Perfect Shrimp Scampi
This garlic butter shrimp scampi recipe is quick, easy, and delicious. The classic scampi sauce, made with garlic, butter, white wine, and lemon juice, comes together in minutes. You’ll love it! Our family loves this garlic butter shrimp scampi recipe. It’s so quick to make and tastes incredible. Serve these garlicky shrimp as an appetizer, with toasted or grilled bread or over pasta. This is a classic recipe for shrimp scampi. If you love the classic but want to try a fun twist, try our cilantro lime butter shrimp! Key Ingredients Shrimp: Use fresh, high-quality jumbo or large shrimp. You can keep the tails on or remove them, whichever you prefer. Shallots, garlic, and red pepper flakes: These will be cooked in olive oil to create the base of your sauce. Fresh lemon juice and white wine: Use these to deglaze the pan and create the scampi sauce. The best wine for shrimp scampi is a dry, crisp white wine. We reach for pinot grigio, sauvignon blanc, or unoaked chardonnay. The most important thing to remember is to use something you enjoy. Our scampi recipe calls for 1/2 cup of wine, so you will have some wine left to enjoy with the shrimp. Butter and parsley: These will be added at the end to make the sauce smooth and creamy. Shrimp: Use fresh, high-quality jumbo or large shrimp. You can keep the tails on or remove them, whichever you prefer. Shallots, garlic, and red pepper flakes: These will be cooked in olive oil to create the base of your sauce. Fresh lemon juice and white wine: Use these to deglaze the pan and create the scampi sauce. The best wine for shrimp scampi is a dry, crisp white wine. We reach for pinot grigio, sauvignon blanc, or unoaked chardonnay. The most important thing to remember is to use something you enjoy. Our scampi recipe calls for 1/2 cup of wine, so you will have some wine left to enjoy with the shrimp. Butter and parsley: These will be added at the end to make the sauce smooth and creamy. How to Make Shrimp Scampi Shrimp scampi is a quick and easy dish. Begin by sautéing your aromatics (think shallots, garlic, and a pinch of red pepper flakes) in olive oil until fragrant. Next, add your shrimp to the pan. Shrimp cook quickly, so keep a close eye on them. They’re done when they turn pink and opaque, usually within a few minutes per side. Once cooked, remove the shrimp from the pan and set them aside. Now, it’s time to deglaze the pan. Add a splash of white wine and fresh lemon juice, scraping up any browned bits stuck to the bottom to pick up as much flavor as possible. Finally, finish the sauce by swirling in butter and a handful of chopped fresh parsley. The butter melts into the wine and lemon juice, creating an unbelievably delicious garlic butter sauce for the shrimp. What to Serve with Shrimp Scampi You can serve shrimp scampi in a variety of ways. I love this as an appetizer next to other light Italian dishes like our Caprese salad, tomato bruschetta, or this easy olive oil dip with crusty bread. It’s also excellent served over rice, grains, and pasta (I’ve shared tips for shrimp scampi pasta below the recipe). You can also add it to our garlic zucchini noodles! Perfect Shrimp Scampi PREP 5 mins COOK 10 mins TOTAL 15 mins PREP 5 mins COOK 10 mins TOTAL 15 mins How to make garlic butter shrimp scampi in under 15 minutes. Perfect served alone or spooned over pasta, rice or lower carb zucchini noodles. Makes 4 servings You Will Need 1 pound (450g) large or extra-large shrimp, peeled and deveined Salt and fresh ground black pepper 1 tablespoon olive oil 4 tablespoons butter, cut into four pieces 1/4 cup minced shallot, 1 medium 1 ½ tablespoons minced garlic, about 4 cloves 1/4 teaspoon red pepper flakes, optional 1/2 cup (118ml) dry, crisp white wine like pinot grigio, sauvignon blanc or unoaked chardonnay, see notes for alternatives 1 lemon, cut in half 1/2 cup fresh parsley leaves and tender stems, chopped Directions 1Pat shrimp dry, then season 1/4 teaspoon of salt and 1/4 teaspoon of fresh ground black pepper. 2Heat olive oil in a skillet over medium heat. Add shallots, garlic, and red pepper flakes. Stir them around the pan and cook until the shallots soften, 1 to 2 minutes. 3Add the shrimp in a single layer to the skillet. Cook for 1 to 2 minutes per side or until pink and opaque. Transfer to a plate. 4Add white wine and the juice from half a lemon to the skillet. Simmer until slightly reduced, about 1 minute. 5Remove the skillet from the heat. Swirl in the butter and parsley until melted and creamy. Season with additional salt, pepper, or lemon juice to taste. 6Spoon the scampi sauce over the shrimp and enjoy. 1Pat shrimp dry, then season 1/4 teaspoon of salt and 1/4 teaspoon of fresh ground black pepper. 2Heat olive oil in a skillet over medium heat. Add shallots, garlic, and red pepper flakes. Stir them around the pan and cook until the shallots soften, 1 to 2 minutes. 3Add the shrimp in a single layer to the skillet. Cook for 1 to 2 minutes per side or until pink and opaque. Transfer to a plate. 4Add white wine and the juice from half a lemon to the skillet. Simmer until slightly reduced, about 1 minute. 5Remove the skillet from the heat. Swirl in the butter and parsley until melted and creamy. Season with additional salt, pepper, or lemon juice to taste. 6Spoon the scampi sauce over the shrimp and enjoy. Adam and Joanne's Tips Substitute for wine: Use 1/2 cup of chicken broth, vegetable broth, or seafood broth. I also like adding a bit more lemon juice. Storing: Store leftovers in an airtight container for up to 3 days. Shrimp scampi with pasta: Use 8 to 12 ounces of dry pasta for 1 pound of shrimp. If, when tossing the pasta into the scampi sauce, it seems dry, add a 1/4 cup to 1/2 cup of the pasta cooking water to thin it out a bit. The starches in the water will also help the sauce to stick to the pasta strands. The nutrition facts provided below are estimates. Substitute for wine: Use 1/2 cup of chicken broth, vegetable broth, or seafood broth. I also like adding a bit more lemon juice. Storing: Store leftovers in an airtight container for up to 3 days. Shrimp scampi with pasta: Use 8 to 12 ounces of dry pasta for 1 pound of shrimp. If, when tossing the pasta into the scampi sauce, it seems dry, add a 1/4 cup to 1/2 cup of the pasta cooking water to thin it out a bit. The starches in the water will also help the sauce to stick to the pasta strands. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 257 / Total Fat 15.9g / Saturated Fat 7.8g / Cholesterol 213mg / Sodium 301.4mg / Carbohydrate 5.6g / Dietary Fiber 1.5g / Total Sugars 1.4g / Protein 24.4g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us