Shrimp Scampi Without Wine

Shrimp scampi without wine uses zesty lemon, aromatic garlic and tasty broth to make a bold, buttery sauce for shrimp and pasta, with no wine required.

You might also enjoy shrimp linguine, Cajun shrimp pasta, shrimp with Andouille sausage, and butter herbed shrimp with pork chops.

Why You’ll Love It

No alcohol required: Vegetable broth and lemon keep the flavor fresh without wine.
Layered flavor: Garlic, fennel, paprika, and tomato add depth and balance.
Quick to make: Perfect for busy nights when you need a fast, satisfying meal.
Great presentation: Bright tomatoes, basil and lemon make it visually appealing.
Customizable: Works with different pastas, veggies or even dairy-free options.

Shrimp Scampi without Wine Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Pappardelle pasta: Wide noodles that catch and hold the sauce well.
Extra virgin olive oil: Used in both the purée and for seasoning the shrimp.
Jumbo shrimp: The main protein, cooked briefly for a tender bite. Thawed frozen shrimp is fine to use and I recommend using nice big ones. They’re just juicier and more flavorful than the little ones (which are good for something like shrimp ceviche). Either peel them after cooking or use peeled ones to start with. Pre-cooked shrimp will work (but raw ones are tastier).
Aromatics: Shallot, celery and carrot create a savory base.
Garlic: Adds sharp, aromatic depth to the dish.
Sundried tomato paste: Rich, umami flavor to deepen the sauce.
Unsalted butter: Helps create a silky sauce.
Spices and herbs: Sea salt, black pepper, fennel seeds, cumin, smoked paprika, and basil provide balanced seasoning.
Grape tomatoes: Add juiciness and a burst of color.
Lemon juice and zest: Brighten the dish and balance the butter.
Vegetable broth: Provides body and moisture in place of wine.

How to Make Shrimp Scampi with Tomatoes

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the pasta: Boil in salted water until al dente, then rinse with cold water and set aside.
Make the purée: Blend shallot, celery, carrot, garlic, olive oil, and tomato paste until smooth.
Season the shrimp: Toss with olive oil, salt, pepper, fennel, and cumin.
Mix the tomato blend: Combine halved tomatoes, basil, lemon juice, zest, paprika, and broth in a bowl.
Sauté the aromatics: Melt butter in a hot pan and sauté the purée for a few minutes.
Cook the tomatoes: Add the tomato mix and cook until tomatoes soften.
Add the shrimp: Place shrimp in the center of the pan, cook, then stir to combine.
Plate the dish: Top pasta with shrimp mixture, and garnish with cheese or red pepper flakes if desired.

Substitutions and Variations

Use a different pasta: Try another ribbon pasta such as linguine, fettuccine, angel hair, or spaghetti, based on what you have on hand.
Add leafy greens: Toss in spinach, kale or arugula for extra nutrients.
Change the protein: A bag of frozen mixed seafood works in place of the jumbo shrimp, or you could even use chicken in this recipe (cook and chop it before you start the recipe then add it later to warm it back up).
Use chicken broth: If you don’t have vegetable broth, a light chicken broth works well.
Skip the butter: Use more olive oil for a dairy-free option.

Serving Suggestions

With bread: Enjoy classic focaccia or mushroom focaccia on the side.
With a salad: Peach panzanella or a burrata Caprese salad would be a really tasty pairing.
With veggies: Serve peperonata or roasted vegetables.

How to Store Shrimp Scampi

Store: Leftovers should be kept in an airtight container in the refrigerator and eaten within 3 days.
Freeze: Freeze leftover shrimp scampi for up to 2 months.
Thaw: Defrost overnight in the refrigerator.
Reheat: Warm it up gently in a pan on the stove. Don’t let it boil or cook for too long, otherwise the shrimp might overcook and turn rubbery.