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.
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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 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
I just made this for the first time. It was one of the most delicious meals that I have ever made. No fancy cooking skills needed! I will definitely prepare this again!
I’m so happy you enjoyed the scampi recipe.
Wow! Visited a friend in Seattle, made a a few meals and was told to take over all food preparation while there (a complement to be sure). Made the Scampi which was very well received! Was able to obtain really fresh shrimp as well as other ingredients which makes a huge difference. This was really easy to prepare. Thanks!
I’m so happy to hear that, Robert! Thank you for sharing that with us!
If you substitute broth for wine then how much broth and what kind? Chicken?
Hi Toni, should be the same amount or add more if you prefer to have more sauce and add seasoning to taste.
Can we use frozen shrimp ?
Hi Lisa, yes, just be sure to defrost it first.
I made this tonight! My son loved it. Thanks for the recipe.
You’re welcome! Glad you and your family enjoyed it.
So easy and delicious. Didn’t have parsley so subbed basil and served with pasta.
That is so awesome! Thank you for sharing that with us, Janet.
This was very good and so easy to make. I intend to make this dish for transport to my family and, I get why you squeeze lemon juice over the plated dish, but to make things a little easier for my family do you think I could get away with adding the lemon juice to the finished sauce? Thank you, and love your videos especially your antics!
Hi Leo, that may work. If you experiment, let me know how you liked the recipe
We kinda did a combo of this and the shrimp scampi pasta. We added the pasta, asparagus, and lemon juice. It was delicious! As I’ve shared before, cook times were spot on! Definitely a great meal on the fly. Thanks for being wonderful!
Loev it! Thank you for sharing your experience making this recipe and for giving this a great review!
Dinner for tonight!! Wish me Luck
I hope you love it!
I’ve made shrimp scampi several times, but never with paprika. I can’t wait to try this.
I hope you love this recipe Vincent!
Looks heavenly…do you think when making with pasta that that serving with grated cheese on top would conflict the flavors?
Hi Leo, that’s how the restaurants do it! I think it sounds amazing!
I did exactly that on my own serving and it was delicious!
Making this again (was absolutely fantastic first time) only this time pairing the shrimp with scallops and serving over Linguine! I need to double the recipe and was wondering if I need to double all ingredients or just some of them as not to over flavor
Hi Bob, I would double it with the same ingredients.
Thank you!
Update: It is absolutely just as delicious with scallops mixed in with the shrimp! New family favorite! served over linguine with antipasto and garlic bread! Love your recipies, I’m Italian and of course cook a lot of that, but must say, have been trying a lot of your recipies, and everyone of them has been awesome, tyvm and keep “em coming”
Awesome thank you for the update!
Delicious and Easy! My husband and I can’t wait to make this again!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Delicious! Just made this today and I really enjoyed it!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Which type of wine do you personally use when cooking shrimp recipes?
Hi Marie, 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.
I obviously missed that the shrimp tails are removed….before cooking I presume.
We kept the shrimp tails on our shrimp. Take a look at the main photo.
So I have made this shrimp scampi tons of times and the kids always go for seconds and my 9 year old-who is a bottomless pit‐often goes for thirds or more! Tonight was no exception, served with pasta and roasted asparagus (a little more fancy than my usual Monday go-to… ha!) Thank you for helping to improve my cooking game bigtime!
I’m so glad you enjoyed it, Alisha! Thank you for the wonderful review!
Do you have any suggestions on what to use instead of white wine?
Hi Audrie, yes, please see the section titled: “Can I make Shrimp Scampi Without Wine?” which should help.
Love love this recipe! Made it for dinner over rice. Delicious. My boyfriend gave me compliments on the flavor and tenderness of the shrimp!.
I’m so glad you all enjoyed it! Thank you for the wonderful review!
Made this the other night and it was so easy and so delicious. I put it over pasta with broccoli. Family loved it.
That’s so great! I’m so happy you enjoyed that!
The shrimp scampi is the bomb!
Really good.
I don’t follow directions but I was close. Added shrooms. Yum
I’m so glad you enjoyed it!