I’m sharing my Best Shrimp Scampi Recipe, made with garlic, butter, a splash of white wine and lemon, using minimal ingredients and ready in under ten minutes.

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I doubted the hype around the Best Shrimp Scampi Recipe until I made it late one weeknight, half asleep and short on patience. I used plump large shrimp and lots of garlic, tossed them in a hot skillet and the whole kitchen changed, it smelled like a restaurant but faster, messy and urgent.

What keeps me coming back is how little it takes to feel fancy and how often it surprises me, like somehow it gets better every time even when I rush. Make it for friends, or keep it selfishly for yourself, just be ready to eat fast.

Ingredients

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Shrimp’s a lean protein, low fat, quick to cook, gives seafood flavor and bite.
Garlic adds sharp, savory punch, tiny calories, may help flavor, not sweet or sour.
Butter brings rich mouthfeel, adds saturated fat, makes sauce silky and indulgent.
Olive oil lends fruitiness, healthier fats, helps sear shrimp, lighter than butter.
Lemon juice brightens, gives acidity and freshness, cuts richness, tastes sour and zippy.
Wine adds depth, subtle acidity, low calories when cooked, can be swapped for broth.
Parsley gives herb freshness, tiny vitamins, color, not bitter, cleans the palate.

Ingredient Quantities

1 pound large shrimp, peeled and deveined, about 16 to 20 per pound

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

4 tablespoons unsalted butter

4 to 6 garlic cloves, minced

1/3 cup dry white wine like Pinot Grigio or Sauvignon Blanc, or low sodium chicken broth

2 tablespoons fresh lemon juice (about 1 lemon) and 1 teaspoon lemon zest optional

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

2 tablespoons fresh parsley, chopped

8 ounces spaghetti or linguine if serving with pasta, optional

Freshly grated Parmesan for serving, optional

How to Make this

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1. If serving with pasta, bring a large pot of salted water to a boil and cook 8 ounces spaghetti or linguine about 1 minute less than the package directs; reserve 1/2 cup pasta water, drain and set aside.

2. Pat 1 pound large shrimp very dry with paper towels, season both sides with salt and plenty of freshly ground black pepper.

3. Heat a large skillet over medium-high heat, add 2 tablespoons olive oil and 2 tablespoons of the butter until foamy and hot but not smoking.

4. Add the shrimp in a single layer and cook about 1 to 2 minutes per side, until pink and just opaque; dont overcook. Transfer shrimp to a plate.

5. Lower heat to medium, add the remaining 2 tablespoons butter, then add 4 to 6 minced garlic cloves and 1/4 teaspoon red pepper flakes if using; cook 30 to 45 seconds until fragrant, watch it so garlic doesnt brown.

6. Pour in 1/3 cup dry white wine or low sodium chicken broth and 2 tablespoons fresh lemon juice, add 1 teaspoon lemon zest if you like; scrape up any browned bits and simmer 1 to 2 minutes to reduce slightly.

7. Return the shrimp and any juices to the pan, toss to coat in the sauce and heat through another minute; add 2 tablespoons chopped fresh parsley and taste for salt and pepper.

8. If using pasta, add the drained spaghetti or linguine to the skillet with a splash of the reserved pasta water to loosen the sauce, tossing until everything is glossy and coated; add more pasta water if needed.

9. Finish with a little extra parsley, freshly grated Parmesan if you want, and serve immediately with lemon wedges on the side.

Equipment Needed

1. Large pot for boiling salted water (for the pasta if using)
2. Colander to drain the spaghetti or linguine
3. Large skillet, 10 to 12 inch, preferably stainless steel or nonstick
4. Tongs or a slotted spoon to flip shrimp and toss pasta
5. Chef’s knife and cutting board for minceing garlic and chopping parsley
6. Measuring spoons and a 1/3 cup measure or small measuring cup
7. Microplane or citrus zester for lemon zest
8. Paper towels and a plate to pat the shrimp very dry and rest them
9. Wooden spoon or heatproof spatula to scrape up browned bits and stir the sauce

FAQ

Q: Can I use frozen shrimp, and how should I thaw them?

