Like everything else, this easy shrimp scampi recipe has to be served the Lainey way. The chunky vegetables really enhance this dish and the penne pasta gives this dish a satisfying bite!
What do I love about this easy shrimp scampi? Everything.
Look at those succulent shrimp, chunky veggies and glorious sauce! Not to mention the pasta!! I know that most shrimp scampi is made with long noodles like linguini but I prefer my pasta with some bite to it. And this pasta, which is ridged penne, has such a lovely texture and makes for a mouthful of deliciousness.
Pasta, shrimp, oil, butter, veggies and garlic make up the rest of this easy shrimp scampi recipe.
Do I have to use penne to make this recipe?
No. You can still make it with linguini or fettuccini, but I beg you, please make it with penne, rigatoni or ziti just to experience the difference. I guarantee you will be happy with the results.
Can I use already cooked shrimp in this easy shrimp scampi recipe?
You sure can, but, why would you? If you use already cooked shrimp, you will be left with someone else controlling the ‘doneness’ of your shrimp. That simply won’t do as shrimp is so easy to cook.
In fact, it only takes 5 minutes to sauté shrimp. And it’s so much better. Trust me.
Tips for making Easy Shrimp Scampi
- Start boiling the salted water at least 10 minutes before you start making this meal. Once it comes to a boil, add the pasta and start on the vegetables
- Chunk the vegetables instead of dicing as it makes for a heartier dish
- Butter is key so don’t skimp, use the full stick of butter
- Use raw shrimp, not pre-cooked
- Stand at the sauté pan as you cook the shrimp as it only takes five minutes and is easy to overcook
- Once the shrimp is opaque, it is done
- Use a pasta with some bite like penne instead of linguini
On to the Easy Shrimp Scampi recipe
I start with some onions, red bell peppers and a package of portobello mushrooms.
I take out my cutting board and knife and chop away! I chop all the vegetables in chunky pieces.
I add the pasta to the boiling water the same time I start cooking the vegetables so they will be done at roughly the same time.
I heat up my wok and add two tablespoons of olive oil. I add the onion and pepper and sauté them for 10 minutes. I add the sliced mushrooms, garlic paste salt and pepper and sauté it all for 5 minutes.
- The vegetables cooked in the wok
- Butter added to the vegetables
- When butter is melted, I add the de-veined shelled shrimp and cook for 5 minutes
- Cooked pasta added the wok to complete the easy shrimp scampi
Time to plate the easy shrimp scampi and serve it to the husband who is sitting at the table with his fork and knife clutched in his hands.
I hope you enjoyed this easy shrimp scampi recipe. I certainly enjoyed making it and eating it, as did Christopher. 🙂
Leave me a comment to tell me what pasta you prefer to have in your scampi!
And as always, may all your dishes be delish!
This post was originally published in August, 2016
This easy shrimp scampi has chunky vegetables and the perfect blend of flavors. Very hearty and satisfying!
- 2 tablespoons olive oil
- 2 onions medium, chopped in chunks
- 1 red bell pepper chopped
- 10 ounces portabella mushrooms sliced
- 4 teaspoons garlic paste or 4 cloves, minced
- 1 stick butter
- 1 pound pasta I used penne
- 1 pound shrimp shelled and de-veined
- 1 teaspoon salt
- 1/16 teaspoon Pepper or to taste
- 3 tablespoons Parmesan cheese
- wok
Boil the salted water before you start the recipe. Add the pasta once you start sautéeing the vegetables so they will be done at the same time
Heat a heavy sauté pan or wok on medium heat and add oil
Add onions and bell pepper and sauté for 10 minutes
Add mushrooms, garlic, salt and pepper and sauté for 5 minutes
- Add butter and allow to melt
Add shrimp to vegetable mixture and stand there stirring every few minutes until shrimp becomes pink and opaque (5 minutes)
Add drained pasta to shrimp and vegetable mixture. Stir to mix, add a few tablespoons of parmesan cheese
- Plate
- Eat
- Enjoy
Tips for making Easy Shrimp Scampi
- Start boiling the salted water at least 10 minutes before you start making this meal. Once it comes to a boil, add the pasta and start on the vegetables
- Chunk the vegetables instead of dicing as it makes for a heartier dish
- Butter is key so don’t skimp, use the full stick of butter
- Use raw shrimp, not pre-cooked
- Stand at the sauté pan as you cook the shrimp as it only takes five minutes and is easy to overcook
- Once the shrimp is opaque, it is done
- Use a pasta with some bite like penne instead of linguini
I like everything about this – EASY and SHRIMP SCAMPI. One of my favorite dishes.
