Olive Garden Shrimp Scampi Copycat Recipe without Wine

This Olive Garden shrimp scampi copycat recipe without wine has all the shrimp, pasta, garlic, and butter a person could want.

Prep Time10

Cook Time24

Total Time34

Course: Main Course

Cuisine: American

Keyword: Copycat Olive Garden recipe, Olive garden shrimp recipe, Olive garden shrimp scampi ingredients, Olive garden shrimp scampi recipe without wine

Servings:

Calories: 763kcal

Equipment

large pot
strainer
Medium Skillet
spatula
Plate
Aluminum Foil

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 garlic cloves minced
¼ teaspoon red pepper flakes
2 cups chicken broth
1 teaspoon white vinegar
½ 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
fresh grated Parmesan cheese for serving

Instructions

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 (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
Top with freshly grated Parmesan cheese and enjoy!

Notes

Be careful not to OVER cook the shrimp. You want it to have barely turned pink on all sides, but that will happen FAST!

Nutrition