Olive Garden Shrimp Scampi is such a classic Olive Garden recipe – it’s buttery and garlicky! This copycat recipe of a classic Italian dish is one of my favorite dishes and it’s such a delicious and light dinner – you’ll love it!!!! We’re also big asparagus fans and this is loaded with asparagus and sliced cherry tomatoes!
I have always had a deep love for the Olive Garden. If you didn’t know I’m originally from Iowa and it was one of my favorite things to do – was go to lunch with my BFF at Olive Garden and shop at Kohl’s. Those were the days!
Shrimp Scampi Pasta Ingredients
Scampi’s main ingredients are butter & garlic – so if you have those robust ingredients – you’re off to a good start. That said, here’s everything you’ll need for this tasty recipe:
- raw shrimp shelled and deveined – fresh shrimp is great but frozen is fine too – just be sure you do not use cooked shrimp
- olive oil
- medium onion
- asparagus
- cherry tomatoes
- white wine (or chicken broth)
- I don’t drink wine much – so I bought a 4-pack of the individual bottles and used one bottle for this recipe
- Each mini bottle is about 3/4 cup of white wine
- There are different flavors of wine – I usually use Chardonnay or Pinot Grigio
- minced garlic
- parsley
- crushed red pepper
- butter
- angel hair pasta – if you’re watching carbs – you could also use zucchini noodles
How to make Copycat Olive Garden Shrimp Scampi recipe
This great recipe is a breeze to make! It goes together so quickly:
- HEAT a large pot of water and cook pasta according to package directions for al dente
- HEAT oil in a large skillet or saute pan over medium heat. Add onion and sauté for 2 minutes. Add garlic and sauté for 1 minute; do not brown. Add asparagus, tomatoes, butter, wine, red pepper, salt and pepper and reduce sauce by half.
- PLACE shrimp in pan with wine mixture and cook 1-2 minutes until fully cooked – the shrimp curls and turns from opaque to white so you’ll know it’s ready – it cooks very quickly!
- ADD 1/2 cup of the pasta water to white wine sauce
- TRANSFER pasta to shrimp mixture and remove from heat
- TOSS to combine
- SERVE in bowls and top with any remaining shrimp scampi sauce, a sprinkle of parmesan cheese and parsley and a squeeze of lemon juice
Tips, Tricks & FAQs
You can easily swap out chicken broth for the wine.
A cheap one…I usually buy the mini bottles of chardonnay since I don’t drink much.
Well – if you don’t eat it on pasta – sure!
Shrimp is a very light “meat” so you’re going to want to use a light pasta – something like bowtie would overpower it. I like angel hair or linguine the best.
Yes – if you’d rather have rice than pasta – that works!
No – not typically. It’s just butter and garlic vs a fried shrimp
I added red pepper flakes – but just a few – add more if you like it spicier!
Not usually in it – but you sure can grate a little fresh parmesan on top!
I wouldn’t. Shrimp is such a quick cooking seafood – and the whole dish comes together quickly – you’re going to be much better off not freezing it and having it fresh. What about reheating shrimp scampi? It’s ok – but the sauce might separate a little and be very buttery – still good as long as you like butter! haha
Yes – but I doubt you’ll have any leftovers! If you do – reheat in a skillet on medium for 2-3 minutes – not too long or you’ll shrimp will get rubbery and overcooked. I would not recommend microwaving – unless you like to bounce your shrimp like a rubber ball.
The dish makes enough for four so you might have leftovers! Store in an airtight container and refrigerate up to a week – or freeze up to three months.
Red Lobster’s Shrimp Scampi is an appetizer and it’s just shrimp with tails on in the garlic butter sauce whereas this is a whole meal with pasta & vegetables! (They’re both delicious!)
What to serve with Olive Garden’s Shrimp Scampi recipe?
