Name: Garlic Butter Shrimp Scampi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 4 tablespoons unsalted butter (divided (2 tbsp for cooking, 2 tbsp to finish)); 4-5 large garlic cloves (minced (about 1½ tablespoons)); 1¼ pounds large shrimp (16-20 count, peeled and deveined); ½ teaspoon kosher salt (to taste); ¼ teaspoon freshly cracked black pepper (to taste); ½ teaspoon red pepper flakes (optional); ¼ cup dry white wine (Pinot Grigio or Sauvignon Blanc); 2 tablespoons fresh lemon juice (about ½ large lemon); ¼ cup fresh Italian parsley (chopped); 12 oz linguine or angel hair pasta (cooked al dente); Crusty Italian bread; Lemon wedges; Grated Parmesan cheese (optional)

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Did you know that 92% of home cooks believe shrimp scampi is too complicated to make at home, yet it’s actually one of the fastest restaurant-quality dishes you can master? This Garlic Butter Shrimp Scampi delivers succulent, tender shrimp bathed in a luxurious garlic-lemon-butter sauce in just 15 minutes—faster than ordering takeout! Imagine saving $18 per serving compared to dining out (restaurant scampi averages $24-28 per plate versus $6 at home) while serving restaurant-style shrimp that’s never rubbery or overcooked. Whether you’re looking for an impressive last-minute dinner party appetizer, a low-carb weeknight meal, or an elegant date night entrée, this easy shrimp scampi proves that gourmet doesn’t require hours in the kitchen. With just 8 ingredients and one skillet, you’ll create buttery garlic shrimp that tastes like it came from an Italian trattoria. Discover more quick seafood recipes here.

Ingredients You’ll Need

For the Garlic Butter Sauce Base

2 tablespoons extra virgin olive oil
- Fruity, peppery foundation (Premium Italian EVOO)
- Substitute: avocado oil for higher smoke point
4 tablespoons unsalted butter, divided (2 tbsp for cooking, 2 tbsp to finish)
- Rich, creamy, European-style for best flavor (Kerrygold Butter)
- Substitute: ghee for dairy-free option
4-5 large garlic cloves, minced (about 1½ tablespoons)
- Pungent, aromatic, essential for authentic scampi (Garlic Press )
- Substitute: 1½ teaspoons garlic powder in a pinch (not ideal)

For the Shrimp & Seasonings

1¼ pounds large shrimp (16-20 count), peeled and deveined
- Plump, sweet, tail-on for presentation (Wild-Caught Jumbo Shrimp – Amazon Fresh)
- Substitute: prawns, langostinos, or scallops
Kosher salt, to taste (about ½ teaspoon)
- Enhances natural sweetness
Freshly cracked black pepper, to taste (about ¼ teaspoon)
- Sharp, aromatic bite
½ teaspoon red pepper flakes (optional)
- Gentle heat, Italian touch
- Adjust to taste or omit for mild version

For Brightness & Finish

¼ cup dry white wine
- Crisp, acidic deglazing liquid (Pinot Grigio or Sauvignon Blanc)
- Substitute: low-sodium chicken or vegetable broth for alcohol-free
2 tablespoons fresh lemon juice (about ½ large lemon)
- Bright, tangy, essential citrus
- Always use fresh, never bottled
¼ cup fresh Italian parsley, chopped
- Vibrant green, herbaceous finish
- Substitute: fresh basil for sweeter note

For Serving (Optional but Recommended)

Pasta (linguine, angel hair, or spaghetti), cooked al dente
Zucchini noodles (zoodles) for low-carb
Crusty Italian bread for sauce soaking
Lemon wedges for extra brightness

Step-by-Step Instructions

Step 1: Prep Your Shrimp and Mise en Place (5 minutes)

Pat your shrimp completely dry with paper towels—this crucial step ensures proper browning and prevents steaming. If your shrimp have tails, you can leave them on for elegant presentation or remove for easier eating. Season both sides of the shrimp generously with salt and freshly cracked black pepper. Set aside on a plate. Mince your garlic cloves finely (a garlic press works perfectly here). Measure out all remaining ingredients—wine, lemon juice, parsley—and have them ready beside the stove. This French technique called “mise en place” (everything in its place) ensures smooth cooking since shrimp scampi happens fast!

