I just served a ridiculously simple Easy Shrimp Scampi Recipe Garlic Butter and I’m not kidding when I say people were scraping the pan for every last drop.

Jump to Recipe

I’m obsessed with this quick garlic butter shrimp because it hits fast and loud. I love the way garlic cloves sing with butter and the bright slap of fresh lemon juice wakes everything up.

It’s not trying to be fancy, just serious flavor. I toss it over pasta or spoon it straight into my face.

Creamy Garlic Lemon Shrimp Pasta vibes without the fuss. It’s one of those Skillet Shrimp Recipes Garlic Butter that makes weeknight food feel like something you actually planned for.

Messy fork scraping encouraged. I want napkins.

And a second plate. I’ll probably eat both, honestly.

Ingredients

Print Recipe (No Advertisments)

Shrimp: the meaty, quick-cooking protein that makes dinner feel fancy but easy.
Butter: rich, silky coating that helps the garlic sing without being loud.
Olive oil: keeps things from burning and adds a mellow, fruity note.
Garlic: punchy aromatics, smashed or minced, it’s where most of the flavor lives.
White wine: brightens and adds depth, or chicken broth keeps it homey.
Lemon juice: zippy acidity that cuts the butter and wakes everything up.
Lemon zest: tiny bursts of citrus oil, basically extra brightness without the sour.
Red pepper flakes: heat option — a little sting or lots, your call.
Salt: brings out shrimp’s natural sweetness, don’t skip it.
Black pepper: mild bite and warmth, freshly ground works best.
Parsley: fresh green finish, it makes the dish feel lively and pretty.
Lemon wedges: handy for squeezing, adds fresh acid at the table.

Ingredient Quantities

1 pound (450 g) large shrimp, peeled and deveined (tails on or off, your call)

4 tablespoons unsalted butter

2 tablespoons olive oil

4 garlic cloves, minced or smashed, however you like

1/4 cup dry white wine (or low-sodium chicken broth if you dont want wine)

2 tablespoons fresh lemon juice (about 1 lemon)

1 teaspoon lemon zest (optional but really nice)

1/4 teaspoon red pepper flakes, or more if you like heat

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, chopped (flat leaf if possible)

Lemon wedges, for serving

How to Make this

Print Recipe (No Advertisments)

1. Pat the shrimp dry with paper towels so they sear nicely, then season both sides with salt, pepper and the red pepper flakes.

2. Heat a large skillet over medium-high, add the olive oil and 2 tablespoons butter. When the butter foams and looks hot, add the shrimp in a single layer, don’t crowd them.

3. Cook shrimp about 1 to 2 minutes per side until pink and just opaque, flip once. Remove shrimp to a plate as soon as they’re done so they don’t overcook.

4. Lower heat to medium, add the remaining 2 tablespoons butter to the pan. When it melts, toss in the garlic and cook 30 to 45 seconds until fragrant but not browned.

5. Pour in the white wine or chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Let the liquid reduce about 1 to 2 minutes.

6. Stir in the lemon juice and lemon zest if using, taste and adjust salt and pepper. If you want more heat add a pinch extra red pepper flakes.

7. Return the shrimp and any juices back to the skillet, toss everything in the sauce to coat and warm through for about 30 seconds.

8. Turn off the heat, stir in the chopped parsley. Give it one last taste for seasoning and add more lemon or salt if needed.

9. Serve immediately with lemon wedges on the side. Great over rice, pasta or with crusty bread to mop up the garlicky butter sauce. Enjoy — but not too slowly, shrimp waits for no one.

Equipment Needed

1. Large skillet (12-inch works best)
2. Tongs or a sturdy spatula
3. Wooden spoon to scrape up pan bits
4. Paper towels for patting shrimp dry
5. Measuring spoons and 1/4 cup measure
6. Small bowl or plate to rest cooked shrimp on
7. Sharp knife and cutting board (for garlic and parsley)
8. Citrus zester or fine grater and a lemon juicer or fork
9. Serving platter or shallow bowls and lemon wedges for serving

FAQ

Q: How long does this take to make?

A: From start to finish about 15 to 20 minutes. Shrimp cook super fast so once the garlic is fragrant you’ll be done in minutes.

Q: How can I tell when the shrimp are cooked?

A: They turn pink and opaque and curl into a loose C shape. If they curl into a tight O they’re overcooked. Cut one open if you’re not sure.

Q: Can I use frozen shrimp?

