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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!
It 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 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:
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Garlic Butter Shrimp Scampi
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4-5 cloves garlic large, minced, or 1 1/2 tablespoons minced garlic
- 1 1/4 pounds shrimp large prawns, shelled with tails on or off
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- 1/4 cup dry white wine or broth
- 1/2 teaspoon red pepper flakes crushed, or to taste – optional
- 2 tablespoons lemon juice
- 1/4 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Eating it now with my husband and humming a satisfied contented sound. Tasty!
I made this today and I had it with rice. It was great.
I made this scampi last night, and I SWEAR TO GAWD it is delicious!!! I had it over noodles, and babeeee! This is definitely going into my weekly rotation.
This has become a weekly staple in our house. DD loves shrimp any way and this has become one of her faves. Super easy and absolutely delish!
I’m so happy to hear your whole house loves the recipe Bet!
Wow! Just wow.
Karina,
I stumbled upon your recipe for the Shrimp scampi, looks like I’ll be making this tonight. Thanks for the great advice.
Tonya.
Easy recipe to follow, I used less shrimp so I reduced the oil and butter. I didn’t have white wine but a sweet wine and it came out delicious. I served it over jasmine rice. Will definitely make this again.
I’ve made this dish at least a dozen times. Both my wife and I love it!
I’m so happy to hear both of you loved this recipe!
Made this last night. I only had medium shrimp and was worried about over cooking them so after cooking one minute on each side, I pulled them out and allowed the sauce to reduce. Then I put them back in to finish and warm through. I tossed in some angel hair pasta and plated with a generous sprinkle of Parmesan on top. It was absolutely amazing! So delicious! Easily the best shrimp scampi recipe I’ve ever tried.
I’m so happy to hear the recipe turned out great Sammie!
Karina, all your wine suggestions are fine for this dish. However, my favorite white wine for cooking fish and shellfish is Picpoul de Pinet. It is an AOC appellation within southern France’s Languedoc region. What makes it so special is it has a distinct lime scent/taste. One importer I really like is Kysela Pere et Fils (the winery bottles it for them with their label).
Thanks Tony for your advice! I’ll definitely give it a try