Shrimp Scampi
Shrimp Scampi is a classic seafood dish that’s equal parts indulgent and easy to make.
Tender shrimp cook in a buttery, garlicky sauce with a splash of white wine and fresh lemon juice, creating a flavor-packed meal that’s both comforting and elegant.
Whether served over pasta, with crusty bread, or on its own, this dish brings restaurant-quality flavors to your kitchen in under 30 minutes. And if you like Shrimp Scampi, I am pretty sure you will like our Chicken Scampi recipe just not much.
Shrimp Scampi Recipe Highlights
- Ready in just 20 minutes from start to finish.
- Made with simple pantry staples that deliver big flavor.
- Perfect over pasta, rice, or with a side of bread.
- Tastes like a fancy seafood dish without the hassle.
- A great option for weeknights or entertaining guests.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
SHRIMP – The star of the show! Go for large, peeled, and deveined shrimp to save prep time and ensure every bite is tender and juicy. Fresh or frozen shrimp works perfectly—just make sure to thaw frozen shrimp before cooking.
OLIVE OIL – This is what kicks off the cooking process, giving the shrimp a gorgeous golden sear while adding a hint of richness. Use a good-quality olive oil for the best flavor.
BUTTER – Using butter is the heart of the scampi sauce, creating that luxurious, velvety texture. Using unsalted butter lets you control the salt level more easily.
GARLIC – Minced garlic infuses the dish with its unmistakable aroma and flavor. It’s the backbone of the sauce and works so well with the shrimp and butter. Use fresh garlic for the best results.
WINE – Dry White Wine adds a bright, tangy depth to the sauce and helps deglaze the skillet, pulling up all those flavorful browned bits. Choose a dry variety like Sauvignon Blanc or Pinot Grigio, and make sure it’s something you’d enjoy drinking—you’ll taste the difference!
BROTH – Chicken broth is a light, savory addition that rounds out the sauce and adds just the right amount of body without overwhelming the other flavors. If you prefer, you can swap it for seafood stock to deepen the flavor or even use vegetable broth as a substitute.
LEMON – Lemon juice gives the dish its signature brightness and a touch of zing. Freshly squeezed is a must. It cuts through the richness of the butter and makes the whole dish feel lighter and more vibrant. These are the finishing touch, letting everyone add a little extra citrus if they like. It’s a simple addition that makes the dish feel complete.
How To Make Shrimp Scampi
Please check the printable recipe card below for more detailed instructions.
- Pat the shrimp dry, season with salt and pepper, and sear in olive oil for 1-2 minutes per side.
- Melt butter in the same skillet, sauté garlic until fragrant, then deglaze with white wine. Let it simmer.
- Add chicken broth and lemon juice, simmer until slightly reduced.
- Return the shrimp, toss to coat, stir in parsley, and serve with lemon wedges.
Leftovers and Storage
STORE – Once the shrimp scampi has cooled, transfer it to an airtight container and refrigerate for up to 3 days. The sauce may thicken as it sits, but a quick reheat will bring it back to its silky texture. I always like to save a little extra sauce for leftovers—it soaks into pasta or rice beautifully the next day.
FREEZE – I don’t recommend freezing shrimp scampi because shrimp can turn rubbery when reheated, and the butter sauce tends to separate. However, if you need to freeze it, store it in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before reheating, and stir the sauce well to help bring it back together.
REHEAT – The best way to reheat shrimp scampi is in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce. Stir gently and avoid high heat to keep the shrimp tender. If you’re in a rush, the microwave works too—just heat it in short intervals, stirring between each one.
MAKE AHEAD – The sauce can be made a few hours in advance and stored in the refrigerator. When you’re ready to eat, warm it up in a skillet, then toss in the shrimp just before serving. This way, you get the convenience of prepping ahead without sacrificing the fresh, tender texture of the shrimp.
