THE BEST Shrimp Scampi Recipe

I’m sharing my Shrimp Scampi Recipe that comes together in minutes and can be served over pasta, white rice, or zucchini noodles, or alongside chunks of hearty sourdough for dipping.

I say it plain: this is THE BEST Shrimp Scampi Recipe I make when I need dinner fast. It leans on big, juicy large shrimp and plenty of minced garlic cloves so the flavor really hits, and because it only takes minutes you gotta have everything ready.

I toss it into my rotation labeled Easy Shrimp Scampi Recipe Garlic Butter and even the Shrimp Scampi Recipe posts get crowded, but the magic is simple not showy. Serve over linguine or with hearty sourdough bread and watch folks quietly steal the last forkful, every single time.

Ingredients

• Shrimp: Lean protein powerhouse, low carb, takes on garlic and lemon really well.
• Extra virgin olive oil: Heart healthy fats, adds silkiness and flavor, not just for frying.
• Butter: Rich saturated fats, gives that indulgent sauce taste, use sparingly or not.
• Garlic: Adds pungent savory punch, may help immune system, never too much.
• Lemon: Bright acidic tang, adds freshness and balances richness, gives zip.
• Parsley: Fresh herb, light peppery notes, adds color and a bit of vitamin K.
• Pasta or bread: Carbs soak up sauce, makes meal hearty, choose whole grain for fibre.
• Parmesan: Umami salty finish, small amount packs flavor, adds savory depth.

Ingredient Quantities

• 1 lb (450 g) large shrimp peeled and deveined, tails on or off
• 2 tbsp extra virgin olive oil
• 4 tbsp (1/4 cup) unsalted butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine (pinot grigio or sauvignon blanc)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1/4 tsp crushed red pepper flakes (optional)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh flat leaf parsley
• 8 oz (225 g) linguine or spaghetti (optional, for serving)
• Hearty sourdough bread, or cooked white rice, or zucchini noodles (optional)
• 1/4 cup grated Parmesan (optional)

How to Make this

1. Get everything ready first because this goes fast: pat 1 lb shrimp dry, zest 1 tsp lemon and squeeze about 2 tbsp lemon juice, mince 4 garlic cloves, chop 1/4 cup parsley, measure 2 tbsp olive oil and 4 tbsp butter, have 1/2 cup white wine ready, and season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp crushed red pepper flakes if using. If you plan pasta, bring salted water to a boil for 8 oz linguine or spaghetti.

2. If using pasta, cook it to al dente per package, then scoop out and reserve about 1/2 cup pasta cooking water before draining. Do not rinse the pasta.

3. Heat a large skillet over medium high heat until hot, then add the olive oil and half the butter (about 2 tbsp). Swirl to coat and let the butter foam but not burn.

4. Add the minced garlic and red pepper flakes and cook just 20 to 30 seconds until fragrant. Don’t let the garlic brown or it will taste bitter.

5. Pour in the 1/2 cup dry white wine to deglaze the pan, scrape up any browned bits, and let it simmer 1 to 2 minutes until reduced about half. Stir in the lemon juice and lemon zest.

6. Turn the heat to medium, add the rest of the butter and swirl until melted into a glossy sauce, then taste and adjust salt and pepper.

7. Add the shrimp in a single layer, cook 1 to 2 minutes per side (depending on size) until opaque and pink and just curled. Don’t overcook, shrimp go from perfect to rubbery fast. If the pan gets crowded cook in two batches.

8. Toss the cooked shrimp and sauce together, add the chopped parsley and if using pasta add the drained pasta and a splash of reserved pasta water to loosen the sauce until it coats everything. Add more pasta water as needed.

9. Finish with a little extra lemon if you want, sprinkle 1/4 cup grated Parmesan if using, and serve right away over pasta, white rice, zucchini noodles, or with chunks of hearty sourdough for dipping.

Equipment Needed

1. Large heavy skillet (12 inch or similar) for cooking shrimp and sauce
2. Large pot for boiling pasta or water
3. Colander or fine mesh strainer to drain pasta and catch reserved water
4. Chef knife and cutting board for mincing garlic and chopping parsley
5. Microplane zester and small citrus reamer or juicer for lemon zest and juice
6. Measuring spoons and a 1 cup liquid measuring cup for wine lemon juice and oil
7. Tongs or a slotted spatula to flip and lift shrimp
8. Wooden spoon or heatproof silicone spatula to stir and scrape up browned bits
9. Small bowl or ramekin to hold butter olive oil and to stash reserved pasta water

FAQ

THE BEST Shrimp Scampi Recipe Substitutions and Variations

• Shrimp: scallops, firm white fish like cod or halibut, or extra-firm tofu for a veg option. Scallops cook just as fast, fish needs gentler heat, tofu soaks up the sauce.
• Dry white wine: low-sodium chicken or vegetable broth plus 1 tsp white wine vinegar or a squeeze of lemon, or verjuice. Good swap if you want no alcohol.
• Unsalted butter: ghee for a nuttier taste and higher smoke point, or a neutral oil like avocado oil plus a little olive oil for richness, or plant-based butter to keep it vegan.
• Fresh parsley / Parmesan: parsley can be swapped for basil or cilantro for a different bright note, Parmesan can be replaced with Pecorino Romano or nutritional yeast for a vegan cheese flavor just watch the salt level.

Pro Tips

– Pat the shrimp REALLY dry and let them sit at room temp for 10–15 minutes before cooking. Wet shrimp steam instead of sear, and that’s the fastest way to end up rubbery. If you want easier eating, peel tails off beforehand, but leaving them on gives more flavor.

– Don’t crowd the pan. Cook in a single layer on high-ish heat and do batches if needed. When the pan’s full the shrimp will steam not brown, and you lose that quick caramelized bite.

– Be careful with the garlic: add it only after the fat is hot and cook for just a few seconds, then deglaze immediately. Burnt garlic tastes bitter and will wreck the sauce faster than anything.

– Use pasta water and cold butter to finish the sauce for a silky, clingy texture. A splash of starchy water plus a few pats of cold butter and a vigorous swirl will emulsify the sauce so it coats pasta and shrimp perfectly.

– Taste and balance at the end — little extra lemon zest or juice, a pinch more salt, or another grind of pepper can lift the whole dish. If you dont have wine, use a splash of good chicken or veg broth plus a tiny bit of white wine vinegar instead.