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Shrimp Scampi Recipe

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.