I’m sharing my Best Shrimp Scampi Recipe that combines a garlicky butter scampi sauce with a splash of white wine and lemon and cooks in under 10 minutes.
I still get kinda giddy when I toss large shrimp into a sizzling skillet with unsalted butter and watch them curl up golden. This scampi is quick, bold and way better than the takeout stuff I used to order.
I started calling it my go to after messing with a few versions, and yes it works as an appetizer or piled on pasta. If you want an Easy Shrimp Scampi Recipe that actually delivers, or you’re dreaming of a bigger bowl like Garlic Butter Shrimp Scampi Pasta, this might be the one you keep making.
Ingredients
- Shrimp: Lean protein, low in carbs, provides iodine and B12, cooks very fast.
- Butter: Rich in saturated fat, adds silky richness and mouthfeel, not sweet.
- Garlic: Adds punchy savory flavor, may lower blood pressure, contains some fiber.
- Lemon: Bright acidic zip, gives sour freshness, adds vitamin C and zest oils.
- Olive oil: Monounsaturated fats, heart healthy, gives fruity background and cooks gently.
- Red pepper flakes: Tiny heat provider, adds warm spice without sugar, boosts flavor.
- Parsley: Fresh herb, adds herbal brightness, small vitamin K and antioxidant boost.
Ingredient Quantities
- 1 lb (450 g) large shrimp, peeled and deveined (tails on or off)
- 4 tbsp unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/3 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 2 tbsp fresh lemon juice (about 1 lemon)
- Zest of 1 lemon (optional)
- 1/4 tsp red pepper flakes, or to taste
- 2 tbsp chopped fresh parsley
- Kosher salt and freshly ground black pepper, to taste
- 8 oz (225 g) spaghetti or linguine for serving (optional)
How to Make this
1. If serving with pasta, bring a large pot of salted water to a boil and cook 8 oz spaghetti or linguine to al dente according to package, reserve about 1/2 cup pasta water, drain and set aside.
2. Pat 1 lb shrimp dry with paper towels, season lightly with kosher salt and freshly ground black pepper.
3. Heat a large skillet over medium-high heat and add 2 tbsp unsalted butter and 2 tbsp extra virgin olive oil until butter is melted and hot but not smoking.
4. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté about 30 seconds until fragrant, do NOT let the garlic brown.
5. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque, flipping once; dont overcrowd the pan or you’ll steam them. Remove shrimp to a plate leaving the pan juices.
6. Pour in 1/3 cup dry white wine (Pinot Grigio or Sauvignon Blanc), add 2 tbsp fresh lemon juice and the zest of 1 lemon, scrape up any brown bits from the pan and simmer 1 to 2 minutes to reduce slightly.
7. Stir in the remaining 2 tbsp unsalted butter until melted to create a silky sauce, taste and season with more kosher salt and freshly ground black pepper if needed.
8. Return the shrimp and any accumulated juices to the skillet, toss with 2 tbsp chopped fresh parsley to coat. If using pasta, add the drained pasta and a splash of reserved pasta water to loosen the sauce and toss everything together.
9. Serve immediately with extra parsley and lemon wedges if you want, and remember dont overcook the shrimp they go from perfect to rubbery fast.
Equipment Needed
1. Large pot for boiling the pasta
2. Colander to drain pasta and catch the reserved water
3. 10 to 12 inch skillet for cooking the shrimp and sauce
4. Tongs or a slotted spoon for flipping and tossing the shrimp
5. Measuring cups and spoons (you need a 1/3 cup and tablespoons)
6. Microplane or fine grater for lemon zest
7. Chef’s knife for mincing garlic and chopping parsley
8. Cutting board
9. Paper towels to pat the shrimp dry, dont skip them
FAQ
The Best Garlic Butter Shrimp Scampi Recipe Substitutions and Variations
- Unsalted butter: Swap with ghee for a rich, slightly nutty flavor that handles heat better, use extra virgin olive oil if you want less dairy, or pick a vegan butter to keep the same buttery taste but dairy free.
- Dry white wine: Use low sodium chicken or vegetable stock to skip alcohol, dry vermouth for a similar winey note, or white grape juice with a teaspoon white wine vinegar for sweetness without booze.
- Shrimp: Try bay scallops or firm white fish like cod or halibut for similar texture, or extra firm tofu if you need a vegetarian stand in, it soaks up the garlic butter really well.
