This quick shrimp scampi recipe is a household favorite. I like it because in less than 40 minutes, I can have a restaurant quality dinner on my family’s table.
Most shrimp scampi recipes will include white wine as an ingredient. This recipe substitutes chicken broth in place of the white wine.
With the additional ingredients of fresh garlic, lemon juice and onions, you’ll have a delicious sauce without having to use any wine.
This dish requires about 10 minutes of prep time and 15 minutes of cook time. With the marriage of the fresh flavors of garlic, parmesan, lemon and parsley, you’ll hail this as the easiest and best shrimp scampi recipe without wine! Check it out below.
Easy Shrimp Scampi Without Wine
- 1 lb Shrimp (cleaned and deveined)
- 10 oz Angel hair pasta
- 5 Garlic cloves (minced) or 1 tbsp of pre-minced garlic
- 1/2 Medium onion (diced finely)
- 1/4 cup Chicken broth
- Red pepper flakes (to taste)
- Salt and Pepper
- Lemon pepper seasoning (optional)
- 1 large Lemon (squeezed) or 2-3 tbsp of lemon juice
- 4 tbsp Butter
- 2 tbsp Olive oil
- Parsley (chopped), for garnish or dried parsley flakes
- 1/4 cup Parmesan (shredded)
- Cook angel hair pasta per package instructions for "al dente". (Be sure to add 1 tbsp of salt to the pasta water once the water begins to boil). Once cooked, you can turn off the burner and let sit in the water until shrimp and scampi sauce is done.
- Place clean shrimp into a bowl and season with salt and pepper. Alternatively, you can season with a lemon-pepper seasoning blend.
- Heat olive oil in a large, deep skillet or pan over medium heat
- Add shrimp to skillet and cook until they are pink in color. Should take no longer than about 2 minutes on each side.
- Remove the shrimp from skillet (to prevent overcooking). Try to retain as much of the "shrimp flavor" as possible by using a slotted spoon.
- Turn up heat slightly and add diced onion to skillet. Simmer for about 1 minute.
- Add butter, garlic and red pepper flakes to skillet and simmer for another minute. Season the onion and garlic with a little more salt and pepper.
- Add the chicken broth to skillet and bring to a boil.
- Once broth has reached a boil, turn heat to low, add the lemon juice and return the cooked shrimp to the skillet.
- Toss the shrimp, so it's completely coated with the scampi sauce. At this point, you can also taste the sauce and add more salt & pepper to taste.
- Add the drained, cooked pasta to the skillet and toss with the scampi sauce. (Add small portions at a time to coat more easily).
- Turn off heat and sprinkle parsley and parmesan cheese over the top of the tossed pasta.
How Can I Thicken My Scampi?
Some folks prefer a thicker consistency to their scampi. We’re not talking a stew but just something that grabs onto the pasta a little bit more.
The good news is that there are two ways to thicken your scampi sauce. You don’t have to gather any additional ingredients as both methods include ingredients used in the recipe.
Method 1: Use pasta water
The water from the boiled pasta contains starch – which is a thickener. Add about a 1/4 cup of pasta water when the lemon juice is added to the skillet to thicken your scampi sauce.
Method 2: Add parmesan cheese to sauce
A second way to thicken your scampi is by adding parmesan cheese into your sauce. Prior to adding the shrimp back into the pan, sprinkle about 1/3 cup of grated parmesan cheese into the sauce in stir. You’ll find that this will quickly thicken your sauce.