This shrimp scampi recipe is a classic Italian seafood dish. Succulent shrimp are quickly sautéed and then sauced with a luscious mixture of garlic, lemon, butter, white wine, and olive oil. Traditionally served over pasta or with crusty bread, this garlic butter shrimp recipe feels fancy but comes together in 30-minutes.
This 30-Minute Shrimp Scampi Recipe is My Busy Weeknight Dinner Go-To
As a busy working mom of two, I’m a big fan of shrimp recipes—I’ve shared more than 50 of them here! Shrimp is my go-to weeknight secret because it cooks so fast. I always keep a bag of shrimp in the freezer to transform into a rich seafood dinner in a hurry. I especially love this Shrimp Scampi recipe. It feels fancy and indulgent but only takes 30 minutes to make.
In my shrimp scampi recipe, I like to use jumbo shrimp to make the meal a little more robust. The shrimp is cooked, then finished in a dry white wine reduction, and uses both olive oil and butter for a glossy, restaurant-style sauce at home.
I like to double the lemony garlic sauce and toss it with a delicate tangle of spaghetti, like in this shrimp-packed version of Cacio e Pepe pasta, but if you don’t feel like pasta, then grab your favorite crusty bread or a slice of homemade focaccia to dunk in the delicious garlic sauce. On the side, make lemony roasted broccoli or this 5-minute parmesan lettuce salad, and dinner is served!
A Note from Suzy
“The key to tender never rubbery shrimp is to cook it quickly and remember it’s ready when the shrimp curls in a C-shape and just turns pink. “
What is Shrimp Scampi?
Shrimp scampi has its roots in Italian cuisine but took on a life of its own in American kitchens. The dish originally featured scampi—a type of small, lobster-like crustacean found in the Mediterranean Sea.
They’re also known as langoustines, Dublin Bay prawns, or Norway lobsters. When Italian immigrants arrived in the U.S., they made the dish with more readily available shrimp while keeping the same buttery, garlic sauce.
Over time, the name “shrimp scampi” stuck, referring to the dish rather than the ingredient itself. Today, it’s a beloved staple on Italian-American restaurant menus.
Shrimp Scampi Recipe Ingredients
As with all beloved classics, shrimp scampi recipes have many variations. Some call for a sprinkle of Parmesan, and others may even thicken the sauce with cream or cornstarch. I don’t find any of that necessary. Here’s all you’ll need to make my easy shrimp scampi recipe.
- Shrimp: You’ll need one pound of shrimp to make this recipe. Ask your fishmonger for jumbo or extra jumbo shrimp, or look for packages labeled 21 to 25. This refers to the number of shrimp in a pound. I prefer the large meaty shrimp in this recipe, and using frozen shrimp that you thaw at home is perfectly fine. For the best flavor, buy shrimp in the shell and peel them yourself as opposed to buying already peeled and deveined shrimp. Plus! You can save the shells to make homemade seafood stock.
- READ MORE: For more information, check out our full guide on buying and preparing shrimp.
- Kosher salt tenderizes the shrimp and amplifies their flavor.
- Garlic is a key flavor in this shrimp scampi recipe. Marinating some with the raw shrimp and then cooking it gently in a combination of olive oil and butter results in a sauce with layers of rich garlic flavor.
- Butter and extra virgin olive oil: Butter is essential for the flavor of shrimp scampi. I like to add a bit of extra virgin olive oil, too. I find that it gives the dish good flavor and helps reduce the saturated fat.
- Crushed red pepper flakes add spicy intensity to balance the richness of scampi. Add however much or little sounds good to you.
- Dry white wine emulsifies with butter and olive oil to make the scampi sauce. If you don’t use wine in your cooking, you can easily make this shrimp scampi recipe with broth or stock instead. I’d recommend using a low-sodium chicken stock or seafood stock.
- Lemon adds a wonderful citrusy flavor to the scampi sauce. Don’t forget to zest it before juicing it! I love the fresh lemon flavor the zest gives the finished dish.
- Parsley: A finishing sprinkle of fresh parsley adds pretty green flecks and fresh flavor to the rich, garlicky sauce.
How to Make Shrimp Scampi
Making a restaurant-quality dinner at home doesn’t have to be hard. This easy shrimp scampi recipe comes together in under half an hour with just a few steps. If you have a few extra minutes, marinate the shrimp for a little longer to get the best garlic flavor. Here’s how it goes:
- Get ready. Defrost (if necessary), peel, and devein 1 pound of jumbo or extra jumbo shrimp. Mince 5 cloves of garlic. Zest the lemon and juice 1/2 of it.
- Marinate the shrimp. Pat the shrimp dry and put them in a bowl. Add a pinch of kosher salt, half the garlic, and 1 tablespoon extra virgin olive oil. Toss to combine. Set aside for 10 minutes or refrigerate for up to 1 hour.
- Sear the shrimp. In a large cast-iron skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. When the oil starts to shimmer, add the marinated shrimp mixture. Cook the shrimp for about 1 to 1 1/2 minutes on each side or until they begin to turn pink. Use a slotted spoon to transfer the shrimp to a plate. Don’t worry if some of the shrimp are still a little grey; they will finish cooking through in the sauce.
- Make the sauce. To the skillet, add the remaining garlic and 1/2 to 1 teaspoon crushed red pepper flakes and cook briefly, just until fragrant. Next, deglaze the pan with 1/4 cup dry white wine (like Pinot Grigio) or seafood stock and lemon juice and bring to a simmer. Cook until reduced by half, about 3 minutes. Add 3 tablespoons unsalted butter and cook until melted, swirling the pan to combine the sauce.
- Combine the shrimp and sauce. Once the sauce is ready, return the shrimp to the pan and stir to coat until they are cooked through. Finally, remove the pan from the heat and add 1/4 cup chopped fresh parsley, lemon zest, and more red pepper flakes, if you like. Serve immediately.
