Copycat Olive Garden Shrimp Scampi Recipe

Olive Garden Shrimp Scampi Recipe is something I’ve been eager to figure out because it’s a dish that feels special yet simple enough to cook at home. You know that moment when you’re at Olive Garden, and the plate arrives with plump shrimp, tender pasta, and a sauce that’s garlicky and rich?

That’s what we’re aiming for here, you don’t always have to go to Olive Garden, cause we have food at home baby. After digging into what makes this dish tick, I’ve put together a Olive Garden Shrimp Scampi Recipe that captures its charm with fresh ingredients and clear steps anyone can follow.

How To Make Olive Garden Shrimp Scampi

This dish is all about juicy shrimp and light angel hair pasta coming together in a buttery garlic sauce with a few fresh vegetables thrown in. It’s not heavy or fussy, just a nice balance of flavors that feels like a treat. Let’s break it down so you can make it yourself without any guesswork. Also check our copy cat recipe for Olive Garden Tour of Italy

Ingredients

Here’s what you’ll need to get to recreate the Olive Garden Shrimp Scampi recipe at home. These amounts make enough for four people. Keep everything ready so the process goes smooth.

• 10 ounces of dry angel hair pasta
• 1 pound of raw shrimp, peeled and deveined
• 2 cups of chopped asparagus
• 1 cup of cherry tomatoes, cut in half
• 4 tablespoons of butter
• 2 tablespoons of olive oil
• 1/2 cup of sliced onion
• 4 cloves of garlic, minced
• 1/2 cup of white wine
• Salt, to taste
• Black pepper, to taste
• Red pepper flakes, to taste
• Fresh parsley, chopped, for garnish

Instructions

To get the Olive Garden Shrimp Scampi recipe right, follow these steps, and you’ll have this dish ready in about 30 minutes. Each part builds on the last, so keep your focus as you go. Here’s how to do it.

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Tips For Perfect Olive Garden Shrimp Scampi

Getting this dish right isn’t hard if you pay attention to a few things. These pointers will help you nail it every time. They’re based on what works best after testing it out.

• Buy fresh shrimp if you can, not frozen. They taste better and stay juicy when cooked right. If you use frozen, let them thaw completely first.
• Don’t cook the shrimp too long. They only need a couple minutes per side until pink. Overdoing it makes them rubbery.
• Keep the asparagus crisp, not mushy. Two or three minutes is enough to cook it without losing that nice bite.
• Taste the sauce as you add salt and pepper. Ingredients like butter and wine already have some salt, so go slow and adjust.
• If the sauce gets too thick, save some water from the pasta pot. A splash can thin it out and help it stick to the pasta.
• Fresh parsley at the end adds a bright touch. If you don’t have it, a little basil works too, but don’t skip the garnish.

Servings and Pairings

This recipe makes four solid servings, great for a small group or a family dinner. You can stretch it further with some sides if you’re feeding more. Here’s how to serve it up and what goes well with it.

Main Dish and Sides

Serve it hot right from the skillet into bowls or plates. It’s filling on its own, but you can add a few things to round it out.

A glass of white wine, like Pinot Grigio, matches the sauce and keeps things light. It’s a nice touch for a meal that feels fancy. Some crusty bread on the side is perfect for soaking up extra sauce. A simple baguette works fine.

Extra Options

Pair it with a green salad if you want something fresh. Use a light dressing with lemon so it doesn’t clash with the shrimp.

For a bigger spread, add a small bowl of soup first. Something like minestrone keeps it in the Olive Garden spirit without filling you up too much.

Storing

If you have leftovers, you can keep them and enjoy later. It won’t taste exactly like fresh, but it’s still good if you handle it right. Here’s what to do.

• Put any extra in a container with a tight lid. Store it in the fridge, and it’ll stay good for up to 2 days. Don’t leave it longer or the shrimp might get off.
• To warm it up, use a skillet on medium heat. Add a little water or broth, just a spoonful, and stir until it’s hot. This keeps the pasta from drying out.
• Freezing isn’t the best idea here. The shrimp and veggies don’t hold up well after thawing, so try to eat it fresh or soon after.

Ingredient Swap/Substitutes

Sometimes you don’t have everything on hand, or you need to change things up for dietary reasons. These swaps work well and keep the dish close to the original. Pick what fits your needs.

For the Shrimp

Shrimp is the star, but you can switch it out if you must. Here are some options that keep the dish tasty.

• Use chicken breast cut into thin strips if shrimp isn’t your thing. Cook it a bit longer, about 5 minutes, until it’s white all through.
• Scallops are another seafood choice. They cook fast like shrimp, about 2 minutes per side, and give a similar feel.

For the Asparagus

Asparagus adds crunch and color, but other vegetables can step in if you’re out.

• Mushrooms sliced thin work great. Cook them for 3 to 4 minutes until they soften.
• Peas are a simple swap. Toss in a cup of frozen ones and heat for 2 minutes.

For the White Wine

The wine brings a sharp note to the sauce, but you can replace it if you don’t have any.

• Chicken broth does the job. Use 1/2 cup like the wine, and it’ll still taste rich.
• A squeeze of lemon juice, about 2 tablespoons, adds a fresh kick instead of the wine’s bite.

For the Pasta

Angel hair is light and quick, but other pasta or options can work too.

• Spaghetti or linguine are good substitutes. They take 8 to 10 minutes to cook, so plan for that.
• Zucchini noodles are a low-carb choice. Spiralize a couple zucchinis and cook them for 2 minutes in the skillet.

Done and Dished

There you have it, a homemade version of Olive Garden Shrimp Scampi that’s all about fresh shrimp, garlicky sauce, and tender pasta with a few veggies for good measure. You’ve got the steps to cook it, tips to make it shine, and ideas for serving or swapping ingredients if you need to.

Next time you’re craving that restaurant vibe, give this a shot, and maybe keep a little extra bread handy because that sauce is too good to waste. What’s your go-to move when you nail a dish like this, eat it all or save some for tomorrow? Also share in the comment if you made any upgrade to this Olive Garden Shrimp Scampi Recipe, and how much you’d rate this one, cheers.