Garlic Butter Shrimp Scampi Made Simple

Shrimp Scampi is a timeless classic, renowned for its incredible flavor and remarkable simplicity. This recipe delivers a restaurant-quality meal right to your dinner table in just 15 minutes of cook time! Featuring succulent shrimp enveloped in a vibrant sauce of fresh garlic, zesty lemon, rich butter, and a hint of white wine, it’s a dish that effortlessly impresses without demanding hours in the kitchen. Perfect for busy weeknights, romantic dinners, or simply when you crave something truly delicious and comforting, this easy Shrimp Scampi recipe is destined to become a staple in your culinary repertoire.

For seafood enthusiasts, Shrimp Scampi offers an irresistible blend of flavors that dance on the palate. Its bright, garlicky, and buttery notes perfectly complement the sweet, tender shrimp, making every bite a delight. If you love quick and flavorful seafood dishes, you might also enjoy my Garlic Butter Shrimp and Tuscan Shrimp recipes, both showcasing the versatility and deliciousness of shrimp.

This quick and easy Shrimp Scampi recipe is my take on the beloved restaurant staple, simplified for home cooking without compromising on taste. Juicy, plump shrimp are sautéed and then tossed with a luxurious white wine, lemon, and garlic sauce, often served over a bed of al dente pasta. It’s the ideal meal for those moments when you desire something elegant and fancy but need it on the table fast. The beauty of this dish lies in its speed – the shrimp and its delectable sauce cook almost simultaneously with your chosen pasta. Once everything is ready, simply combine, toss gently, and serve with a crusty baguette to ensure not a single drop of that incredible sauce goes to waste.

Contents

Why You’ll Love This Easy Shrimp Scampi

Lightning Fast: From prep to plate in under 30 minutes, with only 15 minutes of actual cooking.
Gourmet Taste, Minimal Effort: Achieve a sophisticated dish with simple, fresh ingredients and straightforward steps.
Versatile & Customizable: Easily adapt the flavors, spice level, or even substitute ingredients to suit your preferences.
Crowd-Pleaser: A universally loved dish that’s perfect for family dinners, entertaining guests, or a special date night.
Healthy & Wholesome: Packed with lean protein from shrimp and fresh ingredients for a balanced meal.

Essential Ingredients for Perfect Shrimp Scampi

Creating truly exceptional Shrimp Scampi begins with selecting the right ingredients. Each component plays a vital role in building the dish’s signature bright, garlicky, and buttery profile.

Shrimp: The star of the show! I typically opt for jumbo shrimp (16/20 count per pound) for a more substantial bite, but medium shrimp (21/25 count) works beautifully too. Ensure your shrimp are peeled and deveined. You can purchase them fresh or frozen; if using frozen, thaw them thoroughly overnight in the refrigerator or quickly under cold running water. Patting them very dry with paper towels before cooking is crucial for a good sear.
Butter and Olive Oil: The dynamic duo for flavor and cooking. Butter provides richness and a golden-brown finish, while olive oil helps prevent the butter from burning and adds a subtle fruity note. Unsalted butter gives you more control over the final seasoning.
Garlic: The soul of scampi! Freshly minced garlic is non-negotiable here. Avoid pre-minced jarred garlic, as it lacks the pungent, aromatic quality that defines this dish. You’ll divide the garlic, using some to season the shrimp and the rest to build the sauce base.
Lemon: Fresh is best! You’ll need both the zest and the juice from a fresh lemon. The zest provides an intense burst of citrus aroma and flavor, while the juice adds a bright acidity that cuts through the richness of the butter and wine.
Liquid Base:
- White Wine: A dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay is traditional and highly recommended. It adds depth, complexity, and a subtle sweetness that truly elevates the sauce. The alcohol cooks off, leaving behind a wonderful flavor.
- Chicken Stock: For a non-alcoholic version, low-sodium chicken stock is an excellent substitute. It provides a savory base without overpowering the delicate shrimp and lemon flavors. Avoid regular broth, which can sometimes be too strong.
Seasoning: Simple yet impactful.
- Salt and Black Pepper: Essential for seasoning the shrimp and balancing the sauce.
- Red Pepper Flakes: These are optional but highly encouraged! They add a gentle warmth and a subtle kick that enhances the overall flavor profile without making the dish overly spicy. Adjust to your preference.
Fresh Parsley (for garnish): A sprinkle of fresh chopped parsley at the end adds a vibrant color and a burst of herbaceous freshness that brightens the entire dish.

How to Make Easy Shrimp Scampi: A Step-by-Step Guide

Follow these simple steps to create a show-stopping Shrimp Scampi in no time.

