Garlic Butter Shrimp Scampi is so quick and easy! A garlic buttery scampi sauce with a hint of white wine & lemon in less than 10 minutes!
Garlic Butter Shrimp Scampi can be enjoyed as an appetizer/light meal OR for dinner with your favourite pasta of choice! You can also keep it low carb and serve over zucchini noodles or with steamed cauliflower! Either way it’s delicious and even better than an Italian restaurant Scampi!
Shrimp Recipe
After publishing TWO Scampi recipes on this blog over the years, one being Browned Butter Shrimp Scampi and the other this reader favourite Crispy Baked Shrimp Scampi, I wanted to give you guys an even easier recipe ready in less than 10 minutes.
Actually, I started making our family favourite Garlic Butter Shrimp recipe when we realised it was fast turning into a Scampi since we add white wine into our recipe for added flavour. So then, I had to share it.
Tips make the best shrimp scampi
- Have all of your ingredients ready on your kitchen bench and close to your cooking area if possible. This recipe cooks FAST. You don’t want to be head deep into your refrigerator searching for your wine, for example, while the shrimp is cooking away on the stove. Over-cooked shrimp is rubbery, tough and not pleasant to eat at all.
- The shrimp is cooked in a butter/oil combination prevent the butter from burning. You can use all butter if you wish, just note it will begin to brown while the shrimp are cooking. (Nothing wrong with a little browned butter.) Though, I do prefer the flavour of a butter/oil mixture in this.
- I love extra large or jumbo shrimp (or prawns) in this recipe! They’re fat and juicy and perfect for a shrimp scampi! If you can find wild-caught shrimp, please cook with those. Better flavour, better colour and a lot healthier for you than farm-raised seafood.
- Use a good quality white wine. I use a Sav Blanc when cooking this recipe. You can also use a Pinot Grigio or Chardonnay.
Shrimp Scampi without wine
Wine can be omitted completely OR substitute with chicken broth if you wish. Chicken broth has a much better flavour than fish broth, however, if you have homemade fish broth laying around, you can definitely use that!
How To Make Garlic Butter Shrimp Scampi
Other shrimp recipes:
Garlic Butter Shrimp Scampi
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4-5 cloves garlic large, minced, or 1 ½ tablespoons minced garlic
- 1 ¼ pounds shrimp large prawns, shelled with tails on or off
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- ¼ cup dry white wine or broth
- ½ teaspoon red pepper flakes crushed, or to taste - optional
- 2 tablespoons lemon juice
- ¼ cup fresh parsley chopped
Instructions
- Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds - 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
- Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don't over cook your shrimp).
- Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
- Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
Notes
- Use a good quality white wine. I use a Sav Blanc when cooking this recipe. You can also use a Pinot Grigio or Chardonnay.
- Have all of your ingredients ready on your kitchen bench and close to your cooking area if possible. This recipe cooks FAST.
- The shrimp is cooked in a butter/oil combination prevent the butter from burning. You can use all butter if you wish, just note it will begin to brown while the shrimp are cooking.
Sierra says
This recipe is so easy and SO delicious!! This was my first time making shrimp scampi for my boyfriend and I at home. No doubt, it’s better than any restaurant I’ve ever ordered this dish from. We loved it!! Thank you for sharing 😋
S W says
I made it last night- delicious! I used pre-cooked shrimp and added them the last two minutes to heat through. I also added the cooked linguine the last 2 minutes. I used wine, but you could use vegetable broth if making a Lenten dish. Thank you for the delicious recipe.
Sarah T. says
1st try, excellent flavorful and easy recipe.
2nd try, for 2 people, I added 4T capers and doubled the sauce. This was perfect for the 1/2lb of linguini added + 1/4-1/2 cup pasta water tossed with sauce & shrimp. Plenty of garlicy oil goodness to sop up with bread.
*Note: double check whether you shrimp is raw or pre-cooked. I was in a hurry and didn’t notice my bag of shrimp came pre-cooked. Although still delicious, the shrimp were overcooked; should have been added only at the last minute to warm through. Ah, home cooking kitchen lessons!
*Next attempt: I will reduce the amount of butter per another posted comment.
Rhonda says
This was my first time trying it. I didn’t have as many shrimp as I needed. Plus, I was only cooking for two. I should’ve changed the number of servings. But, it was delicious.
Amy says
Our favorite shrimp scampi recipe by far! So easy to make and so delicious. Thanks for the wonderful recipe!
Brett says
Made this last light, following directions to the letter. The result was awesome! Definitely keep an eye on the initial saute`, so you don’t overcook the shrimp during the second bit. This recipe is definitely a keeper!
AP says
I didn’t have any type of lemon juice on hand so I used orange juice. Worked out just fine!
I searched the comments to see if anyone else had but didn’t find any mention.
KJ says
Just before I removed it from the heat, took 2 Tbs. of the liquid and mixed it in a small bowl with 2 Tbs. of cornstarch. Mixed well and added back into the pan and stirred it in. Added cooked spaghetti. Delish! Really helps the sauce stick to the pasta and thickens it up nicely.
Susin says
A jar of artichoke hearts added before the garlic threw in a little veg and it was absolutely perfection! Thanks for a great Sunday dinner!
Sandy&Bosco says
This was delicious. I used the juice of one average sized lemon with a half tspn of Better than Bouillon reduced sodium chicken base disolved in the lemon juice. Only change I made and it was really, really good. Thank you for a great, easy and fast recipe.
Anna says
I add a little parmigiana Reggiano before I serve it