My shrimp scampi recipe without wine packs in all of the delicious seafood flavor you crave with none of the alcohol. This easy recipe can be ready to serve in 20 minutes, making it a perfect kid-friendly meal when you are looking for something a little more refined, yet still requiring little effort.
What is it?
Classic shrimp scampi linguine is a delicious garlicky seafood pasta that traditionally is made with a white wine sauce fortified with butter and lemon juice. My alcohol-free version eliminates the wine while maintaining the classic flavor of this shrimp recipe.
What can I use as a substitute for wine in shrimp scampi?
Whether you are on an alcohol-free diet, don't want to serve your kids a meal with wine, or just don't have any white wine on hand to make this meal, don't worry! There are a few worthy substitutes that will still make a delicious no wine shrimp scampi pasta recipe!
- Shrimp stock - This is typically homemade. It requires the most effort, but it is an excellent subsitute.
- Chicken broth - This is the easiest option, and the one I personally use. Adding a few shrimp shells to the broth can really improve the flavor too.
- Water - This not a great option, but it will work. I would defenitely recommend simmering it with some shrimp shells for flavor.
Ingredients and Substitutions
- Pasta - Linguine pasta is recommended, but any long thin pasta will make a good substitute. Options include, angel hair, spaghetti, or fettuchini.
- Olive oil
- Shrimp - I recommend buying large fresh shrimp with shells still on. The shells can be used to improve the flavor of the alcohol free sauce. Frozen shrimp works well too, but thaw it out before using.
- Garlic cloves - You could substitute approximately ¾ teaspoon of garlic powder, but I strongly recommend using fresh garlic cloves if at all possible.
- Crushed red pepper flakes - This can be removed if you don't enjoy heat.
- Chicken broth - Chicken stock can also be substituted.
- Fresh lemon juice - One fresh lemon is perfect, or you can used bottled lemon juice. If using fresh lemons, feel free to add a pinch of lemon zest as well.
- Fresh parsley
Butter adds flavor while adding olive oil gives the butter a higher smoke point. They work really well when used together. I would avoid substituting them out if possible.
How to make it
Begin making this recipe for shrimp scampi without wine by first getting a large pot of salted water boiling and cook your linguine according to the package instructions until al dente. While the water boils I suggest adding your chicken broth to a small saucepan with the shrimp shells and simmering them together for five minutes for added depth of flavor. Then pour the liquid through a strainer to remove the shells.
Using a large skillet or saute pan, melt the butter over medium heat and add olive oil. Once the butter melts, add your raw shrimp. Shrimp cooks fast, so only expect it to cook for about two minutes per side, or until the shrimp is no longer translucent, then remove it from the pan and set it aside in a large bowl.
Next, infuse the butter and oil mixture with flavor by adding the garlic and crushed red peppers. Sauté garlic and pepper flakes for one minute.
Now the liquid can be added. Combine the chicken broth, lemon juice, and pasta water with the butter mixture and bring to a boil. Cook until the shrimp scampi sauce reduces in half.
Note: Adding pasta water helps the flavorful sauce stick to the noodles better.
Once the sauce has been reduced the shrimp can be added back into the pan along with the chopped parsley. The cooked noodles can be added as well and toss everything together to combine. Serve immediately with grated parmesan cheese and crusty bread.
How to store leftover shrimp scampi
Leftover shrimp scampi should be stored in an airtight container in your refrigerator. It is best eaten within three to five days. Unfortunately, leftover pasta rarely reheats well because the noodles soak in the moisture from the sauce. Shrimp scampi is no different. You can expect the leftovers to be drier than when you originally served them.
Expert Tip: Reheat your shrimp pasta in the microwave with a little extra butter for added moisture.
More Shrimp Recipes
Can you do me a favor? If you enjoyed my post would you mind sharing it with your friends? You can see more of my recipes by liking me on Facebook and follow me on Pinterest too. Otherwise, stay up to date by getting each new post sent directly to your inbox by subscribing today.
Shrimp Scampi without Wine
- 12 ounces linguine pasta
- 4 tablespoons butter
- 2 Tablespoons olive oil
- 1 ½ pounds large shrimp shells removed and reserved
- 4 garlic cloves minced
- ¼ teaspoon crushed red pepper flakes
- ½ cup chicken broth
- ¼ cup pasta water
- 2 tablespoons lemon juice
- ¼ cup chopped parsley
- salt and black pepper to taste
- Bring a large pot of salted water to a boil and cook linguine according to package instructions.
- Optional but recommended: Simmer chicken broth in a small saucepan with a handful of shrimp shells for five minutes, then strain broth to remove the shells.
- Melt butter with olive oil in a large sauté pan set over medium heat, then add shrimp and cook approximately two minutes per side, or until pink and no longer translucent.
- Remove shrimp from skillet and set aside. Add minced garlic and crushed red pepper flakes. Cook for one minute.
- Add chicken broth, pasta water, and lemon juice to the pan and bring to a boil. Let the liquid cook until it reduces in half.
- Return shrimp to the pan along with chopped parsley, then add cooked noodles and toss well to combine. Add salt and black pepper as desired.
- Serve immediately.