More Easy and Delicious Shrimp Recipes
Serving Suggestions
PASTA – A classic choice for shrimp scampi. Linguine, spaghetti, or fettuccine work best, soaking up the garlicky butter sauce in every bite. If you want a lighter option, angel hair pasta keeps things delicate while still letting the sauce shine.
CRUSTY BREAD – A must if you love a good sauce. A warm, toasted baguette or homemade dinner rolls are perfect for soaking up every last bit of that buttery garlic goodness. If you’re making this for guests, serve extra bread—you won’t regret it.
STEAMED RICE – Simple but satisfying. White or brown rice works well, letting the scampi sauce add all the flavor. If you want a little more texture, try it with garlic butter rice for an extra layer of richness.
ROASTED VEGETABLES – A great way to add color and balance to the meal. Roasted asparagus, zucchini, or bell peppers bring a slightly caramelized sweetness that pairs well with the bright, garlicky sauce.
SOUR CREAM MASHED POTATOES – Creamy and slightly tangy, these mashed potatoes add a rich, velvety contrast to the bright flavors of shrimp scampi. The extra bit of tang from the sour cream makes the buttery sauce even more indulgent.
Recipe Success Tips
CHOOSE THE RIGHT SHRIMP – Large or jumbo shrimp work best because they cook evenly and stay tender. If you’re using frozen shrimp, thaw them completely and pat them dry so they sear properly instead of steaming.
DON’T OVERCOOK – Shrimp cook fast, usually in about one to two minutes per side. Once they turn pink and opaque, remove them from the heat right away. They’ll finish warming through in the sauce without becoming tough.
USE FRESH GARLIC – Freshly minced garlic makes all the difference here. Pre-minced garlic from a jar might be convenient, but it won’t give you the same bold, fragrant flavor that brings this dish to life.
SIMMER THE WINE – Let the wine cook for a couple of minutes to soften its sharpness and deepen the sauce. If you’d rather skip it, chicken broth works as a great substitute while still keeping the flavors balanced.
MAKE IT EXTRA SAUCY – If you’re serving this with pasta or bread, a little extra sauce goes a long way. Double the liquid ingredients, or if using pasta, add a splash of the starchy pasta water to help everything coat evenly.
Commonly Asked Questions
Can I make this Shrimp Scampi without wine?
Yes! Substitute the wine with an equal amount of chicken broth. You’ll still get a delicious sauce with plenty of flavor.
What type of shrimp should I use?
Large or jumbo shrimp work best for this recipe. They cook evenly and are easier to handle. Frozen shrimp are fine to use—just thaw them fully and pat them dry before cooking.
Can I add vegetables to shrimp scampi?
Yes! Sautéed zucchini, asparagus, or spinach make great additions. Sautée them first like the shrimp then add them back after cooking the garlic so they soak up the flavorful sauce.
How can I make the sauce thicker?
For a thicker sauce, let it simmer a little longer to reduce or whisk in a teaspoon of cornstarch mixed with a tablespoon of water. This will thicken the sauce without affecting the flavor.
Can I use pre-cooked shrimp?
You can, but it’s not ideal. Pre-cooked shrimp may become rubbery when reheated. If you must use them, add them to the sauce at the very end just to warm through.
More Easy and Delicious Dinner Recipes
Shrimp Scampi
Ingredients
- 1 pound large shrimp peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 4 tablespoons butter unsalted
- 4 cloves garlic minced
- ⅓ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- ¼ cup chicken broth
- 3 tablespoons lemon juice fresh
- 2 tablespoons parsley fresh, chopped
- lemon wedges for serving
Instructions
- Pat the shrimp dry with paper towels. Season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for 1-2 minutes, stirring constantly, until fragrant.
- Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
- Add the chicken broth and lemon juice, and let the sauce simmer for another 3-4 minutes until slightly reduced.
- Return the shrimp to the skillet, tossing to coat in the sauce. Let it cook for 1 minute to warm through.
- Stir in the fresh parsley and adjust the seasoning with salt and pepper, if needed.
- Serve the shrimp scampi immediately with lemon wedges.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.