scampi sauce, it’s definitely not a necessity for a great sauce. The main job of wine in scampi is to provide acidity that cuts through the butter and olive oil so the dish doesn’t feel heavy or greasy. Because lemon is actually more acidic than wine, you usually find that a no-wine scampi tastes even brighter and more refreshing.
By making the shrimp scampi no wine version, you actually let the natural sweetness of the shrimp stand out more, and the sauce is more kid-friendly and suitable for those who avoid alcohol.
Ingredients
- Pasta, while Linguine is the most common, you can make this recipe with any pasta you like. When my kids were younger, I used to make this recipe with one pound of pasta. Now they want more protein, so I make it with about ¾ of a pound.
- Butter and olive oil to cook the shrimp and make the sauce.
- Garlic, you’ll need a large amount (4-6 cloves), and please avoid the pre-minced garlic. Fresh is a key.
- Large Shrimp, peeled and deveined.
- Shrimp or Chicken Stock.
- Large Lemon, juiced and zested.
- Fresh Parsley.
- Optional Red Pepper Flakes
- Salt and Black Pepper
Shrimp Scampi Without Wine
Easy shrimp scampi without wine, add pasta and you’ll have dinner in less than 30 minutes. A classic shrimp scampi linguine recipe that everyone will love.
Servings: 6 Servings
Instructions
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Cook pasta in a large pot of salted water until al dente (usually 1–2 minutes less than the package says). Before draining, scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta and set aside.
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Pat the Shrimp dry to ensure proper cooking.
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In a very wide skillet, melt 2 tablespoon of the butter with the olive oil over medium-high heat. Add the shrimp in a single layer. Cook for about 90 seconds until most of the shrimp are just turning pink.
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Add minced garlic and red pepper flakes if using. Sauté for about 60 seconds until fragrant.
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Reduce heat to medium. Pour in your lemon juice, lemon zest, and stock. Add about half a cup of that reserved pasta water. Let it simmer and bubble for 2 minutes to reduce slightly and thicken.
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Mix in chopped parsley, salt, and pepper, and check the seasoning.
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If the sauce is too watery for your liking, stir in the remaining 2 tablespoons of cubed cold butter.
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Add cooked pasta to the pot, toss everything together for 1–2 minutes over medium heat. If it looks too dry, add a splash more pasta water.
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Serve garnished with more parsley, red pepper flakes, and parmesan cheese if desired.
Notes
- Don’t discard the shells! Create a rapid shrimp stock by submerging them in ½ cup of water and microwaving for 2 minutes. Strain the liquid and add it to your sauce for a concentrated, savory boost.
- For the best texture, I recommend tossing the pasta with the sauce immediately before serving. Pasta is highly absorbent; if it sits too long, it will soak up the sauce, resulting in a drier dish rather than a silky, glossy finish.
- If you find the sauce is still too thin once you’ve combined everything, add a small handful of finely grated Parmesan cheese. While not strictly traditional for scampi, the cheese acts as a binder with the pasta water to create a glossy, “plate-licking” glaze.
- Zest the lemon before you juice it. The zest provides a deep citrus aroma that mimics the complexity of wine, while the juice provides the necessary acidity.
Nutrition
Calories: 483kcal | Carbohydrates: 60g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 192mg | Sodium: 875mg | Potassium: 403mg | Fiber: 3g | Sugar: 3g | Vitamin A: 717IU | Vitamin C: 12mg | Calcium: 122mg | Iron: 2mg
How to make Shrimp Scampi Without Wine
1- Start by heating a generous amount of butter and olive oil in a pan then add shrimp and cook until most not all of them turn pink.
Add the garlic, and red pepper flakes if using, and stir to saute for about a minute or until fragrant.
2- Reduce heat and add stock, lemon juice, zest, pasta water, then mix in parsley and salt, and pepper. Taste to adjust seasoning.
3- Stir in cooked pasta, turn heat off and mix pasta well with the rest of ingredients.
FAQs
Make sure to pat your thawed shrimp dry with paper towels really well. To fix a watery sauce now, remove the shrimp and simmer the liquid on high for 2 minutes to reduce it, then whisk in a tablespoon of cold butter to bind it all together.
While you can, it isn’t recommended for scampi. Pre-cooked shrimp often become rubbery when reheated in the sauce. If you must use them, add them at the very final step just to warm them through and do not sauté them with the garlic.
This happens when the pasta sits too long after draining. Time your pasta to finish right as your sauce is ready. If it’s done early, toss it with a tiny drizzle of olive oil to keep the strands separate while you finish the shrimp.
Store leftovers in an airtight container for up to 2 days. Because shrimp is delicate, it is best enjoyed sooner rather than later. To reheat: place leftovers in a skillet over low heat. Add a splash of water, broth, or a small knob of butter to loosen the sauce back up. Heat just until the shrimp are warm to avoid overcooking them. Or microwave on 30-second intervals at 50% power, stirring in between.
You can freeze the cooked shrimp and sauce for up to 1 month, but we do not recommend freezing the pasta. Cooked pasta often becomes mushy and loses its texture when thawed.
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