Tips for the Best Shrimp Scampi
For perfectly cooked, juicy, and flavorful shrimp scampi, keep these tips and suggestions in mind before, during, and after cooking!
- Choose big shrimp. Small shrimp will cook too fast and are easy to overcook, which leaves them dry or rubbery. This will have a huge impact on the end result of this recipe.
- Allow the shrimp to marinate. For the best flavor, allow the shrimp about 10 minutes to absorb the garlic and olive oil flavor. I like to pop it in the fridge while I prepare a salad or get some pasta ready.
- Do not overcook! The trick with shrimp is to cook them just long enough that they turn pink, but not so long that they lose their moisture and become tough. It’s better to cook them a little less as they’ll keep cooking in the residual warmth of the sauce.
- Serve immediately. When it comes to shrimp scampi, you’ll want to get it on the table quickly!
What to Serve with Shrimp Scampi?
Shrimp scampi is often served tossed with pasta. The best types of pasta for shrimp scampi are long, with a thin shape. Spaghetti, angel hair, capellini or spaghettini are all good options. If you’re feeling adventurous, you can alwasy try making your own pasta.
Their delicate strands pair well with the light garlic lemon sauce, as the sauce will coat the strands without weighing them down. If you love extra saucy pasta, double the sauce portion of the recipe and then you have garlic butter shrimp pasta. What’s not to love! To learn more about pasta shapes and the sauces that suit them best check out our guide to pasta shapes and their sauces.
For a low-carb option, you can easily serve shrimp with garlic and butter over zucchini noodles or cauliflower rice. I also tend to pair this dish with a bright and colorful side salad to balance out the meal.
If making this recipe in the summer, serve it with a platter of fresh tomatoes and mozzarella called Caprese Salad or in the winter, play off of citrus and serve this shrimp scampi recipe with this bright and showy Endive Salad.
How to Store Shrimp Scampi
Shrimp scampi is best when served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For best results, reheat quickly over low heat on the stovetop just until the shrimp is warmed through.
- I don’t recommend reheating leftovers in the microwave as the shrimp reheated can be tough and rubbery.
Easy Shrimp Scampi Recipe
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Ingredients
- 1 pound jumbo shrimp (21 to 30 per pound), peeled and deveined
- Kosher salt
- 5 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1/2 to 1 teaspoon red pepper flakes, or more to your liking
- 3 to 4 tablespoons unsalted butter
- 1/4 cup dry white wine or broth
- 1/2 lemon, zested and juiced
- 1/4 cup chopped fresh parsley
Instructions
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Marinate the shrimp. Pat the shrimp dry and put them in a mixing bowl. Add a pinch of kosher salt, half the garlic, and 1 tablespoon extra virgin olive oil. Toss to combine. Set aside for 20 minutes or refrigerate for 30 minutes to 1 hour.
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Sear the shrimp. In a large cast iron skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. When the oil starts to shimmer, add the marinated shrimp mixture. Cook the shrimp for about 1 to 1 1/2 minutes on each side or until it begins to turn pink. Use a slotted spoon to transfer the shrimp to a plate. Don’t worry if some of the shrimp is still a little grey, they will fully cook through in the sauce.
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Make the sauce. To the skillet, add the remaining garlic and red pepper flakes and cook briefly, just until fragrant. Add the wine and lemon juice and bring to a simmer. Cook until reduced by half, about 3 minutes. Add the butter and cook until melted, swirling the pan to combine the sauce.
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Combine the shrimp and sauce. Return the shrimp to the pan and stir to coat them in the sauce until they are cooked through. Remove the pan from heat and add parsley, lemon zest, and more red pepper flakes, if you like. Serve immediately.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Shrimp scampi cooks quickly, be sure to prepare any accompaniments or side dishes ready before the shrimp hits your pan.
- To serve with pasta: Select a long, thin pasta such as angel hair, spaghetti, capellini, spaghettini, or linguine. I recommend doubling the sauce so you have plenty to toss with the pasta.
Nutrition
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For the best scampi sauce, I prefer to use a dry crisp white wine with high acidity. My favorites are Pinto Grigio, Sauvignon Blanc, or an unoaked Chardonnay. These varieties help cut through the richness of the butter and olive oil, while complementing the natural sweetness of the shrimp.
Yes! If you abstain from alcohol or just prefer to cook without it, substitute the wine with additional seafood stock or chicken stock if that’s what you have. To mimic the acidity of the missing wine, add an extra squeeze of lemon juice or a 1/2 teaspoon of white wine vinegar.
The secret to tender, succulent shrimp is twofold: timing and temperature control. First, shrimp cooks incredibly fast. Depending on the size, they are ready in 1 to 3 minutes. Use the C rule to tell when they are done. Remove shrimp from the heat when they curl into a C-shape and turn from grey to pink. Second, if you cook shrimp over too high heat, the proteins can contract too quickly, giving it a rubbery texture.
Fresh or frozen shrimp both work in this recipe. Most shrimp that you buy at the store, even if it looks fresh, was likely previously frozen. So I just use frozen. To thaw frozen shrimp, put them in the refrigerator overnight or thaw them under cold running water for 15-20 minutes.
Technically, yes, you can, but reheating pre-cooked shrimp often leads to rubbery shrimp. So proceed with caution. Raw shrimp cook in minutes, so it’s best to use raw.
More Shrimp Recipes to Love
- 20-Minute Shrimp Fra Diavolo (Italian Shrimp in a Spicy Tomato Sauce)
- Shrimp Oreganata
- Shrimp Linguine
- Shrimp and Polenta
- Gambas al Ajillo (10-Minute Spanish Garlic Shrimp)
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