- Spaghetti or linguine: Swap for gluten free pasta, whole wheat pasta for more fiber, or zucchini ribbons or spiralized squash to keep it light and low carb, works great.
Pro Tips
1) Pat the shrimp bone dry and let them sit at room temp for 10-15 minutes before cooking, that helps them sear instead of steam. Dont crowd the pan, cook in batches if you need to, then return them to the sauce quick so they dont get rubbery.
2) Protect the garlic from burning by using the oil + butter combo and only cooking it until fragrant, like 20-30 seconds, or slice the cloves thicker or smash them whole for a milder, less burn-prone flavor. Burnt garlic tastes bitter and will ruin the sauce so watch it.
3) For a silky sauce, finish with cold butter whisked in off the heat and a splash of reserved starchy pasta water to loosen and emulsify, it makes the sauce cling to the shrimp and pasta better. No wine on hand? Use low-sodium chicken broth plus a squeeze of lemon and a tiny pinch of sugar to get that bright acidity.
4) Season in layers: salt lightly at the start and always taste at the end, add lemon juice early for acidity but save most of the zest and extra lemon wedges to brighten the dish right before serving. Serve immediately, theres no saving overcooked shrimp.
The Best Garlic Butter Shrimp Scampi Recipe
I’m sharing my Best Shrimp Scampi Recipe that combines a garlicky butter scampi sauce with a splash of white wine and lemon and cooks in under 10 minutes.
4
servings
480
kcal
Equipment: 1. Large pot for boiling the pasta
2. Colander to drain pasta and catch the reserved water
3. 10 to 12 inch skillet for cooking the shrimp and sauce
4. Tongs or a slotted spoon for flipping and tossing the shrimp
5. Measuring cups and spoons (you need a 1/3 cup and tablespoons)
6. Microplane or fine grater for lemon zest
7. Chef’s knife for mincing garlic and chopping parsley
8. Cutting board
9. Paper towels to pat the shrimp dry, dont skip them
Ingredients
1 lb (450 g) large shrimp, peeled and deveined (tails on or off)
4 tbsp unsalted butter
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/3 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
2 tbsp fresh lemon juice (about 1 lemon)
Zest of 1 lemon (optional)
1/4 tsp red pepper flakes, or to taste
2 tbsp chopped fresh parsley
Kosher salt and freshly ground black pepper, to taste
8 oz (225 g) spaghetti or linguine for serving (optional)
Directions
- If serving with pasta, bring a large pot of salted water to a boil and cook 8 oz spaghetti or linguine to al dente according to package, reserve about 1/2 cup pasta water, drain and set aside.
- Pat 1 lb shrimp dry with paper towels, season lightly with kosher salt and freshly ground black pepper.
- Heat a large skillet over medium-high heat and add 2 tbsp unsalted butter and 2 tbsp extra virgin olive oil until butter is melted and hot but not smoking.
- Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté about 30 seconds until fragrant, do NOT let the garlic brown.
- Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque, flipping once; dont overcrowd the pan or you'll steam them. Remove shrimp to a plate leaving the pan juices.
- Pour in 1/3 cup dry white wine (Pinot Grigio or Sauvignon Blanc), add 2 tbsp fresh lemon juice and the zest of 1 lemon, scrape up any brown bits from the pan and simmer 1 to 2 minutes to reduce slightly.
- Stir in the remaining 2 tbsp unsalted butter until melted to create a silky sauce, taste and season with more kosher salt and freshly ground black pepper if needed.
- Return the shrimp and any accumulated juices to the skillet, toss with 2 tbsp chopped fresh parsley to coat. If using pasta, add the drained pasta and a splash of reserved pasta water to loosen the sauce and toss everything together.
- Serve immediately with extra parsley and lemon wedges if you want, and remember dont overcook the shrimp they go from perfect to rubbery fast.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 202g
- Total number of serves: 4
- Calories: 480kcal
- Fat: 29.8g
- Saturated Fat: 8.7g
- Trans Fat: 0.1g
- Polyunsaturated: 1.7g
- Monounsaturated: 8.4g
- Cholesterol: 250mg
- Sodium: 225mg
- Potassium: 425mg
- Carbohydrates: 43.5g
- Fiber: 1.8g
- Sugar: 2.3g
- Protein: 34.3g
- Vitamin A: 350IU
- Vitamin C: 7mg
- Calcium: 94mg
- Iron: 1.5mg
