Simple Shrimp Scampi Without Wine

A Simple, Happy Dish

Some meals just feel like a warm hug. This shrimp scampi is one of them. It is quick to make and so full of flavor. I love how the kitchen smells when I make it.

This recipe is special because it does not use wine. I know many families prefer it that way. We use chicken stock and lemon juice instead. It makes a bright, tasty sauce everyone can enjoy.

A Little Story About Shrimp

My grandson once asked why we take the tails off the shrimp. I told him it is just to make it easier to eat. He thought the shrimp missed their tails! I still laugh at that.

That is a small thing, but it matters. Making food easy to share and enjoy is important. It is about caring for the people at your table. Do you have a funny kitchen story like that?

Let’s Talk Flavor

The magic here is in the sauce. You cook the shrimp first with garlic and butter. Doesn’t that smell amazing? Then you make the sauce right in the same pan.

You add chicken stock and lemon juice. It bubbles up and grabs all the tasty bits from the pan. This is where the flavor lives. Fun fact: that process of getting the tasty bits off the pan is called deglazing. It makes the sauce rich and wonderful.

Why This Meal Matters

This is more than just mixing ingredients. It is about creating a moment. A simple, delicious meal can turn a regular day into a good one.

That is why cooking matters. It is a way to show love without using many words. What is one meal that always makes you feel happy and cared for?

Putting It All Together

When your sauce is ready, you put the shrimp back in. Then you toss it all with the hot linguini. The pasta soaks up that lovely, lemony sauce.

I like to add a little sprinkle of red pepper flakes. It gives it a nice, gentle kick. You can skip it if you like. The final dish looks so pretty and tastes even better.

Your Turn in the Kitchen

Now it is your turn to try. This recipe is a great one for a beginner cook. You will feel so proud when you serve it.

I would love to hear how it goes for you. Did your family enjoy it? What is your favorite pasta dish to make on a busy night? Share your thoughts with me.

Ingredients:

Ingredient	Amount	Notes
linguini noodles	16 ounces	cooked according to package instructions
raw jumbo shrimp	1 pound	shelled, deveined, tails removed
kosher salt	1 teaspoon
freshly ground black pepper	½ teaspoon
unsalted butter	¼ cup (½ stick / 57 g)
minced garlic	1 tablespoon (heaping)
chicken stock	½ cup (120 g)
freshly squeezed lemon juice	¼ cup (61 g)
finely chopped flat-leaf parsley leaves	1 tablespoon (heaping)
crushed red pepper flakes		optional
lemon		for garnish

My Simple Shrimp Scampi

This recipe always reminds me of my grandson, Leo. He loves shrimp but not fancy cooking. So we made this version together. It’s bright, lemony, and so easy. You don’t need any wine at all. Doesn’t that smell amazing? The kitchen fills with the scent of garlic and butter. It feels like a sunny day by the sea.

Let’s get our shrimp ready. First, you’ll season them with salt and pepper. This makes them taste so good. I like to use jumbo shrimp for a special treat. Now, melt your butter in a big pan. You want it to sizzle a little. Carefully place the shrimp in one layer. Let them cook without moving them for a full minute.

Step 1: Add your heaping tablespoon of minced garlic to the pan. The smell is just wonderful. Cook it for one more minute. Then, flip each shrimp over. They should be getting a nice pink color. Cook them for two more minutes. Now, take them out and set them aside on a plate.

Step 2: In the same pan, pour in the chicken stock and lemon juice. Use your spoon to scrape the bottom. Those little brown bits are full of flavor. Let the liquid bubble and boil. It will get a bit thicker. This is the secret to a great sauce. Stir in your chopped parsley at the end.

Step 3: Put all the shrimp back into the pan. Pour that lovely sauce right over them. You can add red pepper flakes now if you like a little kick. Toss everything together so the shrimp are coated. Finally, mix it all with your cooked linguini. (A hard-learned tip: Don’t overcook the shrimp! They get tough and rubbery.) Serve it right away while it’s hot. Do you prefer your pasta with a little spice or none at all? Share below!

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Dinner, Pasta

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up. You can make it new every time. I love getting creative in the kitchen. It keeps things fun and exciting. Here are a few ideas we enjoy.

The Veggie Lover: Swap shrimp for zucchini slices and mushrooms. They soak up the lemony sauce so well.

The Spicy Captain: Add a whole teaspoon of red pepper flakes. It will warm you up from the inside out.

The Summer Garden: Stir in a handful of cherry tomatoes at the end. They burst with sweetness in your mouth. Which one would you try first? Comment below!

How to Serve Your Scampi

A good meal is about more than just the main dish. I think about what goes with it. For this scampi, you want something simple. A crisp green salad is perfect on the side. Some warm, crusty bread is a must for dipping. I still laugh at how fast the bread disappears.

Don’t forget a lemon wedge for squeezing over your pasta. It makes the flavors pop. For a drink, a chilled glass of Pinot Grigio tastes lovely with the lemon. For a non-alcoholic treat, try sparkling water with a lemon slice. It’s so refreshing. Which would you choose tonight?

Keeping Your Scampi Happy

Let’s talk about keeping your scampi tasty for later. You can store it in the fridge for two days. Just put it in a sealed container. I always let it cool down first. This keeps everything fresh and safe to eat.

You can freeze it for a month, too. But the noodles might get a little soft. I remember my first time. I froze a big batch for my grandson. He loved having a quick, homemade meal any time. This is why batch cooking matters. It gives you a good meal on a busy day.

To reheat, use a skillet with a splash of water. Warm it gently over medium heat. This stops the shrimp from getting tough. The microwave can make them rubbery. Have you ever tried storing it this way? Share below!

Simple Fixes for Scampi Troubles

Sometimes, our cooking needs a little help. Your sauce might be too thin. Just let it boil a bit longer. It will thicken up nicely. I once added the shrimp back too soon. My sauce was very runny. Now I am patient.

Your garlic can burn if the pan is too hot. Burnt garlic tastes bitter. Always use medium heat. This small step makes a big difference in flavor. Another problem is overcooked shrimp. They become tough and chewy. Cook them just until they turn pink.

Getting this right builds your cooking confidence. You learn how to control the heat. Which of these problems have you run into before? A good cook just knows how to fix little mistakes. That is the real secret.

Your Scampi Questions Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pasta. It works just as well.

Q: Can I make it ahead? A: You can prep the sauce and shrimp. Keep them separate. Combine everything when you are ready to eat.

Q: What if I don’t have chicken stock? A: Vegetable broth is a fine swap. You could even use water with a little extra butter.

Q: Can I double the recipe? A: Of course! Use a very big pot or cook in two batches.

Q: Is the red pepper important? A: It is optional. It just adds a nice little kick of heat. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this simple shrimp scampi. It is a classic for a good reason. Cooking for people is an act of love. It fills the belly and the heart.

I would be so happy to see your creation. Have you tried this recipe? Tag us on Pinterest! You can find me at Olivia’s Kitchen Table. Sharing food stories is one of life’s great joys.

*Fun fact: The word “scampi” actually means prawns in Italian!* Happy cooking! —Olivia Hartwell.