Pro Tip: Room-temperature shrimp cook more evenly than cold shrimp straight from the fridge. Set them out 10 minutes before cooking.

Visual Cue: Properly dried shrimp should feel slightly tacky, not wet or slimy. You should see no moisture pooling on the plate.

Common Mistake: Skipping the pat-dry step results in steamed, gray shrimp instead of beautifully seared, golden-pink ones.

Time Estimate: 5 minutes for prep work.

Step 2: Sauté the Garlic in Butter and Oil (1-2 minutes)

Heat a large skillet (12-inch cast iron or stainless steel works beautifully) over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Swirl the pan as the butter melts and foams—this combination gives you butter flavor with olive oil’s higher smoke point, preventing burning. Once the butter stops foaming and the mixture is hot and shimmering (about 1 minute), add your minced garlic. Sauté the garlic, stirring constantly with a wooden spoon, for just 30-60 seconds until fragrant and very lightly golden. The goal is to infuse the oil with garlic flavor without burning it.

Pro Tip: Garlic goes from perfect to burnt in seconds! Stay at the stove and stir constantly. If it starts browning too fast, reduce heat immediately (Professional Cast Iron Skillet).

Visual Cue: The garlic should be golden and smell incredible—sweet, nutty, and aromatic. If it smells acrid or looks brown, it’s burnt (start over with fresh garlic).

Common Mistake: Cooking garlic over too-high heat or too long makes it bitter and ruins the entire dish. Watch it carefully!

Time Estimate: 1-2 minutes maximum.

Step 3: Sear the Shrimp to Pink Perfection (3-4 minutes)

Add your seasoned shrimp to the hot garlic-infused butter in a single layer—don’t overcrowd or they’ll steam. Working in batches if necessary, let the shrimp cook undisturbed for 1-2 minutes on the first side. You’ll see the bottoms turning pink-white and the flesh starting to curl. Flip each shrimp using tongs and cook for another 1-2 minutes on the second side until they’re just starting to turn opaque throughout but still have a slight translucency in the very thickest part. They’ll finish cooking with residual heat.

Pro Tip: Shrimp are done when they form a loose “C” shape. If they curl into a tight “O” or spiral, they’re overcooked and will be rubbery. Remove at the “C” stage! (Professional Kitchen Tongs)

Visual Cue: Perfectly cooked shrimp are bright pink-white with slight char marks from the hot pan. The flesh should look opaque on the edges with a barely translucent band in the center—they’ll finish cooking off heat.

Common Mistake: Overcooking shrimp is the #1 scampi killer! They cook in 3-4 minutes total. Set a timer if you’re new to cooking shrimp.

Time Estimate: 3-4 minutes total for searing.

Step 4: Deglaze with Wine and Reduce (2 minutes)

With the shrimp still in the pan, pour in ¼ cup dry white wine. It will sizzle dramatically and create aromatic steam—this is called “deglazing,” and it lifts all the flavorful browned bits (fond) from the bottom of the pan. Add the red pepper flakes now if you’re using them. Let the wine simmer actively for 1-2 minutes, swirling the pan occasionally, until the liquid reduces by about half and the alcohol cooks off. You should see the sauce thicken slightly and the shrimp finish cooking through—they’ll now be completely opaque and bright pink.

Pro Tip: Don’t skip the wine reduction! It concentrates flavors and mellows the raw alcohol taste. If you’re using broth instead, the reduction step is still important for deepening flavors.

Visual Cue: After reduction, you should have about 2-3 tablespoons of glossy, concentrated liquid coating the shrimp. The pan should look almost dry but still have a sauce base.

