Shrimp Scampi Recipe Without Wine

I love a good scampi, but sometimes I want a version that skips the white wine and delivers a new kind of richness. This bold shrimp scampi recipe without wine creates a deeply satisfying, glossy sauce that tastes exactly like a high-end restaurant dish. The secret is the smoky, vibrant red pepper puree that gives this easy dinner ideas meal its incredible color and depth. This version delivers on that promise by replacing traditional white wine with a vibrant sauce base, making it perfect for families, non-drinkers, or anyone who just wants a fresh twist on a classic comfort food. This non-alcoholic scampi comes together fast, making it a new favorite for busy evenings.

Ingredients

• Shrimp (450 g / 1 lb)
  Use large shrimp, peeled and deveined. Tails on for presentation or off for easy eating. Pat the shrimp completely dry before cooking to ensure proper searing.
• Pasta (225 g / 8 oz)
  Linguine or spaghetti are classic choices for scampi, as they coat well with the sauce. Cook until just al dente, saving some pasta water for emulsifying the sauce.
• Extra Virgin Olive Oil (60 ml / 1/4 cup) and Unsalted Butter (60 g / 4 tablespoons)
  The combination of olive oil and butter creates the ideal base for sautéing and building a rich, glossy sauce for this **shrimp scampi recipe without wine**. Unsalted butter allows you to control the final seasoning.
• Aromatics (Garlic and Red Pepper Flakes)
  6 cloves fresh garlic, minced finely, provide the classic scampi base flavor. 1 teaspoon red pepper flakes adds a gentle heat and complexity; adjust to your family’s preferred spice level.
• Roasted Red Bell Pepper (1 large)
  One large red bell pepper, roasted, peeled, and pureed. This is the secret ingredient that replaces the wine, adding sweetness, depth, and body to the sauce in this **shrimp scampi recipe without wine**. You can roast it yourself or use high-quality jarred roasted red peppers in a pinch.
• Smoked Paprika (5 ml / 1 teaspoon)
  This spice adds a savory, smoky note that enhances the roasted red pepper flavor profile. Use a sweet (not hot) smoked paprika for a balanced flavor.
• Vegetable Broth (120 ml / 1/2 cup)
  Used to deglaze the pan and create the base liquid for the sauce. Chicken broth can be substituted, but vegetable broth keeps the flavor profile neutral for a high-protein dish.
• Fresh Lemon Juice (30 ml / 2 tablespoons) and Parsley (15 g / 1/4 cup)
  Fresh lemon juice brightens the flavors and provides essential acidity, balancing the richness of the butter and pepper sauce. Fresh flat-leaf parsley adds necessary herbaceous notes and color.
• Seasoning (Kosher Salt and Black Pepper)
  1 teaspoon kosher salt and 1/2 teaspoon black pepper to season the shrimp and the final sauce. Season throughout the process to build flavor layers.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Roast the Red Pepper
   Preheat oven to 200°C (400°F). Place the red bell pepper on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is blistered and charred. Transfer the hot pepper to a bowl, cover with plastic wrap, and let it steam for 10 minutes (this makes peeling easy). Peel the skin, remove the stem and seeds, then chop the roasted flesh.
2. Prepare the Sauce Base (Puree)
   In a blender or small food processor, puree the chopped roasted red pepper flesh with 30 ml (2 tablespoons) of the vegetable broth until completely smooth. Set the vibrant puree aside; this will form the core of your sauce.
3. Cook the Pasta
   Cook the linguine according to package directions in a large pot of well-salted water until al dente. Before draining the pasta, reserve approximately 120 ml (1/2 cup) of the starchy cooking water.
4. Sauté Aromatics and Build the Sauce
   While the pasta cooks, heat the olive oil and butter in a large skillet or sauté pan over medium heat. Once the butter is melted and shimmering, add the minced garlic and red pepper flakes; sauté for 1 minute until fragrant, being careful not to let the garlic brown. Add the pureed roasted red pepper and smoked paprika to the skillet, stirring well and cooking for 2-3 minutes to meld the flavors.
5. Cook the Shrimp
   Increase the heat to medium-high. Pat the shrimp dry and season with salt and black pepper. Add the seasoned shrimp to the pan in a single layer (cook in batches if needed to avoid overcrowding) and cook for 2-3 minutes per side until pink and opaque. When making this shrimp scampi recipe without wine, I always make sure the pan isn’t crowded so the shrimp sear instead of steam, otherwise they lose that nice firm texture. Do not overcook the shrimp, as they will continue to cook slightly when tossed with the pasta.
6. Finish the Sauce and Combine
   Pour in the remaining vegetable broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan to capture all the flavor. Bring the mixture to a gentle simmer, then stir in the chopped fresh parsley. Add the cooked and drained linguine to the skillet with the shrimp and sauce. Toss everything together, adding a splash of the reserved pasta cooking water as needed to achieve a glossy, well-coated sauce. Cook for 1-2 minutes, allowing the pasta to absorb the flavors.
7. Taste and Serve
   Taste the final dish and adjust seasoning with additional salt, pepper, or lemon juice if desired. The sauce should be rich, glossy, and vibrantly colored for this satisfying shrimp scampi recipe without wine. Serve immediately in shallow bowls, garnished with extra fresh parsley and a light dusting of smoked paprika.

