Oh my goodness, you guys – I can’t tell you how excited I am to share this Olive Garden shrimp scampi recipe! Last weekend, I was craving Olive Garden’s signature shrimp scampi dish something fierce, but didn’t want to change out of my comfy pants (anyone else living in sweats these days?).
After tons of testing in my tiny kitchen, I finally cracked the code for replicating Olive Garden’s shrimp scampi! This copycat version is honestly so close to the real deal at Olive Garden, my picky teenager couldn’t tell the difference. The best part? You can whip it up in about 30 minutes using ingredients from your regular grocery store. Trust me, once you try making this Olive Garden shrimp scampi at home, you’ll be hooked!
The Secret Behind Olive Garden's Famous Shrimp Scampi
What Makes Shrimp Scampi Special at Olive Garden
Let’s be real – there’s something magical about that first bite of Olive Garden’s iconic shrimp scampi. Maybe it’s the way the garlic-wine sauce pools in the pasta swirls, or how the shrimp are always perfectly cooked (how do they do that at Olive Garden?).
After chatting with a former Olive Garden kitchen worker (thanks, Mike!), I learned their secret for perfect shrimp scampi is all in the timing. They cook the shrimp separately from the sauce, which keeps them tender and prevents that rubbery texture we’ve all had in bad scampi dishes. Plus, they use a mix of butter and olive oil – not just one or the other. Who knew the key to Olive Garden’s shrimp scampi was so simple?
Key Ingredients You'll Need
Okay, here’s where it gets good! You’ll want large shrimp (21-25 count), and please, please get them peeled and deveined – it’s worth the extra couple bucks, I promise! For the sauce, grab real butter (no margarine, folks), good olive oil (doesn’t have to be super fancy), and fresh garlic – none of that jarred stuff.
White wine is crucial for replicating Olive Garden’s shrimp scampi – I use Pinot Grigio, but any dry white wine works. Don’t forget fresh lemon, parsley, and good Parmesan cheese. The pasta for this Olive Garden shrimp scampi should be angel hair – it soaks up that heavenly garlic butter sauce like nothing else!
Kitchen Tools for Perfect Shrimp Scampi
Don’t worry – you won’t need any fancy equipment for this Olive Garden shrimp scampi recipe! Your biggest skillet is perfect (I use my trusty 12-inch pan that’s older than my kids). You’ll need a large pot for cooking the angel hair pasta, and make sure you have a colander handy.
A good sharp knife is important for mincing garlic – my ceramic one works great. A microplane for zesting lemon and grating Parmesan makes life easier, but a regular grater works too. Pro tip: grab some tongs for tossing the pasta – they’re way better than trying to stir with a spoon and chasing noodles around the pan!
Mastering the Olive Garden Shrimp Scampi Sauce
Getting That Signature Garlic-Wine Balance
The secret to Olive Garden’s amazing shrimp scampi sauce lies in balancing garlic and white wine perfectly. I learned this the hard way after several attempts that were either too wine-heavy or overwhelmingly garlicky.
Start with fresh garlic – I usually mince 6-8 cloves by hand rather than using pre-minced stuff. The fresh garlic makes a huge difference in achieving that Olive Garden shrimp scampi flavor! For the wine, choose a dry Pinot Grigio or Sauvignon Blanc that you’d actually drink. I once used a super-cheap cooking wine and trust me, it wasn’t pretty.
Sauté the garlic in butter until it’s just golden (not brown – that gets bitter), then add your wine and let it reduce by half. This concentrates the flavors without making the sauce too boozy.
The Perfect Pasta Base
While angel hair is traditional for Olive Garden’s shrimp scampi, I’ve found that linguine actually works better for holding onto that amazing garlic butter sauce. Cook it just shy of al dente – about a minute less than the package directions say.
Here’s a tip I picked up from my Italian grandmother for the perfect Olive Garden shrimp scampi: add a good pinch of salt to your pasta water until it “tastes like the sea.” Don’t add oil to the water though – that’s an old myth that actually makes the sauce slide right off! Reserve about a cup of that starchy pasta water before draining. You’ll be amazed at how this liquid gold helps create a silky sauce that clings perfectly to every strand of linguine or angel hair. Always finish cooking the pasta right in the scampi sauce.