Time Estimate: 2 minutes for deglazing and reducing.

Step 5: Finish with Butter, Lemon, and Parsley (1 minute)

Remove the skillet from the heat immediately—this prevents overcooking the shrimp. Add the remaining 2 tablespoons butter, 2 tablespoons fresh lemon juice, and chopped fresh parsley. Swirl and toss everything together using tongs or by gently shaking the pan. The residual heat will melt the butter, creating a luxurious, emulsified sauce that coats each shrimp in glossy, garlicky goodness. The lemon juice brightens everything and balances the rich butter. Taste and adjust seasoning—you might want more salt, pepper, lemon juice, or a drizzle of olive oil.

Pro Tip: Adding the second portion of butter off the heat prevents it from separating and creates a silky, restaurant-style sauce called “monter au beurre” (mounting with butter).

Visual Cue: The finished sauce should be glossy, slightly thickened, and coat the back of a spoon. Shrimp should glisten with the golden butter-lemon sauce and be studded with bright green parsley flecks.

Common Mistake: Adding acid (lemon juice) while butter is over heat can cause it to break and become greasy instead of silky. Always finish off heat!

Time Estimate: 1 minute for final assembly.

Step 6: Serve Immediately (1 minute)

Garlic Butter Shrimp Scampi is best served piping hot, right from the skillet! For elegant presentation, arrange shrimp over cooked pasta (linguine or angel hair tossed in a bit of reserved pasta water first), spoon the garlic butter sauce over top, and garnish with extra parsley and lemon wedges. For low-carb, serve over zucchini noodles, cauliflower rice, or alongside steamed vegetables. Don’t forget crusty bread to soak up every drop of that incredible sauce—it’s practically mandatory!

Pro Tip: If serving over pasta, save ¼ cup pasta cooking water and toss it with the pasta before adding shrimp. The starchy water helps sauce cling better.

Visual Cue: Restaurant-plated scampi has shrimp artfully arranged in a circular pattern, tails pointing out if left on, with sauce pooled beneath and fresh herbs on top.

Time Estimate: 1 minute for plating and serving.

Nutritional Breakdown (per serving, serves 4)

Nutrient	Amount	% Daily Value	Comparison
Calories	285	14%	45% less than fried shrimp
Protein	28g	56%	Complete protein, all 9 amino acids
Fat	17g	22%	Mostly heart-healthy fats
Saturated Fat	8g	40%	From butter (vitamin A & D)
Carbohydrates	3g	1%	Virtually carb-free!
Fiber	0g	0%	Add veggies or whole grain pasta
Sugar	0g	—	No added sugars
Sodium	520mg	23%	Control by adjusting salt
Cholesterol	265mg	88%	From shrimp (dietary vs blood cholesterol)
Vitamin B12	1.8mcg	75%	Essential for energy & nerves
Selenium	48mcg	87%	Powerful antioxidant
Omega-3s	320mg	—	EPA/DHA for heart health

Health Benefits:

Lean Protein Powerhouse: With 28g of complete protein and only 285 calories per serving, this garlic butter shrimp scampi is ideal for muscle building, weight management, and satiety. Shrimp provides all nine essential amino acids your body can’t make on its own, making it nutritionally superior to many plant proteins.

Heart-Healthy Omega-3 Fatty Acids: Despite outdated cholesterol concerns, research published in the American Journal of Clinical Nutrition shows dietary cholesterol (from shrimp) has minimal impact on blood cholesterol for most people (read more). Meanwhile, shrimp’s omega-3s reduce inflammation and support cardiovascular health, lowering triglycerides by up to 25%.

Micronutrient Dense Superfood: Shrimp delivers 75% of your daily vitamin B12 (crucial for energy production and neurological function), 87% of selenium (protects cells from oxidative damage), plus significant amounts of iron, zinc, and iodine. The garlic adds allicin compounds that support immune function and may help regulate blood pressure.

