Shrimp Scampi Recipe
This shrimp scampi recipe is fast and easy, using just a handful of ingredients. Succulent jumbo shrimp are sautéed in a fragrant garlic butter sauce with white wine and lemon juice, that also makes the best shrimp scampi sauce. Serve shrimp scampi with pasta, over rice or mashed potatoes for a straightforward yet impressive satisfying dinner!
Love quick and easy dinners? Try my lemon garlic parmesan pasta, marry me chicken, chicken garlic parmesan pasta and this creamy beef and shells. They’re all hassle-free and ready in 30 minutes or less!
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Garlic Butter Shrimp Scampi
I love how delicious and versatile this shrimp and scampi dish is. You can toss the shrimp and sauce with cooked pasta for a complete classic shrimp dinner like your favorite restaurant.
Also terrific served over rice or stir fry vegetables and we love it on its own as a hot shrimp appetizer for get togethers during the holidays or new years.
The sauce is so good you are going to want to serve it with a crusty bread to soak up all the saucy goodness.
Great with my side salads like my simple green salad with balsamic dressing, kale salad with feta cheese, loaded house salad with vinaigrette dressing and my cheese stuffed garlic bread.
Recipe Snapshot
VERSATILE: Enjoy as an appetizer or main course
BURSTING WITH FLAVOR:Shrimp scampi is packed with savory garlic, buttery goodness, and a hint of lemon
QUICK: Ready in 25 minutes
Ingredients
- Shrimp – 2 pounds of raw extra large shrimp deveined with tail on
To use frozen shrimp that is not thawed you can put the shrimp in a bowl of lukewarm water for 3 to 5 minutes. Drain the water and continue to run cool water over the shrimp until it is thawed for an additional 5 to 6 minutes.
- Olive Oil
- Butter – the shrimp is cooked in both olive oil and butter giving it great taste and provides the perfect base for the sauce
- Garlic Cloves – mince finely
- White Wine – I used Pinot Grigio but you can use you preferred wine
- Lemon Juice – adds the perfect bright acidity to the sauce
- Salt and Pepper
- Red Pepper Flakes – crushed adds a hint of spice for more depth of flavor
- Parsley – minced for the garnish
Substitutions and variations: Any large sized shrimp from large to colossal. If you want to make a shrimp scampi recipe without wine you can use 1/2 cup of chicken broth instead of the wine.
How to make shrimp scampi
STEP ONE – Heat a 10–12-inch skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter.
STEP TWO – Cook shrimp in three batches, cooking for about 2 minutes per side. Remove cooked shrimp, add another tablespoon of olive oil and butter for the second batch, repeat until all shrimp are cooked.
STEP THREE- Reduce temperature to medium, add one tablespoon of butter and the minced garlic to the skillet. Cook until fragrant, 1 minute.
STEP FOUR – Add wine and lemon juice, cook for 2-3 minutes.
STEP FIVE – Return shrimp to the pan, add the salt, pepper, and red pepper flakes. Cook for 4-5 minutes, stirring regularly.
STEP SIX – Garnish with parsley and serve.
Sandra’s Top Tips
- If serving with pasta, remove the tails on the shrimp before tossing with pasta. (optional)
- To peel and devein your shrimp make a cut along the back side of the shrimp shell from the base of the tail to the end of the shrimp. Gently peel back the shell and remove, leaving the the tail intact (or remove if serving with pasta). Remove the mud vein and rinse with cool water to remove any debris
- Use freshly-squeezed lemon juice for best flavor
- Prep all ingredients in advance – this recipe cooks fast!
- Do not overcook your shrimp for the best texture
Storage and reheating instructions
Shrimp Scampi will keep in the fridge for 3 to 4 days. Just give it a quick reheat in the microwave in 30 second intervals to add it to delicious meals throughout the week.
Place shrimp scamp in an airtight container in the freezer for up to 3 months. Thaw in refrigerator overnight before serving the next day.
Shrimp Scampi Recipe
- Total Time: 25 minutes
- Yield: 6 servings
Description
This shrimp scampi recipe is fast and easy, using just a handful of ingredients. Succulent jumbo shrimp are sautéed in a fragrant garlic butter sauce with white wine and lemon juice, that also makes the best shrimp scampi sauce. Serve shrimp scampi with pasta, over rice or mashed potatoes for a straightforward yet impressive satisfying dinner!
Ingredients
2-pound raw extra-large shrimp peeled, deveined, tail on
3 tablespoons olive oil
4 tablespoons butter
5–6 garlic cloves, minced
1/2 cup white wine
3 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flake
3 tablespoons parsley, minced
Instructions
- Heat a 10–12-inch skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter.
- Cook shrimp in three batches, cooking for about 2 minutes per side. Remove cooked shrimp, add another tablespoon of olive oil and butter for the second batch, repeat until all shrimp are cooked.
- Reduce temperature to medium, add one tablespoon of butter and the minced garlic to the skillet. Cook until fragrant, 1 minute.
- Add wine and lemon juice, cook for 2-3 minutes.
- Return shrimp to the pan, add the salt, pepper, and red pepper flakes. Cook for 4-5 minutes, stirring regularly.
- Garnish with parsley and serve.
Notes
Storage, freezing and reheating instructions:
Shrimp Scampi will keep in the fridge for 3 to 4 days. Just give it a quick reheat in the microwave in 30 second intervals to add it to delicious meals throughout the week.
Place shrimp scampi in an airtight container in the freezer for up to 3 months. Thaw in refrigerator overnight before serving the next day.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
