Garlic butter shrimp scampi is such a quick and easy dinner for busy weeknights. But it’s one of those meals that tastes like it took ages to prepare! Plump shrimp are cooked in a flavorful garlic butter sauce with white wine and lemon juice—perfect for serving over pasta or with crusty bread.
In this updated post, I share simple tips I discovered when testing this recipe so you can make the best shrimp scampi every time. The main thing is to watch the shrimp closely. Shrimp cook very fast, faster than many people think, and can go from juicy to rubbery in an instant! Once you nail the cook time, this shrimp recipe is foolproof!
A reader, Down, says: “You are not kidding when you say fast. I whipped this up in no time and my boys were thrilled and thought it was so ‘fancy.’ It was delicious and easy and will be on rotation in our house now.” ★★★★★
Table of Contents
Shrimp Scampi Ingredients & Substitutions
These are the main ingredients you need to make this easy shrimp scampi. You can find the full list of ingredients and measurements in the recipe card below.
Oil and butter — olive oil and butter form the rich base for the silky scampi sauce. Don’t skip the oil, as it prevents the butter from burning.
Garlic — minced garlic adds so much flavor to this dish. I prefer using fresh garlic, not the pre-minced kind in a jar, for the most robust flavor.
Shrimp — large shrimp (31/40 per pound) is the best option, so they don’t cook too quickly and become rubbery. Make sure they are peeled and deveined. You can use fresh or frozen shrimp; both work very well! Thaw the frozen shrimp for more even cooking by soaking them in cold water, then patting them dry. If you’re short on time, you can cook the shrimp from frozen, and the cooking time will take a minute or two longer.
Wine — dry white wine gives this dish the traditional scampi taste. For a wine-free version, swap the wine for an equal amount of low-sodium chicken broth or vegetable broth.
Lemon juice — a splash of fresh lemon juice adds bright acidity to shrimp scampi. Seafood loves lemon, and it makes a big difference to the flavor of the finished dish!
Parsley — fresh Italian parsley adds a pop of color and peppery flavor to the scampi sauce. Feel free to use other fresh herbs like chives, basil, or tarragon if you want another pop of flavor.
What’s the best wine to use for shrimp scampi?
Choose a drinkable wine that isn’t too expensive but still good in quality. A Pinot Grigio, Sauvignon Blanc, Pinot Gris, or Pinot Blanc works great. Opt for a dry white wine, not sweet, for the best flavor to complement the garlic and butter. You can also use dry white vermouth in place of the wine.
How To Tell Shrimp Is Cooked
Shrimp cook very fast! They take just a few minutes, which is why this recipe is so quick. I recommend keeping a close eye on them as overcooked shrimp turn tough and rubbery instead of plump and juicy. Here are some easy ways to tell if shrimp is cooked:
- They turn from translucent grey to opaque white and pink.
- They curl more into a C shape from a straighter or slightly curved shape (but a tighter O means the shrimp are overcooked).
- If you don’t want to eyeball it, you can check the internal temperature using an instant-read thermometer. It will read 145°F when the shrimp are ready.
Pro Tips For Making This Recipe
This recipe cooks quickly. Make sure you have all your ingredients measured and ready to go as soon as they hit the pan.
Should I leave the shrimp tails on? You don’t have to! I think they make a nice presentation, and the shells add a bit more flavor to the dish. However, if you don’t like that, feel free to remove them before you cook the shrimp.
Be careful not to overcook the shrimp before adding the wine. The shrimp will finish cooking when you simmer the wine. You only need to cook them for about a minute before you add the wine. If you completely cook the shrimp in the first sear, you will have rubbery shrimp by the time the dish is done.
How To Make Shrimp Scampi
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making classic shrimp scampi at home. You can find the full set of instructions in the recipe card below.
1. Melt 2 tablespoons of butter and the olive oil together in a large skillet over medium-high heat. Then add the minced garlic and cook for 30 seconds, until fragrant.
2. Add the peeled, deveined shrimp, salt, and black pepper. Cook for about 1 minute, until the shrimp just start turning pink on the bottom.
3. Flip them and pour in the white wine. Work quickly if you can, since the shrimp cooks fast!
4. Sprinkle in the red pepper flakes for a subtle heat.
5. Bring the sauce to a simmer and cook the shrimp scampi until the liquid reduces by half and the shrimp cook through. (This should all happen quickly since the pan is hot and the liquid amount isn’t very much.) Remove the skillet from the heat.