A: Yes. Thaw in the fridge overnight or run under cold water in a colander for 5 to 10 minutes. Pat very dry before cooking so they sear and dont steam.

Q: I dont want to use wine, what do I use instead?

A: Low sodium chicken broth works great, or even water with a splash of extra lemon juice. Wine adds brightness, but broth keeps it tasty.

Q: Can I make this ahead or reheat it?

A: You can make it ahead but shrimp are best fresh. If you must reheat, warm gently in a skillet with a little butter over low heat for just a couple minutes so they dont get rubbery.

Q: What should I serve with it?

A: It’s great over rice, pasta, crusty bread, or a simple salad. Add extra lemon wedges and chopped parsley for freshness.

Quick & Easy Garlic Butter Shrimp Recipe Substitutions and Variations

Unsalted butter: swap with ghee for a nuttier flavor, or use an equal amount of light olive oil or avocado oil if you want dairy free. Margarine works in a pinch but flavor will be different.
Dry white wine: replace with low sodium chicken broth or seafood stock for the same depth without alcohol, or use dry vermouth if you have it and like that winey note.
Fresh lemon juice/zest: bottled lemon juice will do in a hurry, or sub 1 tablespoon white wine vinegar plus a splash of water for tang if you’re out of lemons.
Fresh parsley: switch to chopped cilantro for a brighter punch, or use chopped chives or green onions for a milder oniony herb note. Dried parsley can be used, about 1 teaspoon, but fresh is best.

Pro Tips

1. Pat the shrimp really dry before cooking and make sure the pan is hot enough so they get a quick sear. If they steam they get rubbery, so don’t crowd the pan and work in batches if needed.

2. Don’t overcook them. Shrimp go from perfect to tough in like 30 seconds, so as soon as they turn pink and opaque, pull them off the heat and finish in the sauce for just a few seconds.

3. Deglaze with the wine or broth while the pan is still hot and scrape up the browned bits. That’s where most of the flavor lives. Let the liquid reduce a bit so the sauce isn’t watery.

4. Brighten it at the end with fresh lemon and parsley, but add salt sparingly at first. Acidity opens up the flavors, so you might need less salt than you think.

Quick & Easy Garlic Butter Shrimp Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just served a ridiculously simple Easy Shrimp Scampi Recipe Garlic Butter and I’m not kidding when I say people were scraping the pan for every last drop.

Servings

servings

Calories

280

kcal

Equipment: 1. Large skillet (12-inch works best)
2. Tongs or a sturdy spatula
3. Wooden spoon to scrape up pan bits
4. Paper towels for patting shrimp dry
5. Measuring spoons and 1/4 cup measure
6. Small bowl or plate to rest cooked shrimp on
7. Sharp knife and cutting board (for garlic and parsley)
8. Citrus zester or fine grater and a lemon juicer or fork
9. Serving platter or shallow bowls and lemon wedges for serving

Ingredients

1 pound (450 g) large shrimp, peeled and deveined (tails on or off, your call)
4 tablespoons unsalted butter
2 tablespoons olive oil
4 garlic cloves, minced or smashed, however you like
1/4 cup dry white wine (or low-sodium chicken broth if you dont want wine)
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest (optional but really nice)
1/4 teaspoon red pepper flakes, or more if you like heat
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (flat leaf if possible)
Lemon wedges, for serving

Directions

Pat the shrimp dry with paper towels so they sear nicely, then season both sides with salt, pepper and the red pepper flakes.
Heat a large skillet over medium-high, add the olive oil and 2 tablespoons butter. When the butter foams and looks hot, add the shrimp in a single layer, don’t crowd them.
Cook shrimp about 1 to 2 minutes per side until pink and just opaque, flip once. Remove shrimp to a plate as soon as they’re done so they don’t overcook.
Lower heat to medium, add the remaining 2 tablespoons butter to the pan. When it melts, toss in the garlic and cook 30 to 45 seconds until fragrant but not browned.
Pour in the white wine or chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Let the liquid reduce about 1 to 2 minutes.
Stir in the lemon juice and lemon zest if using, taste and adjust salt and pepper. If you want more heat add a pinch extra red pepper flakes.
Return the shrimp and any juices back to the skillet, toss everything in the sauce to coat and warm through for about 30 seconds.
Turn off the heat, stir in the chopped parsley. Give it one last taste for seasoning and add more lemon or salt if needed.
Serve immediately with lemon wedges on the side. Great over rice, pasta or with crusty bread to mop up the garlicky butter sauce. Enjoy — but not too slowly, shrimp waits for no one.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.