- Olive Garden House Salad & Italian Dressing
- Ruby Slipper Buttermilk Biscuits
- Carnival Cruise Chocolate Melting Cake
More Olive Garden Menu Item Favorites
Copycat Olive Garden Shrimp Scampi
Ingredients
- 1/2 pkg angel hair pasta
- 2 tbsp olive oil
- 1/2 sweet yellow onion diced
- 3-5 cloves garlic minced
- 8 tbsp butter 1 stick
- 1 bunch asparagus trimmed and sliced into 2-3" pieces
- 20 cherry tomatoes sliced in half
- 3/4 cup white wine (or chicken broth)
- 3 tbsp parsley finely chopped
- 1 pinch crushed red pepper
- pinch salt
- pinch black pepper
- 1 lb medium raw shrimp shelled and deveined
Instructions
- HEAT a large pot of water and cook pasta according to package directions for al dente1/2 pkg angel hair pasta
- HEAT oil in a large skillet or saute pan over medium heat.2 tbsp olive oil
- ADD onion and sauté for 2 minutes.1/2 sweet yellow onion
- ADD garlic and sauté for 1 minute; do not brown.3-5 cloves garlic
- ADD butter, asparagus, tomatoes, wine, red pepper, salt and pepper and reduce sauce by half.8 tbsp butter, 1 bunch asparagus, 20 cherry tomatoes, 3/4 cup white wine, 1 pinch crushed red pepper, pinch salt, pinch black pepper
- PLACE shrimp in pan with wine mixture and cook 1-2 minutes until fully cooked – the shrimp curls and turns from opaque to white so you'll know it's ready – it cooks very quickly!1 lb medium raw shrimp
- ADD 1/2 cup of the pasta water to white wine sauce
- TRANSFER pasta to shrimp mixture and remove from heat
- TOSS to combine
- SERVE in bowls and top with remaining shrimp scampi sauce.
- TOP with parsley, a sprinkle of Parmesan cheese and a squeeze of fresh lemon juice3 tbsp parsley
Plain Chicken says
This looks amazing!!!! Must make ASAP
Barb says
Making this a second time now!!!! Just love it!!!!
FoodHussy says
yeah!!! that’s awesome – glad you like it!
Trish says
So very good … quick and tasty dinner in no time ! I’ll be making this again … Thanks for sharing…
Katt says
This recipe was good; in order to be more ‘authentic’, I added asparagus tips, some zucchini and red bell pepper. I added just a touch more garlic and since my husband loves his pasta saucy, I didn’t do a reduction on the liquid. With the addition of the vegetables it gave a little more oomph to the overall recipe which is basically a good one.
J. says
Shrimp scampi calls for 3 tbsp. Chopped parsley but doesn’t state when/where to use it. Is “crushed red pepper” a dried spice or chopped red bell pepper.?
FoodHussy says
Parsley – just top with it at the end. Crushed red pepper is a spice
Mal says
This turned out really well!
FoodHussy says
Yeah! Glad you liked!
Ginger says
Thank you for Shrimp Scampi recipe my husband loves it from Olive Garden
Faye says
How can this be a copy cat if it’s missing the tomatoes and asparagus?
FoodHussy says
when i got it years back it just had the shrimp – i’ve made a note to update with the addition of the tomatoes and asparagus. My reco would be to saute the asparagus and tomatoes with the shrimp and toss together the same way – not too much different
CS says
Pretty good flavor, especially with the addition of tomatoes and bell peppers, but the recipe itself is a bit sloppy.
“HEAT oil in a saute pan. Add onion and sauté for 2 minutes. Add garlic and sauté for 1 minute; do not brown. Add butter, wine, red pepper, salt and pepper and reduce by half.” – Heat to what temperature? Medium, medium high? There is also no salt and pepper in the list of ingredients, only crushed red pepper.
Clearer instructions would be much appreciated. Otherwise, a nice recipe.
FoodHussy says
I just updated the recipe – should be better now!
Justin says
Turned out nothing like Olive Garden. It’s pretty difficult to guess the proportions. Like 1/2 cube butter? Cup of wine? 16 oz noodles? Then I shrimp was cooked too much. I got it little rubbery. It’s difficult to cook it just right. I would use a medium low heat next time.
I suppose simply a list of ingredients is good enough for very skilled chefs. For a novice, this is kinda expensive to experiment.
FoodHussy says
Justin – at the bottom of the page is a recipe card with the exact ingredients and instructions. Not sure if you didn’t see those. There’s no need to guess on the proportions. I actually utilized the shrimp scampi recipe from Olive Garden as a base for this and have done side by side tastes and it’s pretty on point for me. Shrimp does cook very quickly – did you use raw shrimp? That’s always a key so it doesn’t get rubbery – as soon as it turns white – it’s done. Best of luck!