Name: Shrimp Scampi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound large shrimp, 20/30 count ((peeled, deveined, tails removed)); ½ teaspoon kosher salt; ¼ teaspoon coarse ground black pepper; ¼ teaspoon crushed red pepper flakes ((optional)); 2 tablespoons olive oil; 4 tablespoons unsalted butter, divided; 4 cloves garlic, finely minced; ¼ cup dry white wine ((see note)); zest from one small lemon ((be sure to zest the lemon before juicing it)); 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh parsley; cooked linguine, extra lemon wedges, shredded Parmesan

Recipe Overview

Why you’ll love it: Shrimp scampi has restaurant vibes but it takes just 20 minutes to make at home! It’s buttery, garlicky, and packed with bright lemon flavor.

How long it takes: 20 minutes
Equipment you’ll need: large skillet, zester, citrus juicer
Servings: 4

Shrimp scampi cooked in a white skillet with garlic, herbs, and lemon butter sauce, garnished with parsley. Lemon slices and grilled bread are visible in the background.

Fancy Enough for Company, Easy Enough for Tuesday

Shrimp scampi feels fancy without actually being all that difficult. Twenty minutes, one pan, and you have restaurant quality (or better!) garlicky, buttery shrimp. I highly recommend something to soak up the incredible sauce, whether that’s pasta, crusty bread, or rice.

It’s also one of those recipes that works as a base for about a dozen different meals, which means once you know it, you’ll use it constantly.

What makes it special:

Ready in 20 minutes: I love shrimp because it feels a little fancy and out-of-the-ordinary for a weeknight, but unlike other special occasion proteins, shrimp is incredibly quick and easy to cook.
Garlic butter sauce: The three best words in the English language! Bathing the shrimp in that fabulous sauce makes them extra succulent and delicious.
The base of so many different meals: Serve shrimp scampi with pasta, soak up the butter sauce with crusty bread, pair it with rice, or plate it with vegetables and spoon the sauce over the top.

Ingredient Notes

You’ll find the full ingredient list in the recipe card, but here’s an overview of what you’ll need.

Large shrimp: We recommend 20/30 count shrimp for the best balance of size and cooking time. They should be peeled, deveined, and tails removed. The shrimp are seasoned simply with salt and pepper, and optional red pepper flakes.
Olive oil & butter: Butter is essential for the classic buttery garlic sauce but combining it with olive oil is a little trick that keeps the butter from burning.
Sauce: Fresh garlic is another signature flavor of shrimp scampi. I use 4 cloves but the amount can be adjusted to your liking. Dry white wine (I like sauvignon blanc or pinot grigio) adds depth and acidity; lemon juice and lemon zest brighten the flavor.
Fresh parsley: Add a handful of chopped parsley at the very end of the cooking time for a pop of color and fresh flavor.

How to Make Shrimp Scampi

Season the shrimp. If your shrimp are frozen, thaw them completely and pat dry with paper towels. Season them with salt, pepper, and (optional) red pepper flakes.

Cook the shrimp. Heat the olive oil and half of the butter in a skillet over medium heat. Once the butter is melted and foamy, arrange the shrimp in the skillet in a single layer. Cook until pink and opaque, turning once halfway through. I find that tongs work best for grabbing and flipping the shrimp. Transfer the shrimp to a clean plate as soon as they’re done to prevent overcooking.

Recipe Tip

Don’t overcook the shrimp. Once they’re pink, opaque, and curled into a loose “C” shape, they’re done.

Raw shrimp in a glass bowl surrounded by bowls of chopped garlic, lemon zest, lemon juice, butter, salt, pepper, parsley, white wine, and cream on a light countertop.

A hand uses a paper towel to pat dry raw, peeled shrimp in a clear glass bowl on a light-colored surface.

Build the sauce. Lower the heat slightly and add the remaining butter to the skillet. Once melted, stir in the garlic and cook briefly, just until fragrant. Pour in the wine and increase the heat to maintain a gentle simmer. Cook until the wine reduces slightly and the flavors concentrate. The sauce should be smelling pretty amazing already.

Finish the scampi. Stir in the lemon zest and lemon juice. Taste the sauce and adjust the seasoning if needed. I find that shrimp tends to be a bit salty, especially farm-raised shrimp, so don’t oversalt the sauce. Return the shrimp to the skillet and gently toss to coat them in the sauce. Cook just long enough to warm the shrimp through.

A white pan with melted butter and minced garlic cooking on the surface.

A white skillet with melted butter and garlic, being sautéed over medium heat.

Garnish and serve. Remove the skillet from the heat and stir in the parsley. Serve immediately with pasta, crusty bread, or your favorite side dishes.

Recipe Variations

Skip the wine. Substitute chicken broth if you prefer not to cook with wine; however, we tested this recipe both ways and using wine definitely gives the shrimp a better flavor. To mimic the flavor of the wine, consider adding a teaspoon of white wine vinegar with the chicken broth.
Try different herbs: Parsley is classic but basil would be fantastic, too.

What to Serve With Shrimp Scampi

Pasta or rice: Cook angel hair pasta or linguine, and toss it with the shrimp and lemon butter sauce. This fresh tomato pasta would be excellent, too. Another option is steamed jasmine rice.

Grilled or crusty bread: Warm crusty bakery bread or Texas toast garlic bread are perfect for sopping up the sauce. You’ll want to soak up every bit of that garlicky butter sauce!

Vegetables or salad: Sautéed asparagus or sautéed spinach would be incredible with the shrimp scampi sauce. A crisp salad with my healthy Caesar dressing recipe makes for a nice light side. Be sure to include the homemade Caesar croutons (they’re super easy to make!).

Cooked shrimp topped with minced garlic, chopped parsley, and a buttery sauce, arranged closely together on a white surface.

Storage & Reheating

Refrigerate: Store leftover shrimp scampi in a covered container for up to 2 days.

Reheat: Warm the shrimp and sauce gently in a skillet over low heat just until heated through. Overcooking the shrimp during reheating tends to make it rubbery so if you choose microwaving, I’d advise using 50% power and heating the shrimp just until they’re warm.