Shrimp Scampi (shrimp cooked in a garlic butter sauce with lemon) is one of the easiest shrimp recipes that you can cook at home. It feels elegant and fancy, but couldn’t be easier to make—it comes together in about 15 minutes for a truly fantastic dish! The key to cooking shrimp at home is to have your ingredients prepped before you start (again, because it cooks so fast!) to make sure you don’t overcook the shrimp. I give you a full guide to buying fresh or frozen shrimp below to make sure your meal turns out great. Serve it as a solo high-protein dish, as an appetizer, over pasta, with rice, or with a side of steamed veggies. It’s light, flavorful, and restaurant-worthy without the fuss. Why You’ll Love This Shrimp Scampi Fast & Easy: The main dish is ready in under 15 minutes, give it 25 if you’re adding the pasta. Flexible: It’s delicious over pasta, rice, or veggies, and fantastic solo or as an appetizer. The sauce ingredients are also flexible, you can add a dry white wine or leave it out if you prefer. Light but Satisfying: Garlic, lemon, and parsley keep it fresh and bright, even with the butter. Restaurant Flavor at Home: It uses simple ingredients that result in an incredible flavor. Shrimp Sizes & Buying Notes You’ll need 1 pound of shrimp to make this shrimp scampi recipe. When it comes to buying shrimp, here’s what you need to know: Understand shrimp lingo: At the seafood counter, you’ll see numbers like 12/16 or 16/20. That means you’ll get about 12–16 or 16–20 shrimp per one pound. The smaller the number, the larger the shrimp. For scampi, large or jumbo shrimp (12/16 or 16/20) are perfect. Fresh shrimp (ideal): If you can find fresh shrimp that are already peeled and deveined, they’ll save you prep time and are the easiest option. Ask the seafood counter to do this for you if it’s available. Frozen shrimp (a great option): Most “fresh” shrimp at the counter have actually been previously frozen, so buying frozen is often just as good—sometimes better. Look for wild-caught shrimp with no added preservatives. How to defrost shrimp: Place frozen shrimp in the fridge overnight for the best texture. In a pinch, put them in a colander under cold running water for 10–15 minutes until thawed. Never defrost shrimp in warm water—it can affect texture and safety. Shells on or off? Peeled and deveined shrimp make this recipe quick and easy, but if you buy shell-on, save the shells to make a simple seafood stock later. You can also leave the tails on or off; it’s personal preference. Budget-friendly note: While large shrimp feel fancy, any size shrimp will work for scampi. Use what’s easy to find and fits your budget—you’ll still end up with a delicious dish. Shrimp Scampi Ingredients (Serves 4) 1 pound shrimp (12/16 or 16/20 preferred), peeled and deveined (defrosted if frozen) extra virgin olive oil + cold butter, divided 4 fresh cloves of garlic + (optionally) 1 medium shallot salt and freshly ground black pepper dry white wine (such as Sauvignon Blanc, Pinot Grigio, or Chardonnay) 1 large fresh lemon (plus 1 more lemon if omitting the wine) (optional) dried chili flakes or Calabrian chili, if preferred for spicy heat fresh herbs, such as parsley, chopped, for garnish salt and freshly ground black pepper Ingredient Substitutions & Swaps Dairy-free: Use vegan butter or olive oil instead of butter. Ghee also works if you can tolerate clarified dairy. Butter: Chefs prefer unsalted butter to control the salt levels when seasoning. If you only have salted butter, that also works, just reduce the amount of salt added as you make the dish. No wine? Substitute with chicken broth if you have it or use extra lemon juice for a bright, alcohol-free version. Nearly all of the alcohol in the wine will cook off, but you can omit it all together if you prefer. Gluten-free: The recipe itself is naturally gluten-free. Just pair with gluten-free pasta, rice, or veggies if serving with a starch. Less heat: Skip the red pepper flakes if you prefer a milder flavor. Make a Bold Change: I once had shrimp scampi with fresh orange juice and fresh lemon juice at a restaurant and it was out of this world! They also added fresh basil at the end. Try adding 2 tablespoons of fresh orange juice (from 1/2 of a navel orange) and reducing the wine in half. Add the fresh basil. It’s a great variation of the traditional dish. Extra flavor: Add a shallot (or onion) to Shrimp Scampi for a flavor boost. Something oniony is a nice flavor addition, but it’s not often included in the original Shrimp Scampi recipe. Add a pinch of crushed fennel seed or a splash of seafood stock if you have some on hand. Instructions See the full instructions in the printable recipe card below. Heat olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add garlic and sauté for 30–60 seconds until fragrant (don’t let it brown). Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side, until just pink. Don’t overcook. Pour in the white wine (or broth) and red pepper flakes, if using. Simmer for 1–2 minutes until the liquid reduces by about half. Stir in the remaining (preferably cold) butter, lemon juice, and parsley. Stir until the butter melts (cold butter stirred into a warmed dish emulsifies to create a sauce). Remove from heat immediately. Serve hot over pasta, rice, zucchini noodles, or with roasted vegetables. It’s also good at room temperature (or cold the next day). Pro Tips for Perfect Shrimp Even if you’ve never cooked shrimp before, these easy tips will make your shrimp scampi turn out perfectly every time: Pat the shrimp dry first. Patting shrimp with a paper towel before cooking helps them cook properly. Shrimp cooks fast, so you’re not trying to brown or sear it, just cook it for a few minutes on each side until it’s pink and opaque. Flip once. Shrimp cook quickly—just 2–3 minutes per side. Avoid constant stirring for the best texture. Watch the shrimp curl. Perfectly cooked shrimp curl into a loose “C.” If they’re tight like an “O,” they’ve gone too far. Use cold butter for the final step. Stirring cold butter into the warm pan helps the sauce emulsify, creating a silky, restaurant-quality finish. It’s ok if you forget, and your butter is not cold; it just adds to the emulsion if you remember to use cold butter. Use what you have. While larger, fresh shrimp are ideal, frozen shrimp work just as well. In general, use what’s easy to find and fits your budget—you’ll still get a delicious result. Serving Shrimp Scampi This recipe is versatile and works beautifully in different ways: Solo dish or appetizer: Serve the shrimp on their own with the garlic-lemon butter sauce and some crusty bread for dipping. Over rice or veggies: Keep it simple and pair with steamed rice, roasted cauliflower, or zucchini noodles for a lighter, gluten-free dinner. Turn it into Shrimp Scampi Pasta For a classic restaurant-style meal, cook pasta al dente in boiling salted water while you prepare the shrimp (I like a long pasta like spaghetti or angel hair here, but any pasta works). Add an extra 1 tablespoon of olive oil and 1 tablespoon more butter to the pan while cooking the scampi in the beginning steps. Once the shrimp are just cooked, turn the heat to medium-high, add about ½ cup reserved pasta water to the skillet, and toss everything together with the drained pasta. The starchy pasta water helps emulsify the sauce, coating every noodle with garlicky, buttery flavor. Optionally, finish with a sprinkle of freshly grated Parmigiano Reggiano cheese for a true gourmet touch at home. Shrimp Scampi FAQ What size shrimp should I use for shrimp scampi?Large or jumbo shrimp (12/16 or 16/20 count per pound) work best. That said, any shrimp size will work—use what’s easiest to find and fits your budget. Can I use frozen shrimp for shrimp scampi?Yes! Frozen shrimp are often flash-frozen at sea, which means they can be just as fresh as “fresh” shrimp from the counter. Can I make shrimp scampi without wine?Absolutely. Replace the wine with chicken broth or extra lemon juice. You’ll still get a flavorful sauce. Is shrimp scampi gluten-free?The scampi itself is naturally gluten-free. If you’re serving it with pasta, just choose a gluten-free variety or pair it with rice or veggies. Can shrimp scampi be made dairy-free?Yes. Swap the butter for vegan butter or olive oil. Ghee works too if you tolerate clarified dairy. How do I keep shrimp from overcooking?Shrimp cook in just a few minutes. Look for them to curl into a loose “C” shape and turn opaque pink. If they curl into a tight “O,” they’re overcooked. Notes Turn this into Shrimp Scampi Pasta: Follow the pasta instructions above for a complete meal. Dairy-free option: Use vegan butter or olive oil. No wine? Use chicken broth or extra lemon juice. Storage: Leftovers keep well in the fridge for up to 2 days. Enjoy warm, at room temp, or even cold straight from the fridge. Nutrition Per serving, based on 4 servings, not including pasta or sides: Approximate: 285 calories | 25g protein | 19g fat | 2g carbs The post Shrimp Scampi Recipe (Garlic Shrimp in 15 Minutes) appeared first on Elizabeth Rider – Modern Healthy Living.
