This copycat Olive Garden Shrimp Scampi recipe is easy to make at home. A delicious restaurant style dish made with shrimp, tomatoes, tender-crisp asparagus, angel hair pasta, all tossed in a flavorful sauce.

 

Shrimp scampi pasta is a classic Olive Garden recipe. Filled with butter, garlic, shrimp, and fresh vegetables this Italian dish is a great recipe for a filling but light dinner.

Ingredients needed

Angel Hair pasta – Angel hair pasta is how you will find it served at the restaurant but you could substitute with spaghetti or fettuccini.

Shrimp – Use fresh, raw shrimp that have the shell off and deveined. You can also use frozen shrimp, just make sure to thaw them before cooking.

Olive oil – Used to saute onion and garlic.

Butter – Adds a richness to the flavor of the shrimp and sauce.

White wine – You can use a dry white wine like a Pinot Grigio, Chardonnay or Sauvignon Blanc, cooking wine, or chicken broth.

Lemon juice and zest – Adds a bright, fresh flavor to the sauce.

Cream – A little cream is added to make a creamy garlic sauce.

Onion and garlic – Make sure the onion is diced small and garlic is minced.

Asparagus – I recommend trying to use thin asparagus stalks. This helps them to cook and make them easier to eat.

Tomato – Used any diced tomato you like. I like used diced cherry tomatoes.

Red pepper flakes – Adds a hint of spice and heat. If you want it spicier, add a little more.

Parmesan cheese – Finish off the dish with a sprinkle of grated Parmesan.

Salt and ground black pepper

How to make Olive Garden Shrimp Scampi

Step one: Bring a large pot of water to a boil to cook the pasta. Add 1 teaspoon of salt to boiling water. While bringing water to a boil, warm a skillet over medium heat. Melt butter and add shrimp. Season the shrimp with salt and pepper.

Step two: Stir the shrimp until they turn pink. This will only take about 4 minutes. Remove the shrimp and set aside.

Step three: Add pasta to boiling water. Cook until al dente, about 8 minutes. Drain the water.

Step four: While pasta is cooking, make the scampi sauce. Add 2 tablespoons of olive oil to skillet. Stir in onion and saute for about 2 minutes. Stir in garlic and red pepper flakes. Cook another minute.

Step five: Stir in white wine or chicken broth. Bring to a boil and simmer for about 5 minutes. Stir in asparagus and lemon juice.

Step six: Add cream and more butter. Stir in shrimp, chopped tomatoes, and cooked pasta. Sprinkle with grated Parmesan cheese.

Recipe tips

• Be careful not to overcook the shrimp. Cook them until they turn pink and then remove from heat.
• Don’t forget to salt the pasta water. This helps to season the pasta.
• Try finding thin stalks of asparagus. This allows them to cook faster.
• If you don’t drink a lot of white wine you can buy the individual small bottles that are typically sold in a four pack. These come in handy for cooking.
• You might want to add a little extra salt and pepper to the sauce depending on your taste.
• Don’t like shrimp? Try substituting with grilled chicken.
• Try making one of these tasty Italian desserts for a complete meal.

How to store

To store, let the dish cool to room temperature. Store in an airtight container in the refrigerator for up to 3-4 days.

The shrimp scampi can be reheated on the stove over medium heat. I will take 3-5 minutes to reheat.

I would not recommend freezing this shrimp scampi pasta. It doesn’t hold up well in the freezer.

More easy pasta recipes

• Pasta with green sauce
• Pink pasta sauce
• Baked Mostaccioli

Did you make this easy Italian dish? Let me know in the comments.