Keto and Low-Carb Friendly: At just 3g of carbohydrates per serving (and 0g if you skip the wine), this easy shrimp scampi is perfect for keto, paleo, low-carb, and Whole30-compatible diets (omit wine for Whole30). Pair with zoodles or cauliflower rice for a complete low-carb meal under 350 calories. Explore more keto-friendly seafood recipes.

Make It Your Own

Dietary Adaptations:

Dairy-Free/Paleo: Replace butter with ghee (clarified butter, naturally lactose-free) or use all extra virgin olive oil (6 tablespoons total). The sauce won’t be quite as rich but will still be delicious (Organic Ghee).

Whole30 Compliant: Use chicken broth instead of wine and ghee instead of butter. Ensure your shrimp are wild-caught with no additives. Serve over zucchini noodles or roasted vegetables instead of pasta.

Gluten-Free: This recipe is naturally gluten-free! Just ensure your wine or broth doesn’t contain gluten additives (most don’t). Serve over gluten-free pasta or zoodles (Gluten-Free Linguine ).

Low-Sodium: Use unsalted butter and add minimal salt (or none—shrimp have natural sodium). Replace wine with low-sodium vegetable broth. You’ll cut sodium by 50%+ while maintaining great flavor.

Vegan/Vegetarian: This isn’t easily adapted since shrimp is the star, but you could try king oyster mushrooms sliced into scallop-like rounds or firm tofu cubes, using the same garlic butter technique. It won’t be scampi, but the sauce is incredible on anything!

Flavor Variations:

Spicy Cajun Shrimp Scampi: Add 1 teaspoon Cajun seasoning to the shrimp before cooking. Double the red pepper flakes and finish with a dash of hot sauce for Louisiana-style heat (Cajun Seasoning Blend).

Creamy Tuscan Shrimp: After step 4, stir in ½ cup heavy cream and ¼ cup sun-dried tomatoes (chopped). Simmer 2 minutes until thickened, then add spinach leaves to wilt. Finish with butter and lemon as directed.

Asian-Fusion Garlic Butter Prawns: Replace wine with 2 tablespoons soy sauce and add 1 teaspoon grated fresh ginger with the garlic. Finish with sesame oil instead of lemon juice and garnish with scallions and sesame seeds.

Mediterranean Shrimp: Add 2 tablespoons capers, ¼ cup chopped Kalamata olives, and 1 teaspoon dried oregano with the wine. Finish with crumbled feta cheese on top and fresh basil instead of parsley.

Lemon-Herb Butter Shrimp: Double the lemon juice to 4 tablespoons and add 1 tablespoon lemon zest for intense citrus flavor. Mix in fresh basil, thyme, and dill with the parsley for an herb garden finish.

Shrimp Scampi Pasta: Toss with 12 oz cooked linguine or angel hair. Add ¼ cup reserved pasta water and ¼ cup grated Parmesan cheese when finishing for a complete one-pan pasta meal.

Chef’s Secrets for Perfect Results

⚠️ Avoid These 3 Common Mistakes:

Overcooking the Shrimp: This is the cardinal sin of scampi! About 78% of home cooks overcook shrimp, resulting in rubbery, tough texture instead of tender succulence. Shrimp go from perfect to overcooked in 30 seconds. → Solution: Cook shrimp just until they form a “C” curve and turn opaque pink-white with a barely translucent center band. They’ll finish cooking from residual heat. Set a timer for 3 minutes total and remove the pan from heat immediately. Remember: you can always cook shrimp more, but you can’t undo overcooking.
Burning the Garlic: Burnt garlic tastes bitter and acrid, ruining your entire dish. Garlic burns quickly because it’s finely minced with high surface area. → Prevention: Add garlic to butter/oil that’s hot but not smoking. Stir constantly and cook for only 30-60 seconds until fragrant, then immediately add shrimp to lower the pan temperature. If garlic starts browning too fast, pull the pan off heat for 10 seconds. Use medium-high heat, not high heat, for better control.
Using the Wrong Shrimp Size or Type: Small shrimp (31-40 count) overcook before they can develop flavor. Shrimp with additives (sodium tripolyphosphate) release water and won’t sear properly. → Fix: Always buy large or extra-large shrimp (16-20 count or 21-25 count) for best results. Look for “dry” shrimp or wild-caught varieties with no additives. If buying frozen, choose “IQF” (individually quick-frozen) for best texture. Thaw overnight in the fridge or in cold water for 15 minutes.

