The shrimp scampi at Olive Garden features a superb marriage of shrimp, butter, garlic, and white wine. And that’s precisely why of all their menu items, this buttery, juicy, shrimp dish served over a bed of pasta won my heart. Thankfully, I discovered the secret to making this tempting shrimp scampi. And I’m more than glad to share my version with you!
My Olive Garden shrimp scampi recipe is pretty easy, and it comes together in less than an hour. But the result is finger-licking delicious! I don’t mean to brag, but it might just be the best shrimp scampi recipe you can find. Here are the ingredients I used to make this succulent Olive Garden-inspired shrimp scampi at home:
- Shrimp – Fresh or frozen shrimp will do!
- Pasta – I used angel hair pasta, but feel free to use spaghetti or fettuccine.
- Olive Oil – To saute onion and garlic.
- Seasonings – I used a mash-up of white onion, garlic, red pepper flakes, and a pinch of salt and pepper.
- Butter – Adds a rich, buttery flavor to the dish.
- Dry white wine – If you don’t have white wine, use cooking white wine instead.
- Asparagus – Use the freshest ones you can find.
- Tomato – You can use cherry or Roma tomatoes.
- Toppings – I dusted some grated parmesan cheese and chopped fresh parsley on top of my shrimp scampi.
This Olive Garden shrimp scampi copycat recipe is my ticket to a luxurious dinner at home every time. It can be served as an appetizer or a main course. Try sopping up the shrimp and pasta scampi with crusty bread.
Better yet, pair it with Olive Garden breadsticks for a complete restaurant-style meal. And while shrimp scampi and pasta is such a mouthwatering combination, please, don’t limit yourself to pasta. Shrimp scampi also tastes divine when served on top of rice, risotto, or salad.
How To Make Shrimp Scampi Olive Garden (Copycat)
Enjoy this succulent shrimp scampi sauteed with butter, onion, garlic, and white wine. Served over deliciously cooked angel hair pasta, it’s perfect for special nights!
- 1 lb shrimp, raw and fresh, peeled and deveined
- 16 oz angel hair pasta
- 1 tbsp olive oil
- ½ white onion, sliced
- 4 tbsp butter
- ½ cup dry white wine, (or cooking white wine)
- 2 tbsp garlic, minced
- ¼ tsp red pepper flakes
- ½ tsp salt
- ½ tsp pepper
- 8 stalks asparagus, fresh, cut into 2-inch pieces
- 1 tomato, chopped, with the seeds removed
- ½ cup parmesan cheese, grated
- 2 tbsp parsley, fresh, chopped
- Cook the angel hair pasta based on the package instructions to al dente.
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced onion and cook for 1 to 2 minutes.
- Add the minced garlic. Continue cooking for 1 more minute until the garlic is aromatic.
- Add the butter, white wine, and red pepper flakes. Cook over medium heat for 2 to 3 minutes.
- After that, add the shrimp and asparagus. Season with the salt and pepper.
- Cook uncovered for 1 to 2 minutes until the shrimp is pink and asparagus is just tender. Be careful not to overcook the asparagus.
- Toss the pasta and tomatoes into the skillet with the shrimp mixture.
- Top with the fresh parsley and grated parmesan cheese.
- Serve and enjoy!
- Don’t overcook the garlic. Otherwise, it will add a bitter taste to your shrimp scampi.
- Place any leftover shrimp scampi in an airtight container. Then, store in the fridge for up to 3 days.
- Sugar: 4g
- Calcium: 136mg
- Calories: 434kcal
- Carbohydrates: 61g
- Cholesterol: 6mg
- Fat: 13g
- Fiber: 3g
- Iron: 2mg
- Monounsaturated Fat: 6g
- Polyunsaturated Fat: 3g
- Potassium: 321mg
- Protein: 14g
- Saturated Fat: 3g
- Sodium: 425mg
- Vitamin A: 869IU
- Vitamin C: 7mg
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