Shrimp Scampi is the quickest and tastiest way to cook shrimp – less than 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 as an appetizer 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.
The BEST Shrimp Scampi
Growing up, I always 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. Is your mouth watering, because mine sure is!
Ingredients for Shrimp Scampi
The shrimp scampi garlic-butter sauce is so simple but truly excellent. A classic is a classic!
- 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 (thaw according to package instructions).
- 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. Cook in batches if needed (see tip below).
- 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.
The BEST 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
Love this dish, so simple but so delicious. Thank you!
Fantastic! Such a quick dinner with crusty bread to soak up that sauce and a salad, perfect!
Easy peasy and delicious! I served it with spaghetti noodles, all done in less than 30 minutes. My hubby could not stop talking about how good it was, this will be in regular rotation!
That’s so great to hear, Wendy! Thank you for sharing.
Husband loves this dish! He said next time more shrimp lol. He also said he can’t wait to have it again. Natasha thanks again for getting me out of my comfort zone with making dishes I would have never thought of trying❤️
You’re very welcome, Colleen! So glad these recipes have been helpful for you.
This is a riff on your classic gourmet offering shrimp with asparagus and pasta, which is a favorite of our household.
Hi Stuart, I’m so glad to hear the shrimp scampi is a favorite in your household.
Hi! Was this recipe changed? This is usually our go to vacation meal and I went to make it tonight but it was missing something. Was the paprika taken out of the original recipe? Was anything else changed?
Hi Ariel, paprika was the only change since it’s not classic to the dish – we wanted it to be the classic shrimp scampi. We also increased the shrimp to 1.5 lbs.