Best Shrimp Scampi Recipe

Let’s be honest — shrimp scampi is the kind of meal that makes a Tuesday night feel like a tiny celebration. There’s something about tender shrimp swimming in garlicky, buttery white wine sauce that makes it seem like you went all out… when really, you pulled it together in 20 minutes flat.

If you’ve ever paid $30 for shrimp scampi at a restaurant and walked away thinking, “I could’ve made that better,” you’re not wrong. This recipe shows you how.

It’s fast, foolproof, and flexible — and it tastes like you know what you’re doing (even if you’re winging it). Whether you’re cooking for date night, self-care Sunday, or a weeknight dinner that needs to feel like more than survival, this shrimp scampi delivers.

Ingredients That Actually Matter in Shrimp Scampi

Every ingredient in this dish pulls its weight. If you’ve got just a few pantry staples and good shrimp, you’re already halfway there.

• Jumbo Shrimp (21–30 per lb): Bigger shrimp hold their shape and absorb sauce better. Fresh or thawed from frozen, just make sure they’re peeled and deveined.
• Garlic (4–5 cloves): Finely minced and sautéed until golden — it’s the aromatic backbone.
• Unsalted Butter & Olive Oil: The butter brings richness; the oil keeps the butter from burning.
• Dry White Wine: Choose a wine you’d actually drink. Pinot Grigio, Sauvignon Blanc, or even a dry Vermouth work beautifully.
• Fresh Parsley: Add at the end to preserve color and punch.
• Lemon Wedges: That final squeeze brightens everything.
• Salt, Pepper, Red Pepper Flakes (optional): Adjust for taste and a touch of heat.

Step-by-Step Instructions

1. Prep the Shrimp: Pat dry for better browning. Season lightly with salt and pepper.
2. Sauté Shrimp: In a hot pan with olive oil and butter, cook shrimp in batches (2 minutes per side). Remove and set aside.
3. Build the Sauce: Lower heat. Add more butter if needed. Sauté garlic until golden. Pour in wine and a pinch of red pepper flakes. Simmer 2–3 minutes.
4. Combine & Finish: Return shrimp to pan. Toss gently to coat. Kill the heat. Add parsley and a squeeze of lemon.
5. Serve Immediately: Over pasta, rice, crusty bread, or just as-is. Don’t let the sauce sit too long — it’s best fresh.

Flavor Boosters & Personal Twists (Optional but Awesome)

• Add a teaspoon of anchovy paste to the oil for savory depth.
• Swap in roasted garlic for a sweeter, caramelized vibe.
• Finish with a dab of chili crisp for a spicy umami hit.
• Stir in cold butter at the end for a silkier sauce.

Best Ways to Serve It (Beyond Just Pasta)

• Linguine or Spaghetti: Classic choice.
• Crusty Bread: Rustic, satisfying, soaks up every drop.
• Zoodles or Spaghetti Squash: Light and low-carb.
• Polenta or Mashed Cauliflower: Creamy and unexpected.

Wine Pairing? Dry white wines like Pinot Grigio or Sauvignon Blanc. Want bubbles? Prosecco’s a playful twist.

Troubleshooting Shrimp Scampi (Because We’ve All Overcooked It Once)

• Shrimp too rubbery? Overcooked. They only need 2 minutes per side.
• Watery sauce? Didn’t simmer the wine enough or used wet shrimp.
• Too oily? Use the butter-oil combo wisely — don’t drown it.

Make-Ahead, Freezing & Leftover Tips

• Make Ahead: Prep shrimp and garlic ahead of time. Don’t cook until ready to serve.
• Storage: Keep leftovers sealed and chilled — eat within 2 days.
• Reheat Tip: Warm gently over low heat. Don’t microwave — it’ll overcook the shrimp.

FAQs

Can I make this without wine?
Yes — sub in low-sodium chicken broth or vegetable broth.

What about pre-cooked shrimp?
Not ideal. They’ll turn rubbery. If you must, just warm them in the sauce briefly.

Is it gluten-free?
Yes — as long as you serve it with GF pasta or bread.

H3: What’s the best shrimp to buy?
Wild-caught, peeled and deveined, 21–30 per pound. Fresh or frozen, both work.

Conclusion

There’s a reason shrimp scampi shows up on restaurant menus everywhere — it’s comforting, just fancy enough, and it flat-out tastes good. But when you realize how simple it is to make at home, you unlock a little culinary superpower.

Now, instead of shelling out for a dressed-up plate at your local trattoria, you can recreate it with better shrimp, better flavor, and zero pressure. This isn’t just a meal. It’s a tiny win at the end of your day. And sometimes, that’s more than enough.

Shrimp Scampi

This shrimp scampi recipe transforms a few pantry staples and quality shrimp into a restaurant-style dinner in just 20 minutes. Packed with garlic, butter, white wine, and lemon, it’s the ultimate weeknight luxury.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 plates

Course: Main Course

Cuisine: Italian-American

Calories: 349

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 pound jumbo shrimp (21–30 per lb), peeled and deveined Fresh or thawed from frozen
• 4 cloves garlic Finely minced
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter Divided use
• 1/3 cup dry white wine e.g., Pinot Grigio or Sauvignon Blanc
• fresh parsley Chopped, for garnish
• lemon wedges For finishing
• salt and pepper To taste
• red pepper flakes (optional) For heat

Equipment

• Skillet
• Tongs
• Knife
• Cutting board

Method

 

1. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
2. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add shrimp in batches, cooking 2 minutes per side. Remove and set aside.
3. Reduce heat to medium. Add another tablespoon of butter and sauté garlic until fragrant, about 30 seconds. Stir in wine and optional red pepper flakes. Simmer 2–3 minutes.
4. Return shrimp to the pan and toss gently to coat. Turn off heat, add remaining butter, chopped parsley, and a squeeze of lemon.
5. Serve immediately with pasta, crusty bread, or over your favorite base.

Notes

Don’t overcrowd the pan when cooking shrimp — cook in batches for best browning. For a dairy-free version, omit butter and use all olive oil. Store leftovers in an airtight container and eat within 2 days.