Gordon Ramsay Shrimp Scampi Flavorful Dinner

Gordon Ramsay’s Shrimp Scampi is a flavorful and elegant dish I can whip up in under 30 minutes. Tender shrimp are sautéed in garlic, butter, lemon, and white wine, then tossed with pasta for a bright, savory meal that tastes restaurant-worthy. It’s simple, fresh, and packed with flavor—just the way I like my weeknight dinners.

Why You’ll Love This Recipe

I love how quick and impressive this recipe is. The shrimp cook in minutes, and the garlic-lemon sauce comes together effortlessly with a few pantry staples. It’s light but satisfying, and the flavors are clean and punchy. Whether I’m cooking for one or entertaining guests, this shrimp scampi always makes it feel like a special occasion.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large shrimp, peeled and deveined

• Olive oil

• Butter

• Garlic, finely chopped

• Shallots, minced (optional for extra flavor)

• Red chili flakes

• White wine (dry)

• Lemon juice and zest

• Fresh parsley, chopped

• Salt and black pepper

• Linguine or spaghetti

directions

1. I start by boiling a pot of salted water and cook the pasta until al dente. I reserve a cup of pasta water before draining.

2. In a large skillet, I heat olive oil and a bit of butter, then sauté the shallots and garlic until fragrant.

3. I add the shrimp, season with salt, pepper, and chili flakes, and cook for about 1–2 minutes per side until just pink.

4. I deglaze the pan with white wine and let it reduce slightly before adding lemon juice, lemon zest, and the rest of the butter.

5. I toss in the cooked pasta, adding reserved pasta water as needed to loosen the sauce.

6. I finish with freshly chopped parsley and a final squeeze of lemon before serving.

Servings and timing

This recipe serves 2 people as a main dish.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I swap the pasta for zucchini noodles if I want something lighter. I’ve also tried adding cherry tomatoes or spinach for a fresh twist. If I don’t want to use wine, I substitute it with chicken broth and an extra squeeze of lemon.

storage/reheating

I store leftovers in the fridge for up to 2 days. To reheat, I warm the shrimp and pasta gently in a skillet over low heat with a splash of water or broth to revive the sauce. I avoid microwaving the shrimp to keep them from overcooking.

FAQs

Can I use frozen shrimp?

Yes, I just make sure they’re fully thawed and dried before cooking to avoid excess moisture.

What type of wine is best for shrimp scampi?

I usually go with a dry white wine like Sauvignon Blanc or Pinot Grigio—it adds acidity without overpowering the dish.

Can I make this without pasta?

Definitely. I’ve served it over rice, mashed potatoes, or even crusty bread for soaking up the sauce.

How do I prevent overcooking the shrimp?

I cook them just until they turn pink and slightly curl. I remove them from the pan if I’m simmering the sauce longer to avoid rubbery texture.

Can I add cheese to this dish?

Traditionally, I skip the cheese to let the fresh, garlicky flavors shine, but a small sprinkle of Parmesan can be delicious if I want a richer finish.

Conclusion

Gordon Ramsay’s Shrimp Scampi is one of those flavorful, easy dinners I keep coming back to. It’s fast, fresh, and full of zesty garlic-lemon goodness that always satisfies. Whether I’m cooking for myself or someone special, this dish makes any dinner feel like a five-star meal.