This shrimp scampi recipe is the best way to make easy look elegant with large shrimp bathed in a garlicky, lemony butter sauce dished up as an appetizer or served as a main with pasta, zucchini noodles, or over rice.
How to Make Shrimp Scampi from Scratch
When it comes to cooking dinner, easy elegance is what I’m going for these days. At first glance, this dish looks downright decadent. But in reality, it’s the poster child for simplicity. It’s like I’m an illusionist in the kitchen!
The truth is, the best shrimp scampi made from scratch couldn’t be simpler and literally takes mere mortals like you and me just minutes to prepare.
Whether you serve it as shrimp scampi pasta for a super quick weeknight meal or serve it to company for a chic nod to your faux fancy cookery, this dinner’s ingredients can always be stocked in the pantry and freezer for a sizzling bite any time.
What Shrimp Scampi Sauce Is Made Of
For what many eaters view as a fancy dish, shrimp scampi is totally easy to pull off for any level of cook and requires very few ingredients to do so.
Here’s what you’ll need:
- Frozen shrimp. For the best flavor, choose wild caught shrimp when possible. I prefer the large 21/25 Key West pink shrimp for their sweet flavor. Choose a frozen shrimp with the shell and tail still on, then shell and devein yourself. You can keep the tail or remove it. Shrimp still in the shell have more flavor and are cheaper. To ensure you’re getting the freshest shrimp possible, skip the seafood counter’s ice rink of thawing shrimp (it was originally frozen too, and how long have they been sitting there??) and go for a bag of flash-frozen shrimp you can thaw yourself by soaking in a bowl of cool water for about 10 minutes.
- Garlic. Choose fresh garlic over the jarred stuff. I prefer to press mine instead of mincing.
- Red pepper flakes. Red pepper flakes deliver a balanced heat.
- Olive oil. A fruity extra virgin is my choice.
- White wine. Choose a drinkable wine that’s on the drier side such as a sauvignon blanc or even a chardonnay.
- Butter. Salted or unsalted work equally fine and thicken the sauce.
- Lemon juice. Always use fresh lemon juice in this recipe.
- Kosher salt. Kosher salt isn’t as strong as table salt.
- Parsley. Use flat leaf or regular parsley. Mince it fine for just the right bits of brightness.
How to Add More Flavor
Layering flavor makes simple dishes sing, and this shrimp dish is no different.
- Steep the shrimp in a drizzle of olive oil and pressed garlic with a pinch of heat from red pepper flakes. This method infuses extra flavor into the shrimp before cooking.
- Gain extra flavor by allowing the shrimp to sit in the flavored oil for at least 20 minutes on the countertop or up to overnight in the refrigerator.
- Avoid using acids like lemon juice or vinegars to the shrimp marinade. Similar to ceviche, these ingredients will “cook” the shrimp. Sitting in an acid based marinade for too long could also make the shrimp mealy.
The Best Wine for Shrimp Scampi
Can you make shrimp scampi without the wine? Adding white wine to this scampi’s olive oil, butter, and lemon juice sauce gives it a depth of flavor that won’t ever leave you boozy woozy. See, the wine’s alcohol cooks out and evaporates while simmering, making it perfectly okay for kids or those who abstain to eat.
But if you prefer skipping the wine, substitute half chicken broth and half water in lieu of the wine.
How to Thicken Shrimp Scampi Sauce
The sauce for this shrimp scampi thickens and concentrates in flavor when cold butter is added to the warm wine and lemon juice, then simmered to reduce.
Whisking the cold butter into the warm sauce emulsifies the sauce and thickens it as the butter melts. It’s a French technique similar to the classic beurre blanc, and creates a satiny-smooth, velvety textured sauce you’ll be licking with a spoon.
What to Serve With Shrimp Scampi
- Any long pasta noodle will work for shrimp scampi pasta such as angel hair pasta, linguine, spaghetti or fettuccine
- Zucchini noodles, or a combination of pasta and zucchini noodles
- Steamed white rice
- Creamy polenta
- Gnocchi or risotto
- Turn them into appetizer bruschettas
What to Serve with Shrimp Scampi
- Easy Lemon Rice Recipe
- Caesar Salad with Garlic Croutons
- Arugula Salad With Shaved Parmesan Three Ways
- Avocado and Tomato Salad
- Easy Parmesan Buttered Noodles
- Creamy Polenta
- Garlic toast or sourdough bread
If you make this recipe, please let me know! Leave a 
rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
How to Make the BEST Shrimp Scampi
Because this shrimp scampi comes together in just a few minutes, it's important to have all of your ingredients ready to go before you start cooking. Serve over pasta, white rice, or zucchini noodles, or serve on its own with chunks of hearty sourdough bread for dipping.
Ingredients
- 1 pound wild caught large shrimp with shells
- 4 tablespoons extra virgin olive oil , divided
- 4 cloves garlic , pressed or minced
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 4 tablespoons butter
- 1/3 cup white wine or chicken stock
- 2 tablespoons fresh lemon juice , or 1/2 lemon
- 1 tablespoon minced parsley
Instructions
-
Thaw the shrimp in cool water and remove the shells then devein the shrimp. Discard the shells, rinse and drain the shrimp then transfer to a small bowl. Drizzle with 2 tablespoons olive oil, half of the garlic, 1/2 teaspoon kosher salt and the red pepper flakes. Toss to coat and set let sit for 20 minutes for flavors to build.
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In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the shrimp and garlic mixture to the skillet, spacing evenly in the pan. Cook for 1 to 1 1/2 minutes then flip the shrimps over when they begin to become opaque. Cook for 1 more minute or so, watching so the shrimp turn golden but don't brown too much and the garlic doesn't burn. Transfer the shrimp to a small bowl or plate. If you have browned bits of garlic, move the skillet from the heat and remove the browned garlic as it will be bitter.
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Melt 3 tablespoons of the butter in the skillet over medium heat and add the remaining garlic. Cook for 30 seconds or until fragrant then stir in the white wine and lemon juice. Cook for 5 minutes or until the sauce thickens and reduces by half, stirring occasionally.
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Add the shrimp with any juices back to the pan and stir in the last tablespoon of butter and 1/2 teaspoon kosher salt or to taste. Sprinkle with the minced parsley, stir, and cook for 1 more minute. Serve warm with sourdough bread for dipping, or over pasta or rice.
More Shrimp Recipes to Try Next
- Easy Shrimp Cocktail
- Peel ‘N Eat Beer Steamed Shrimp
- Citrus Shrimp And Avocado Salad
- Saucy Greek Baked Shrimp
- Pan-Seared Citrus Shrimp Recipe
- Shrimp In Thai Coconut Sauce
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Holly Roy says
This dish was absolutely delicious!!!! My husband loved it! I put it over whole wheat spaghetti noodles. I will definitely make this again! Thank you for the recipe!
Ashley @ Foodie Crush says
Thanks Holly!
Karen says
So easy! Great flavors! Served over pasta. Only addition was a sprinkling of Old Bay Seasoning because I love it.
Jeanne says
Delicious! Forget Red Lobster, we are cooking at home. I was out of wine (I know but it is COVID time and things happen.) So I used a lemon aid wine cooler. It was a little sweet but after I put the second 1/2 tsp of salt and the red peppers in, you couldn’t tell the difference. Thank you so much for sharing this recipe, I can’t wait to try your other shrimp recipes too!
Heidi says
So glad it cured your Red Lobster cravings :) And lemon aid wine cooler??!! Excellent grocery games addition.
Patti says
This scampi looks delicious. Making me hungry. My husband will Like it too.
Lynn Garst says
Loved this recipe. – easy, quick and so flavorful!!!!
Ashley @ Foodie Crush says
Thank you!!
Debbie says
Made this last night for my family. Everyone loved it! I’ve made shrimp scampi before but its been a while and I wanted to follow a recipe, so I did some research and glad I found yours! Prepping the shrimp with garlic, oil, red pepper flakes and salt for an hour prior to cooking was something I’d never done before and I think it really helped with melding the flavors together. I added a little more butter at the end (probably 3 TBSP instead of the suggested 1 TBPS) because everyone loves a little extra sauce over here! Otherwise I made the recipe as is and it was delicious!
Ashley @ Foodie Crush says
I am so glad this was delicious for you!
Germaine says
Delicious! I used extra butter to make more sauce. Would probably use less lemon next time. I also topped with feta cheese.
Thank you for sharing.
Heidi says
So glad you enjoyed Germaine!
michelle says
so easy and DELICIOUS. Made a decadent, lick the spoon, bowl and plate sauce. Used on top of angel hair pasta and made a luscious lemony, creamy shrimp pasta. Cant wait to make this dinner for my parents. Thank you for a perfect recipie!
T. Scott says
This was delicious. The sauce was amazing. I’ll be making this again.
Heidi says
So glad you enjoyed T. Thanks for the rating and comment!
Linda says
Made this tonight and it was amazing!! Easy to follow recipe.
Sav says
I only have pre-cooked (ready to eat) shrimp, does that mean I can’t make this recipe? I can’t tell if this requires raw shrimp. Although I’m guessing since your recipe calls for shells on that that may mean raw…I’m ignorant!
