Name: Shrimp Scampi Bowls with Garlic Bread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 lb large shrimp, peeled and deveined; 8 oz linguine or spaghetti; 2 tablespoons olive oil; 4 tablespoons unsalted butter; 4 cloves garlic, minced; 1/2 cup dry white wine (or low-sodium chicken broth); 1 tablespoon fresh lemon juice; 1/4 teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste; 2 tablespoons chopped fresh parsley; Freshly grated Parmesan cheese (optional); 1 small baguette or Italian loaf, halved lengthwise; 3 tablespoons unsalted butter, softened; 2 cloves garlic, minced; 1 tablespoon chopped fresh parsley; Pinch of salt

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Shrimp Scampi Bowls with Garlic Bread a Juicy shrimp bathed in a garlicky white wine butter sauce, tossed with perfectly cooked pasta and served with crispy, golden garlic bread — this Shrimp Scampi Bowl is my go-to when I’m craving something indulgent but easy to whip up. It’s the kind of dish that tastes like it came straight from a cozy Italian trattoria, but it’s completely doable in 30 minutes right in my kitchen.

Shrimp Scampi Bowls with Garlic Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb large shrimp, peeled and deveined

8 oz linguine or spaghetti

2 tablespoons olive oil

4 tablespoons unsalted butter

4 cloves garlic, minced

½ cup dry white wine (or low-sodium chicken broth)

1 tablespoon fresh lemon juice

¼ teaspoon crushed red pepper flakes (optional)

Salt and black pepper to taste

2 tablespoons chopped fresh parsley

Freshly grated Parmesan cheese (optional)

For the Garlic Bread:

1 small baguette or Italian loaf, halved lengthwise

3 tablespoons unsalted butter, softened

2 cloves garlic, minced

1 tablespoon chopped fresh parsley

Pinch of salt

Directions

I start by bringing a large pot of salted water to a boil and cooking the pasta according to package directions until al dente. Once drained, I set it aside.

While the pasta cooks, I make the garlic bread. I preheat my oven to 375°F (190°C). In a bowl, I mix softened butter, minced garlic, parsley, and a pinch of salt, then spread it over the halved baguette. I bake it for about 10–12 minutes until golden and crisp.

In a large skillet, I heat olive oil and 2 tablespoons of butter over medium heat. I sauté the garlic for about 30 seconds until it’s fragrant.

I add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes if I’m using them. I cook the shrimp for 1–2 minutes on each side until they turn pink and opaque.

I pour in the white wine and lemon juice, letting it simmer for 2–3 minutes to reduce the sauce slightly.

Then I stir in the remaining butter, toss in the cooked pasta, and mix until everything is well coated.

I finish it off with chopped fresh parsley and a sprinkle of Parmesan, if I feel like adding some cheesy richness.

I serve the shrimp scampi in bowls alongside slices of warm, crunchy garlic bread.

Servings and timing

This recipe serves 4 and takes a total of 30 minutes from start to finish — 10 minutes for prep and 20 minutes to cook. Each serving contains about 490 kcal.

Variations

No wine? I swap in low-sodium chicken broth with a splash of extra lemon for brightness.

Gluten-free? I use gluten-free pasta and a gluten-free bread option for the garlic toast.

Add veggies: Sometimes I toss in a handful of spinach or cherry tomatoes for extra color and nutrition.

Spicier version: I increase the red pepper flakes or add a dash of hot sauce to the sauce.

Creamy twist: A splash of heavy cream added with the wine makes a creamy garlic shrimp pasta.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. The garlic bread is best enjoyed fresh, but I’ve had good results toasting it again in the oven or air fryer for a few minutes to revive its crispiness.

FAQs

How can I make this dish without wine?

I replace the wine with low-sodium chicken broth and a bit more lemon juice for that tangy brightness.

Can I use frozen shrimp?

Absolutely. I just make sure to thaw them completely and pat them dry before cooking so they sear nicely.

What type of pasta works best?

I typically use linguine or spaghetti, but fettuccine or angel hair also work well with the sauce.

Can I make this dish ahead of time?

I can prep the garlic butter and even cook the shrimp and sauce ahead, but I prefer boiling fresh pasta and assembling just before serving for the best texture.

Is this recipe spicy?

Only slightly — the red pepper flakes add a gentle kick, but I can leave them out if I want a milder flavor.

Conclusion

Shrimp Scampi Bowls with Garlic Bread is one of those recipes that feels indulgent without being complicated. I love how quickly it comes together, how flavorful each bite is, and how it turns a simple dinner into something memorable. Whether I’m cooking for a crowd or just treating myself, this dish never disappoints.

Recipe:

Shrimp Scampi Bowls with Garlic Bread

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings

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Description

Juicy shrimp in a garlicky white wine butter sauce tossed with pasta and served with crispy garlic bread, making for a quick yet indulgent Italian-inspired meal ready in just 30 minutes.

Instructions

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and set aside.
Preheat oven to 375°F (190°C). In a small bowl, mix softened butter, minced garlic, parsley, and a pinch of salt. Spread on halved baguette and bake for 10–12 minutes until golden and crisp.
In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Sauté minced garlic for about 30 seconds until fragrant.
Add shrimp to the skillet, season with salt, pepper, and red pepper flakes (if using). Cook 1–2 minutes per side until pink and opaque.
Pour in white wine and lemon juice. Simmer for 2–3 minutes to reduce slightly.
Stir in remaining 2 tablespoons of butter, add cooked pasta, and toss to coat evenly.
Sprinkle with fresh parsley and Parmesan cheese if desired. Serve in bowls with slices of garlic bread.