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.
At first glance, this shrimp scampi dish looks downright decadent. But in reality, it’s the poster child for simplicity, because the best shrimp scampi made from scratch couldn’t be simpler and literally takes just minutes to prepare. Just like my pasta puttanesca, easy chicken piccata, and spaghetti alla carbonara, this shrimp scampi is elegant but effortless and is a no-brainer for a quick and delicious dinner.
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, I love this recipe because the ingredients can always be stocked in the pantry and freezer for a sizzling bite any time. Plus, it’s a versatile dish that can be served over rice, pasta, zucchini noodles, or just with some crusty bread (the perfect vehicle for all of that luscious sauce).
What is Shrimp Scampi Sauce 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 its 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 so 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.
- Extra-virgin 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 Make Shrimp Scampi
Shrimp scampi is deceptively easy to make, and it’s all about the 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.
Here’s how to make it:
Prep the shrimp. Thaw the shrimp in cool water and remove the shells then devein the shrimp. Discard the shells, rinse and drain the shrimp then transfer them to a small bowl.
Marinate the shrimp. Drizzle with 2 tablespoons olive oil, half of the garlic, ½ teaspoon kosher salt, and the red pepper flakes. Toss to coat and set let sit for 20 minutes for flavors to build.
Cook the shrimp. Heat some olive oil over medium heat and add the shrimp and garlic mixture to the skillet. Cook for 1 to 1 ½ minutes then flip the shrimp 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.
Make The Lemon Garlic Butter Sauce
Melt the butter 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.
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 garlic butter sauce you’ll be licking with a spoon.
Toss it all together. Add the shrimp with any juices back to the pan and stir in the remaining butter and some more salt. Sprinkle with fresh parsley, stir, and cook for 1 more minute. Serve warm with sourdough bread for dipping, or over pasta or rice.
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.
Why do They Call it Shrimp Scampi
“Scampi” is the Italian plural for “Scampo,” which is breaded prawns or langostine.
How to Add More Flavor to Shrimp Scampi
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 vinegar in 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.
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
- Crusty bread
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 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
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
- ½ teaspoon red pepper flakes
- 4 tablespoons butter
- ⅓ cup white wine or chicken stock
- 2 tablespoons fresh lemon juice , or ½ 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, ½ teaspoon kosher salt and the red pepper flakes. Toss to coat and set let sit for 20 minutes for flavors to build.
- 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 ½ 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.
- 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.
- Add the shrimp with any juices back to the pan and stir in the last tablespoon of butter and ½ 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.
Nutrition
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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Question, if I bake or broil the shrimp since I am making 10lbs for a party rather then sauté it how would I thicken it up?
To thicken, allow it to reduce a bit longer and add more butter off heat. The cold dairy will thicken the sauce.
I can’t cook anything but I followed this super easy recipe and it came out great! I am hopeful that I can do it again! Thank you for sharing and I look forward to trying more of your recipes!
So glad it came out nicely!
Without a doubt, the BEST recipe I have found to date! I used garlic infused oil to marinate the shrimp but followed the rest to the T. I love the flavor from this. Thank you so much for sharing this!
So glad you liked it!
I tripled the garlic, used wine and sprinkled a little bit of fresh parmesan on it wit jalapeno cornbread!!!
It’s a keeper!!!!
This is an easy dish to make and is tastey. I followed the recipe except for the parsley because I did not have fresh parsley. I was also cautious with the red pepper flakes but the medium flakes I had were fine. I used a Chardonay and lemon juice and it was plessant tasting that way. I served it on linguine which we liked. A recipe I will use again!
I love this recipe! I do it all the time. It’s one of my family’s favorite. I also use it over roasted eggplant, when I want to avoid carbs, as in pastas, breads and rice.
Thank you for sharing!
Sooooo just want to say…..AMAZING flavors. I made this for dinner one day. My GF and I both tried it, our eyes opened wide, we looked at each other and we were just blown away.
So glad to hear you both liked it!
Made as directed and served over whole wheat angel hair pasta with a tossed salad.
Everyone loved it. Excellent!
So glad it worked for you all!
This is the best shrimp scampi recipe I have ever come across. It was so delicious. I marinated the shrimp for about an hour and I added a little more butter and garlic since we like our scampi with a lot of sauce. My husband is already asking for me to make it again! Thanks for such a great recipe.
Happy to hear you liked it!
Made this tonight. Added broccoli. It was excellent but the timing was a little off; took a few minutes longer to cook… perhaps your pan was hotter than mine. Hubby loved it! A definite keeper
So glad you both enjoyed!
This turned out wonderfully ~ I put the shrimp scampi over egg noodles, and it was delicious. It’s not a fussy recipe, and uses ingredients that I almost always have on hand. Definitely a repeat meal!
Happy to hear you enjoyed!
Absolutely fabulous! I made this exactly as written last week and it was amazing. About to double the sauce tonight since it was so good the first time. Thank you!
My husband goes crazy over this! He LOVES the shrimp. I’m not a seafood person but I’ve tried it with chicken and if you use slightly less lemon with it it’s perfect. I also cook my noodles in this recipe and I love eating just the noodles! This is my go-to and my husband loves to share with others to show it off.
Fantastic recipe! Made this for dinner tonight and my husband loved it. I got rave reviews and help with the dishes! Followed recipe exactly as is, but added some bay scallops with the shrimp to marinade, served over angel hair pasta. Definitely making this again. Thanks so much for sharing Heidi!
So glad you enjoyed Lisa!
This is the best recipe I have made! My husband loved it! Easy to make! No one needs to eat out with these precise directions!❤️
So glad you both liked it!
Ummmmm YUMMY! Will make again.
Made it twice and it just keeps getting better the sauce is soooooo unbelievably delicious I can’t thank you enough for this recipe!
I’m glad you like it Rocky!
Yumm. My 2nd food review ever. I loved the detailed instructions especially for substing the wine. I used chicken broth (didn’t have stock) and omgosh; So amazing. I used 1/2 the broth box for more sauce, and fresh garlic diced very small def made a difference. Used like 8 cloves of garlic. Your recipe was Just perfect. Nothing crazy that I didn’t already have in the pantry. Paired with ronzoni’s new cauliflower pasta to scratch the carbs. My picky son had 2 bowls. Def a winner. Thanks so much
Happy everyone enjoyed!
Hiedi! OMG! My wife is a shrimp scampi lover. I was really worried about making this for her but she loved it znd has asked me to make it again. I went exactly by the recipe using the marinade overnight method. I was worried the red pepper might be too much for her but she loved it just the way you posted it. Thanks for a fabulous recipe.
This recipe is the best! Thank you so much for sharing!