Classic Shrimp Scampi
Add Preferred SourceShrimp scampi feels fancy but couldn’t be easier to make. Plump, juicy shrimp get tossed in a buttery, garlicky sauce with a bright kick of lemon juice and a touch of heat from red pepper flakes. The whole dish comes together in about 15 minutes, making it perfect for a busy night when you still want something special.
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Shrimp scampi is one of those meals that always impresses, but it’s secretly one of the easiest things to cook. I love making this on nights when I want something quick but still packed with flavor. The buttery garlic sauce clings to every bite, and the fresh lemon juice keeps it from feeling too heavy. I love to make it year-round—light enough for summer but cozy enough for colder months.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Shrimp Scampi
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love how easy this dish is—just a handful of ingredients and one pan. Here’s how I do it:
Sauté the Shrimp
Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until they turn pink—about 2 minutes per side. Remove them from the pan and set aside.
Make the Sauce
In the same pan, melt the butter and add the minced garlic. Stir for about a minute until fragrant, but don’t let it brown.
Add Wine and Lemon
Pour in the dry white wine and fresh lemon juice. Stir in the red pepper flakes and let the sauce simmer for about 3 minutes so it thickens slightly.
Bring It All Together
Return the shrimp to the pan and toss them in the sauce. Season with sea salt and black pepper to taste.
Finish and Serve
Sprinkle with fresh Parmesan and chopped parsley. Serve hot over pasta, zucchini noodles, or with crusty bread to soak up the sauce.
Ingredients
- 1 pound large shrimp shelled and cleaned
- 2 tablespoons olive oil
- 4 cloves fresh garlic minced
- ¼ cup butter unsalted
- ¼ cup dry white wine
- 1 tablespoon fresh lemon juice
- ¼ teaspoon red pepper flakes
- Sea salt and black pepper
- ¼ cup fresh Parmesan grated
- 2 tablespoons parsley chopped
Video
Instructions
- Heat oil in a large pan over medium heat. Cook the shrimp until pink, about 2 minutes per side. Remove from the pan and set aside.1 pound large shrimp, 2 tablespoons olive oil
- Melt butter in the same pan. Add garlic and cook until golden, about 1 minute.4 cloves fresh garlic, ¼ cup butter
- Pour in the wine and lemon juice, then add the pepper flakes. Allow the sauce to simmer and thicken for about 3 minutes.¼ cup dry white wine, 1 tablespoon fresh lemon juice, ¼ teaspoon red pepper flakes
- Return the shrimp to the pan and coat them with the sauce. Season with salt and pepper to taste.Sea salt and black pepper
- Top with Parmesan and parsley, and serve hot.¼ cup fresh Parmesan, 2 tablespoons parsley
Notes
- Shrimp: Large shrimp work best since they stay juicy and don’t overcook too fast. Devein them for the best texture. You can use fresh, frozen and thawed, or pre-cooked. If you opt for pre-cooked, add them at the very end to warm through—overcooking will make them tough.
- Use fresh garlic: Pre-minced garlic cloves doesn’t pack the same punch. Freshly chopped cloves give the best flavor.
- Don’t overcook: The shrimp cook fast! Take them off the heat as soon as they turn pink to keep them tender.
- Wine: A dry white wine like pinot grigio or sauvignon blanc adds depth to the sauce. If you prefer not to use wine, substitute with chicken broth.
- Lemon zest: A little fresh lemon zest at the end takes the flavor up a notch.
- Spice it up: If you like heat, add an extra pinch of red pepper flakes or a dash of black pepper.
Storage and Reheating Instructions
- Fridge: Shrimp scampi is best enjoyed fresh, but if you have extra, store the shrimp and sauce in an airtight container in the fridge for up to two days.
- Reheat: When reheating, do it gently over low heat on the stovetop with a splash of chicken broth or water to keep the sauce from drying out. Avoid microwaving, as it can make the shrimp rubbery. If serving with pasta, store it separately to prevent it from soaking up all the sauce.
Nutrition
Recipe Notes and Tips
Here are some of my handy tips to make this dish even better:
- Shrimp: Large shrimp work best since they stay juicy and don’t overcook too fast. Devein them for the best texture. You can use fresh, frozen and thawed, or pre-cooked. If you opt for pre-cooked, add them at the very end to warm through—overcooking will make them tough.
- Use fresh garlic: Pre-minced garlic cloves doesn’t pack the same punch. Freshly chopped cloves give the best flavor.
- Don’t overcook: The shrimp cook fast! Take them off the heat as soon as they turn pink to keep them tender.
- Wine: A dry white wine like pinot grigio or sauvignon blanc adds depth to the sauce. If you prefer not to use wine, substitute with chicken broth.
- Lemon zest: A little fresh lemon zest at the end takes the flavor up a notch.
- Spice it up: If you like heat, add an extra pinch of red pepper flakes or a dash of black pepper.
How to Store Leftover Shrimp Scampi
Shrimp scampi is best enjoyed fresh, but if you have extra, store the shrimp and sauce in an airtight container in the fridge for up to two days. When reheating, do it gently over low heat on the stovetop with a splash of chicken broth or water to keep the sauce from drying out. Avoid microwaving, as it can make the shrimp rubbery. If serving with pasta, store it separately to prevent it from soaking up all the sauce.
Our Top 3 Money-Saving Tips for This Recipe
Shrimp scampi tastes luxurious, but it doesn’t have to burn a hole in your wallet. Here are some smart ways to save money while keeping all the flavor:
- Buy frozen shrimp: It’s often cheaper than fresh and just as good once thawed.
- Use shrimp with shells: They’re usually more affordable, and you can make homemade seafood stock with the shells.
- Skip the wine: If you don’t have white wine on hand, use chicken broth instead.
What to Serve With Shrimp Scampi
Shrimp scampi is rich, buttery, and packed with flavor, so it pairs best with light, fresh sides. Pasta is the classic choice, but if you’re skipping carbs, zucchini noodles or spaghetti squash work just as well.
A salad with vinaigrette balances out the richness, while roasted asparagus or air fryer broccoli add a pop of color. Crusty bread is a must if you want to soak up every last drop of that irresistible garlicky sauce.
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I love quick, flavorful meals that feel special without much effort. If you enjoyed this shrimp scampi, here are more recipes to try next:
