Garlic Butter Shrimp Scampi Recipe

A Garlic-Lover’s Dream Dinner

Imagine this: juicy shrimp bathed in golden garlic butter, kissed with white wine, a squeeze of lemon, and topped with fresh herbs—ready in under 30 minutes. That’s the magic of Shrimp Scampi, a dish that feels both luxurious and effortless.

This recipe hits all the right notes: rich and savory from the butter, aromatic from loads of fresh garlic, brightened with citrus, and perfectly balanced by a splash of dry white wine. It’s the kind of dish that’s equally at home on a busy weeknight or as a centerpiece for a romantic dinner.

What makes it even better? It’s endlessly versatile. Serve it with linguine or spaghetti, spoon it over creamy polenta, pair it with crusty garlic bread, or keep things light with zucchini noodles or cauliflower mash. However you plate it, you’ll be amazed how such a short ingredient list can deliver such huge flavor.

In this post, you’ll learn the foolproof method for mastering Shrimp Scampi at home, with expert-level flavor tips, ingredient swaps, and the kind of small tricks that elevate the dish from good to unforgettable.

What Is Shrimp Scampi, Really?

Let’s clear something up first: Scampi isn’t originally shrimp.

In Italy, “scampi” refers to langoustines—tiny lobster-like shellfish that are often sautéed in garlic, olive oil, and wine. When the dish made its way to the U.S., Italian-American cooks adapted it using readily available shrimp, keeping the classic preparation of butter, garlic, and wine.

So when we say “shrimp scampi,” we’re really talking about a dish that combines plump shrimp with bold, buttery garlic sauce, served either over pasta or on its own.

Is it a pasta dish? Technically, it doesn’t have to be. Shrimp Scampi can absolutely be a standalone entrée, paired with vegetables, salad, or bread. But it’s also wildly popular served over pasta like angel hair, linguine, or spaghetti, which soak up every drop of the sauce.

However you serve it, Shrimp Scampi is the ultimate example of simple ingredients + proper technique = elegant results.

Why You’ll Love This Garlic Butter Shrimp Scampi

If you’re someone who wants bold flavor without spending hours in the kitchen, this is your dream dinner.

• Fast: From prep to plate, it takes under 30 minutes—faster than takeout.

• Flavorful: The combination of garlic, butter, lemon, and wine is deeply satisfying but never heavy.

• Elegant: It looks impressive enough for guests, but is simple enough for a weeknight.

• Versatile: Pair it with pasta, spoon it over grains, or tuck it into crusty bread for an upscale sandwich.

• Customizable: Make it spicy, cheesy, creamy—or keep it classic.

Best of all, this scampi recipe is approachable even if you’ve never cooked seafood. With the right prep and a few chef-approved tips, you’ll have restaurant-quality results from your own kitchen.

Ingredient Breakdown – What You Need and Why

The ingredient list is short, but every component serves a purpose. Here’s what you’ll need—and why it matters:

Shrimp

• Fresh or frozen both work—just make sure they’re fully thawed.

• Size matters: Large or jumbo (16/20 count per pound) are ideal for searing.

• Peeled & deveined: Saves time and creates a better texture.

• Tails on or off: Optional—tails look great for presentation, but removing them makes eating easier.

Butter

• Unsalted is best—you can control the saltiness.

• Use real butter for that creamy mouthfeel and classic flavor.

Garlic

• Use fresh cloves, not jarred or pre-minced.

• Aim for 4–6 cloves—the more garlic, the better!

• Mince finely or use a garlic press.

White Wine

• Use a dry white wine: Pinot Grigio, Sauvignon Blanc, or Chardonnay.

• Avoid sweet wines—they throw off the flavor balance.

• No alcohol? Substitute low-sodium chicken broth or vegetable broth.

Lemon

• Use both zest and juice for brightness and acidity.

• Zest before juicing to make your life easier.

Olive Oil

• Used to prevent butter from burning during cooking.

• Also adds depth of flavor.

Red Pepper Flakes

• Optional, but adds a subtle heat that elevates the garlic and lemon.

Fresh Parsley

• Stir in just before serving for color and freshness.

• Don’t skip—it balances the richness of the butter.

Optional Add-Ins

• Grated Parmesan: Add after cooking for a salty finish.

• Shallots: Sauté with garlic for more depth.

• Capers: Briny and bright—great for a bold twist.

• Pasta or noodles: Cook separately if serving scampi over carbs.

Tools & Equipment You’ll Need

You don’t need much—this recipe is about simplicity:

• Large sauté pan or skillet: Stainless steel or cast iron holds heat best for searing shrimp.

