Name: Gordon Ramsay Shrimp Scampi Flavorful Dinner Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz linguine or spaghetti; 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 3 tbsp unsalted butter; 4 cloves garlic, finely minced; 1 small shallot, finely chopped; 1/2 tsp red pepper flakes (adjust to taste); 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1/4 cup dry white wine (optional); 2 tbsp fresh parsley, chopped; Salt and pepper, to taste

This Gordon Ramsay-inspired Shrimp Scampi is a restaurant-quality dinner that’s fast, simple, and bursting with flavor. I sauté juicy shrimp in garlic, lemon, and butter, then toss it with al dente pasta and fresh herbs. The result is a vibrant and elegant dish that feels indulgent but comes together in under 30 minutes.

Gordon Ramsay Shrimp Scampi Flavorful Dinner Recipe

Why You’ll Love This Recipe

I love this shrimp scampi because it’s bold, fresh, and deeply satisfying. The garlic-lemon butter sauce clings to every bite of shrimp and pasta, delivering flavor in every forkful. Inspired by Gordon Ramsay’s signature style, it’s elevated yet approachable—perfect for a quick weeknight meal or an impressive dinner for guests. It’s also versatile enough to tweak to my taste, whether I like it extra spicy or with a splash of white wine.

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
Unsalted butter
Garlic (finely minced)
Shallot (finely chopped)
Red pepper flakes
Fresh lemon juice and zest
Dry white wine (optional)
Fresh parsley (chopped)
Salt and pepper
Pasta (linguine or spaghetti works best)

Directions

I start by bringing a pot of salted water to a boil and cooking the pasta until al dente. I reserve some pasta water before draining.
In a large skillet, I heat olive oil and a bit of butter over medium-high heat. I sauté the shrimp with salt and pepper until they’re just pink and cooked through—about 2 minutes per side—then transfer them to a plate.
In the same pan, I add more butter along with garlic, shallots, and red pepper flakes. I cook until fragrant and soft, about 1–2 minutes.
I deglaze the pan with white wine (if using) and let it simmer until slightly reduced.
I stir in lemon juice, lemon zest, and a splash of reserved pasta water, then return the shrimp to the pan.
I toss in the drained pasta and mix everything until coated and heated through.
I finish with chopped parsley and a drizzle of olive oil, and adjust the seasoning to taste.

Servings and timing

This recipe serves 2 to 3 people as a main dish. The prep time is about 10 minutes, and the cooking time is around 15 minutes. Dinner’s on the table in under 30 minutes—perfect for busy evenings or when I want something quick but refined.

Variations

I sometimes swap the pasta for zucchini noodles or serve the shrimp over rice for a lighter option.
For added richness, I stir in a touch of cream or a sprinkle of parmesan just before serving.
If I want extra heat, I use more red pepper flakes or add a dash of chili oil.
I’ve also added cherry tomatoes or spinach to bulk up the dish with veggies.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta gently in a skillet with a splash of water or broth to loosen the sauce. I avoid microwaving for too long, since shrimp can become rubbery if overheated.

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp all the time. I just thaw them fully, pat them dry, and make sure they’re peeled and deveined before cooking.

What kind of white wine should I use?

I usually go with a dry white like Sauvignon Blanc or Pinot Grigio. It adds depth to the sauce without overpowering the shrimp.

Can I skip the wine?

Absolutely. I replace it with chicken broth or even a little more lemon juice and pasta water to build the sauce.

How do I keep the shrimp from overcooking?

I cook them just until they turn pink and opaque, then remove them from the pan. I add them back in at the end to reheat gently without toughening.

Is this dish spicy?

It has a gentle heat from the red pepper flakes, but I can adjust the amount or omit them entirely for a milder version.

Conclusion

This Gordon Ramsay Shrimp Scampi recipe is proof that I don’t need a long list of ingredients or hours in the kitchen to make something incredible. It’s fast, flavorful, and beautifully balanced with lemon, garlic, and herbs. Whether I’m cooking for myself or serving dinner guests, this dish never fails to impress—and it’s ready in no time.