Shrimp Scampi Recipe
Tender shrimp in a glossy garlic butter sauce with dry white wine, fresh lemon and parsley, ready in about 25 minutes.
Contains: Shellfish · Milk
This recipe contains shrimp and butter. The Gluten-Free and Nut-Free classifications describe the ingredients as authored and are not certifications against manufacturing, kitchen or serving cross-contact.
WHY IT WORKS
Why This Recipe Works
01
Cook the Shrimp Briefly
Large shrimp need only a short sear, so removing them before the sauce is finished keeps them tender instead of rubbery.
02
Build the Sauce in the Pan
Wine loosens the flavorful browned bits while garlic, lemon and butter create a bright, glossy sauce without needing a separate pan.
03
Finish with Butter Off High Heat
Lower heat helps the final butter melt into the lemon-wine mixture rather than separating, giving the scampi a smooth, clingy finish.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Pat the shrimp very dry with paper towels. Season with the salt and black pepper. Have the garlic, red pepper flakes, wine, lemon zest, lemon juice and parsley measured and ready because the cooking moves quickly.
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Heat the olive oil and 1 tablespoon (tbsp) of the butter in a 12-inch skillet over medium-high heat until the butter is melted and foaming.
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Add the shrimp in a single layer. Cook for about 1 minute, then turn and cook for about 1 minute more, until the shrimp are lightly browned but not quite cooked through. Transfer them to a plate. Cook in two batches if needed to avoid crowding the pan.
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Reduce the heat to medium. Add the garlic and red pepper flakes and cook, stirring constantly, for about 30 seconds, just until fragrant.
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Pour in the white wine and scrape up any browned bits from the skillet. Simmer for about 2 minutes, until the wine has reduced slightly.
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Reduce the heat to low. Add the remaining 3 tablespoons (tbsp) butter a piece at a time, swirling or stirring until melted into the sauce. Stir in the lemon zest, lemon juice and parsley.
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Return the shrimp and any collected juices to the skillet. Toss for about 1 to 2 minutes, just until the shrimp are opaque, lightly pink and cooked through. If checking with a food thermometer, the thickest part should reach 145°F. Taste the sauce and adjust the seasoning if needed, then serve immediately.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
145°F / 63°C
Cook the shrimp until opaque and lightly pink with a loose C-shaped curl. If checking with a food thermometer, the thickest part should reach 145°F. Remove from the heat promptly to avoid overcooking.
Make Ahead
Thaw, peel and devein the shrimp if needed, then keep them covered and refrigerated. You can also mince the garlic, zest and juice the lemon, and chop the parsley a few hours ahead. Cook the shrimp and finish the sauce just before serving for the best texture.
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredient:
Replace4 tablespoons (tbsp) unsalted butter, divided
With4 tablespoons (tbsp) unsalted plant-based butter, divided
Replace55 grams (g) unsalted butter, divided
With55 grams (g) unsalted plant-based butter, divided
Use the same quantity of a plant-based butter suited to cooking or baking as required.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use raw large shrimp that are peeled and deveined so they cook quickly and evenly. Pat them very dry before they hit the skillet; excess surface moisture makes them steam instead of sear.
Useful Substitutions
If you prefer not to cook with wine, use the same amount of low-sodium vegetable broth and add an extra teaspoon of lemon juice at the end. Fresh chives can replace the parsley for a milder herb finish.
INGREDIENT QUALITY
Quality Note
Use large raw shrimp and pat them very dry before cooking. Dry shrimp sear more effectively, while a wide skillet helps them cook quickly without crowding or steaming.
SPEND LESS
Cost-Saving Tip
Frozen raw shrimp are often a practical value and can be excellent for scampi. Compare the price per pound, buy peeled and deveined shrimp when the convenience is worth it, and thaw only the amount you need.
COOKING TIPS
Tips
Dry the Shrimp Well
Blot the shrimp thoroughly with paper towels before seasoning. A dry surface browns faster and helps keep the skillet from filling with water.
Do Not Crowd the Pan
Use a wide skillet and keep the shrimp in a single layer. If your pan is smaller, cook them in two batches rather than stacking them.
Keep the Garlic Moving
Garlic can turn bitter quickly. Stir it constantly for about 30 seconds, then add the wine as soon as it smells fragrant.
Serve It Straight Away
Shrimp continue to firm as they sit. Serve the scampi as soon as the shrimp are cooked and coated in the sauce for the best texture.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover shrimp scampi within 2 hours in a covered container and use it within 3 days.
Freezing
Freezing is possible, but cooked shrimp can become firmer after thawing. For the best texture, freeze in an airtight container for up to 2 months and thaw overnight in the refrigerator.
Reheat on the Stovetop
Warm gently in a skillet over low heat just until hot, adding a small splash of water if the sauce has tightened. Avoid prolonged simmering, which can overcook the shrimp.
Reheat in the Microwave
Cover and heat at reduced power in short intervals, stirring between bursts, until hot throughout. Stop as soon as the shrimp are heated to limit toughening.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Shrimp Scampi FAQs
What kind of shrimp work best for shrimp scampi?
Large raw shrimp, around 21 to 25 per pound, are easy to sear without overcooking. Peeled and deveined shrimp make preparation faster; leaving the tails on is optional.
Can I make shrimp scampi without wine?
Yes. Replace the wine with the same amount of low-sodium vegetable broth, then add about 1 extra teaspoon of lemon juice at the end for brightness.
How do I know when the shrimp are done?
The shrimp should be opaque and lightly pink with a loose C-shaped curl. For a temperature check, cook them to 145°F at the thickest part and remove them from the heat promptly.
What can I serve with shrimp scampi?
Serve it as-is, spoon it over pasta or rice, or pair it with crusty bread and a simple green vegetable. Those serving choices are separate from the base recipe.
Why did my garlic butter sauce separate?
Very high heat can make the butter separate from the wine and lemon. Reduce the heat before adding the final butter and swirl or stir it in gradually.
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