Shrimp Scampi (shrimp cooked in a garlic butter sauce with lemon) is one of the easiest shrimp recipes that you can cook at home. It feels elegant and fancy, but couldn’t be easier to make—it comes together in about 15 minutes for a truly fantastic dish!
The key to cooking shrimp at home is to have your ingredients prepped before you start (again, because it cooks so fast!) to make sure you don’t overcook the shrimp. I give you a full guide to buying fresh or frozen shrimp below to make sure your meal turns out great.
Serve it as a solo high-protein dish, as an appetizer, over pasta, with rice, or with a side of steamed veggies. It’s light, flavorful, and restaurant-worthy without the fuss.
Why You’ll Love This Shrimp Scampi
- Fast & Easy: The main dish is ready in under 15 minutes, give it 25 if you’re adding the pasta.
- Flexible: It’s delicious over pasta, rice, or veggies, and fantastic solo or as an . The sauce ingredients are also flexible, you can add a dry white wine or leave it out if you prefer.
- Light but Satisfying: Garlic, lemon, and parsley keep it fresh and bright, even with the butter.
- Restaurant Flavor at Home: It uses simple ingredients that result in an incredible flavor.
Shrimp Sizes & Buying Notes
You’ll need 1 pound of shrimp to make this shrimp scampi recipe. When it comes to buying shrimp, here’s what you need to know:
- Understand shrimp lingo: At the seafood counter, you’ll see numbers like 12/16 or 16/20. That means you’ll get about 12–16 or 16–20 shrimp per one pound. The smaller the number, the larger the shrimp. For scampi, large or jumbo shrimp (12/16 or 16/20) are perfect.
- Fresh shrimp (ideal): If you can find fresh shrimp that are already peeled and deveined, they’ll save you prep time and are the easiest option. Ask the seafood counter to do this for you if it’s available.
- Frozen shrimp (a great option): Most “fresh” shrimp at the counter have actually been previously frozen, so buying frozen is often just as good—sometimes better. Look for wild-caught shrimp with no added preservatives.
- How to defrost shrimp: Place frozen shrimp in the fridge overnight for the best texture. In a pinch, put them in a colander under cold running water for 10–15 minutes until thawed. Never defrost shrimp in warm water—it can affect texture and safety.
- Shells on or off? Peeled and deveined shrimp make this recipe quick and easy, but if you buy shell-on, save the shells to make a simple seafood stock later. You can also leave the tails on or off; it’s personal preference.
- Budget-friendly note: While large shrimp feel fancy, any size shrimp will work for scampi. Use what’s easy to find and fits your budget—you’ll still end up with a delicious dish.
Shrimp Scampi Ingredients (Serves 4)
- 1 pound shrimp (12/16 or 16/20 preferred), peeled and deveined (defrosted if frozen)
- extra virgin olive oil + cold butter, divided
- 4 fresh cloves of garlic + (optionally) 1 medium shallot
- salt and freshly ground black pepper
- dry white wine (such as Sauvignon Blanc, Pinot Grigio, or Chardonnay)
- 1 large fresh lemon (plus 1 more lemon if omitting the wine)
- (optional) dried chili flakes or Calabrian chili, if preferred for spicy heat
- fresh herbs, such as parsley, chopped, for garnish
- salt and freshly ground black pepper
Ingredient Substitutions & Swaps
- Dairy-free: Use vegan butter or olive oil instead of butter. Ghee also works if you can tolerate clarified dairy.
- Butter: Chefs prefer unsalted butter to control the salt levels when seasoning. If you only have salted butter, that also works, just reduce the amount of salt added as you make the dish.
- No wine? Substitute with chicken broth if you have it or use extra lemon juice for a bright, alcohol-free version. Nearly all of the alcohol in the wine will cook off, but you can omit it all together if you prefer.
- Gluten-free: The recipe itself is naturally gluten-free. Just pair with gluten-free pasta, rice, or veggies if serving with a starch.
- Less heat: Skip the red pepper flakes if you prefer a milder flavor.
- Make a Bold Change: I once had shrimp scampi with fresh orange juice and fresh lemon juice at a restaurant and it was out of this world! They also added fresh basil at the end. Try adding 2 tablespoons of fresh orange juice (from 1/2 of a navel orange) and reducing the wine in half. Add the fresh basil. It’s a great variation of the traditional dish.
- Extra flavor: Add a shallot (or onion) to Shrimp Scampi for a flavor boost. Something oniony is a nice flavor addition, but it’s not often included in the original Shrimp Scampi recipe. Add a pinch of crushed fennel seed or a splash of seafood stock if you have some on hand.
