Making these shrimp scampi may seem fancy, but cooking them in your own kitchen is surprisingly easy and stress-free. The key is fresh ingredients and simple techniques. The shrimp cook quickly, the garlic and butter create a luscious sauce, and the lemon adds a fresh zing that makes the dish irresistible. The recipe is flexible, allowing you to adjust the spice, butter, or garlic according to your taste.

If you love quick, flavorful seafood dishes, the Gordon Ramsay Shrimp Scampi recipe is a must-try. This dish combines tender, juicy shrimp with a buttery garlic and lemon sauce, creating a perfect balance of flavors. The sauce is light yet rich, perfect for coating pasta or enjoying on its own. Every bite is a little tangy, buttery, and garlicky, making it an ideal weeknight dinner or a special meal for friends and family.

I have tried this recipe many times in my own kitchen, and I use fresh shrimp whenever possible because they make a huge difference in flavor. I also always zest the lemon before juicing it, which adds an extra layer of brightness. Always cook the pasta just until al dente, as it will absorb the sauce better and give the dish the perfect texture.

You can serve Gordon Ramsay Shrimp Scampi with a simple green salad, some crusty bread for dipping, or even a glass of chilled white wine to complement the flavors. Some people like to add a sprinkle of Parmesan cheese, and also with fresh parsley for color and freshness, it looks so elegant and inviting.

Its Perfect For:

• Quick weeknight dinners when time is limited
• Romantic date nights at home with a touch of elegance
• Family gatherings where you want a flavorful but simple dish
• Impressing guests without spending hours in the kitchen
• Weekend meals that feel luxurious but stay easy and fun

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz linguine or spaghetti
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, finely minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1 lemon, zested and juiced
• 1/4 cup chopped fresh parsley
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup freshly grated Parmesan cheese (optional)

Kitchen Equipment You’ll Need

• Large pot for cooking pasta
• Large skillet or frying pan for shrimp and sauce
• Small mixing bowls for seasoning and prepping ingredients
• Wooden spoon or silicone spatula for stirring
• Tongs for tossing shrimp with pasta
• Microplane or grater for lemon zest
• Measuring cups and spoons for accuracy

How to Make Gordon Ramsay Shrimp Scampi

Step 1

Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the linguine or spaghetti and cook according to package instructions until al dente, meaning tender but still slightly firm to the bite. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside while you prepare the shrimp and sauce.

Step 2

Season the shrimp: Pat the shrimp dry with paper towels to remove excess moisture. This helps them sear properly instead of steaming. Season both sides lightly with salt and freshly ground black pepper. Make sure the shrimp are evenly coated but not overly salted.

Step 3

Sauté the shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the shrimp in a single layer. Cook for about 1–2 minutes per side, just until they turn pink and slightly golden on the edges. Do not overcrowd the pan, and avoid overcooking, as shrimp become rubbery quickly. Remove the shrimp from the skillet and set aside on a plate.

Step 4

Build the sauce: In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Once the butter melts, stir in the minced garlic and red pepper flakes. Cook gently for about 30–60 seconds until fragrant, being careful not to let the garlic brown. Pour in the white wine and allow it to simmer for 2–3 minutes, letting the alcohol cook off and the liquid reduce slightly.

Step 5

Add lemon and combine: Stir in the lemon zest and fresh lemon juice. Let the sauce simmer briefly to blend the flavors. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it and create a silky consistency. Taste and adjust seasoning with additional salt and pepper if needed.

Step 6

Finish the dish: Return the cooked shrimp to the skillet along with the drained pasta. Toss everything together gently so the pasta is evenly coated in the buttery lemon garlic sauce. Allow it to cook together for 1–2 minutes so the flavors fully combine. Sprinkle in the chopped fresh parsley and toss again.

Step 7

Serve: Transfer to serving plates and, if desired, sprinkle freshly grated Parmesan cheese on top. Serve immediately while hot, with extra lemon wedges on the side for brightness.

