This Olive Garden Shrimp Scampi is the best copycat! It's a quick, easy and healthier version of your favourite restaurant dish.

There aren't any Olive Gardens near me anymore, but that's not stopping me from enjoying shrimp scampi! I've created the perfect copycat recipe. You'll have to try and see for yourself!
Why you'll love this recipe
- Perfect copycat: It tastes just like the Olive Garden version, but way less expensive.
- Light dinner: It's a healthier version made with whole ingredients and juicy shrimp.
Ingredients and substitutions
- Butter – use margarine or olive oil instead.
- Shrimp – you could also make chicken scampi.
- Garlic – fresh minced garlic is best, but jarred minced garlic will work in a pinch.
- Dry white wine – use more broth for an alcohol-free option.
- Chicken broth – vegetable broth would also be good.
- Heavy cream – you can use half-and-half or dairy-free cream, but it won't be as creamy.
- Parmesan cheese – nutritional yeast is the best substitute here.
- Angel hair pasta – use any kind of pasta like spaghetti or fettucine.
- Asparagus – green beans or broccoli florets would also be good.
- Plum tomatoes – use cherry tomatoes or bell peppers instead.
- Fresh parsley – fresh basil would work too.

How to make shrimp scampi

Step 1: Cook the pasta and asparagus.
Cook pasta until al dente and boil asparagus.
Step 2: Cook the shrimp.
Cook the shrimp until they're no longer translucent.

Step 3: Sauté the garlic.
Sauté the garlic, then add the wine and cook until reduced.
Step 4: Make the sauce.
Pour in the broth, cream and parmesan. Cook until the sauce thickens.

Step 5: Toss everything together.
Toss the pasta, asparagus and shrimp in the sauce.
Step 6: Add the tomatoes.
Add the tomatoes, garnish with parsley and serve.

Recipe Tips & Variations
- Reduce the carbs: Swap out pasta for zucchini noodles or spaghetti squash for a low-carb twist.
- Boost the garlic flavour: Roast the garlic before adding it to the sauce for a more mellow flavour.
- Cheesy finish: Stir in a little Parmesan or Pecorino Romano for a restaurant-style touch.
- Spice it up: Add red pepper flakes or a drizzle of chili oil for a spicy kick.
Frequently asked questions
Can I make shrimp scampi without the wine?
Yes, you can substitute the white wine with chicken broth or vegetable broth to get the same kind of depth of flavour.
What pasta goes best with scampi?
The Olive Garden version is usually made with angel hair pasta, but you can use any kind of noodles like fettucine or spaghetti. You could even serve it over zucchini noodles, gluten-free pasta or rice.
What can I use instead of heavy cream to lighten the dish?
To reduce the calorie content, you can substitute heavy cream with half-and-half or a dairy-free alternative like coconut milk. Doing that might change the flavour profile a bit!

What to serve with shrimp scampi
If you're looking for yummy side dish options, here are some ideas:
- Olive Garden breadsticks
- A light side salad like this brussels sprouts salad or kale salad
- Steamed vegetables
- Garlic parmesan asparagus
How to store and reheat
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm in a pan over medium heat, adding a splash of broth or water to prevent dryness. Avoid microwaving, because the shrimp can become rubbery.
Freeze & reheat from frozen: Freeze the shrimp and sauce separately for up to 2 months. Thaw in the fridge overnight, then reheat in a pan and serve with freshly cooked pasta.

More delicious restaurant copycat recipes
Meal prep tools
- Grab some glass meal prep bowls to pack up your weekly lunches.

Olive Garden Shrimp Scampi
Ingredients
- 2 tbsp butter
- 1 lb shrimp
- Salt & pepper to taste
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese
- 1/2 lb angel hair pasta
- 1/2 lb asparagus ends trimmed and chopped
- 2 plum tomatoes diced
- 1/4 cup fresh parsley chopped
Instructions
- Heat a large pot of boiling water over high heat. Cook pasta for 3 minutes, adding asparagus after 1 minute. Drain both and set aside.
- Meanwhile, heat butter in a large skillet over medium-high heat. Cook shrimp, seasoning with salt and pepper, for 1 minute per side until no longer translucent. Remove shrimp (leaving as much butter in the pan as possible) then add garlic, sauteeing for 30 seconds until fragrant.
- Add in wine, cooking for 1-2 minutes until reduced by half. Pour in chicken broth, heavy cream and parmesan cheese, stirring until thickened. Add shrimp back to pan, along with cooked pasta and asparagus.
- Add tomatoes, then toss to combine and remove from heat. Serve garnished with parsley if desired then enjoy!
Share With Me!
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