Prepare the Shrimp: Start by ensuring your shrimp are properly peeled and deveined. If using frozen shrimp, thaw them completely. Once peeled and deveined, place the shrimp on a plate lined with paper towels and pat them thoroughly dry. Removing excess moisture is key to getting a beautiful sear.
Season the Shrimp: In a medium bowl, combine the dried shrimp with half of the minced garlic, lemon zest, salt, black pepper, and red pepper flakes (if using). Toss gently to ensure all the shrimp are evenly coated with the seasonings. Let them sit for a few minutes while you prepare your skillet.
Heat the Skillet: Heat one tablespoon of olive oil and one tablespoon of unsalted butter in a large skillet or pan over medium-high heat. Allow the butter to melt and just begin to foam before adding the shrimp. This ensures a hot surface for searing.
Cook the Shrimp: Add the seasoned shrimp in a single layer to the hot skillet. Avoid overcrowding the pan; if necessary, cook the shrimp in two batches. Cook for just 1 to 2 minutes per side, or until they turn opaque pink and curl slightly. Be careful not to overcook them, as shrimp can become rubbery very quickly. Once cooked, immediately remove the shrimp from the pan and transfer them to a clean plate. Set aside.

Sauté Remaining Garlic: In the same skillet (no need to clean it, the fond from the shrimp adds flavor!), add the remaining tablespoon of olive oil and the other half of the minced garlic. Sauté over medium heat for about 1 minute, stirring constantly, until the garlic is fragrant and just lightly golden. Be careful not to burn the garlic, as it can turn bitter.
Build the Sauce: Pour in your chosen liquid (white wine or chicken stock) and the fresh lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon – this is where all the flavor is! Let the sauce simmer for 3 to 4 minutes to reduce slightly and allow the flavors to meld.
Finish the Sauce: Remove the skillet from the heat and stir in the remaining tablespoon of unsalted butter. Swirl the pan until the butter has completely melted and incorporated into the sauce. This final touch of butter will give your scampi sauce a luxurious, velvety texture and glossy finish.
Combine & Serve: Return the cooked shrimp to the pan with the sauce. If serving with pasta, add the hot, drained pasta directly to the skillet. Toss everything together gently until the pasta and shrimp are thoroughly coated in the delicious scampi sauce. Garnish generously with fresh chopped parsley before serving immediately.

Frequently Asked Questions About Shrimp Scampi

Can I make Shrimp Scampi without wine?

Absolutely! If you prefer to avoid alcohol or simply don’t have wine on hand, low-sodium chicken stock is an excellent substitute. It provides a savory depth to the sauce without overpowering the delicate flavors of lemon and garlic. For an even lighter touch, you can mix chicken stock with an equal part of water. I generally advise against using regular chicken broth, as its flavor can sometimes be too strong and overshadow the subtle nuances of the scampi sauce. Vegetable broth can also work, but opt for a light, low-sodium variety.

What pasta is best for this recipe?

While classic shrimp scampi is traditionally served with long, thin pasta like linguine, many other varieties work beautifully. Fettuccine, angel hair, or even spaghetti are fantastic choices because their strands effectively capture and cling to the rich, buttery sauce. You could also use capellini for a very delicate presentation. If you prefer shorter pasta, penne or farfalle can also be used, though they might not hold as much sauce per bite. The key is to cook your pasta al dente (to the tooth) so it has a slight bite and doesn’t become mushy when tossed with the sauce.

Can I thicken the sauce?

Yes, you certainly can! If you enjoy a thicker, more substantial sauce, a cornstarch slurry is your best friend. In a small bowl, whisk together 2 teaspoons of cornstarch with 1 tablespoon of cold water until smooth. Once your scampi sauce has simmered and reduced slightly, slowly whisk in the cornstarch slurry. Return the pan to a gentle simmer for another 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency. I do not recommend using flour as a thickener, as it can make the sauce cloudy and give it a raw flour taste if not cooked out properly, which is harder to do in a quick sauce like scampi.

What are some good serving suggestions for Shrimp Scampi?

Shrimp Scampi is a complete meal on its own when served with pasta, but you can easily elevate it with complementary sides. A fresh, crisp green salad with a simple vinaigrette provides a nice contrast to the richness of the scampi. Crusty garlic bread or a warm baguette is essential for soaking up every last bit of that amazing sauce. Steamed or roasted vegetables like asparagus, broccoli, or green beans also make excellent companions, adding extra nutrition and color to your plate.

Can I make Shrimp Scampi ahead of time?

Shrimp Scampi is truly best enjoyed fresh, immediately after preparation, as the shrimp can overcook and the pasta can absorb too much sauce if left to sit. However, you can do some meal prep to speed things up:

Prep Shrimp: Peel and devein the shrimp, then pat them dry and store them in an airtight container in the refrigerator for up to 1 day.
Mince Garlic & Zest Lemon: Have your garlic minced and lemon zested and juiced ahead of time. Store them separately in small airtight containers.
Measure Liquids & Seasonings: Have your wine/stock and seasonings measured out.