Tips for Best Gordon Ramsay Shrimp Scampi

• Always pat your shrimp dry before cooking to avoid steaming. It ensures a nice sear and golden edges every time.
• Don’t overcrowd the pan; cook shrimp in batches if needed. This keeps them tender and prevents uneven cooking.
• Use freshly minced garlic, not pre-minced, for the best flavor and aroma in your sauce.
• Reserve some pasta water to loosen the sauce if it gets too thick. This keeps the pasta silky and well-coated.
• Add lemon zest in addition to juice for a brighter, more layered citrus flavor.
• Use medium heat for garlic and butter to avoid burning. Burnt garlic can make the dish bitter.
• Toss the pasta and shrimp together in the sauce just before serving. This ensures every strand and bite is coated perfectly.

Optional Ingredients

• Fresh basil for extra herbal aroma
• Cherry tomatoes for sweetness and color
• White wine for a slightly richer sauce
• Red pepper flakes for a little heat
• Capers for a salty, briny twist
• Grated Parmesan for a creamy, cheesy finish

How to Serve Gordon Ramsay Shrimp Scampi?

I love serving this dish straight from the skillet while it’s still hot. I usually plate the pasta first, then arrange the shrimp on top, letting the sauce drizzle over beautifully. It looks so inviting, and the aroma fills the room immediately, making it feel like a special occasion even on a regular weeknight.

I also like pairing it with a crisp green salad tossed in a light vinaigrette. The fresh, tangy salad balances the richness of the buttery sauce and complements the shrimp perfectly. Sometimes I serve crusty garlic bread on the side, perfect for mopping up every last bit of the flavorful sauce. Sprinkling fresh parsley over the dish adds a pop of color and a fresh herbal note that makes it look as good as it tastes.

I occasionally serve it with a chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio. The acidity of the wine complements the lemon in the scampi and enhances the delicate flavor of the shrimp. I also like adding a squeeze of extra lemon on top for brightness and even more zing. For casual meals, I serve it family-style in a large serving bowl so everyone can help themselves—it’s cozy, communal, and always a hit.

Is Gordon Ramsay Shrimp Scampi Healthy?

Yes, it can be healthy if made with a light hand on butter and oil. Shrimp are low in calories but high in protein, vitamins, and minerals.

Using fresh garlic, lemon, and herbs adds flavor without extra calories, making it a nutritious choice for a balanced meal. Pairing it with whole grain pasta or a salad can further increase the health benefits.

Variations and Substitutions

• Garlic Butter Shrimp Scampi: Skip the wine and add extra butter and garlic for a rich, comforting sauce. It’s indulgent but still quick and simple.
• Spicy Shrimp Scampi: Add more red pepper flakes or a dash of cayenne pepper. This gives the dish a bold kick without overwhelming the flavors.
• Tomato Basil Shrimp Scampi: Toss in halved cherry tomatoes and fresh basil. The tomatoes release a light sauce and add sweetness and color, brightening the whole dish.
• Creamy Shrimp Scampi: Stir in a splash of heavy cream at the end. It turns the dish into a luscious, velvety pasta perfect for dinner parties or special occasions.
• Whole Wheat Pasta Version: Substitute linguine with whole wheat spaghetti. Adds fiber while keeping the flavor authentic and the texture slightly nuttier.
• Gluten-Free Shrimp Scampi: Use gluten-free pasta or zucchini noodles. The sauce remains the same, so you don’t lose any flavor while keeping it allergy-friendly.
• Shrimp Scampi with Capers: Add 1–2 tablespoons of capers in the sauce. It introduces a briny tang that pairs beautifully with the butter and lemon, adding depth to each bite.
• Herb-Infused Scampi: Mix in chopped tarragon, dill, or thyme. Each herb adds a slightly different flavor, making it a fun twist for repeating the recipe without getting bored.

