The Best Garlic Butter Shrimp Scampi Recipe

I call it my Best Shrimp Scampi Recipe, a garlic butter shrimp scampi with a hint of white wine and lemon that comes together with just a handful of ingredients in under 10 minutes.

I’ve been stubbornly chasing the perfect Garlic Butter Shrimp Scampi and finally I made one that stops you mid-bite. Using large shrimp and a whole lot of garlic this version feels like those viral Simple Garlic Shrimp posts but way more grown up.

It’s light, bright and stupidly fast, the kind of Easy Shrimp Scampi Recipe you’ll brag about to friends. Sometimes I call it Garlic Butter Shrimp Scampi Pasta in my head because it dresses pasta so well, yet it’s just as killer on its own.

Try it once and you’ll question every other shrimp recipe you know.

Why I Like this Recipe

* I love how fast it comes together, perfect for weeknights when I dont want to spend forever cooking
* I like that it tastes fancy enough for guests even though I barely try, makes me feel like I know what Im doing
* I like how simple swaps totally change the vibe so I can make it feel different every time
* I like that leftovers reheat well so I can eat it again next day without it getting sad

Ingredients

• Shrimp: lean protein, low carb, high in iodine and B12, cooks fast, slightly sweet.
• Garlic: pungent adds savory depth, has antioxidants, good for heart health, strong flavor.
• Unsalted butter: rich gives silky sauce, high in saturated fat so enjoy in moderation.
• Extra virgin olive oil: healthy fats, adds fruitiness, helps with cooking and flavor layering.
• Lemon juice and zest: bright acidic kick, adds freshness cuts richness, vitamin C bonus.
• Dry white wine: light acidity, deglazes pan, adds subtle fruit notes without sweetness.
• Parsley: fresh herb, adds color and mild grassy flavor, provides vitamin K and micronutrients.

Ingredient Quantities

• 1 lb large shrimp, peeled and deveined (about 450 g), tail on if you like
• 1/2 tsp kosher salt (plus more to taste for pasta if using)
• 1/4 tsp freshly ground black pepper, or to taste
• 2 tbsp extra virgin olive oil
• 4 tbsp unsalted butter (about 56 g, cut into pats)
• 4 to 6 garlic cloves, minced, depending how garlicky you want it
• 1/4 tsp red pepper flakes, optional if you like a little heat
• 1/2 cup dry white wine (120 ml, pinot grigio or sauvignon blanc work great)
• 2 tbsp fresh lemon juice (from about 1 medium lemon)
• 1 tsp lemon zest, optional but brightens the sauce
• 2 tbsp fresh parsley, finely chopped (about a small handful)
• 8 oz linguine or spaghetti, cooked al dente, optional if serving as a pasta meal
• Crusty bread for serving, optional

How to Make this

1. If you plan to serve with pasta, bring a large pot of salted water to a boil (about 1 tbsp kosher salt), cook 8 oz linguine or spaghetti to al dente per package, reserve 1 cup pasta water, then drain.

2. Pat 1 lb shrimp dry with paper towels, leave tails on if you like, then season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

3. Heat a large skillet over medium-high, add 2 tbsp extra virgin olive oil and 2 tbsp of the butter. When butter foams, add shrimp in a single layer, cook about 1 to 2 minutes per side until pink and just opaque. Dont overcrowd the pan, cook in batches if needed. Remove shrimp to a plate.

4. Turn heat to medium, add remaining 2 tbsp butter to the skillet, then add 4 to 6 cloves minced garlic and 1/4 tsp red pepper flakes if using. Cook about 30 seconds until fragrant, dont let the garlic brown.

5. Pour in 1/2 cup dry white wine (pinot grigio or sauvignon blanc work great), scrape up any browned bits from the bottom of the pan, and let it simmer 1 to 2 minutes to reduce slightly.

6. Stir in 2 tbsp fresh lemon juice and 1 tsp lemon zest if you have it, simmer another 20 to 30 seconds. Taste and adjust salt and pepper as needed.

7. Return the shrimp and any juices to the skillet, toss to coat and warm through, then remove from heat and stir in 2 tbsp chopped fresh parsley. Dont overcook the shrimp, they should be tender not rubbery.

8. If using pasta, add the cooked linguine to the pan and toss with the sauce, adding reserved pasta water a splash at a time to loosen the sauce and help it cling to the noodles.

9. Serve immediately with extra parsley and lemon wedges, and plenty of crusty bread to soak up the garlic butter sauce.

Equipment Needed

1. Large pot (5 to 6 quart) for boiling salted pasta and reserving pasta water
2. Colander or pasta strainer to drain the linguine or spaghetti
3. Large heavy skillet or sauté pan (about 10 to 12 inch) for the shrimp and sauce
4. Tongs or a pasta fork to toss shrimp and noodles and to transfer shrimp to a plate
5. Spatula or wooden spoon to scrape browned bits and stir the garlic butter sauce
6. Liquid measuring cup and measuring spoons for wine, lemon juice, salt and pepper
7. Cutting board and chef’s knife for mincing garlic, zesting and chopping parsley
8. Microplane or citrus zester (or a fine grater) and a small bowl for lemon juice/zest
9. Paper towels and a plate or shallow bowl to pat and rest the shrimp before cooking

FAQ

The Best Garlic Butter Shrimp Scampi Recipe Substitutions and Variations

• 1 lb large shrimp – swap with sea scallops or firm white fish like cod or halibut; scallops cook faster so watch them (2-3 min per side). For a vegetarian twist use extra-firm tofu, press and pan-sear until golden.
• 1/2 cup dry white wine – replace with 1/2 cup low-sodium chicken or vegetable broth plus 1 tsp lemon juice or white wine vinegar, or use dry vermouth 1:1 if you have it.
• 4 tbsp unsalted butter – use ghee for a nuttier flavor, extra virgin olive oil for a lighter finish (add a touch more), or a vegan butter 1:1 to keep it dairy free.
• 8 oz linguine or spaghetti – swap with zucchini noodles, spaghetti squash, or steamed rice; zoodles need less sauce so toss quick, squash and rice soak up more of the buttery garlic sauce.

Pro Tips

1) Pat the shrimp super dry and let them sit at room temp for about ten minutes before cooking, it helps them sear instead of steam so you get better color and flavor. dont crowd the pan, cook in small batches so each piece gets contact with the surface.

2) Finish the sauce off the heat by whisking in cold pats of butter a little at a time and a splash of the reserved pasta water, that makes the sauce glossy and lets it cling to the noodles instead of separating.

3) Use a white wine youd actually drink, reduce it until it smells concentrated but not bitter, and add lemon zest at the very end for bright flavor without adding more acid.

4) Watch the shrimp, not the clock, theyre done when opaque and slightly curled into a loose C shape not a tight ball. Pull them off a touch early since carryover heat will finish them and you dont want rubbery shrimp.