6. Stir in the rest of the butter, the lemon juice, and chopped parsley, and serve immediately.
Shrimp Scampi Recipe
Video
Equipment
- Large skillet
Ingredients
- ¼ cup butter divided (57g)
- 2 tablespoons extra-virgin olive oil
- 5 garlic cloves minced (20g)
- 1 pound large shrimp peeled and deveined (450g)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup dry white wine (60mL)
- ¼ teaspoon red pepper flakes
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup fresh parsley chopped
- Cooked pasta or crusty bread for serving
Instructions
- Place a large skillet over medium-high heat, melt 2 tablespoons of the butter and the olive oil together. Add the garlic and cook for 30 seconds. Add the shrimp, salt, and black pepper. Cook until the shrimp starts to turn pink, about 1 minute.
- Flip the shrimp and pour in the wine and add the red pepper flakes. Bring to a simmer and cook until the liquid reduces by half and the shrimp is cooked through, about 3 minutes. Remove from the heat.
- Stir in the remaining 2 tablespoons of butter, lemon juice, and parsley. Serve immediately over hot cooked pasta or with warm crusty bread.
Notes
- Stirring in the remaining 2 tablespoons of butter at the end gives the sauce extra body to help cling to the shrimp and pasta, if served with it.
- Serve the shrimp scampi immediately, as the shrimp will continue to cook in the sauce, and you don’t want the shrimp to overcook.
- If you plan to serve this with pasta, I recommend starting the shrimp once the pasta is in the boiling water, or with about 5 minutes left on the cooking time. This way, your pasta and shrimp are ready at the same time.
Nutrition
Serving Ideas
This shrimp scampi recipe is a versatile dish, as you can serve it in many ways.
- Pasta: I love serving this easy shrimp scampi over cooked pasta. Long pasta like angel hair pasta, linguine, bucatini, and spaghetti are great, but short shapes like penne or bow-tie pasta also work very well.
- Grains: A bed of rice pilaf, Instant Pot brown rice, or quinoa for the scampi makes it a hearty, satiating meal.
- Bread: Dinner rolls, French bread, crusty sourdough bread, and garlic bread are perfect for sopping up every bit of the silky sauce.
- Vegetables: Why not serve shrimp scampi with a side of delicious veggies like air fryer broccoli, French green beans, roasted potatoes, or zucchini noodles (also called “zoodles”)?
- Salad topper: Shrimp scampi makes a delicious topper for Caesar salad, three bean salad, and cucumber tomato salad.
Storage
Refrigerator: Garlic butter shrimp scampi is best served immediately, but it will keep for a few days. Once cooled, transfer shrimp scampi to an airtight container and refrigerate for up to 3 days.
Freezer: Let the shrimp scampi cool completely to room temperature, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheating this dish gently is a must, so the shrimp don’t cook too much more while reheating. Pop the shrimp and sauce into a small skillet over medium heat and heat just until warmed through. Add a splash of wine, broth, or water if the pan is too dry.
More Shrimp Recipes To Try
I have loads of easy shrimp dishes on the blog for you to try next!
Sautéed shrimp is ready in under 10 minutes with a few simple ingredients. Serve it as an appetizer, side dish, or entree over a bed of rice or pasta.
Buttery garlic shrimp has bright acidity from lemon, heat from red pepper flakes, and sweetness from the shrimp themselves. They’re delicious!
Try my shrimp boil, a Southern classic with baby potatoes, corn on the cob, sausage, and plump shrimp. I love making this for a crowd.
For a cooling, refreshing summer meal, my shrimp salad is a must-try! You’ll love the creamy, tangy dressing.
Bacon-wrapped shrimp is always requested at my game day parties! The complementary flavors of sweet shrimp and salty bacon never fail to impress.
If you’ve tried this shrimp scampi recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Denny says
Made this and it turned out great! Used 6 large garlic pieces.
Yola says
First shrimp scampi I made in my life, it was unbelievable, perfect proportions, perfectly balanced. I used a lot of your recipes and I was never disappointed.
Tiffany says
The best yet! I used Pinot Grigio and everything as stated in the recipe and after doing a taste test I didn’t want to share with the family. John’s recipes haven’t failed me yet and I thank you for helping me step up my culinary experience… Bravo!
Carole says
My first time making and eating shrimp scampi and it was amazing. So easy to make as well! I will definitely make this again.
Dawn says
I was in a bind the other night and didn’t have any thawed protein for a quick dinner for my two teen boys who NEED protein and lots of pasta. lol. I found a bag of shrimp in the freezer and googled shrimp recipes on your site while the shrimp was thawing. Found this recipe and you are not kidding when you say fast. I whipped this up in no time and my boys were thrilled and thought it was so “fancy”. It was delicious and easy and will be on rotation in our house now. Thank you!
Eileen Selogie says
Wonderful! I am also one of those who will at least double the amount of garlic called for in a recipe!
elyse says
You weren’t lying when you say easy!
heather says
Oh, yum! Looks delicious 😀