When weeknight chaos strikes, you need a dinner that’s fast, fuss-free, and incredibly satisfying. Enter our Garlic Butter Shrimp Scampi—a dish that feels fancy enough for guests yet takes just 20 minutes from start to finish. I’m Chef Kristina, and today I’ll walk you through every step, share my secret tips, and show you how to elevate this classic to restaurant level in your own kitchen.
Table of Contents
Why You’ll Fall in Love with This Shrimp Scampi
- Speedy Prep & Cook
- With only 10 minutes of chopping and 10 minutes at the stove, you’ll have dinner on the table before Netflix asks, “Are you still watching?”
- Layered Flavors
- Garlic, butter, white wine, and lemon combine for a bright yet rich sauce that clings to every shrimp.
- Versatility
- Serve it over your favorite pasta (One-Pot Pasta Primavera), zoodles, or simply with toasted sourdough.
- Impressive Presentation
- A sprinkle of fresh parsley and a lemon wedge make it look like you spent hours plating.
Easy Garlic Butter Shrimp Scampi
Course: TextCuisine: DinnerDifficulty: Easy4
servings10
minutes10
minutes350
kcalSucculent shrimp bathed in a rich garlic butter sauce, brightened with lemon juice and fresh parsley—ready in 20 minutes!
Ingredients
1 lb (450 g) large shrimp, peeled and deveined
4 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
4 cloves garlic, minced
¼ tsp red pepper flakes (optional)
½ cup dry white wine (or low-sodium chicken broth)
Juice of 1 lemon (≈2 Tbsp)
2 Tbsp chopped fresh parsley
Salt and freshly ground black pepper, to taste
2 Tbsp grated Parmesan cheese (optional)
Directions
- Prep Shrimp & Pan
Pat shrimp dry with paper towels; season lightly with salt and pepper.
Warm a large skillet over medium-high heat. - Sauté Garlic
Melt 2 Tbsp butter with olive oil.
Add minced garlic and red pepper flakes. Cook until fragrant (30 sec–1 min). - Cook Shrimp
Add shrimp in a single layer; sear 1–2 min per side until pink and opaque.
Transfer shrimp to a plate. - Deglaze & Sauce
Pour in white wine; scrape up brown bits.
Stir in remaining butter and lemon juice until melted and glossy. - Combine & Finish
Return shrimp to skillet; toss to coat in sauce.
Sprinkle parsley and Parmesan (if using).
Adjust seasoning with salt, pepper, and extra lemon juice to taste. - Serve Immediately
Notes
- Use day-old shrimp for firmer texture.
- Swap parsley for fresh basil or cilantro for variation.
- Serve over linguine, zucchini noodles, or with crusty bread to soak up sauce.
- To make it gluten-free, skip the pasta and serve with roasted vegetables.
Ingredients Breakdown
| Ingredient | Why It Matters |
|---|---|
| Large shrimp (1 lb) | The star of the show—choose fresh or properly thawed frozen shrimp for best texture. |
| Unsalted butter (4 Tbsp) | Provides richness; start with half for sautéing garlic, finish with half for sauce emulsion. |
| Extra-virgin olive oil (2 Tbsp) | Prevents butter from burning and adds fruity depth. |
| Garlic (4 cloves) | Use fresh, finely minced garlic—nothing beats its aroma. |
| Red pepper flakes (¼ tsp) | Optional, for a gentle heat that balances the butter. |
| Dry white wine (½ cup) | Deglazes the pan and adds acidity; substitute low-sodium chicken broth if preferred. |
| Lemon juice (juice of 1 lemon) | Brightens and cuts through richness. |
| Fresh parsley (2 Tbsp) | Adds fresh, herbal notes at the finish. |
| Parmesan cheese (2 Tbsp) | Optional, for umami depth. |
Chef’s Tip: If you don’t have wine, a splash of white wine vinegar (½ tsp) plus chicken broth perfectly mimics the acidity.
