Smoked Garlic Shrimp Scampi Prepared with Smoked Garlic Infused Olive Oil

When you want dinner to feel special without making things complicated, this scampi delivers. The sauce starts with Smoked Garlic Infused Olive Oil, which brings deep garlic character and a soft smoky edge to every bite of shrimp and pasta.

Garden Infuzions

Smoked Garlic Shrimp Scampi Prepared with Smoked Garlic Infused Olive Oil

Juicy shrimp, bright lemon, and silky smoked garlic sauce come together in this easy scampi that feels restaurant-worthy but cooks fast enough for any night.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American Classics, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 pound large shrimp peeled and deveined
• 8 ounces linguine or spaghetti
• 3 tablespoons Smoked Garlic Infused Olive Oil
• 3 tablespoons unsalted butter
• 4 cloves garlic minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine or low-sodium chicken broth
• 1/2 cup reserved pasta water
• 1 lemon zested and juiced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan cheese for serving

Equipment

• 1 Large pot For boiling pasta
• 1 Large skillet Wide enough to cook shrimp in a single layer
• 1 Tongs For tossing pasta and shrimp
• 1 Microplane or zester For lemon zest
• 1 set Measuring cups and spoons For accurate sauce balance

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until just al dente. Reserve 1/2 cup of the pasta water before draining.
2. Pat the shrimp dry and season lightly with salt and black pepper.
3. Heat the smoked garlic infused olive oil and butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes, then cook for about 30 seconds until fragrant.
4. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and just cooked through. Transfer the shrimp to a plate if needed so they do not overcook.
5. Pour in the white wine or broth and simmer for 1 to 2 minutes, scraping up any browned bits from the pan.
6. Add the lemon juice, lemon zest, and reserved pasta water. Simmer briefly until the sauce looks glossy and lightly coats a spoon.
7. Return the shrimp to the skillet, add the drained pasta, and toss until everything is evenly coated.
8. Finish with chopped parsley and Parmesan cheese, then serve right away with extra lemon on the side if you like.

Notes

The smoked garlic oil gives this classic scampi a deeper, more savory edge than standard garlic oil. Keep the shrimp tender by cooking just until pink, and use the pasta water to bring the sauce together. If you prefer, substitute broth for the white wine and the recipe still works beautifully.

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Recipe Tips

Pat the shrimp dry before cooking so they sear instead of steaming. Keep the sauce moving gently once the butter goes in, and finish with lemon juice at the end for the brightest flavor.

Serving Suggestions

Serve this scampi over linguine, angel hair, or warm crusty bread so nothing of that smoked garlic sauce goes to waste. A simple green salad or roasted asparagus makes a clean, easy side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Rewarm gently over low heat with a splash of water or broth to loosen the sauce.

Variations

Try tossing in chopped parsley, cherry tomatoes, or a pinch of crushed red pepper for a different finish. For a lighter plate, spoon the shrimp and sauce over zucchini noodles instead of pasta.

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