Instructions
See the full instructions in the printable recipe card below.
- Heat olive oil and 2 tablespoons of the butter in a large skillet over medium heat.
- Add garlic and sauté for 30–60 seconds until fragrant (don’t let it brown).
- Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side, until just pink. Don’t overcook.
- Pour in the white wine (or broth) and red pepper flakes, if using. Simmer for 1–2 minutes until the liquid reduces by about half.
- Stir in the remaining (preferably cold) butter, lemon juice, and parsley. Stir until the butter melts (cold butter stirred into a warmed dish emulsifies to create a sauce). Remove from heat immediately.
- Serve hot over pasta, rice, zucchini noodles, or with roasted vegetables. It’s also good at room temperature (or cold the next day).
Pro Tips for Perfect Shrimp
Even if you’ve never cooked shrimp before, these easy tips will make your shrimp scampi turn out perfectly every time:
- Pat the shrimp dry first. Patting shrimp with a paper towel before cooking helps them cook properly. Shrimp cooks fast, so you’re not trying to brown or sear it, just cook it for a few minutes on each side until it’s pink and opaque.
- Flip once. Shrimp cook quickly—just 2–3 minutes per side. Avoid constant stirring for the best texture.
- Watch the shrimp curl. Perfectly cooked shrimp curl into a loose “C.” If they’re tight like an “O,” they’ve gone too far.
- Use cold butter for the final step. Stirring cold butter into the warm pan helps the sauce emulsify, creating a silky, restaurant-quality finish. It’s ok if you forget, and your butter is not cold; it just adds to the emulsion if you remember to use cold butter.
- Use what you have. While larger, fresh shrimp are ideal, frozen shrimp work just as well. In general, use what’s easy to find and fits your budget—you’ll still get a delicious result.
Serving Shrimp Scampi
This recipe is versatile and works beautifully in different ways:
- Solo dish or appetizer: Serve the shrimp on their own with the garlic-lemon butter sauce and some crusty bread for dipping.
- Over rice or veggies: Keep it simple and pair with steamed rice, roasted cauliflower, or zucchini noodles for a lighter, gluten-free dinner.
Turn it into Shrimp Scampi Pasta
- For a classic restaurant-style meal, cook pasta al dente in boiling salted water while you prepare the shrimp (I like a long pasta like spaghetti or angel hair here, but any pasta works).
- Add an extra 1 tablespoon of olive oil and 1 tablespoon more butter to the pan while cooking the scampi in the beginning steps.
- Once the shrimp are just cooked, turn the heat to medium-high, add about ½ cup reserved pasta water to the skillet, and toss everything together with the drained pasta. The starchy pasta water helps emulsify the sauce, coating every noodle with garlicky, buttery flavor.
- Optionally, finish with a sprinkle of freshly grated Parmigiano Reggiano cheese for a true gourmet touch at home.
Shrimp Scampi FAQ
What size shrimp should I use for shrimp scampi?
Large or jumbo shrimp (12/16 or 16/20 count per pound) work best. That said, any shrimp size will work—use what’s easiest to find and fits your budget.
Can I use frozen shrimp for shrimp scampi?
Yes! Frozen shrimp are often flash-frozen at sea, which means they can be just as fresh as “fresh” shrimp from the counter.
Can I make shrimp scampi without wine?
Absolutely. Replace the wine with chicken broth or extra lemon juice. You’ll still get a flavorful sauce.
Is shrimp scampi gluten-free?
The scampi itself is naturally gluten-free. If you’re serving it with pasta, just choose a gluten-free variety or pair it with rice or veggies.
Can shrimp scampi be made dairy-free?
Yes. Swap the butter for vegan butter or olive oil. Ghee works too if you tolerate clarified dairy.
How do I keep shrimp from overcooking?
Shrimp cook in just a few minutes. Look for them to curl into a loose “C” shape and turn opaque pink. If they curl into a tight “O,” they’re overcooked.
Notes
- Turn this into Shrimp Scampi Pasta: Follow the pasta instructions above for a complete meal.
- Dairy-free option: Use vegan butter or olive oil.
- No wine? Use chicken broth or extra lemon juice.
- Storage: Leftovers keep well in the fridge for up to 2 days. Enjoy warm, at room temp, or even cold straight from the fridge.
Nutrition
Per serving, based on 4 servings, not including pasta or sides:
Approximate: 285 calories | 25g protein | 19g fat | 2g carbs
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