Shrimp Scampi Recipe

Shrimp are easily one of my go-tos when I need dinner quickly. Whether it’s shrimp fettuccine, shrimp fajitas, or this shrimp scampi, I can whip up a full meal in under 30 minutes because shrimp cooks fast—perfect for busy nights!

Shrimp Scampi is a fantastic dish featuring succulent shrimp in a delicious garlic butter sauce made of garlic, wine, parsley, butter, and lemon juice. While it has roots in Italian cuisine, the version we know today is actually a classic Italian-American creation—similar to shrimp parmigiana. It was initially inspired by traditional Italian preparations of scampi but adapted over time into the buttery, garlicky favorite we love.

It’s perfect served over a pile of pasta or rice, creating a fancy meal without the ticket price. Plus, it’s easy to make, even for beginners in the kitchen, and with just a little prep, you can enjoy a delicious shrimp dinner in about 20 minutes.

What You’ll Need

When it comes to making this easy shrimp scampi recipe, simple ingredients are key. From butter and garlic to shrimp and fresh lemon juice, here’s everything you need to whip up this easy restaurant-quality meal in no time. I’ve included some notes below with substitutions, but scroll to the recipe card for the full details.

• Butter and Olive Oil: The perfect duo for sautéing! Unsalted butter adds richness, while olive oil adds flavor.
• Garlic: Fresh garlic is a must! It’s the backbone of shrimp scampi, giving it that classic bold, savory flavor. Garlic powder just won’t cut it here.
• White Wine: A dry white wine like Pinot Grigio or Sauvignon Blanc deepens the flavor of the sauce. Want to skip the wine? Chicken broth works, too.
• Salt and Black Pepper: I like to use Kosher salt and freshly ground pepper to bring out all the flavors in the dish. A little seasoning goes a long way.
• Crushed Red Pepper Flakes: Adds a subtle kick without overpowering the dish. Feel free to adjust based on your heat preference.
• Shrimp: Use large, fresh shrimp that are shelled and deveined. Frozen shrimp is okay to use, but thaw them before cooking. Leaving the tails on makes for a prettier presentation, but if you prefer them off, go for it.
• Fresh Parsley: Fresh herbs add a pop of color and freshness.
• Lemon Juice: A bright finish ties everything together. Freshly squeezed is always best! A bit of lemon zest can also be used if you enjoy a bold citrusy flavor.
• Rice, Pasta, or Crusty Bread: The perfect way to soak up every last drop of that garlicky, buttery sauce. Try angel hair pasta or linguine for a classic scampi—just like in my chicken scampi recipe—or go for rice if you’re craving something different.

How to Make Shrimp Scampi

The key to making great scampi is not overcooking the shrimp. Perfectly cooked shrimp are opaque and juicy, but if you overcook them, they’ll curl up, get tough, and super chewy.

• Cook the garlic and wine. First, heat the butter along with olive oil in a large skillet over medium-high heat. Next, add the garlic, and cook it for about 20 seconds to release the fragrance. Finally, stir in the wine, along with the salt, pepper, and red pepper flakes. Bring to a simmer for about a couple of minutes, or until the liquid is reduced by half. 
• Cook the shrimp. Shrimp time! Add the peeled, deveined shrimp to the skillet, and cook them for 2-3 minutes, or until they turn pink and opaque on all sides.
• Finish. Once the shrimp are cooked, stir in the parsley and lemon juice, and cook the scampi for 30 seconds more. Take the skillet off the heat and serve right away over al dente pasta—or enjoy it just as it is.

Serving Suggestions

In addition to pasta, rice, or lavash bread, you could start your meal with an easy fruit salad or this grape salad – it’s a fantastic lead-up to a seafood meal. Consider serving these garlicky steamed broccoli, which are quick, flavorful, and nutritious.

My easy grilled asparagus is also a favorite around here. For a low carb option, try it with zucchini noodles or cauliflower rice.

Storing and Reheating Instructions

To store, place leftover shrimp scampi in an airtight container, and refrigerate for up to 2 days or freeze for 2 to 3 months.

To reheat, transfer your leftovers to a covered skillet over low heat. Allow it to heat until the shrimp are hot all the way through, and then immediately take them off of the heat to avoid overcooking.

More Seafood Recipes

• Spanish Seafood Paella
• Air Fryer Lobster
• Lemon Butter Grilled Salmon
• Poke Bowl Recipe
• Air Fryer Salmon Bites