Garlic Butter Shrimp Scampi
This Garlic Butter Shrimp Scampi is a lightning-fast dinner bursting with bold flavors—tender shrimp sautéed in a rich garlic butter sauce with white wine, lemon juice, and fresh herbs. Whether served over pasta, crusty bread, or veggie noodles, it's a restaurant-worthy meal made in under 30 minutes at home.
Equipment
- Large skillet or sauté pan
- Tongs or slotted spoon
- Garlic press (optional)
- Zester or microplane
- Small mixing bowls
- Pasta pot (if serving with noodles)
Ingredients
For the Shrimp Scampi:
- 1 ½ lbs large shrimp (peeled, deveined, tails on or off)
- 3 tbsp olive oil
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- Juice and zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped
Optional Add-Ins:
- ½ cup grated Parmesan cheese (if serving with pasta)
- 1 shallot, finely minced
- 2 tbsp capers (for briny kick)
- 12 oz linguine or spaghetti (if serving as a pasta dish)
Instructions
Step 1 – Prep Your Ingredients:
- Thaw shrimp if using frozen, and pat dry with paper towels. Mince the garlic, zest and juice the lemon, chop parsley, and measure wine or broth. Optional: cook pasta until al dente if serving with noodles.
Step 2 – Sauté Shrimp:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer (work in batches if needed). Season with salt and pepper. Cook for 1–2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
Step 3 – Make Garlic Butter Sauce:
- Reduce heat to medium. Add butter, remaining olive oil, and minced garlic. Sauté for 1 minute until fragrant. Stir in red pepper flakes and optional shallots, if using.
Step 4 – Deglaze and Simmer:
- Pour in white wine and let it reduce for 2–3 minutes, scraping any brown bits off the pan. Add lemon zest and juice. Simmer until slightly thickened, 1–2 minutes.
Step 5 – Return Shrimp and Finish:
- Return cooked shrimp to the pan. Toss with sauce and simmer for 1 more minute. Stir in chopped parsley and taste for salt and lemon balance.
Step 6 – Serve:
- Serve immediately over pasta, rice, or with crusty bread. Garnish with extra parsley or Parmesan if desired.
Notes
- Wine Substitute: Use chicken broth or seafood stock for an alcohol-free version.
- Shrimp Size: Use large or jumbo shrimp (16/20 count) for the best texture and presentation.
- Don’t overcook shrimp: They only need 1–2 minutes per side.
- Make It Creamy: Add ¼ cup heavy cream to the sauce after the wine reduces.
- Low-Carb Option: Serve over zucchini noodles or cauliflower rice.
- Storage: Best eaten fresh. Leftovers can be stored in the fridge for up to 2 days. Reheat gently to avoid overcooking shrimp.