This classic Shrimp Scampi recipe is the quickest and tastiest way to cook shrimp – 10 minutes, one-pan. The resulting lemon garlic butter sauce coats every shrimp beautifully, and you’ll love every bite. Whether you toss this over pasta or serve it with crusty bread to soak up that amazing pan sauce, you’ll love my Shrimp Scampi Recipe.
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Helpful Reader Review
“Love love this recipe! Made it for dinner over rice. Delicious. My boyfriend gave me compliments on the flavor and tenderness of the shrimp!” – Monique ★★★★★
Shrimp Scampi Video
This restaurant-quality classic shrimp scampi is so easy to recreate at home in 10 minutes. It’s low carb and keto-friendly. We serve it as a crowd-pleasing appetizer or a quick and easy dinner, like in our Shrimp Scampi Pasta recipe.
Classic Shrimp Scampi Recipe
Growing up, I loved shrimp, but my Mom was allergic to shellfish. The lack of shrimp on the menu made me love it all the more, and it still feels like a treat and indulgence when I make it. Thankfully, my husband and kids love shrimp dishes, like my Cilantro Lime Shrimp and Coconut Shrimp, but especially this Shrimp Scampi recipe. They get excited every time I make it.
Shrimp Scampi is a classic Italian shrimp dish with seasoned shrimp or prawns cooked and smothered in an irresistible butter, garlic, and white wine sauce. Squeeze lemon over the top, and serve!
Ingredients for Shrimp Scampi
The shrimp scampi garlic-butter sauce is a simple base with classic flavor, so you’ll love the simplicity with only a few ingredients you already have in the fridge.
- Shrimp – use 16-20 large shrimp peeled and deveined, with tail either on or off. Leaving the tails on adds a little extra flavor to your pan sauce. When buying shrimp, you can use thawed shrimp if you’re confident it’s fresh, but frozen shrimp may actually be fresher (follow the package directions for safe thawing).
- White wine – Your favorite dry white wine, such as Pinot Grigio, Chardonnay, or Sauvignon Blanc, works best. While it doesn’t have to be expensive, avoid “cooking wine” since it won’t taste as good. You can substitute with chicken broth and an extra squeeze of lemon juice, if needed.
- Garlic-butter sauce ingredients – unsalted butter, olive oil, garlic, red pepper flakes (optional), lemon juice, salt, and pepper
- Garnish – lemon wedges, and fresh parsley
How to Make Shrimp Scampi
This easy shrimp scampi recipe comes together quickly in under 10 minutes, so be sure you have the ingredients ready to go before beginning.
- Prep the shrimp – thaw, pat dry with paper towels (excess water will cause them to steam cook instead of sear), and season with salt and pepper
- Sear the shrimp – Cook the shrimp in half the butter and half the oil on medium-high for 1-2 minutes per side, and then remove to a plate.
- Make the sauce – sauté garlic and red pepper flakes (optional) in the rest of the butter and oil for 30 seconds, and then add wine to simmer for 2 minutes and reduce by half, before adding the lemon juice.
- Finish – add the shrimp back to the pan then garnish with parsley. Serve with lemon wedges to squeeze over the top.
- Serve – plate immediately to serve as an appetizer or pile over homemade pasta.
Natasha’s Tips for Cooking Shrimp
If your pan isn’t large enough to have shrimp in a single layer, cook in 2 batches. Overcrowding can cool the pan quickly, causing them to steam cook and turn rubbery. Cook the shrimp until they are just opaque, pink, and curl into a “c” shape. Overcooked shrimp will be rubbery.
What to Serve with Shrimp Scampi?
This easy shrimp scampi recipe is also so versatile. Serve as an appetizer with toothpicks, or I like to serve over Pasta, Mashed Potatoes, Quinoa, or Rice. Here are a few of our favorite sides to go with Shrimp Scampi:
- Caesar Salad
- Caprese Skewers
- Roasted Vegetables
- Garlic Bread
- Sourdough Bread
- Roasted Asparagus
- No-knead Bread
Make-Ahead and Storage
My shrimp scampi recipe is best served right away, but it keeps well in the fridge for a few days. Cool and store quickly to keep from spoiling, according to the USDA.
- To Refrigerate: pack in an airtight container in the fridge for up to 4 days.
- Freezing: freeze shrimp and pasta separately for best results. Pack in a freezer-safe, air-tight container and freeze for 2-3 months. Thaw in the fridge overnight.
- To Reheat: if reheating with pasta, microwave for 30 seconds at a time until heated through. If reheating shrimp alone, use a skillet on medium heat until just warmed through.
I can’t wait for you to give this Shrimp Scampi Recipe in the best wine sauce a try and be totally impressed. My kids love these tasty shrimp piled onto pasta and served with crusty bread for soaking up the sauce. Try this quick shrimp recipe today.
Shrimp Scampi
Ingredients
- 1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tails on or off
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup dry white wine, like Sauvignon Blanc or low-sodium chicken broth
- 1 ½ Tbsp lemon juice, plus wedges for serving
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Prep shrimp: Pat dry and season with ½ tsp salt and ½ tsp pepper.
- Sear the shrimp: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until just opaque and cooked through. Remove to a plate immediately so they don’t overcook.