Sauce Consistency Tips
Getting the right sauce thickness and consistency can be tricky for Olive Garden shrimp scampi, but I’ve got some foolproof tricks. First, never rush the wine reduction – it needs time to concentrate those flavors. If your sauce is too thin, gradually sprinkle in a bit of finely grated Parmesan (the real stuff, not the shelf-stable kind). It melts beautifully and naturally thickens the scampi sauce.
If the sauce is too thick, that reserved pasta water comes to the rescue! Add it tablespoon by tablespoon until you reach that perfect, silky consistency. The sauce should coat the back of a spoon but still flow smoothly. Remember that it will thicken slightly as it cools, so err on the thinner side.
Step-by-Step Shrimp Scampi Like Olive Garden
Preparing Your Shrimp
Let’s talk shrimp for this Olive Garden shrimp scampi recipe! I recommend using 16-20 count size – they’re big enough to get that restaurant look but not so huge they’re hard to eat. Always buy raw shrimp; pre-cooked ones turn rubbery when reheated.
If you’re using frozen shrimp (I often do), thaw them overnight in the fridge or in cold water for about 30 minutes. Pat them really dry with paper towels – this is crucial for getting that nice sear on the shrimp! Remove the shells but leave the tails on for presentation. To devein, make a shallow cut along the back and pull out the dark vein. For extra flavor, I like to season the shrimp with a little salt and pepper before cooking.
Creating That Famous Shrimp Scampi Sauce
Start by melting butter and olive oil in a large skillet over medium heat. Once the butter stops foaming, add your minced garlic and a pinch of red pepper flakes if you like some heat. Cook until fragrant but not brown – about 30 seconds.
Pour in the white wine and let it bubble away until reduced by half. Now add fresh lemon juice, a splash of seafood stock (my secret ingredient for Olive Garden shrimp scampi), and a touch of Italian seasoning. Let this simmer for 2-3 minutes to marry the flavors. The sauce might look a bit thin at first, but don’t worry! It’ll come together perfectly once we add the pasta.
Timing Your Pasta and Assembly
Timing is everything with this Olive Garden shrimp scampi dish! Start your pasta water before anything else – it takes the longest to come to a boil. While the water heats, prep your ingredients. Once the pasta’s cooking, make your scampi sauce.
Cook the shrimp last – they only need 2-3 minutes per side. When the pasta’s almost done, transfer it directly to the sauce using tongs. Add the shrimp back in, toss everything together, and let it cook for another minute. This final step lets the pasta absorb all those amazing Olive Garden shrimp scampi flavors. Finish with fresh parsley and extra Parmesan. Serve immediately while it’s hot and saucy!
Common Mistakes When Making Olive Garden Scampi
Watch Your Shrimp Cooking Time
One minute can make or break your Olive Garden shrimp scampi! I learned this the hard way when I served rubbery shrimp to my in-laws. Shrimp cook incredibly fast – they only need 2-3 minutes per side until they turn pink and curl into a loose “C” shape. If they curl into a tight “O,” they’re overcooked.
I always keep a timer handy and pull them off the heat just before they’re done since they’ll continue cooking from residual heat. On busy nights, I prep everything else first so I can focus entirely on the shrimp when it’s time to cook them. Watching that shrimp cooking time closely is key for nailing Olive Garden’s perfect scampi texture.
Best Wine Choices for Shrimp Scampi
Your choice of wine dramatically affects the sauce’s flavor in this Olive Garden shrimp scampi recipe. Skip cooking wine from the grocery store – it’s loaded with salt and won’t give you that restaurant-quality taste. I use a dry white wine like Pinot Grigio or Sauvignon Blanc that I’d actually drink. The wine should be crisp and bright, not too sweet or oaky.
A trick I learned from my Italian neighbor: add a splash of wine at the end of cooking for an extra punch of flavor in your Olive Garden shrimp scampi. If you prefer not to use alcohol, substitute with a mix of chicken broth and a squeeze of lemon juice.
Getting the Right Pasta Texture
The secret to perfectly cooked pasta for this Olive Garden shrimp scampi lies in using plenty of salted water – I’m talking about water that tastes like the sea. Don’t add oil to your pasta water; it’ll make the scampi sauce slide right off.
For angel hair pasta, which is traditional for Olive Garden’s scampi, cook it just until al dente (about 4 minutes). I always save a cup of pasta water before draining – it’s liquid gold for adjusting the scampi sauce consistency. Test a strand a minute before the package time suggests. Remember, the pasta will continue cooking slightly when you toss it with the hot scampi sauce.
