Scampi lovers, meet your new favorite variation. This scampi sauce with roasted red peppers takes everything you love about traditional seafood scampi—the buttery garlic wine sauce, the tender shrimp or scallops—and turns it up a notch with the sweet smokiness of roasted red peppers. It's a dish that feels both comforting and elevated, like something you'd order at a coastal bistro but can easily make at home. Whether you’re layering it over angel hair pasta or spooning it onto toasted bread, this sauce is versatile, bold, and packed with flavor. If you’ve ever tried a shrimp scampi angel hair pasta and wanted just a little more depth, this recipe delivers.
Scampi Sauce with Roasted Red Peppers
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Condiment
Cuisine American, Italian
Large skillet or sauté pan Preferably stainless steel or nonstick. A wide surface helps sear the seafood without overcrowding.
Tongs or slotted spoon For handling shrimp and scallops.
Chef’s knife and cutting board For prepping your garlic, parsley, and red peppers.
Zester or microplane To get that fragrant lemon zest.
Citrus juicer (optional) For squeezing fresh lemon juice without seeds.
Measuring cups and spoons
For the Scampi Sauce
- 1 pound shrimp peeled and deveined (tail-on or off based on preference)
- ½ pound sea scallops tough muscle removed and patted dry
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic finely minced
- ½ teaspoon crushed red pepper flakes optional, for heat
- ½ cup dry white wine like Sauvignon Blanc or Pinot Grigio
- ¼ cup seafood or chicken stock
- Juice of 1 lemon
- Zest of ½ lemon
- ¾ cup heavy cream optional, for a creamy variation
- Salt and freshly ground black pepper to taste
- 1 roasted red bell pepper finely chopped (jarred or homemade)
- 2 tablespoons fresh parsley chopped
- 1 tablespoon grated Parmesan cheese optional, but adds umami
Optional Add-ins
- ½ teaspoon smoked paprika to complement the roasted pepper flavor
- ¼ cup chopped sun-dried tomatoes
- 1 teaspoon capers
Step 1: Prep the Seafood
Start by patting the shrimp and scallops dry with paper towels. This helps them sear properly and not steam in the pan. Season both lightly with salt and pepper.
Step 2: Sear the Shrimp and Scallops
In a large skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the scallops first (they take a bit longer), and sear until golden brown—about 2-3 minutes per side. Remove them from the pan and set aside.
Next, add the shrimp and cook for 1-2 minutes per side, just until pink and opaque. Don’t overcook them—they’ll go back into the sauce later. Remove and set aside with the scallops.
Step 3: Build the Scampi Base
Lower the heat to medium. In the same pan, add the remaining olive oil and butter. Stir in the minced garlic and crushed red pepper flakes. Cook for about 30 seconds, just until fragrant.
Deglaze the pan with white wine, scraping up any flavorful brown bits. Let the wine reduce by about half, which takes 3–5 minutes. Stir in the seafood or chicken stock and roasted red pepper, and simmer for another 3 minutes.
Step 4: Creamy Option
If you're going for a creamy shrimp scampi vibe, now’s the time to add the heavy cream. Stir it in and let the sauce simmer gently until it thickens slightly, about 3–4 minutes. For a classic easy scampi sauce, you can skip the cream and stick with the wine-stock-lemon combo.
Step 5: Finish the Sauce
Stir in lemon juice, lemon zest, and Parmesan if using. Taste the sauce and adjust with salt and pepper as needed. Add a pinch of smoked paprika if you want a slightly deeper flavor profile.
Return the shrimp and scallops to the skillet, letting them warm through for 1–2 minutes. Sprinkle in the chopped parsley and give everything a final stir.
Pairings
This versatile scampi sauce with roasted red peppers works beautifully in several ways. Here are some ideas to round out your meal:
Pasta Pairing
Serve over thin pasta like angel hair or linguine. The sauce coats the strands perfectly, making this a great twist on the best shrimp scampi recipe you’ve ever had. For a shrimp scampi recipe easy dinner, keep the pasta simple—tossed with olive oil and a pinch of garlic.
Bread Pairing
Spoon the scampi and sauce over thick slices of toasted sourdough or baguette. The bread soaks up all the buttery goodness—ideal for a casual dinner or appetizer.
Rice or Polenta
For something heartier, serve the seafood and sauce over creamy polenta or steamed rice. It’s especially good if you go the creamy route with the sauce.
Wine Pairing
Since the dish includes white wine, serve it with the same type. A dry white like Pinot Grigio, Sauvignon Blanc, or even Chardonnay works well. They balance the richness of the sauce and the sweetness of the roasted peppers.
Side Dishes
Light sides like arugula salad with lemon vinaigrette or roasted asparagus are great for keeping the meal balanced. Garlic sautéed green beans or broccolini also work if you're craving greens with some crunch.
FAQs
1. Can I use chicken instead of seafood?
Absolutely. If you're in the mood for chicken scampi pasta, just swap the shrimp and scallops for thinly sliced chicken breast or thigh. Sear the chicken until fully cooked, then follow the same steps for the sauce.
2. What's the best type of shrimp to use?
Medium to large shrimp (16/20 or 21/25 count per pound) work best. Go for raw, peeled, and deveined shrimp for ease. Tail-on shrimp look great for presentation but are optional.
3. Can I make this ahead of time?
Yes, but it’s best served fresh. If you need to make it ahead, prepare the sauce without the seafood, and refrigerate it for up to 2 days. Reheat the sauce gently and add freshly cooked shrimp and scallops before serving.
4. Is there a way to make this dairy-free?
Definitely. Omit the cream and butter, and use olive oil throughout. The sauce will still be rich thanks to the wine and stock. This makes for a great lighter seafood scampi recipe variation.
5. Can I use frozen seafood?
Yes, but make sure it's fully thawed and patted dry before cooking. Frozen shrimp and scallops can release extra moisture, which can interfere with searing and dilute the sauce. For convenience, frozen seafood mixes labeled for shrimp and scallop scampi can work in a pinch.
