This Garlic Butter Shrimp Scampi is a quick, flavor-packed dish perfect for busy weeknights.
Juicy shrimp are sautéed in a rich garlic-butter sauce with a hint of lemon and white wine, making it both satisfying and light.
High in protein, low in carbs, and rich in healthy fats, it’s a wholesome, easy meal that comes together in just 10 minutes.
Garlic Butter Shrimp Scampi
Equipment
- 1 Large skillet or pan
- 1 spatula or wooden spoon
- Measuring Spoons and Cups
- Knife and cutting board
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter divided
- 4 –5 large garlic cloves minced (or 1 ½ tablespoons minced garlic)
- 1 ¼ pounds large shrimp peeled (tails on or off)
- 1 pinch salt to taste
- 1 pinch black pepper freshly cracked
- ¼ cup dry white wine or broth
- ½ teaspoon red pepper flakes optional
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley chopped
Instructions
- Prepare the Ingredients: Before you turn on the heat, gather all your ingredients and measure them precisely. Mince the garlic cloves finely to ensure they release maximum flavor. Chop the parsley so it’s ready to toss in at the end. If your shrimp are frozen, make sure they are fully thawed, peeled, and tails removed or left on according to your preference. Having everything prepped will make the cooking process fast and stress-free.
- Heat the Pan: Place a large skillet or sauté pan over medium heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. Allow the butter to melt completely and the oil to shimmer slightly. This combination prevents the butter from burning while creating a rich base for your shrimp. Keep an eye on the pan—once the butter is foamy and fragrant, you’re ready for the next step.
- Sauté the Garlic: Add the minced garlic to the hot butter-oil mixture. Stir continuously for about 30 seconds to 1 minute until the garlic becomes aromatic. Be careful not to brown it, as burnt garlic can become bitter and overpower the delicate flavor of the shrimp. The goal is a fragrant, golden aroma that immediately fills your kitchen and sets the stage for the dish.
- Cook the Shrimp: Add the shrimp to the skillet in a single layer. Sprinkle lightly with salt and freshly cracked black pepper. Allow the shrimp to cook undisturbed for 1–2 minutes on the first side, just until they begin to turn pink. Then, carefully flip each shrimp using a spatula or tongs. Cooking the shrimp evenly on both sides ensures a tender, juicy texture without overcooking.
- Deglaze with Wine or Broth: Pour in the dry white wine or chicken/vegetable broth, and add the red pepper flakes if using. Stir gently to combine. Allow the liquid to simmer for 1–2 minutes, reducing by roughly half. This step intensifies the flavors, creating a light, fragrant sauce that perfectly coats the shrimp.The wine adds depth, while the optional red pepper flakes introduce a gentle hint of heat.
- Finish the Sauce: Turn off the heat and immediately stir in the remaining 2 tablespoons of butter. Add the fresh lemon juice and chopped parsley, tossing everything gently so the shrimp are coated in the glossy, buttery sauce. This step balances the richness of the butter with bright, zesty lemon notes and fresh herbal flavor. The parsley adds color and a final burst of freshness.
- Serve and Enjoy: Serve the Garlic Butter Shrimp Scampi immediately while hot. It pairs beautifully with pasta, rice, garlic bread, or low-carb alternatives like zucchini noodles or steamed cauliflower. Make sure to spoon some of the buttery, garlicky sauce over your serving—it’s the flavor bomb that ties the dish together. Enjoy this quick, satisfying meal that’s perfect for busy nights or casual entertaining.
Notes
- Always use fresh, high-quality shrimp for the best flavor and texture. If frozen, thaw completely and pat dry to prevent excess water from diluting the sauce.
- Minced garlic is the star of this dish—adjust the amount based on your taste preference, but avoid browning it for a smooth, fragrant flavor.
- The combination of butter and olive oil helps prevent the butter from burning while giving a rich, silky texture. You can use all butter if you prefer, but watch carefully while cooking.
- This dish cooks very quickly—prep all ingredients ahead of time to ensure a smooth cooking process.
- Wine or broth can be substituted according to preference; white wine adds depth, while broth keeps it alcohol-free without compromising flavor.
Chef’s Secrets: Master Shrimp Scampi Easily
The key to perfect shrimp scampi lies in timing and temperature.
Start by heating the pan adequately before adding oil and butter, and always cook shrimp in a single layer for even searing.
Avoid overcooking—the shrimp should be just pink and firm to the touch.
For extra flavor, use freshly squeezed lemon juice at the end rather than bottled lemon; it brightens the dish and balances the richness of butter.
Finally, finishing with fresh parsley not only adds color but a fresh herbal note that elevates the overall taste.
Serving Suggestions: Pair Perfectly Every Time
Garlic Butter Shrimp Scampi is versatile and pairs well with a variety of sides.
Serve over a bed of cooked pasta for a classic option, or try zucchini noodles or cauliflower rice for a low-carb twist.
Steamed vegetables such as broccoli, asparagus, or green beans complement the richness of the sauce.
For an appetizer-style presentation, serve in small bowls with crusty garlic bread for dipping.
Garnish with extra parsley or lemon wedges for a vibrant, restaurant-style touch.
Storage Tips: Keep Shrimp Fresh Longer
Shrimp Scampi is best enjoyed immediately, but leftovers can be stored safely.
Place cooked shrimp and sauce in an airtight container and refrigerate for up to 2 days.
Reheat gently on the stovetop over low heat to prevent the shrimp from becoming rubbery; avoid using a microwave if possible, as it can overcook the delicate seafood.
For long-term storage, the shrimp can be frozen after cooking for up to 1 month—thaw in the refrigerator before reheating carefully.
Frequently Asked Questions
1. Can I use frozen shrimp directly?
It’s best to thaw shrimp completely before cooking. Using frozen shrimp can release excess water into the pan, diluting the sauce and affecting the texture. Pat dry before cooking to get a flavorful sear.
2. Can I make this recipe dairy-free?
Yes! Substitute butter with plant-based margarine or additional olive oil. The dish will still retain its rich flavor, but the sauce will be slightly lighter.
3. What wine is best for shrimp scampi?
Dry white wines such as Sauvignon Blanc, Pinot Grigio, or Chardonnay work beautifully.
They add depth without overpowering the delicate shrimp. If preferred, chicken or vegetable broth can replace wine for an alcohol-free version.
4. How do I avoid overcooking shrimp?
Shrimp cooks very quickly, usually 1–2 minutes per side. Remove them from heat as soon as they turn pink and opaque. Remember, they continue to cook slightly after being removed from the pan.
5. Can I meal prep this recipe?
Yes! You can cook the shrimp and sauce ahead and store separately from any pasta or veggies.
Reheat gently on the stovetop and add fresh parsley and lemon juice just before serving to maintain flavor and texture.