I love a good scampi its never good out in restaurants like this must be I cant wait to try your recipe looks marvelous!
Thank you Claudia!! I agree about the restaurants 🙂
Hehe. Thanks Linda! It’s one of mine too!
This was my favorite restaurant meal when I was younger. It’s so nice to have the recipe to make at home.
Thank you Ginny! I appreciate it!
I would like a plate of this for dinner! Thanks to those beautiful photos, I am now craving shrimp scampi.
Aww, thanks Anne! I appreciate it! It’s so delicious!! One of my favorites!
This is one of those flavorful, quick dishes I wish they would work just with olive oil – without the butter. But I hear you Elaine and will follow your instructions by using the full stick of butter for best of yumminess.
It is do-able without the butter, Gabi, but the silkiness of the butter makes my knees weak! 😉
I’d never get tired of shrimp scampi. I love that you added mushrooms to this one. It makes this recipe far heartier than other recipes.
Thank you Leslie! I put mushrooms in just about everything! 🙂
Well, you can never go wrong pairing shrimp and pasta. This is the perfect dish for easy entertaining on the weekend. Add some wine, and a no-bake dessert…your guests will be so happy. They will want to be invited back…who needs to go out to restaurants when you can eat like this at home.
I agree Gloria! So fun to have people over and they like the dish better than a restaurant! Thank you for your kind and thoughtful comment!
I haven’t made a good shrimp scampi in ages. Now I’m craving it so bad. Sunday dinner here we come!
Thank you Lorie! I love shrimp scampi and could eat it weekly! I hope you enjoy the recipe!
I have been craving for some good pasta recently and this is increasing my cravings! Love a good shrimp scampi anytime.
Me too Prasanna! Thank you.
Shrimp and pasta make a perfect combination and this is an easy enough meal you can throw together any night of the week. Making this kind of meal at home surely beats eating out!!
Thanks Marisa! And yes! I love the combination and prefer eating this dish at home!
That’s a good shrimp scampi. It looks absolutely delicious! Your photos are simply gorgeous!
Thank you Jo!
I really like the texture of penne rigate and use it in lots of recipes, too – great idea to swap it into this recipe! Especially with the hearty chunks of (healthy!) vegetables, the character of this recipe really begs for a more texturally interesting pasta that can stand up to the other wonderful textures around it! Yum!
What an awesome way to put it Shelley! I do agree wholeheartedly! Thank you Shelley!
Shrimp scampi is one of John’s favorites! We actually never make it because we can’t get good shrimp. In the event that we do, this will be a recipe that make! It looks amazing. I love your process shot, too. Those are so helpful.
Thanks so much Kim! I appreciate it! I hope you can get good seafood soon!
I’m with you on not using precooked shrimp – it’s just so easy to do, and I’m so particular about how mine is made!
Thank you Leslie! 🙂
Your pasta dish looks so simple and easy to prepare, love how you also have detailed instructions.
Thank you Michelle! I appreciate it!
This looks so good I wish I could eat shrimp! I’ll pass it along to my husband so I can live vicariously through his shrimp eating abilities. 😉
Hehe Claire! Thank you. I am so glad I can eat shrimp. I hope hubby enjoys it!
This is one of those dishes that tastes like CANDY to me! It’s so good. Remember making it in Maine?? I love this recipe.
I do Christopher! 🙂