Olive Garden Shrimp Scampi Recipe
Olive Garden Shrimp Scampi is a delectable, easy-to-makedish that brings together tender shrimp, a rich garlic butter sauce, whitewine, and fresh lemon juice. Served over angel hair pasta, this classicItalian-American recipe is full of flavor and comfort. It’s the perfect balanceof creamy, tangy, and savory with every bite, making it a perfect dish for bothcasual meals and special occasions. Whether you're cooking for family orfriends, this shrimp scampi is sure to impress!
Equipment
- Large Skillet
- Pasta Pot
- Tongs
- Cooking Spoon
- Garlic Press optional
Ingredients
- 1 lb large shrimp peeled and deveined (tails on or off)
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ teaspoon crushed red pepper flakes optional, for heat
- 1 tablespoon minced garlic
- ½ cup dry white wine like Pinot Grigio or chicken broth
- 1 tablespoon lemon juice freshly squeezed
- 4 tablespoons unsalted butter
- 1 medium Roma tomato diced
- ¼ cup chopped fresh parsley
- 12 oz angel hair pasta cooked and drained
Instructions
- Cook the Pasta: Cook the angel hair pasta according to the package instructions. Drain and set aside, reserving a little pasta water.
- Sauté the Shrimp: Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and crushed red pepper flakes. Cook shrimp for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
- Make the Sauce: In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in the white wine (or chicken broth) and lemon juice. Let the sauce simmer for 2-3 minutes, reducing slightly.
- Finish the Sauce: Stir in the butter until melted and the sauce becomes creamy. Add diced Roma tomato and cook for 1-2 minutes until softened.
- Combine Shrimp and Pasta: Add the shrimp back into the skillet, then toss in the cooked pasta. Stir everything together to coat the pasta and shrimp in the sauce. If needed, add reserved pasta water to thin the sauce.
- Garnish and Serve: Stir in chopped fresh parsley and serve immediately. Garnish with more parsley for an extra fresh touch
