Gordon Ramsay Shrimp Scampi Flavorful Dinner Recipe

This Gordon Ramsay-inspired Shrimp Scampi is a restaurant-quality dinner I can make at home in under 30 minutes. Juicy shrimp sautéed in garlic, butter, white wine, and lemon create a bold and elegant dish that’s perfect for any night of the week. Served over pasta or with crusty bread, it’s an irresistible flavor bomb.

Why You’ll Love This Recipe

I love how fast and impressive this dish is. The shrimp are perfectly cooked—tender and juicy with just a slight bite—and the sauce is rich with garlic, bright from lemon juice, and deepened by a splash of white wine. The butter adds silkiness, and when it all comes together, it tastes like something I’d order in a fine dining restaurant. It’s quick, simple, and full of flavor—everything I want in a weeknight dinner.

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 (minced)

• Red chili flakes (optional, for heat)

• Dry white wine (like Sauvignon Blanc or Pinot Grigio)

• Fresh lemon juice

• Lemon zest

• Fresh parsley (chopped)

• Salt and black pepper

• Pasta or crusty bread for serving

Directions

1. I start by seasoning the shrimp with salt and pepper.

2. In a large skillet, I heat olive oil and a bit of butter over medium-high heat.

3. I add the shrimp in a single layer and cook for about 1–2 minutes per side, just until pink and slightly curled, then remove them from the pan.

4. I reduce the heat slightly and add more butter along with the garlic and a pinch of red chili flakes. I sauté for 30 seconds until fragrant.

5. I deglaze the pan with white wine, scraping up any browned bits, and let it simmer for a minute to reduce slightly.

6. I stir in lemon juice and zest, then return the shrimp to the pan just to warm through.

7. I finish the dish with fresh parsley and an extra drizzle of olive oil before serving.

Servings and timing

This recipe serves 2 to 3 people as a main dish and takes about 20–25 minutes from start to finish, including prep and cooking.

Variations

I sometimes add halved cherry tomatoes or spinach for a touch of color and freshness. If I don’t want wine, I substitute with chicken broth and a little extra lemon juice. For a heartier dish, I toss the shrimp and sauce with linguine or spaghetti. And when I want a richer flavor, I finish the sauce with a splash of cream.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the shrimp gently in a skillet over low heat with a splash of broth or water—just enough to loosen the sauce without overcooking the shrimp. I avoid the microwave since it can make the shrimp rubbery.

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp all the time. I just make sure they’re fully thawed and patted dry before cooking to avoid excess moisture in the pan.

What’s the best wine for shrimp scampi?

I prefer a dry white wine like Sauvignon Blanc or Pinot Grigio. It adds acidity and depth without overpowering the dish.

Do I have to use pasta?

Not at all. I often serve this with crusty bread, over rice, or even on its own as a low-carb option.

How do I keep shrimp from overcooking?

I cook them just until they turn pink and curl—usually about 1–2 minutes per side. Then I take them out of the pan and add them back at the end to avoid overcooking.

Can I make this dish spicy?

Yes, I add a pinch of red chili flakes or a dash of hot sauce to give it a gentle kick. It works great with the garlic and lemon flavors.

Conclusion

Gordon Ramsay’s Shrimp Scampi-inspired dish is one I keep coming back to. It’s fast, flavorful, and foolproof—perfect for when I want something impressive without spending hours in the kitchen. Whether I serve it with pasta, bread, or just a glass of white wine, it always feels like a special meal.