Ashley @ Foodie Crush says
You definitely could use that shrimp you would just need to modify and only warm the shrimp
Margie L says
Heidi, this was fantastic! Oh my word… keeping this in my go-to recipes. Perfect balance of lemon, garlic, parmeson, and heat in a completely satisfying meal. My husband and I made this under quarantine with Covid-19 . Had a blast making and eating it together. We halved the recipe and no leftovers. Making again very soon! Maybe adding some dry wine to sauce next time. Thank you so much!
Margie from MN.
Ashley @ Foodie Crush says
Thank you so much Margie!
Maggie says
Omg! This recipe is great!!! So easy, I’ve seen others that were so unnecessarily complicated. I don’t eat meat so I sautéed onions and peppers and added it in and it was so yummy !!
Amy says
This hands down is our favorite recipe. We make it just about every other week. I also double the sauce because you need more sauce with the pasta. Perfect meal and everyone on my house is happy. Thank you
Ashley @ Foodie Crush says
Thank you Amy!
Cathi Wisner says
I made this tonight and it was SO GOOD!!! Will definitely make again!
Ashley @ Foodie Crush says
Thanks!
Lisa says
OMG!!! I have made many various shrimp scampi recipes and I can say this is the best by far. The cold butter at the end really makes a difference.
I am eating it as I am typing. This is the only recipe I will ever use from here on out
Thank you,
Lisa
Ashley @ Foodie Crush says
Thanks Lisa!
Brinda says
I tried this & it was delicious
Jim says
This by far is the best shrimp scampi I’ve ever tasted!
I just can’t believe I made something that tastes so outstanding!
Many thanks!
Kacie H says
Delicious! Followed the recipe exactly as instructed
Alissa says
This was so delicious and I will be making it again! Thank you for sharing such amazing recipes!
Heidi says
So glad you enjoyed it Alissa.
Lorraine Strickland says
This recipe had a very good taste, but I was wondering how to get more gravy. We had it with rice, and it got dry because there wasn’t enough gravy to spoon over it. Is there anything I can add?
Heidi says
Try doubling the sauce ingredients next time.
Michelle says
Amazing!!! Super easy and quick week day dinner! The flavors are spot on, it’s like a party in your mouth.
Heidi says
So glad to hear you liked it Michelle. Party on!
Suzanne S says
It was magnificent. I paired it with risotto. Yum!!
CoronaGirl says
I love this recipe it was fast easy and delicious! I added a few different ingredients to taste because my husband wanted it over fettuccine. Therefore it had to be enough sauce to pour over the shrimp/stir in. I prefer the shrimp alone or with steamed veggies on the side but either way they were full of flavor
Heidi says
Sounds like a great all-around dinner to me!
Heather says
Made this for dinner, it was excellent!
Julie K. says
I have not made this yet, but intend to, for my husband & sister. I’m allergic to shrimp & wonder if I can use the same method & ingredients on scallops which I can eat? It looks delicious!!
Jano says
Delicious! Next time I will shoot for more sauce. My Italian neighbor, who is a great cook, recommended a small bottle of clam juice as that is what he uses.
Heidi says
Clam juice is a great idea to add more seafood flavor.
Rebecca says
This is probably the best thing I’ve ever made!! Thank you so much for the amazing recipe!
Heidi says
You are welcome Rebecca! Thanks for the comment and 5-star rating!
Donna Blackman says
Yummy!!!! My favorite dish
Heidi says
Sp glad you enjoyed it Donna. Thanks for the 5-star rating!
Diane says
Excellent Shrimp Scampi recipe, the only one you need! I made it just as is, served over angel hair pasta…I did double the sauce to cover the pasta better. Thank you for great recipe!
Heidi says
So glad you enjoyed it Diane!
Joanne says
Followed recipe but doubled sauce. Served over thin pasta and it was absolutely delicious. Thank you!
Heidi says
So glad you enjoyed it Joanne. Thanks for the 5 star rating!
Erin says
The butter was too much – I will use half of the butter next time!
Heidi says
Glad you’re able to adapt it to your own taste Erin.
Cindy H says
This is my new fave!! I don’t think I’ve ever had better. Thanks for sharing!!
Heidi says
Yay! Glad you liked it Cindy!
Stephanie says
I must say I am loving your recipes! This scampi and the Lemon Rosemary Roasted chicken have become my favorite recipes ever! I think I don’t make chicken any other way now ❤️
Heidi says
Thank you Stephanie! So glad you are enjoying adding these recipes to your cooking in the kitchen.
Christine says
2nd time making! This is the bomb! So delish! I love garlic so only change was 2 extra cloves of garlic and frozen thawed shrimp. Can’t wait to make it with fresh (soon to be winter Texans)!
Heidi says
Thanks for the rating Christine and so glad you love it too, and totally jealous of your fresh Texas shrimp.