Give it up my sweet friend! You cannot resist the temptation of this Pesto Shrimp Scampi – Italian Herb Garlic Sauce. I’m telling you, this dish is a flavor explosion that will have you doing a happy dance right in your kitchen.
Come to Mama! We’re talking plump, juicy shrimp swimming in the most incredible garlicky, herby sauce. It’s the kind of meal that makes you feel like you’re at a fancy Italian restaurant without ever leaving your house. If you love bold seafood dishes, you should also try our Dijon Shrimp Scampi with rich garlic butter.
Recipe Overview
Let me give you the quick rundown on what we’re making today. This is one of those recipes you’ll come back to again and again.
- Cuisine: Italian
- Category: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
Do You Love This Recipe Too?
I first had this dish on a trip to the Amalfi Coast years ago. There was this little family-run trattoria overlooking the water that served the most incredible shrimp scampi.
Pesto Shrimp Scampi – Italian Herb Garlic Sauce Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Pesto Shrimp Scampi – Italian Herb Garlic Sauce Recipe!
Nutrition Information
I’ve been obsessed ever since! My version adds that beautiful pesto twist that makes it absolutely unforgettable. Every time I make it, I’m transported back to that magical evening in Italy.
My Shopping List for This Recipe
I get so excited gathering these ingredients! They’re all easy to find but come together in the most magical way.
The key players here are fresh, plump shrimp and quality pesto. Don’t skimp on the garlic either – we’re going for maximum flavor impact! For another hearty meal option, check out our comforting Mediterranean Olive Beef Stew.
Let’s Get Your Ingredients Ready
Okay, let’s gather our cast of characters! Having everything prepped makes the cooking process so smooth and enjoyable.
- 1 pound large shrimp, peeled and deveined
- 8 ounces linguine or spaghetti
- 4 cloves garlic, minced
- 1/2 cup basil pesto
- 1/4 cup white wine
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh basil for garnish
Bringing This Recipe to Life (Step-by-Step)
Ready to create some magic? Follow these steps and you’ll have restaurant-quality shrimp scampi in no time flat.
- Cook your pasta according to package directions in well-salted water. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, pat your shrimp dry and season with salt and pepper. This helps them get that beautiful sear.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink.
- Remove shrimp from skillet and set aside. They’ll finish cooking later – don’t worry!
- In the same skillet, add butter and minced garlic. Cook for 30 seconds until fragrant but not browned.
- Pour in white wine to deglaze the pan, scraping up all those delicious browned bits from the bottom.
- Stir in the pesto and lemon juice, then slowly whisk in some reserved pasta water until the sauce reaches your desired consistency.
- Return the shrimp to the skillet along with the cooked pasta. Toss everything together until beautifully coated.
- Finish with grated Parmesan cheese and red pepper flakes. Give it one final toss to combine.
- Garnish with fresh basil and extra Parmesan. Serve immediately while it’s hot and glorious!
Fun Variations to Try Next Time
Once you master the basic recipe, feel free to get creative! Here are some of my favorite twists.
Add sun-dried tomatoes for a sweet, tangy burst. They complement the garlic sauce perfectly and add beautiful color.
Swap the shrimp for scallops or chicken. Both work wonderfully with this sauce and cooking method.
Stir in some spinach or arugula at the end. The greens wilt beautifully into the hot pasta and add nutrients.
How to Store, Freeze, and Reheat
Leftovers? No problem! This dish stores beautifully if you have any left (which I rarely do).
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth.
Freezing isn’t recommended for the pasta, but the shrimp and sauce freeze well for up to 2 months. Thaw overnight before using.
NUTRITION INFORMATION
- Calories: 485
- Protein: 28g
- Carbohydrates: 45g
- Fat: 22g
- Saturated Fat: 6g
- Cholesterol: 185mg
- Sodium: 680mg
A Quick Q&A on This Recipe
I get asked these questions all the time! Here are the answers to help you succeed.
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely and pat them very dry. This is crucial for getting that perfect sear instead of steaming them.
What if I don’t have white wine?
No worries! Chicken broth works beautifully as a substitute. You could even use vegetable broth for a vegetarian version (though obviously without the shrimp).
How spicy is this dish?
The red pepper flakes add just a subtle warmth. If you’re sensitive to spice, reduce or omit them. Love heat? Add extra – I won’t judge!
There you have it, my friends! This pesto shrimp scampi has become my go-to for impressing guests or treating myself to something special. If you’re craving something sweet after this savory dish, don’t miss our incredible homemade peach cobbler.
It’s quick enough for busy weeknights but fancy enough for date night. The combination of garlic, herbs, and plump shrimp is simply unbeatable.
I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