The Secret to Scampi Flavor Without Wine

The traditional scampi sauce relies heavily on white wine for acidity and complexity. When omitting wine from a shrimp scampi recipe, it’s essential to replace those flavor characteristics with other ingredients to avoid a flat or bland dish. In this recipe, the combination of vegetable broth, fresh lemon juice, and roasted red pepper puree provides the necessary liquid, acidity, and body. The roasting process deepens the red pepper’s natural sweetness, while the smoked paprika adds a savory, smoky element that fills the gap left by the wine. The resulting sauce is rich, non-alcoholic, and suitable for the whole family, with a depth of flavor that rivals traditional versions of this quick shrimp scampi recipe without wine.

What to Serve with Roasted Red Pepper Scampi

This hearty shrimp scampi recipe without wine pairs well with simple, fresh sides that complement the rich, flavorful sauce. Because this recipe is already high in protein and carbohydrates, consider light vegetables or bread for dipping.

• Crusty Bread for Dipping: The rich, glossy sauce is perfect for dipping. Serve with a sliced baguette or focaccia to ensure none of the flavor goes to waste.
• Simple Green Salad: A light, crisp side salad with a vinaigrette dressing provides a refreshing counterpoint to the rich pasta.
• Roasted Vegetables: Roasted asparagus, green beans, or broccoli pair well, offering a complementary flavor profile and adding nutritional value to this family-friendly meal.
• Garlic Knots: For an extra dose of comfort, serve this scampi alongside homemade garlic knots.

FAQs

Q: Why use roasted red peppers instead of fresh ones in this shrimp scampi recipe without wine?

Roasting the red pepper brings out its sweetness and creates a softer texture, allowing it to blend into a smooth puree that forms the base of the sauce, adding body and depth where wine would typically be. Fresh peppers would lack this complexity and wouldn’t create the rich, creamy texture we want.

Q: Can I use jarred roasted red peppers?

Yes, for a time-saving shortcut, you can substitute 1 large (about 12 oz) jarred roasted red pepper (drained) for the fresh one. The flavor will still be excellent and works perfectly for a quick weeknight dinner.

Q: What if I don’t have smoked paprika for this shrimp scampi recipe without wine?

Smoked paprika provides a specific, earthy flavor that complements the red pepper. If you don’t have it, you can use regular sweet paprika, though the sauce won’t have the same depth. I always recommend keeping smoked paprika in your pantry because it adds so much flavor to quick meals like this one.

Q: Can I make this with chicken instead of shrimp?

Yes, you can. Cut chicken breast into bite-sized pieces and cook them until golden brown before adding the sauce components. The cooking time will be longer (about 5-7 minutes per side), so ensure the chicken is cooked through before combining with the pasta and sauce.

Q: How do I prevent the shrimp from becoming tough when making this scampi?

The key is not to overcook them. Cook them just until they turn pink and opaque (about 2-3 minutes per side). They will continue to cook slightly from the heat of the sauce and pasta. As soon as they are no longer translucent, remove them from the heat.

Q: Can I make this sauce ahead of time for meal prep?

For the best texture and flavor, the full shrimp scampi dish should be prepared fresh. However, you can make the roasted red pepper puree a day in advance and store it in the refrigerator. Reheating the finished dish can cause the shrimp to become tough, so I only make this recipe right before I plan to serve it. The leftovers will keep for 2 days in the fridge, but they are best fresh.

Conclusion

This roasted red pepper and smoked paprika scampi delivers all the bold, satisfying flavor you crave in a non-alcoholic, family-friendly meal. It offers a creative twist on a classic, ensuring that everyone at the table can enjoy a rich, comforting pasta dish. If you enjoyed this healthy, easy dinner idea, save this recipe on Pinterest for your next weeknight meal.

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