✅ Success Indicators:

Visual: Perfectly cooked shrimp are bright pink-white with slightly charred, caramelized spots from the hot pan. They should be curved into a gentle “C” shape, never tightly curled. The sauce is golden from butter, speckled with herbs, and glossy (not separated or greasy). Each shrimp glistens with sauce coating.
Texture: Shrimp should be tender and slightly springy when you bite—never rubbery or mushy. The texture should be similar to a cooked scallop: yielding but with structure. If you can easily pull the shrimp apart with a fork, they’re overcooked. The sauce should be silky and cling to shrimp and pasta, not pool at the bottom of the bowl.
Aroma: Your kitchen should smell like an Italian restaurant—sweet roasted garlic, bright citrus, rich butter, and oceanic shrimp. If you smell burnt or bitter notes, the garlic was scorched. If there’s a strong “fishy” smell, your shrimp weren’t fresh. Good shrimp smell clean and slightly sweet, like ocean water.

Storage Solutions

Refrigerator: Store leftover garlic butter shrimp scampi in an airtight glass container for up to 2 days maximum (Glass Storage Containers with Lids ). Shrimp quality degrades quickly, so eat leftovers as soon as possible. The butter sauce will solidify when cold—this is normal.

Reheating: Reheat gently in a covered skillet over medium-low heat for 2-3 minutes, adding a splash of wine, broth, or water to reconstitute the sauce. Alternatively, microwave at 50% power for 45-60 seconds, stirring halfway through. Be extremely careful not to overcook during reheating—shrimp will toughen further. Honestly, shrimp scampi is best enjoyed fresh and doesn’t reheat as well as other dishes.

Freezing: I do NOT recommend freezing cooked shrimp scampi. The delicate butter-wine sauce separates when frozen and thawed, and the shrimp texture becomes rubbery and watery. If you want to prep ahead, freeze raw seasoned shrimp (up to 3 months), then cook fresh in the sauce when ready to serve.

Make-Ahead Strategy: You can prep ingredients up to 4 hours ahead: peel and devein shrimp, mince garlic, chop parsley, measure wine and lemon juice. Store everything covered in the fridge. Then cooking takes just 10 minutes! This is perfect for dinner parties when you want to minimize last-minute stress.

Meal Prep Note: If making for meal prep, slightly undercook the shrimp (remove when still slightly translucent) so they don’t toughen when reheated. Store pasta/zoodles separately from shrimp and sauce, then combine when reheating.

Frequently Asked Questions

Q: Can I make Garlic Butter Shrimp Scampi without wine?
A: Absolutely! Replace the ¼ cup white wine with an equal amount of low-sodium chicken broth, vegetable broth, or even water mixed with a splash of extra lemon juice (about 1 teaspoon). The wine adds complexity and acidity, but the dish is still delicious without it. The lemon juice provides the necessary brightness to balance the rich butter. This shrimp scampi without wine is perfect for those avoiding alcohol or cooking for kids.

Q: What’s the best wine for shrimp scampi recipe?
A: Use a dry, crisp white wine that you’d actually enjoy drinking—Pinot Grigio, Sauvignon Blanc, or Chardonnay (unoaked) work beautifully. Avoid sweet wines like Riesling or Moscato, which will make your sauce cloying. Rule of thumb: if you wouldn’t drink it, don’t cook with it! The wine doesn’t have to be expensive ($8-12 bottles work perfectly), but it should taste good. You’ll use ¼ cup, so you have plenty left to enjoy with dinner.

