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Shrimp Scampi

Easy Shrimp Scampi

iamwinfred
This easy shrimp scampi recipe brings restaurant-quality flavor to your dinner table in under 30 minutes. Succulent shrimp bathed in a luscious garlic butter sauce with bright lemon and white wine creates a meal that feels indulgent yet comes together effortlessly.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 310 kcal

Equipment

  • Large skillet or sauté pan 12-inch works best
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Paper towels For patting shrimp dry

Ingredients
  

For the Shrimp

  • 1.5 pounds large shrimp 680g, 16-20 count, peeled and deveined, tails on or off
  • salt and black pepper to taste
  • 2 tablespoons olive oil 30ml

For the Scampi Sauce

  • 4 tablespoons unsalted butter 56g, divided
  • 6 cloves garlic minced
  • 1/2 teaspoon red pepper flakes optional, adjust to taste
  • 1/2 cup dry white wine 120ml, Pinot Grigio, Sauvignon Blanc, or Chardonnay
  • 2 tablespoons fresh lemon juice 30ml, about 1 lemon
  • 1/4 cup fresh parsley chopped
  • lemon wedges for serving

Instructions
 

  • Pat the shrimp completely dry with paper towels and season both sides generously with salt and freshly ground black pepper. Set aside on a plate at room temperature.
  • Place your large skillet over medium-high heat and add 2 tablespoons olive oil and 1 tablespoon butter. Wait until the butter is fully melted and the pan is hot but not smoking.
  • Arrange shrimp in a single layer without overcrowding and cook for 1-2 minutes per side until golden and just opaque. Remove to a plate immediately and set aside.
  • Lower heat to medium and add remaining 3 tablespoons butter to the same pan. Once melted, add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant but not browned.
  • Pour in white wine, scraping up browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes until reduced by half.
  • Add fresh lemon juice to the reduced wine mixture and stir well. Taste and adjust seasoning with salt and pepper as needed.
  • Return cooked shrimp and any accumulated juices to the skillet, tossing to coat evenly in sauce. Cook for just 1 minute to warm through, then remove from heat immediately.
  • Sprinkle chopped fresh parsley over the shrimp and toss everything together. Transfer to a serving platter and serve immediately with lemon wedges.

Notes

  • Don't overcook the shrimp - they only need 2-3 minutes total cooking time and will continue cooking in residual heat.
  • Pat shrimp completely dry before cooking to ensure proper searing and prevent a watery sauce.
  • Use fresh garlic rather than pre-minced for the best aromatic quality and authentic flavor.
  • Choose a dry white wine you'd actually drink, as the flavor concentrates when it reduces.
  • Work in batches if needed to avoid overcrowding the pan, which prevents proper browning.
  • If serving with pasta, reserve some starchy cooking water to help the sauce cling better to the noodles.
  • Wine substitution: Replace with chicken broth plus 1-2 teaspoons white wine vinegar for an alcohol-free version.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth.
  • Variations: Add halved cherry tomatoes, capers, or heavy cream for different flavor profiles.
  • This recipe is naturally low-carb and keto-friendly when served without pasta.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 4gProtein: 29gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 265mgSodium: 420mgPotassium: 280mgSugar: 1gVitamin A: 15IUVitamin C: 18mgCalcium: 8mgIron: 12mg
Keyword easy seafood recipe, garlic butter shrimp, italian shrimp, shrimp scampi, white wine shrimp
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