• Tongs or slotted spoon: For turning shrimp and removing them from pan.

• Zester or microplane: For zesting lemon.

• Garlic press (optional): Makes quick work of multiple cloves.

• Pasta pot: Only needed if serving with noodles.

• Measuring spoons & small bowls: For prepping ingredients mise en place.

Pro tip: Because the cooking goes fast, make sure all ingredients are chopped, measured, and ready before you start the pan.

Prep Tips Before Cooking

Shrimp scampi cooks in minutes—prep is everything. Here’s how to get ready:

• Thaw shrimp fully and pat dry with paper towels. Moisture prevents a good sear.

• Zest the lemon first, then juice it. It’s much easier that way.

• Chop garlic fresh, just before cooking. Jarred garlic lacks potency and can taste bitter.

• Measure wine, butter, and oil ahead so you can work quickly once the pan is hot.

• Chop parsley last to keep it fresh and green.

• If using pasta, start cooking it before the shrimp hits the pan—everything should come together at once.

How to Make Shrimp Scampi – Step-by-Step Instructions

Step 1: Prep the Ingredients

• Pat the shrimp dry with paper towels and season lightly with salt and pepper.

• Mince the garlic, chop parsley, zest and juice the lemon.

• Measure out the butter, olive oil, and wine (or broth).

Step 2: 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; cook 1–2 minutes per side until pink and just opaque.

• Remove shrimp from pan and set aside.

Step 3: Sauté the Garlic

• Reduce heat to medium. Add the rest of the butter and minced garlic.

• Cook for 30 seconds to 1 minute, stirring constantly—don’t brown it.

Step 4: Deglaze with White Wine

• Pour in the white wine (or broth) and lemon juice.

• Simmer for 2–3 minutes until slightly reduced.

Step 5: Return the Shrimp

• Add shrimp back to the skillet with any juices.

• Toss to coat in the sauce. Simmer briefly—30 seconds to 1 minute—until warmed through.

Step 6: Finish and Serve

• Stir in lemon zest, red pepper flakes (if using), and chopped parsley.

• Taste and adjust seasoning.

• Serve immediately over pasta, rice, or with crusty bread.

Flavor Variations & Add-Ons

• Spicy Scampi: Add more red pepper flakes or a pinch of cayenne for heat.

• Creamy Version: Stir in ¼ cup heavy cream at the end for a richer, velvety sauce.

• Add Veggies: Sauté spinach, cherry tomatoes, or asparagus before the garlic step.

• Shallots: Sauté finely diced shallots with the garlic for depth.

• Capers: Add 1–2 teaspoons for a briny twist.

• With Pasta: Toss with linguine or angel hair directly in the pan and add pasta water as needed.

• Zoodle or Low-Carb: Serve over zucchini noodles or steamed cauliflower rice.

Expert Tips for Shrimp Scampi Success

• Don’t Overcook Shrimp: They cook quickly—remove once pink and just opaque.

• Use Dry White Wine: Avoid sweet wines; they can throw off the balance.

• Control Salt: Use unsalted butter and season as you go.

• Don’t Burn Garlic: Lower heat before adding to prevent bitterness.

• Deglaze Thoroughly: Scrape up any browned bits after wine is added for more flavor.

• Timing Is Key: This dish comes together in minutes—have everything prepped before starting.

Serving Ideas & Pairings

• With Pasta: Classic pairing—angel hair, linguine, or spaghetti.

• Crusty Bread: Mop up that buttery wine sauce!

• Rice or Orzo: Soaks up the flavor beautifully.

• Zoodles or Cauliflower Rice: A lighter, low-carb option.

• Wine Pairing: Pair with the same wine used in the sauce—Pinot Grigio, Sauvignon Blanc, or Chardonnay.

Storage & Reheating Tips

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.

• Reheating: Gently warm in a skillet over medium-low heat with a splash of broth or water.

• Freezing: Not ideal—shrimp can turn rubbery upon thawing. Best enjoyed fresh.

FAQs – People Also Ask

Can I make shrimp scampi without wine?
Yes! Use low-sodium chicken broth and a bit of lemon juice instead.

Is shrimp scampi spicy?
Not traditionally, but red pepper flakes can add gentle heat.

What size shrimp is best for scampi?
Large (31/35) or jumbo (16/20) work best for even cooking and presentation.

Can I use frozen shrimp?
Absolutely. Just thaw completely and pat dry before cooking.

What’s the best pasta for shrimp scampi?
Angel hair, linguine, or spaghetti. Avoid thick pastas like fettuccine.