With these components prepped, you’ll still be able to get dinner on the table in under 20 minutes once you start cooking!

How do I store and reheat leftovers?

If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. When reheating, it’s best to do so gently to prevent the shrimp from becoming rubbery. You can reheat it lightly in a skillet over low heat, adding a splash of chicken stock or water to loosen the sauce if needed. Alternatively, a microwave can be used, but heat in short bursts, stirring in between, until just warmed through.

What are some common mistakes to avoid?

Overcooking the Shrimp: This is the most common mistake! Shrimp cooks very quickly, usually in just 2-3 minutes total. Overcooked shrimp become tough and rubbery.
Burning the Garlic: Garlic burns easily and will turn bitter. Keep an eye on it and sauté it just until fragrant and lightly golden.
Not Patting Shrimp Dry: Wet shrimp will steam instead of sear, preventing that lovely browned exterior and flavorful crust.
Overcrowding the Pan: When cooking the shrimp, give them space. If the pan is too crowded, the temperature drops, and the shrimp will steam rather than sear properly. Cook in batches if necessary.

More Delicious Seafood Dinner Recipes

If you loved this Shrimp Scampi, be sure to explore more of our fantastic seafood recipes for quick and healthy meal ideas:

Salmon Foil Packets: An incredibly easy and flavorful way to cook salmon with minimal cleanup.
Air Fryer Shrimp: Crispy, perfectly cooked shrimp in minutes using your air fryer.
Honey Garlic Shrimp: A sweet and savory glaze makes these shrimp irresistible.
Salmon Patties: A budget-friendly and delicious way to enjoy salmon.
Grilled Shrimp: Perfect for summer barbecues, these grilled shrimp are smoky and tender.

For even more meal inspiration, feel free to browse our entire Dinner category, packed with diverse and delightful recipes!

Shrimp Scampi

Author:

Anna

This easy Shrimp Scampi is ready to serve in just 15 minutes! Fresh flavors of garlic and lemon complement the juicy shrimp perfectly.

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4.84 from 6 votes

Print Recipe
Pin Recipe

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Course
Dinner

Cuisine
American

Servings

4
servings

Calories

263
kcal

Ingredients

1
lb
jumbo shrimp
(frozen or fresh, peeled and deveined)
½
teaspoon
salt
¼
teaspoon
black pepper
½
teaspoon
crushed red pepper flakes
4
garlic cloves
(minced and divided)
1
lemon
(zested and juiced)
2
tablespoons
unsalted butter
2
tablespoons
olive oil
(divided)
½
cup
white wine or chicken stock
(see notes for wine alternatives)
Fresh parsley
(chopped, for garnish)
Cooked pasta
(linguine, fettuccine, or spaghetti, for serving)

Instructions

Peel and devein the shrimp. Pat them very dry with paper towels to remove any moisture, which helps in proper searing.
In a bowl, season the dry shrimp with salt, black pepper, red pepper flakes, lemon zest, and half of the minced garlic. Toss to coat evenly.
Heat one tablespoon of olive oil and one tablespoon of unsalted butter in a large skillet over medium-high heat until the butter is melted and slightly foamy.
Add the seasoned shrimp to the hot pan in a single layer. Cook for 1-2 minutes per side, or until they turn opaque pink and are just cooked through. Avoid overcrowding; cook in batches if necessary. Remove the cooked shrimp to a plate and set aside.
Add the remaining tablespoon of olive oil and the other half of the minced garlic to the same pan. Sauté over medium heat for about 1 minute until fragrant and lightly golden. Be careful not to burn the garlic.
Pour in the white wine (or chicken stock) and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the sauce reduce for 3 to 4 minutes to concentrate the flavors.
Remove the skillet from the heat and stir in the remaining tablespoon of butter until it’s completely melted and incorporated, creating a velvety sauce.
Return the cooked shrimp to the pan with the sauce. Add your hot, drained pasta and toss everything together until the shrimp and pasta are well coated. Serve immediately, garnished with fresh chopped parsley.

Notes

To make this dish without wine, use low-sodium chicken stock or mix stock with water in equal parts. I don’t recommend broth as it can have overwhelming chicken flavor.
Medium shrimp (21/25 count) works fine too. I don’t recommend small shrimp (e.g., salad shrimp) as they cook too fast and can become tough.
If you like a thicker sauce, mix 2 teaspoons of cornstarch with 1 tablespoon of water to create a slurry. Add this to the simmering sauce and cook for another 1-2 minutes until thick. I don’t recommend flour as it can make the sauce cloudy.
The nutrition value can vary depending on the specific products you use. The information below is an estimate. Always use a calorie counter you are familiar with for precise values.

Nutrition

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