Gordon Ramsay’s Shrimp Scampi is a vibrant, restaurant-worthy dish that I love making at home. With plump shrimp sautéed in garlic, white wine, and lemon butter sauce, it’s the kind of meal that feels fancy but takes less than 30 minutes to pull off. Bursting with flavor and beautifully simple, it’s perfect for weeknights or dinner guests alike.
Why You’ll Love This Recipe
I love this dish for its bold, fresh flavors and quick cooking time. The garlic and white wine create a savory depth, while lemon adds a bright kick that makes the shrimp shine. Ramsay’s signature touch keeps things refined yet approachable, so I can enjoy gourmet-level flavor with minimal effort. Plus, it’s incredibly versatile—I serve it over pasta, with crusty bread, or even on its own for a lighter meal.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Large shrimp, peeled and deveined
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Olive oil
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Garlic, minced
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Red chili flakes (optional, for a kick)
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White wine (dry, like Sauvignon Blanc)
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Lemon juice and zest
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Unsalted butter
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Fresh parsley, chopped
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Salt and freshly ground black pepper
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Linguine or spaghetti (optional, for serving)
directions
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I start by heating olive oil in a large skillet over medium-high heat.
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I add the shrimp in a single layer, season with salt and pepper, and sear them for about 1–2 minutes per side until just pink and cooked through. I remove them and set aside.
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In the same pan, I add a bit more oil, then sauté the garlic and red chili flakes until fragrant—about 30 seconds.
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I pour in the white wine and let it simmer for a couple of minutes to reduce slightly and intensify the flavor.
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I stir in the lemon juice and zest, then whisk in the butter to create a smooth, silky sauce.
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I return the shrimp to the pan, toss to coat in the sauce, and finish with fresh parsley.
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If I’m serving it with pasta, I add the cooked linguine directly to the pan and toss everything together before plating.
Servings and timing
This recipe serves 2–3 and takes about 25 minutes from start to finish.
Variations
Sometimes I add halved cherry tomatoes or a handful of baby spinach for extra color and freshness. If I want it heartier, I serve it over creamy risotto or alongside roasted vegetables. For a gluten-free version, I serve it over zucchini noodles or rice.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the shrimp and sauce gently in a skillet over low heat to avoid overcooking the shrimp. If I’ve paired it with pasta, I add a splash of water or broth to help loosen the sauce.
FAQs
Can I use frozen shrimp?
Yes, I just make sure to thaw them completely and pat them dry before cooking so they sear properly.
What kind of white wine works best?
I prefer dry white wines like Sauvignon Blanc or Pinot Grigio. They add brightness without sweetness.
Do I have to use pasta?
No, I often serve it with crusty bread, rice, or on its own if I want something lighter.
Can I substitute the wine?
Yes, chicken broth or a splash of lemon juice with water can work, though the flavor will be slightly different.
How do I avoid overcooking the shrimp?
I cook them just until pink and opaque, then remove them from the pan. They finish in the sauce later without getting rubbery.
Conclusion
Gordon Ramsay’s Shrimp Scampi is a flavorful, elegant dinner I can make in under half an hour. It’s rich, bright, and comforting all at once, with perfectly cooked shrimp and a buttery, garlicky sauce that’s impossible to resist. Whether I’m entertaining or enjoying a quiet night in, this dish always impresses.
Print
Gordon Ramsay Shrimp Scampi Flavorful Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Gordon Ramsay’s Shrimp Scampi is a quick, elegant dish featuring shrimp sautéed in garlic, white wine, and lemon butter sauce. It’s bright, rich, and packed with gourmet flavor in under 30 minutes.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red chili flakes (optional)
- 1/2 cup dry white wine (e.g., Sauvignon Blanc)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 8 oz linguine or spaghetti (optional, for serving)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add shrimp in a single layer, season with salt and pepper, and sear for 1–2 minutes per side until pink. Remove and set aside.
- Add a bit more oil to the pan, then sauté garlic and chili flakes for 30 seconds until fragrant.
- Pour in white wine and let simmer for 2 minutes to reduce slightly.
- Stir in lemon juice and zest, then whisk in butter until sauce is smooth and glossy.
- Return shrimp to the pan and toss to coat in the sauce.
- Sprinkle with fresh parsley and serve immediately, with or without pasta.
- If using pasta, add cooked linguine to the pan and toss with shrimp and sauce before serving.
Notes
- Add cherry tomatoes or baby spinach for extra color and nutrition.
- Serve over risotto, rice, or zucchini noodles for variation.
- Use chicken broth as a non-alcoholic substitute for wine.
- Reheat gently to avoid overcooking the shrimp.
Nutrition
- Serving Size: 1 plate with pasta
- Calories: 480
- Sugar: 1g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 210mg
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