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 classic Italian-American Shrimp Scampi Recipe.
This post may contain affiliate links. Read my disclosure policy.
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 Recipe
Shrimp Scampi is a classic Italian shrimp dish with seasoned shrimp or prawns cooked and smothered in an irresistible butter, garlic, and white wine shrimp scampi sauce. Squeeze lemon over the top, and serve. Is your mouth watering, because 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.
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 Cooking Shrimp
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.
What to Serve with 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
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. If you loved this Shrimp Scampi, try my Baked Salmon Recipe next!
Easy Shrimp Scampi Recipe
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
- 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
How much “sauce” does it make? Enough to pour over 2 servings of pasta or should I double the recipe?
Hi Lesly, I wish I had measured it that way. If you like more of the sauce you are more than welcome to double it.
Made this tonight. It was an easy recipe to follow and absolutely delicious!
That’s so great Heather! I’m so happy you enjoyed that!
The only thing is when I add the shrimp to the oil it sizzles and the oil goes everywhere. Am I making the oil to hot? I’d like to make this more but it’s hard when I can’t get close to the hot skillet with oil going everywhere
Hi Marlee, it sounds like it may be too hot. What kind of oil are you using?
Hello,
I used olive oil. Also I used defrosted shrimp, could that affect the outcome of the dish?
Thank you!
Hi Marlee, defrosted is best since the liquid will cause splatter and increase cook time/ the possibility of drying it out.
I think you’re hot
Hi Natasha, I was wondering if I make a bigger batch will this reheat well? Or is it only good fresh? Thank you!
Hi lena, I haven’t tested that in a large batch but that should reheat just fine.
Thank you! Will try it 🙂
What kind of wine is recommended?
Hi Kathy! Your favorite dry white wine may be used in this wine sauce such as Pinot Grigio, Chardonnay, or Sauvignon Blanc. Do not use anything labeled “cooking wine” for shrimp scampi which are often low quality, taste terrible and contain additives. There is no need to break the bank. A reasonably priced ($8-$10 per bottle) dry white wine would work really well for shrimp scampi.
So much yummy flavor! Love this dish!
I’m so happy you enjoyed this recipe, Taylor! Thank you for that awesome review!
We love this recipe! Shrimp is one of my husband’s fave so this was a hit!
That’s just awesome!! Thank you for sharing your wonderful review, Eden!
This is by far the best shrimp recipe I’ve ever made! So delicious!
Hi Anna! I’m so happy you enjoyed that. Thank you for sharing that with us!
This made my mouth water just reading it. Can’t wait to make this!
hope you love it Julie!
Love this scampi recipe! So easy and it turns out perfectly every time!
I’m so happy to hear that Steph! Thank you for sharing your great review!
Hi Natasha! Great recipe. Thank you for sharing as always. I have a request for you. As Easter is around the corner, I am hoping you will give brioche bread a whirl. I think it would be such a great addition to your blog. It’s definitely missing here and would fit perfectly for Easter. I watched Stefanie from Joy of Baking make some brioche bread and thought how you could bring that type of bread to the Slavic community.
Hi Oksana! Thank you for those wonderful suggestions! We keep our Eater archives here 🙂
Thank you love. I have made all of the Easter recipes you have posted. I am keeping my fingers crossed for some new content! 🙂
If I served this with rice, could I double the sauce for the dish and serve it over the rice? It sounds amazing as is, that’s why I rated it 5 stars.
Thanks
I think that sounds awesome! I look forward to your feedback Janet!
Hi, it looks delicious and I am going to make it for our family’s holiday party this Sunday. I can’t wait to catch up with all your ‘Recipe’!!
I hope you love it!! Thank you for sharing that with me!
This is such a filling meal without making you feel stuffed. Amazing flavor and super easy to make.
I’m so happy to hear that! Thank you for sharing your great review, Jen!
This scampi is packed with flavor and so easy – one of my new favorites!
That’s so great Courtney! I’m so happy you enjoyed this recipe!
This is my family’s all time favorite! Love it!
I love that you have a family favorite on our blog! Thank you for that awesome review, Lauren!
This was the best shrimp scampi I’ve ever had! Thank you for the recipe!
I am so happy to hear that! Thank you for the awesome review! 🙂
Shrimp scampi is my favorite and this recipe is awesome!
I’m so happy to hear that! Thank you for that great review!
This shrimp scampi was amazing! The seasoning and the sauce made the shrimp heavenly!!!!!!!!!!!
Thank you for sharing your great review!! I’m so glad you loved the scampi 🙂
I was trying to figure out how to make a quick dinner today. I remembered I had shrimp. And then this recipe popped up on Facebook😊 This was absolutely delicious! My husband is a seafood fan and he loved it!!
Ooh that makes my day! Thank you for sharing that with me! I’m so glad you both loved the recipe.
Hi Natasha,
What size shrimp do you recommend for this recipe? Thank you!
Hi Tiffany, we used large shrimp.