Shrimp Scampi Without Wine

5 from 2 votes

Shrimp Scampi Without Wine combines shrimp, garlic, butter, lemon juice, and pasta in a quick seafood dinner without white wine. It’s great for easy pasta recipes, 20-minute dinners, and family-friendly seafood meals. The garlic butter sauce stays light and glossy while the shrimp cook quickly until tender.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 488kcal

Author: Jami Powell

Equipment

Large skillet
Garlic press
Measuring cups and spoons
Wooden spoon
Pasta pot

Ingredients

1 pound shrimp
8 ounces linguine or spaghetti
4 tablespoons unsalted butter divided
2 tablespoons olive oil
4 cloves garlic minced
¼ teaspoon red pepper flakes optional
¼ cup chicken broth or reserved pasta water
3 tablespoons freshly squeezed lemon juice
salt & black pepper to taste
2 tablespoons Parmesan optional

Garnish

1-2 tablespoons fresh parsley chopped
½ - 1 lemon (zest of) start with ½ and adjust

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
In a large skillet over medium-high heat, melt 2 tablespoons butter with 2 tablespoons olive oil. Add the shrimp, season with salt and black pepper, and cook for 1-2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
Reduce heat to medium, then add garlic and red pepper flakes to the same skillet. Sauté for 30 seconds, stirring constantly to avoid burning.
Pour in chicken broth (or reserved pasta water) and lemon juice, scraping up any browned bits from the pan. Simmer for 1-2 minutes to slightly reduce the sauce.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Add the drained pasta and sprinkle in Parmesan (if using), parsley, and lemon zest.
Toss everything together over low heat, melting in the remaining 2 tablespoons of butter. Adjust seasoning with salt and black pepper to taste.
Plate immediately, garnishing with extra parsley, lemon zest, or more Parmesan if desired.

Notes

Cooking Notes

Cooking the shrimp only until pink helps prevent overcooking and keeps the texture tender. Adding the butter at the end creates a smoother sauce that clings better to the pasta.

Tips for Best Results:

Be careful not to overcook the shrimp.
Reserve some pasta water before draining.
Sauté the garlic briefly to avoid bitterness.
Toss the pasta directly in the sauce before serving.

How to Know It’s Ready:

The shrimp should turn pink and opaque, while the pasta looks evenly coated in the glossy garlic butter sauce.

Nutrition