Serving Your Homemade Olive Garden Shrimp Scampi
Plating Like the Restaurant
First, warm your plates in a low-temp oven (170°F) for about 5 minutes – this simple step keeps your Olive Garden shrimp scampi hot longer, just like at the restaurant. Twirl the pasta using a large fork and spoon, creating a neat mound in the center of each plate.
Arrange the shrimp in a circle around the pasta, pointing them all in the same direction for that professional Olive Garden look. Spoon the garlic butter scampi sauce over everything, making sure to get those lovely bits of garlic and parsley. Add a lemon wedge at 2 o’clock – it’s not just pretty, it lets guests adjust the citrus to their taste.
Best Side Dishes for Shrimp Scampi
The best sides for Olive Garden’s shrimp scampi complement without overwhelming the delicate garlic-wine sauce. My family’s favorite is classic garlic bread – brush it with butter, minced garlic, and parsley, then broil until golden. A light Caesar salad works beautifully; the crisp romaine and tangy dressing cut through the richness of the scampi.
For a twist, try roasted asparagus or broccolini with a sprinkle of lemon zest alongside your Olive Garden shrimp scampi. In summer, I serve a simple caprese salad with fresh basil from my garden. Just remember to keep sides light and fresh to let the scampi shine as the main event.
Wine and Beverage Suggestions
For the perfect pairing with this Olive Garden shrimp scampi, serve the same wine you used in cooking – it creates harmony in the meal. My go-to is a crisp Italian Pinot Grigio or a California Sauvignon Blanc. If you’re feeling fancy, prosecco adds a festive touch and pairs beautifully with seafood like shrimp scampi.
For non-alcoholic options, try sparkling water with a splash of lime juice and a sprig of mint. San Pellegrino Limonata works great too for serving with Olive Garden’s shrimp scampi. During hot summer months, I make a pitcher of cucumber-infused water – it’s refreshing and doesn’t overpower the delicate scampi flavors.
Ready to Make Restaurant-Quality Shrimp Scampi?
Now it’s your turn to bring this Italian restaurant favorite Olive Garden shrimp scampi to your kitchen! Tag us on Instagram @worldrecipes0 with your creation – we love seeing your versions. Got questions about making this Olive Garden shrimp scampi recipe? Drop them in the comments below.
Try switching up the herbs or adding red pepper flakes for heat. Remember, cooking should be fun, so don’t stress if your Olive Garden shrimp scampi isn’t perfect the first time. Happy cooking this classic dish!
Olive Garden’s Shrimp Scampi: Make this Restaurant Favorite at Home
This homemade version of Olive Garden's classic shrimp scampi features perfectly cooked shrimp in a rich garlic butter sauce. Served over linguine, it's an impressive yet simple dish that tastes just like the restaurant version.
Ingredients
For the Shrimp:
For the Sauce:
For Serving:
Instructions
Prepare the Pasta
- Bring a large pot of salted water to boil
- Cook linguine according to package directions for al dente
- Reserve 1 cup pasta water before drainingKeep pasta warm while preparing shrimp
Season the Shrimp
- Pat shrimp dry with paper towels
- Toss with salt and pepper
- Let rest at room temperature 5 minutesMake sure shrimp are completely dry for better browning
Cook the Shrimp
- Heat olive oil in large skillet over medium-high heat
- Add shrimp in single layer, working in batches
- Cook 2-3 minutes per side until pink and curled
- Remove to plate and coverDon't overcrowd pan - shrimp should sizzle when added
Make the Sauce
- Reduce heat to medium
- Add 6 tablespoons butter and garlic
- Cook 30 seconds until fragrant
- Add wine, broth, lemon juice, red pepper flakes
- Simmer 5 minutes until reduced by halfSauce should coat back of spoon
Finish and Serve
- Return shrimp to pan
- Add remaining butter and parsley
- Toss with cooked pasta
- Add pasta water as needed for desired consistency
- Top with Parmesan and extra parsleyServe immediately while hot
Servings: 6 ServingCalories:520kcalTotal Fat:22gSodium:890mgTotal Carbohydrate:48gDietary Fiber: 2gSugars: 1gProtein:38g
Note
Storage:
Keep leftovers in airtight container up to 3 days. Reheat gently with splash of white wine or broth.
Substitutions:
Use chicken broth with lemon juice instead of wine. Zucchini noodles work for low-carb option.
Serving Suggestion:
Pair with garlic bread and Caesar salad for the full Olive Garden experience.