A: Yes. Thaw them overnight in the fridge or quick thaw in a sealed bag under cold running water for 10 to 20 minutes. Pat them very dry with paper towels before cooking so they sear instead of steam, and if they were pre-brined cut back on added salt.

Q: How long do I cook the shrimp so they dont get rubbery?

A: Shrimp cook super fast — usually 2 to 3 minutes per side for large (16–20) shrimp. Cook just until opaque and slightly firm then pull them out and finish the sauce, you can add them back at the end. Overcooking is the #1 mistake.

Q: I dont want to use wine, what can I substitute?

A: Use low sodium chicken or vegetable broth, it gives a similar depth without alcohol. You can also do a splash of white grape juice plus a teaspoon of white wine vinegar if you want sweetness and acidity.

Q: Can I make this ahead or freeze leftovers?

A: Make the sauce ahead and store separately from shrimp up to 2 days in the fridge. Cooked shrimp gets rubbery if frozen then reheated, so freeze raw shrimp separately if needed. Reheat gently over low heat or in short microwave bursts and add a little fresh butter and lemon to revive the sauce.

Q: How do I serve it with pasta without ending up with a watery sauce?

A: Reserve 1/2 cup of pasta cooking water before draining. Toss pasta into the pan off the heat with the sauce and add small amounts of reserved water until the sauce clings to the noodles. Finish with parsley, lemon and a pat of butter for a silky finish.

Q: Any easy variations or swaps for dietary needs?

A: Use gluten free pasta or zucchini noodles for GF. Add cherry tomatoes or capers for brightness, extra red pepper flakes if you like heat, or stir in a splash of cream for a richer sauce. Just dont overcrowd the pan when doubling the recipe.

The Best Garlic Butter Shrimp Scampi Recipe Substitutions and Variations

Shrimp:
- Scallops (cook 1 to 2 minutes per side, same quick-cook vibe)
- Prawns (interchangeable with shrimp, same timing)
- Firm white fish like cod or halibut (cut into bite-size pieces and cook a little longer)
- Chicken breast strips (if you want no seafood; brown and cook through, will change the flavor)
Unsalted butter:
- Ghee (similar buttery taste, higher smoke point)
- Extra virgin olive oil (lighter, a bit less rich)
- Vegan/plant-based butter (1 to 1 swap for dairy-free)
Dry white wine:
- Low-sodium chicken broth (great non-alcohol swap, similar depth)
- Dry vermouth (cooks well and gives similar acidity)
- White grape juice plus a splash of white vinegar or lemon juice (for sweetness plus acidity if no alcohol)
Spaghetti or linguine:
- Angel hair (cooks faster, more delicate)
- Zucchini noodles (low-carb, add at the end so they dont get soggy)
- Gluten-free pasta (use same technique, check package for cook time)
- Rice or cauliflower rice (serve the scampi over it instead of tossing)

Pro Tips

– Pat the shrimp super dry and let them sit out just a few minutes so they lose the chill, otherwise they wont sear right. Dont crowd the pan, do them in one thin layer so they get color quick, that crust is flavor so dont skip it.

– Add garlic only after you lower the heat and the butter has stopped foaming, cause burnt garlic tastes bitter and will ruin the sauce. Cook it just until fragrant, like 30 to 45 seconds, then deglaze quick so nothing burns.

– When you deglaze with wine or broth, let it simmer a minute or two to concentrate the flavors, then finish the sauce with a little reserved pasta water or a cold pat of butter off the heat to make it glossy and cling to the shrimp. Add lemon juice at the end for brightness, zest earlier if you want a bigger lemony note.

– If using frozen shrimp, thaw in the fridge or under cold running water and dry really well, dont try to cook them straight from frozen. Taste and adjust salt at the very end, and if you want more punch try a tiny splash of fish sauce or a bit more red pepper flakes for depth.