Step-by-Step Instructions
- Prep Your Shrimp
- Peel & Devein: Remove shells, leaving tails on for presentation (optional).
- Pat Dry: Moisture is the enemy of a good sear—dab them well.
- Season: Lightly with salt and pepper.
- Build Flavor Base
- Heat Pan: Warm a large skillet over medium-high.
- Melt Butter & Oil: Add 2 Tbsp butter and 2 Tbsp olive oil.
- Sauté Garlic: Stir in garlic and red pepper flakes for 30–45 sec, until fragrant but not browned.
- Sear Shrimp
- Arrange: Place shrimp in a single layer without crowding.
- Cook: 1–2 min per side until pink edges curl and centers turn opaque.
- Rest: Transfer shrimp to a plate; reserve pan drippings.
- Create Sauce
- Deglaze: Pour in white wine; use a wooden spoon to lift fond (browned bits).
- Emulsify: Add remaining 2 Tbsp butter and lemon juice; swirl until silky.
- Combine & Finish
- Return Shrimp: Nestle shrimp back in skillet; toss gently to coat.
- Add Herbs & Cheese: Sprinkle parsley and Parmesan; stir once.
- Adjust Seasoning: Taste; add salt, pepper, or extra lemon juice.
- Plate & Garnish
- Serve Hot: Over pasta, rice, or with garlic bread.
- Garnish: Lemon wedges and extra parsley for color pop.
Chef Kristina’s Pro Tips & Variations
- Use Prawns for Size
If you can find jumbo prawns, they make this dish extra dramatic—perfect for date night. - Infuse Your Butter
Gently warm the butter with a sprig of thyme or rosemary before adding garlic for herbal layers. - Spice It Up
Stir in a diced fresh chili or a dash of smoked paprika for a smoky-spicy twist. - Dairy-Free Option
Swap butter for full-fat coconut milk and skip the Parmesan—still rich and luscious. - Meal-Prep Friendly
Keep sauce and cooked shrimp separate in the fridge (up to 2 days); warm gently and toss before serving.
Serving & Pairing Suggestions
- Over Pasta: Toss with linguine or angel hair. For a gluten-free option, use chickpea pasta.
- With Greens: Create a “Shrimp Scampi Salad” over arugula, shaved Parmesan, and lemon vinaigrette.
- As Appetizer: Skewer cooked shrimp and drizzle sauce—perfect for cocktail parties.
- Wine Pairing: A crisp Pinot Grigio or Sauvignon Blanc complements the garlic-butter sauce.
FAQs
Q1: Can I use frozen shrimp?
A1: Yes—just thaw completely in the refrigerator or under cold running water. Pat very dry to ensure a good sear.
Q2: How do I prevent garlic from burning?
A2: Cook garlic over medium heat and remove from direct high heat once fragrant. Adding butter and oil helps regulate temperature.
Q3: What if I don’t drink alcohol?
A3: Substitute dry white wine with equal parts low-sodium chicken or vegetable broth plus ½ tsp white wine vinegar.
Q4: How do I reheat leftovers?
A4: Warm gently in a skillet over low heat—avoid the microwave to prevent rubbery shrimp.
Q5: Can I make this ahead?
A5: Prepare sauce up to 1 day in advance. Cook shrimp at serving time to maintain optimum texture.
Related Easy Recipes
- One-Pot Pasta Primavera – Quick veggie-loaded pasta
- Easy Lemon Chicken – Bright, zesty weeknight chicken
- Classic Caesar Salad – Crisp greens with homemade dressing
Conclusion & Call to Action
There you have it—my go-to shrimp scampi that feels fancy but comes together in under 20 minutes. Whether you’re impressing guests, feeding the family, or simply craving a restaurant-style dish at home, this garlic butter shrimp scampi won’t disappoint.
🔪 Your Turn: Give this recipe a whirl tonight! Share a photo, leave a comment below, or let me know your favorite twist. And if you loved it, don’t forget to subscribe to Easy Recipes for more weeknight winners.
Happy cooking! 🍤🧡