- Make the sauce: Lower heat to medium. Add remaining olive oil and butter. Sauté garlic and red pepper flakes (if using) for about 30 seconds, until fragrant. Add wine and simmer 2 minutes until reduced by half. Stir in lemon juice.
- Finish: Return shrimp to the skillet along with any juices on the plate and toss to coat in sauce. Remove from heat, stir in parsley. Taste and add more salt and pepper to taste.
- Serve: Spoon over pasta or serve with crusty bread for dipping. Serve with lemon wedges to squeeze over the top.
Notes
- Refrigerate for up to 4 days.
- Freeze for up to 3 months. Thaw in the fridge overnight.
- Reheat in a skillet on medium heat until just warmed through.
Nutrition Per Serving
Filed Under
More Shrimp Recipes to Try
- Shrimp Fried Rice
- Creamy Shrimp Pasta
- Shrimp Fajitas
- Shrimp Tacos
- Grilled Shrimp Skewers
- Shrimp Ceviche
- Tuscan Shrimp Pasta
- Shrimp Boil
Excelente receta.
This was the best shrimp scampi I’ve ever made. I made it for my husband’s birthday and we both loved it. Better than any restaurant meal!
Hi Lori! That makes me so happy to hear. Thank you for sharing.
Made this today for a treat for myself. Used chicken stock. Cut recipe in half since it was just me. Turned out awesome 💯.added a dash of hot pepper sauce. Yummy
That’s so wonderful, Suzi! Thank you so much for sharing that with me.
Made this tonight. Perfection, over jasmine rice. Used smoked paprika which even added more flavor. A new family favorite.
I’m so happy you found a new favorite!
In this recipe can you substitute the shrimp for scallops?
Hi Larry! I haven’t tested that, but it should work fine.
I don’t have white wine or any wine. Can I make this without it? Or substitute with something else?
Hi Karen, this recipe works without it just fine. See the “Can I make Shrimp Scampi Without Wine?” section of the recipe post for all our tips on that.
I’ve made this time and time again, but it’s been a minute. Tonight I used Wild Raw Shrimp from Costco and not the farm raised raw shrimp. Wow, it tasted amazing. Highly recommend if the budget allows. Thank you, as always, for the absolute best recipes that are all restaurant-worthy (above and beyond most restaurants in my opinion!)
Can I use pre cooked thawed shrimp for this recipe?
Hi Mary! You can, but we use raw shrimp so that it doesn’t overcook and become rubbery. Using precooked shrimp can lead to this.
This is my go to recipe for shrimp scampi – it’s SO good, and a crowd pleaser in my house! Thank you for this solid, perfectly balanced recipe of a classic favorite!
I was out of wine 🍷 so I used vodka… delicious 😋
I’m glad that worked for you, John Paul!
You did it again….I made the recipe and I know how to make it with perfection so the pasta which is GF is perfect and the sauce is NOT absorbed into the pasta and there is just the right amount of salt and lemon. This recipe is such a winner!!!!!!!
The shrimp scampi recipe turns out to be a blockbuster in our dining table. Every time I cook it, they all love it! They always ask me to share the recipe and I of course I always refer them to you. May I just say your recipes are the best! Thank you for sharing!
I’m so happy to hear that, Hilda! Thank you.
Absolutely delicious, should I serve them over the pasta or you have other suggestions!?
Stay safe, Barbara
Hi Barbara! Thanks, glad you love this recipe! The options are endless! You can serve this with rice, veggies, pasta and so much more!
Excellent recipe and ALMOST exactly how I make my shrimp scampi. One thing extra I do is take those shrimp peels and boil them in small amount of water for a few minutes and use this broth with the white wine instead of another kind of broth!
Thank you for sharing, Marilyn!
This recipe is easy but flavorful! It comes together quickly. I paired mine with Angel Hair pasta. I will be making this one again!
Hello Janet, great to haer that you enjoyed our Shrimp Scampi Recipe. Thanks for sharing!
Natasha,
Your directions for your Shrimp Scampi were easy to follow and the final results would compare to the finest restaurants in the USA! Thanks for sharing your recipe! My husband and I loved it! I can’t wait to get your new Cookbook that I have preordered! ♥️♥️♥️
Dyakuyu,
Christine
Hi Christine! That’s wonderful. Thank you for the wonderful feedback. I’m glad you loved the recipe and I’m so excited for you to get your copy of the cookbook! 🙂
I just want more sauce as to serve over linguine. Do I just double the ingredients except for the salt pepper paprika because I’m using just one pound of shrimp
Hi Katrina! Yes, that should work fine. You can add more salt/pepper/paprika to taste at the end if needed.
I usually don’t use a recipe for shrimp scampi but tonight I used yours. It was perfection. Thank you.
Thanks for choosing this recipe, glad you love it!
Great! Easy, quick, and delicious! Big hit with hubbie who is a Scampi snob. Thanks for sharing.
You’re welcome, good to hear that this was a hit!
Thank you for this delicious recipe!! I swear it taste better every one I make it, being somewhat addicted, I even made it to go over the lobster ravioli we had for dinner tonight 😋😋
You’re welcome! So glad that you enjoyed this recipe, Janet. Thanks for sharing your experience with us.