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 with crusty bread to soak up that amazing pan sauce, you’ll love my classic Italian 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 and the shrimp cooks in 10 minutes. It’s high-protein, low-carb and keto-friendly. I love to serve it as a crowd-pleasing appetizer and as a quick and easy dinner, like in my Shrimp Scampi Pasta recipe.
The BEST Shrimp Scampi Recipe
Shrimp Scampi is a classic Italian shrimp recipe with seasoned shrimp or prawns cooked and smothered in an irresistible garlic butter and white wine sauce. Is your mouth watering? Mine sure is!
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 shrimp dishes, like my Cilantro Lime Shrimp and Coconut Shrimp, but especially this Shrimp Scampi recipe.
Classic Shrimp Scampi Ingredients
The shrimp scampi garlic-butter sauce is so simple but truly excellent. A classic is a classic!
- Shrimp – use 16-20 count per pound, large shrimp that are peeled and deveined, with tail on or off (tails can add a little extra flavor to your pan sauce). When buying shrimp, frozen shrimp may actually be fresher than the thawed shrimp at the seafood counter (just 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 make shrimp scampi without wine – substitute with chicken broth and an extra squeeze of lemon juice.
- Garlic-butter sauce ingredients – unsalted butter, olive oil, garlic, red pepper flakes (optional), lemon juice, salt, and pepper (you can substitute butter with olive oil for a dairy free shrimp scampi)
- Garnish – lemon wedges and fresh parsley
How to Make Shrimp Scampi (Step-by-Step)
This easy shrimp scampi recipe comes together quickly in under 10 minutes, so be sure you have the ingredients ready to go before beginning. Use the Right Skillet: Make sure to use a non-reactive skillet when cooking with wine and lemon juice (avoid cast iron, raw aluminum, and unlined copper).
- 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. To thicken the Sauce, you can add a pat of butter and swirl it in off the heat.
- Serve – plate immediately to serve as an appetizer or pile over homemade pasta.
Natasha’s Tips for the Best Shrimp Scampi
If your pan isn’t large enough to have shrimp in a single layer, cook in 2 batches. Overcrowding can cause the pan to cool quickly, resulting in shrimp that 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.
How to Serve Shrimp Scampi
This recipe is also so versatile. Serve as a shrimp scampi appetizer with toothpicks, or as a main course. Here are my favorite pairings:
- Pasta – Homemade Pasta, linguine, angel hair, or Spaghetti Squash for gluten-free
- Grains/Starches – Serve over Mashed Potatoes, Quinoa, or Rice
- Salad – Caesar Salad, Panzanella Salad, or Caprese Skewers
- Veggies – Roasted Vegetables, Roasted Asparagus, or Roasted Cauliflower
- Bread – Garlic Bread, Sourdough Bread, or No-knead Bread
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 with a squeeze of fresh lemon juice and served with crusty bread for soaking up the sauce. If you loved this Shrimp Scampi, try my Baked Salmon Recipe next!
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 non-reactive 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
- To Refrigerate: Pack cooked and cooled shrimp 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: microwave for 30 seconds at a time until heated through or reheat on a skillet over medium heat until just warmed through. Do not overcook or it will turn dry and rubbery.
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
Made this recipe today. It’s a very quick recipe and tastes great. I could have allowed the sauce to reduce a little bit more, however, it did not take away from the wonderful taste. Will certainly make this again!
I’m glad you enjoyed it, David!
This recipe sounds great. I have precooked shrimp. How would the preparation differ than with raw shrimp?
Hi Barbara! If you’re using precooked shrimp, you can add it towards the end. It only needs to cook about 1–2 minutes, just until warmed through.
So good! I’m scratching up the recipe card as I type for future use. Thank you for sharing!
This was so good I’m certainly adding it to my rotation! Natasha’s recipes are always amazing
Thank you for your kind words. I hope you’ll love all the recipes that you will try!
Not nearly enough sauce for that much shrimp, especially if serving over pasta or rice. Other than that, flavors are spot on! And so easy.
Thanks for the feedback. You can double the sauce next time, I”m glad you liked it!
We absolutely loved, loved, loved, thisshrimp scampi recipe! I will be making it again very soon. Thank you for the wonderful recipes and I also love your cookbook! I can’t wait for you to post some more new recipes!
I’m so happy you loved it. Thank you so much for the wonderful feedback.