Dinner

Easy Shrimp Scampi Recipe

ByHugo Harnd December 6, 2025December 6, 2025

Introduction

This Easy Shrimp Scampi recipe is a quick and flavorful dish perfect for busy weeknights or casual dinners. Tender shrimp are sautéed in a garlicky lemon butter sauce, creating a bright and satisfying meal.

A white bowl filled with cooked shrimp covered in a mix of chopped green herbs and small pieces of garlic, all sitting in a light golden garlic butter sauce. The shrimp are pink and plump with a slightly shiny texture, some curled up while others are more open. On the side of the bowl, there are two bright yellow lemon wedges resting against the shrimp. A silver spoon holds one shrimp above the bowl, showing the glistening sauce and herb mix close up. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds large shrimp (16-20 count, peeled and deveined, tails on or off)
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 garlic cloves (minced)
1/4 teaspoon red pepper flakes (optional)
1/2 cup dry white wine (like Sauvignon Blanc or low-sodium chicken broth)
1 ½ tablespoons lemon juice (plus wedges for serving)
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper (to taste)

Instructions

Step 1: Pat the shrimp dry and season evenly with ½ teaspoon salt and ½ teaspoon pepper.
Step 2: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large non-reactive skillet over medium-high heat. Add the shrimp in a single layer and cook 1-2 minutes per side until they turn opaque and are cooked through. Remove shrimp to a plate immediately to prevent overcooking.
Step 3: Lower the heat to medium. Add the remaining olive oil and butter to the skillet. Sauté the minced garlic and red pepper flakes (if using) for about 30 seconds until fragrant.
Step 4: Pour in the white wine and simmer for 2 minutes until it reduces by half. Stir in the lemon juice.
Step 5: Return the cooked shrimp along with any collected juices back to the skillet. Toss everything together gently to coat the shrimp in the sauce.
Step 6: Remove the skillet from heat and stir in chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed.
Step 7: Serve the shrimp scampi over pasta or with crusty bread for dipping. Add lemon wedges on the side to squeeze over just before eating.

Tips & Variations

Use low-sodium chicken broth instead of white wine for a non-alcoholic version.
Serve over linguine or angel hair pasta for a classic presentation.
Add a splash of cream to the sauce for a richer, silkier texture.
Garnish with extra parsley and lemon zest for a fresh, vibrant finish.

Storage

Store leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the shrimp from becoming rubbery. It’s best enjoyed fresh but reheats well when handled carefully.

How to Serve

A black frying pan filled with cooked shrimp, each shrimp showing a mix of pink and white colors with some green chopped herbs sprinkled all over, sitting in a light sauce that pools around the shrimp. A wooden spoon rests in the pan on the right side, partially covered by shrimp. The pan sits on a deep blue cloth over a white marbled textured surface, and a half lemon is visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works fine. Just thaw completely and pat dry before cooking to ensure a good sear and proper texture.

How can I make this recipe gluten-free?

The shrimp scampi itself is naturally gluten-free. Serve it with gluten-free pasta or skip the pasta and enjoy with gluten-free bread or a side salad.