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
Made this today…better than any restaurant! No chicken broth……..1/2 cup wine!
Great success with all your recipes.
Hi Helen! I’m so glad to hear that. Thanks so much.
Made your Shrimp Scampi tonight and served it over Pappardelle pasta. It was amazing and hubby said put that in the rotation for dinner. Thank you!! Sorry no photos, we ate it to fast hehe
You’re welcome and thanks for sharing! No worries about the photo, feel free to share them on our Facebook page comments or Facebook group.
made this for my picky 9 year old and he devoured it! your recipes never fail to impress!
Lovely to hear that, Renee! Thanks for sharing!
How would I substitute chicken for shrimp in this recipe? Thanks!
Hi Remy. I have a recipe for chicken scampi, HERE.
Natasha,
I have been very concerned about the war in Ukraine. Did your family get to the United States? I hope they are safe. God Bless the innocent people in that country. They are in my prayers.
They are safe, thank you for your concern, and please continue to pray for the people in Ukraine.
What can we use instead of chicken broth? Trying to make this for lent.
You can replace it with water or vegan broth made with vegetables.
Vegetable broth. We often throw away the water that our vegetables cooked in. Why not add a celery stalk, an onion, salt, pepper, spices if you like (I a rosemary stalk); boil that water to obtain a reduced liquid. Cool down and pour in ice cube tray and free. Once frozen put in a bag and you will have on hand a nice broth for sauces, etc.
This is a super quick and easy recipe that taste amazing! Natasha always has recipes that are hit with my family!
Thank you for that lovely review, Chasity!
I never know what to cook and your recipes are all so good I can’t decide which one to try first.
Thanks, Allen. I hope you’ll love whatever recipe that you will try!
Are the tails removed before cooking?
Hi Jan, We kept the shrimp tails on our shrimp. Take a look at the main photo.
What to serve this with as a meal? Thanks.
Hi Kim! These can be served as an appetizer or a quick and easy dinner like our Shrimp Scampi Pasta. It goes great over pasta, rice, or mashed potatoes. Roasted asparagus is a great side for this also!
As a flight nurse, I cook for my pilot and my medic colleagues. 80% of your recipes are my “go to” for quick and simple preparations/meals. I’m making the shrimp scampi tonight for my crew!!!! Thank you and keep the awesomeness!!!!
Wow! That’s amazing, Suzette! Thank you so much for sharing that with me. I’m so happy my recipes are being used by our heroes! Thank you for all you do!
I love the Shrimp Scampi absolutely delicious sometimes I don’t know what to cook ,you make it easy for me to choose from your recipes
thank you Natasha
I’m so glad you’re enjoying my recipes, Theresa! Thank you for sharing your lovely comment.
Natasha I have to tell you I have been cabinet maker for the last 40 years now I am currently unemployed find myself home cooking every day for my family your recipes are amazing I have so far cooked about 20 different items everyone gets five stars I don’t know how you stay so skinny I probably put on 10 pounds in the last two months thank you for everything
I’m so glad you’re enjoying my recipes, Eddie!! Thank you so much for sharing that with me.
What can I use instead of chicken broth? I don’t want to open an entire container for 3 tablespoons.
Hi Norma, it should still work fine without broth. You could also add a little more wine and cook until it’s reduced by about half.
Thank you for your reply. That’s what I did and they turned out wonderful!
I was thinking the same thing. I make my shrimp scampi pretty much the same, just without the paprika & tons of garlic. I serve it over linguine & either a salad or a green veggie. It really is a quick, easy & delicious recipe. It’s done in the time it takes for the water to boil & pasta to cook!
Made this tonight, it was delicious!!! I didn’t use wine but did use chicken broth and the broth from the boiled shells.
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
A huge thank you for including options without alcohol! There are many cooks whose books I no longer purchase because of recipes without alcohol substitutions.
You’re welcome, Ella! I’m so glad that was helpful.
I LOVE YOUR RECIPES BUT THEY ARE TOO HIGH IN. SODIUM, SHRIMP SCAMPIE IS OVER 1200
in my house, salt is always to the taste of the person eating the food. i use very minimal salt. i know that there are many salt substitutes…..i just cant imagine not eating shrimp scampi because of salt! i think its a simple recipe, and can be adjusted to suit the cook!
Super !!
I’m glad you enjoyed that!
Hi Natasha, love this recipe and i have been making for quite some time (my fav fun night meal)! I do one thing different. I boil the shells from my easy peel shrimp for 20 min. and use this instead of the broth. Tip: I boil shells and freeze in ice cube tray so I don’t have to boil them every single time I make this meal (which is once a week). I also chop 1 shallot and cook with garlic. I love your recipe videos, thank you!
Thank you so much for sharing that with me.
Hi Natasha
This is very delicious. I am doing it today . But do you need the wine and broth and simmer? Or you can just have the wine without the broth? Just don’t know how to do the the broth.
How much of wine will you need?
Do you have this recipe in video?
Thanks
Really love your cooking. Would like it to be on an app.
Hi Loria, if you are completely removing wine when on the keto diet, the wine may be completely substituted for broth. Season sauce with additional salt, pepper and lemon juice to taste, if needed. There’s no video for this recipe yet but thanks for your suggestion!
Natasha, I love all your recipes!!! Trying this one next week. Can I use Ghee (clarified butter) instead? I cant wait to make all your other recipes. This site is by far the best yet
Hi Jennifer, that should work to use ghee/ clarified butter.