This is hands down the shrimp scampi recipe I make when I want something classic, comforting, and impressive without spending forever in the kitchen. Because shrimp scampi cooks so fast, this is one of those recipes where having everything ready before you start really matters.
I love serving this shrimp scampi over pasta or white rice, but it is just as good on its own with big chunks of sourdough bread for dipping. The sauce is garlicky, buttery, and bright from the lemon. Simple ingredients, simple steps, and big payoff.
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The BEST Shrimp Scampi Recipe
This shrimp scampi comes together in just a few minutes, but the flavor tastes like you worked a lot harder than you did. The quick marinade gives the shrimp extra depth, and the sauce comes together right in the same skillet.
Ingredients
For The Shrimp
- 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, divided
- ½ teaspoon red pepper flakes
For The Scampi Sauce
- 4 tablespoons butter, divided
- ⅓ cup white wine or chicken stock
- 2 tablespoons fresh lemon juice, or juice of ½ lemon
- 1 tablespoon minced fresh parsley
Preparation
Step 1: Prep The Shrimp
Thaw the shrimp in cool water. Remove the shells and devein the shrimp. Discard the shells, rinse the shrimp, and drain well. Transfer the shrimp to a small bowl.
Step 2: Marinate The Shrimp
Drizzle the shrimp with 2 tablespoons olive oil, half of the garlic, ½ teaspoon kosher salt, and the red pepper flakes. Toss to coat evenly. Let the shrimp sit for 20 minutes so the flavors can build.
Step 3: Cook The Shrimp
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the shrimp and garlic mixture, spacing the shrimp evenly in the pan.
Cook for 1 to 1 ½ minutes, then flip the shrimp once they begin to turn opaque. Cook for about 1 more minute, watching closely so the shrimp turn golden but do not brown too much and the garlic does not burn.
Transfer the shrimp to a small bowl or plate. If there are browned bits of garlic in the skillet, remove them, as they can taste bitter.
Step 4: Make The Sauce
Add 3 tablespoons of the butter to the skillet over medium heat. Add the remaining garlic and cook for about 30 seconds until fragrant.
Stir in the white wine and lemon juice. Cook for about 5 minutes, stirring occasionally, until the sauce reduces by about half and thickens slightly.
Step 5: Finish The Dish
Add the shrimp and any juices back into the skillet. Stir in the remaining tablespoon of butter and the remaining ½ teaspoon kosher salt, or to taste.
Sprinkle with minced parsley, stir gently, and cook for 1 more minute.
Serve warm over pasta, rice, zucchini noodles, or with sourdough bread for dipping.
Notes And Tips
- Shrimp scampi is best eaten right away. Reheating shrimp can make it dry or rubbery.
- If you have leftovers, add them to sun dried tomato pasta or buttered noodles. Add the shrimp at the end and heat just until warmed.
- Leftover shrimp scampi is also great served cold in a Mediterranean style salad or tucked into a grilled vegetable sandwich.
- Keep a close eye on the garlic. Burnt garlic will overpower the sauce.
Nutrition Information
Calories: 352
Carbohydrates: 2g
Protein: 24g
Fat: 27g
Saturated Fat: 9g
Cholesterol: 316mg
Sodium: 1597mg
Potassium: 124mg
Fiber: 1g
Sugar: 1g
Vitamin A: 508IU
Vitamin C: 10mg
Calcium: 173mg
Iron: 3mg
Nutritional information is provided as an estimate and may vary based on ingredients used.
FAQs
Shrimp scampi is a classic dish made with shrimp cooked in a garlicky butter sauce with olive oil, lemon, and often white wine.
Yes. Just thaw them fully in cool water and pat them dry before marinating.
Shrimp scampi is great with pasta, rice, zucchini noodles, or crusty bread for dipping.
📖 Recipe
The BEST Shrimp Scampi Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: French
Description
This shrimp scampi comes together in just a few minutes, so have all ingredients ready before you start. Juicy shrimp are sautéed in garlic, olive oil, lemon, and butter—delicious served over pasta, rice, or with crusty sourdough 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
- ½ teaspoon red pepper flakes
- 4 tablespoons butter
- ⅓ cup white wine or chicken stock
- 2 tablespoons fresh lemon juice (or juice of ½ lemon)
- 1 tablespoon minced parsley
Instructions
- Prep the shrimp: Thaw, peel, and devein the shrimp. Rinse and drain, then transfer to a bowl.
- Marinate: Toss shrimp with 2 tablespoon olive oil, half the garlic, ½ teaspoon salt, and red pepper flakes. Let sit for 20 minutes.
- Cook the shrimp: Heat 2 tablespoon olive oil in a skillet over medium heat. Add shrimp in a single layer. Cook 1–1½ minutes per side until just opaque. Remove shrimp and set aside.
- Make the sauce: Melt 3 tablespoon butter in the same skillet. Add remaining garlic and sauté for 30 seconds. Stir in wine and lemon juice. Simmer for about 5 minutes until reduced by half.
- Finish: Return shrimp and juices to skillet. Stir in last tablespoon of butter and season with remaining salt. Sprinkle with parsley and cook 1 minute more. Serve warm with bread, pasta, or rice.
Notes
Best served fresh. Leftovers can be added to sun-dried tomato pasta, noodles, or eaten cold in salad. Avoid overcooking when reheating to prevent rubbery texture.
Nutrition
- Serving Size: 1 serving
- Calories: 352
- Sugar: 1g
- Sodium: 1597mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 316mg
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Final Thoughts
This really is the best shrimp scampi recipe when you want something fast, saucy, and full of flavor. It feels special enough for guests but easy enough for a weeknight dinner. If you try it, let me know how you served yours. I always love hearing new ideas.
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