How to Make Copycat Olive Garden Shrimp Scampi
Plump, succulent shrimp…al dente pasta twirled around a fork…creamy garlic sauce dripping from crisp asparagus pieces and juicy tomatoes.
You’re not dreaming. You’re not at a fancy bistro. You’re at home enjoying a homemade helping of Olive Garden shrimp scampi. This spot-on copycat recipe comes together in under 30 minutes!
Serve with a basket full of homemade Olive Garden breadsticks.
Copycat Olive Garden Shrimp Scampi Recipe
Yield: 4 servings
Ingredients
1 pound thin spaghetti or angel hair pasta
1 pound uncooked jumbo shrimp, peeled, deveined, tails removed and fully thawed
8 tablespoons butter, divided
6 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 cups dry white wine
1/2 lemon, juiced
2 tablespoons heavy cream
1 cup fresh asparagus, cut into 2-inch pieces
1 cup Roma tomatoes, diced
Salt and pepper, to taste
Parmesan or Romano cheese, for serving
Editor’s Tip: You can buy deveined shrimp or learn how to clean shrimp at home.
Directions
Step 1: Cook shrimp
Bring a large pot of salted water to boil over medium-high heat. Then, in a medium skillet over medium heat, melt 4 tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
Cook, stirring occasionally until pink; about 2 minutes per side. Remove the shrimp to a plate and cover to keep warm.
Editor’s Tip: Don’t overcook! The secret to perfect, juicy shrimp is to cook until they’ve just turned pink on all sides. This happens a lot quicker than you may expect, so don’t walk away during this step.
Step 2: Cook pasta
Drop in the pasta and cook until al dente; usually 6-8 minutes. Drain, reserving 1/2 cup of the pasta water, and set the pasta aside.
Step 3: Make the sauce
While the pasta cooks, prepare the sauce. To the same skillet you cooked the shrimp in, add 2 tablespoons of olive oil and the minced garlic. Saute the garlic until it is fragrant; about 1 minute. Stir in the white wine (and read this if you’re new to cooking with wine).
Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the wine has reduced by half. Add the asparagus and lemon juice and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
Editor’s Tip: Thin pieces of asparagus are best for this shrimp scampi recipe since they are cooked for a limited amount of time before serving. If your asparagus is thicker, consider steaming or blanching it first before finishing it in the sauce.
Step 4: Add butter and cream
Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
Step 5: Combine
Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to coat everything evenly. Taste and adjust the seasonings, if desired, with additional salt and pepper.
Garnish the pasta with freshly grated Parmesan or Romano cheese. Enjoy!
Here’s What I Thought
We’re not sure why garlic-butter and shrimp don’t get quite the same level of fanfare as Olive Garden’s soup, salad and breadsticks, because it has to be one of the most divine and delicious flavor combinations on earth!
The slightly sweet flavor of the shrimp marries perfectly with the rich butter sauce that’s infused with tons of amazing garlic and white wine flavor. Additionally, the fresh vegetables jeweled amongst the tender pasta offer a pleasing break to this otherwise indulgent dish.
Aside from flavor, what we love most about this copycat Olive Garden shrimp scampi recipe is that everything (other than boiling the pasta) happens in a single pan. Shrimp can be an intimidating ingredient to work with for beginners (especially if you are peeling and deveining them yourself) but this recipe makes preparing shrimp easy, fuss-free and accessible without sacrificing flavor.
Looking for dessert? Plan to make our copycat Olive Garden chocolate lasagna!
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After having the five-cheese ziti at Olive Garden, I tried to make my own version of it—and I think I got pretty close. I always double this when I'm making it and freeze the second one for another meal. —Keri Whitney, Castro Valley, California
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This classic recipe is a staple at Italian restaurants everywhere. Perhaps it’s the juicy, tender chicken breasts, or maybe it’s the flavorful, slightly sweet, mushroom wine sauce. Not to mention the side of creamy, dreamy fettuccine Alfredo. Whatever the reason, it’s a dish that we love to eat and love to make at home. —Lauren Habermehl, Pewaukee, Wisconsin
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I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan
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Whenever I go to an event, I'm always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience— I serve it straight from the slow cooker, so set-up and clean-up are a breeze! —Noelle Myers, Grand Forks, North Dakota
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My husband used to order chicken parmigiana at restaurants for years. I found this cheesy chicken parmesan recipe in our local newspaper, adjusted it for two and began making this at home. After 50 years of marriage, I still enjoy making his favorite recipes. -Lola Butler, Sun City, California
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While visiting a friend who had just moved to St. Louis, Missouri, I tried these toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. —Cristina Carrera, Kenosha, Wisconsin
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Here's a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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More cheese, please! You'll get your fill from saucy jumbo pasta shells loaded with four kinds—ricotta, Asiago, mozzarella and cottage cheese. Do the prep work, and then freeze according to the recipe directions to have a ready-to-bake meal. —Taste of Home Test Kitchen
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Inspired by: Olive Garden's Shrimp Alfredo
I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. —Stephanie Beluk, Sharpsburg, Georgia
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I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a cool evening. —Jaclynn Robinson, Shingletown, California
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My mother, who was Italian American, called marinara sauce "gravy." She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. —James Grimes, Frenchtown, New Jersey
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With this amaretto margarita, add a touch of Italian flair to the classic lime drink. —James Schend, Taste of Home Deputy Editor
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Antipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. —Kim Molina, Duarte, California
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We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. —Donna Wardlow-Keating, Omaha, Nebraska
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Inspired by: Olive Garden's Minestrone Soup
It’s hard to not go overboard when you’re at Olive Garden. From the Never Ending Pasta Bowls to the all-you-can-eat breadsticks and tiramisu for dessert, it’s pretty much a carbapalooza. Luckily, for people who want a lighter option, there’s Olive Garden minestrone soup. —Lauren Habermehl, Pewaukee, Wisconsin
Inspired by: Olive Garden's Spaghetti with Meat Sauce
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Instead of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days—if it even lasts that long! —Cathy Geniti, Saratoga Springs, New York
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I invented this roast chicken to prove goat cheese really is delish. I served it to my skeptical family without telling them, and they gobbled it up. But any soft cheese will do. —Gilda Lester, Millsboro, DE
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My guest can't believe I prepared this dish myself. This rich, creamy main dish features plenty of seafood flavors with a hint of garlic and lemon. Frozen peas and a jar of Alfredo sauce make it a simple supper that will be requested time and again.—Melissa Mosness, Loveland, Colorado
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My husband loves pasta; I cringe over the messy dishes. On Spaghetti Day, as he calls it, I make a one-pot saucy rotini that keeps everyone happy. —Lorraine Caland, Shuniah, Ontario
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When I found out I had celiac disease and couldn't have fettuccine Alfredo, I was determined to figure out a way to re-create it. I mix this homemade alfredo sauce with gluten-free multigrain pasta, but you can use any style of pasta. —Jackie Charlesworth Stiff, Frederick, Colorado
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Flavorful marinara sauce simmers for just a few hours. Right before mealtime, toss in the shrimp to cook quickly. Serve over hot spaghetti for a delicious weeknight dish that feels dressed up. —Sue Mackey, Jackson, Wisconsin
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Light, crispy pastry puffs, sopaipillas are a sweet way to round out a spicy meal. They make a nice winter dessert served warm and topped with honey or sugar. —Mary Anne McWhirter, Pearland, Texas
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Up Next: Copycat Olive Garden Soups, Salad and Breadsticks
The post How to Make Copycat Olive Garden Shrimp Scampi appeared first on Taste of Home.
