Garlic Butter Shrimp Scampi Recipe

I’m sharing my Best Shrimp Scampi Recipe, a lightning fast garlic butter scampi with a splash of white wine and lemon that comes together in under 10 minutes using only a few ingredients.

I don’t say this often but my Shrimp Scampi made me pause the first time I tasted it. I call it my Easy Shrimp Scampi Recipe, and it’s one of those things that feels fancy even though you barely do anything.

The garlic sings without taking over and the shrimp get this almost caramelized edge that’s impossible to ignore. It cooks so fast you’ll think you missed a step, yet every bite is layered and bright, makes you curious what’s in the sauce.

I always end up making it again the same week because, well, its just that good.

Ingredients

• Shrimp: Lean protein low carb, quick cooking, adds briny sweet flavor and firm texture.
• Butter: Rich saturated fat gives silky mouthfeel and golden browning, makes dish indulgent.
• Olive oil: Heart healthy monounsaturated fats, lighter olive flavor, helps prevent butter burning.
• Garlic: Pungent low cal, adds savory depth, can mellow when sautéed, big aroma.
• Lemon juice: Bright acidic tang cuts richness, adds freshness and slight sour balance.
• White wine: Adds acidity and fruit notes, helps deglaze pan, cooks off alcohol.
• Parsley: Fresh herb minimal calories, adds green color and clean herbaceous finish.
• Pasta: Carbs for heft, soaks up sauce, choose whole grain for extra fiber.
• Parmesan: Savory umami salty finish, adds nutty complexity and a little richness.

Ingredient Quantities

• 1 lb large shrimp (16 to 20 count), peeled and deveined, tails on or off
• 4 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, minced (about 1 tbsp)
• 1/3 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest (optional)
• 1/4 tsp red pepper flakes, or to taste (optional)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 2 tbsp fresh parsley, chopped
• 8 oz spaghetti or linguine, cooked al dente if serving with pasta (optional)
• Grated Parmesan, for serving (optional)

How to Make this

1. Pat 1 lb shrimp (peeled and deveined, tails on or off) very dry with paper towels, season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper; if frozen, thaw under cold running water first, then dry.

2. If serving with pasta cook 8 oz spaghetti or linguine al dente according to package, reserve about 1/2 cup pasta cooking water, then drain and set aside.

3. Heat a large skillet over medium-high heat until hot, add 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter, swirl to coat; hot pan gives a quick sear so the shrimp wont get rubbery.

4. Add 4 cloves garlic minced (about 1 tbsp) and 1/4 tsp red pepper flakes if using, saute 30 to 45 seconds until fragrant but not browned, stir constantly because garlic burns fast.

5. Pour in 1/3 cup dry white wine (Pinot Grigio or Sauvignon Blanc) and 2 tbsp fresh lemon juice, add 1 tsp lemon zest if using, scrape up any browned bits from the pan and let the liquid simmer 1 to 2 minutes to reduce slightly.

6. Stir in the remaining 2 tbsp unsalted butter so the sauce becomes glossy, taste and adjust seasoning (add more salt or pepper if needed), this last butter makes the sauce silky.

7. Add the seasoned shrimp in a single layer, cook about 1 to 2 minutes per side depending on size until pink and opaque, dont overcrowd the pan and dont overcook or they get rubbery.

8. Remove skillet from heat, stir in 2 tbsp chopped fresh parsley, then if using pasta add pasta to the pan and toss with the shrimp and sauce, adding reserved pasta water a splash at a time to loosen the sauce until it coats the pasta.

9. Finish with extra squeeze of lemon if you like, sprinkle grated Parmesan if using, taste and adjust salt/pepper, serve immediately. Quick tips: always pat shrimp dry, use a good dry white wine you’d drink, and add butter at the end for best texture.

Equipment Needed

1. Paper towels, for patting shrimp very dry
2. Large skillet (10 to 12 inch), for searing shrimp and making the sauce — get it nice and hot
3. Large pot, for cooking spaghetti or linguine if using pasta
4. Colander, to drain pasta and help reserve some cooking water
5. Tongs or a slotted spatula, to turn shrimp and toss the pasta
6. Measuring spoons and a 1/3 cup measure, for salt, pepper, butter, wine and lemon juice
7. Chef’s knife and cutting board, for mincing garlic, chopping parsley and cutting lemon
8. Microplane zester or fine grater, for lemon zest (optional but worth it)
9. Heatproof wooden spoon or silicone spatula, to scrape browned bits and finish the sauce

FAQ

Garlic Butter Shrimp Scampi Recipe Substitutions and Variations

• Shrimp: swap with prawns, scallops, or firm white fish like cod or halibut cut into bite sized pieces. Cook times change though scallops only need a minute or two per side, fish chunks about like shrimp.
• Unsalted butter: use ghee, vegan butter, or extra olive oil if you want dairy free. Use about the same amount but expect a slightly different flavor and mouthfeel.
• Dry white wine: replace with 1/3 cup low sodium chicken or vegetable broth plus 1 tbsp lemon juice or 1 tsp white wine vinegar. Dry vermouth works too if you have it, same amount as the wine.
• Spaghetti or linguine: swap for fettuccine, bucatini, or gluten free pasta, or zucchini noodles for a lighter option. If using zoodles dont overcook them or they get soggy.

Pro Tips

1) Pat and dry the shrimp really well and only salt them right before they hit the pan, dont salt an hour ahead or theyll start weeping and you wont get a good sear.

2) Get the pan screaming hot, oil and a little butter, and dont overcrowd it. Cook in a single layer or in two quick batches so each shrimp gets a fast sear — done looks opaque and curls into a loose C not a tight O.

3) Garlic burns fast so add it at the last second and stir constantly, or if you’re worried about burning, push the garlic to the side until the pan tames a bit. A microplane or garlic press gives more even flavor than big chunks.

4) Use a wine you’d actually drink, deglaze and reduce just a bit, then take the pan off the heat before you stir in the finishing butter so the sauce goes glossy and doesnt split. If using pasta, loosen with reserved pasta water a splash at a time so the sauce clings.

5) Remove shrimp briefly if you need to finish the sauce, then toss them back in for just a few seconds — this way you avoid rubbery shrimp. Leave tails on for looks and flavor, or take them off if youre feeding kids or want easier eating.