How to Store and Reheat

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the pasta and shrimp together so the flavors meld overnight. Avoid leaving it out at room temperature for more than 2 hours to maintain safety and freshness.

To reheat, gently warm in a skillet over medium-low heat. Add a splash of water, broth, or a little extra butter to loosen the sauce if it has thickened. Avoid microwaving at high heat, as the shrimp can become rubbery and the pasta dry. Serve immediately after reheating for the best texture and flavor.

Frequently Asked Questions About Gordon Ramsay Shrimp Scampi

Can I use frozen shrimp?
Yes, frozen shrimp works perfectly, but make sure to thaw completely before cooking. Pat them dry with paper towels to remove extra moisture. Overcrowding the pan can make them steam instead of sauté, so cook in batches if needed.

Can I make this ahead of time?
You can prep the pasta and sauce ahead, but cook the shrimp fresh for the best texture. If needed, store the sauce in the fridge and gently reheat before tossing with freshly cooked shrimp. This keeps the flavors vibrant and the shrimp tender.

Can I use lemon juice only?
Yes, but using both lemon juice and zest gives the dish a brighter, more complex flavor. Zest adds aromatic oils that enhance the garlic-butter sauce and bring a fresh, vibrant note.

What pasta works best?
Long pasta like linguine, spaghetti, or fettuccine works best because it clings to the sauce beautifully. Short pasta can work but may not coat evenly. For a gluten-free option, you can use GF long pasta or spiralized zucchini.

Gordon Ramsay Shrimp Scampi Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: Italian-AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Learn how to make Gordon Ramsay Shrimp Scampi at home with this easy, flavorful recipe. Juicy shrimp, buttery garlic sauce, fresh lemon, and pasta come together in just 30 minutes. Perfect for weeknight dinners or special occasions!

Ingredients

• 1 lb large shrimp, peeled and deveined

• 8 oz linguine or spaghetti

• 3 tablespoons olive oil

• 3 tablespoons unsalted butter

• 4 cloves garlic, finely minced

• 1/2 teaspoon red pepper flakes

• 1/2 cup dry white wine

• 1 lemon, zested and juiced

• 1/4 cup chopped fresh parsley

• Salt, to taste

• Freshly ground black pepper, to taste

• 1/4 cup freshly grated Parmesan cheese (optional)

Directions

• Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the linguine or spaghetti and cook according to package instructions until al dente, meaning tender but still slightly firm to the bite. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside while you prepare the shrimp and sauce.
• Season the shrimp: Pat the shrimp dry with paper towels to remove excess moisture. This helps them sear properly instead of steaming. Season both sides lightly with salt and freshly ground black pepper. Make sure the shrimp are evenly coated but not overly salted.
• Sauté the shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the shrimp in a single layer. Cook for about 1–2 minutes per side, just until they turn pink and slightly golden on the edges. Do not overcrowd the pan, and avoid overcooking, as shrimp become rubbery quickly. Remove the shrimp from the skillet and set aside on a plate.
• Build the sauce: In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Once the butter melts, stir in the minced garlic and red pepper flakes. Cook gently for about 30–60 seconds until fragrant, being careful not to let the garlic brown. Pour in the white wine and allow it to simmer for 2–3 minutes, letting the alcohol cook off and the liquid reduce slightly.
• Add lemon and combine: Stir in the lemon zest and fresh lemon juice. Let the sauce simmer briefly to blend the flavors. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it and create a silky consistency. Taste and adjust seasoning with additional salt and pepper if needed.
• Finish the dish: Return the cooked shrimp to the skillet along with the drained pasta. Toss everything together gently so the pasta is evenly coated in the buttery lemon garlic sauce. Allow it to cook together for 1–2 minutes so the flavors fully combine. Sprinkle in the chopped fresh parsley and toss again.
• Serve: Transfer to serving plates and, if desired, sprinkle freshly grated Parmesan cheese on top. Serve immediately while hot, with extra lemon wedges on the side for brightness.