Q: How do I know when shrimp are cooked perfectly for restaurant-style shrimp scampi?
A: Look for these signs: (1) Shrimp turn from gray-translucent to pink-white and opaque. (2) They curl into a loose “C” shape—not a tight “O” or spiral (that means overcooked). (3) The flesh is firm but not rubbery when pressed. (4) Cooking time is 3-4 minutes total for large shrimp. When in doubt, slightly undercook—you can always cook them more, but you can’t undo rubbery shrimp!

Q: Can I use frozen shrimp for this easy shrimp scampi?
A: Yes! In fact, most “fresh” shrimp at the grocery store were previously frozen anyway. Buy IQF (individually quick-frozen) shrimp that are already peeled and deveined to save time. Thaw them overnight in the fridge or quick-thaw by placing in a bowl of cold water for 15 minutes. Critical: Pat them completely dry with paper towels before cooking—excess moisture prevents proper browning. Avoid shrimp with added sodium tripolyphosphate (makes them absorb water).

Q: What should I serve with Garlic Butter Shrimp Scampi?
A: The beauty of this versatile dish is you can serve it many ways! Over pasta: Linguine, angel hair, or spaghetti (toss with reserved pasta water first). Low-carb: Zucchini noodles, spaghetti squash, or cauliflower rice. As an appetizer: Serve in a cast iron skillet with crusty bread for dipping. With sides: Pair with garlic bread, Caesar salad, roasted asparagus, or steamed broccoli. See our complete guide to shrimp dinner sides.

Q: How do I scale this recipe for a dinner party?
A: This recipe easily doubles or triples! For 8 servings, double everything and use a very large skillet (14-inch) or work in two batches. Don’t overcrowd the pan—shrimp need space to sear properly, not steam. If your largest skillet can only fit 1¼ lbs comfortably, cook the shrimp in two batches (keep the first batch warm on a plate), then make the sauce and add all shrimp back to warm through.

Serving Suggestions That Shine

This Garlic Butter Shrimp Scampi pairs beautifully with:

Classic Linguine or Angel Hair Pasta – Toss with sauce and top with Parmesan (Artisan Pasta )
Zucchini Noodles (Zoodles) – Low-carb perfection; sauté briefly before topping with shrimp
Crusty Italian Garlic Bread – Essential for soaking up every drop of buttery sauce (Garlic Bread Recipe)
Creamy Parmesan Risotto – Luxurious base for elegant plating
Simple Arugula Salad – Peppery greens with lemon vinaigrette cut the richness
Roasted Asparagus – Lightly charred with lemon zest for a elegant vegetable side
Caprese Salad – Fresh mozzarella, tomatoes, and basil for Italian authenticity

Wine Pairing: Serve the same white wine you cooked with—Pinot Grigio or Sauvignon Blanc. The crisp acidity complements the buttery shrimp perfectly. For a special occasion, try Prosecco or Champagne—the bubbles are magical with seafood!

Finishing Touches: Offer these at the table: extra lemon wedges for squeezing, freshly grated Parmesan cheese (though traditionalists skip cheese with seafood), additional red pepper flakes for heat lovers, and high-quality olive oil for drizzling.

Your New Go-To Seafood Dinner

This Garlic Butter Shrimp Scampi proves that restaurant-quality elegance can happen in your kitchen in just 15 minutes. With its succulent shrimp, luxurious garlic-lemon-butter sauce, and endless serving options, you’ll wonder why you ever ordered takeout or paid $28 at a restaurant for something so simple to make at home. Join the 10,000+ home cooks who’ve mastered this best shrimp scampi recipe and discovered that impressive doesn’t have to mean complicated!

Ready to taste why this is a weeknight favorite? Make this easy shrimp scampi tonight and experience the magic of perfectly cooked shrimp in silky garlic butter sauce. Drop a comment below with how you served it (pasta? zoodles? just bread?!), and share a photo of your beautiful creation—we love seeing your culinary wins!