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Garlic Butter Shrimp Scampi is an absolute classic Mediterranean delicacy. Chock full of bright white wine and lemon juice, fresh herbs, and plump shrimp swimming in butter, this super quick dish is about to become your new go to. You’ll love my version, I guarantee it, so let’s get cooking shall we?
Shrimp Scampi
Shrimp scampi is one of my all time favorite comfort foods, regardless of if it’s served over pasta, rice or mashed potatoes. I’ve shared other recipes on my sister site, Jo Cooks, that feature this recipe served over twirlable pasta, but I wanted to showcase this drool worthy protein today that’s ready in only 10 minutes, in all it’s glory! What’s your favorite way to devour scampi?
Full of white wine, fresh lemon juice and herbs, and plump buttery shrimp, this dish is deceptively light while still being packed full of flavor. I like to use uncooked shrimp because I find that they have more flavor and they taste so much better. You can find them already peeled and they come about 1 pound to 1 1/4 pound per bag.
What Is Shrimp Scampi?
The term scampi very literally means “shrimp“! This dish would translate to “shrimp shrimp” if we get technical. However, over the years Shrimp Scampi has transformed its meaning. It is now known as a dish of shrimp cooked in garlic butter and dry white wine, served either with bread, or over pasta or rice.
These gorgeous shrimp are so good, I wanted to share this beautiful recipe that stars them all on their own!
Ingredients In Shrimp Scampi
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Butter – Unsalted to control the sodium content of our dish and divided.
- Garlic – We’re using lots of fresh garlic today. If jarred minced is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Shrimp – We want large uncooked shrimp, deshelled and deveined.
- Seasoning – Salt and pepper. I prefer to grind my black pepper fresh for this recipe.
- Wine – We want a dry white wine like a sauvignon blanc or a pinot grigio.
- Red pepper flakes – To add just a dash of heat and color to our dish, feel free to omit if you’re heat averse.
- Lemon juice – Fresh is always best! The juice from about 1 lemon.
- Parsley – Fresh chopped up fine to be sprinkled liberally over top.
How To Make Shrimp Scampi
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Cook the shrimp: Melt 2 tbsp of butter in a large pan or skillet. Add the garlic and sauté until fragrant for about 30 seconds to 1 minute. Add the shrimp, season with salt and pepper to taste and sauté for and additional 1-2 minutes on one side just until begins to turn pink, then flip.
- Form the sauce: Pour in wine (or broth), add red pepper flakes. Bring to a simmer for 1 to 2 minutes or until the wine reduces by about half and the shrimp is cooked through (don’t over cook your shrimp).
- Finish the scampi: Stir in the remaining 2 tbsp butter, lemon juice and parsley. Remove from heat immediately.
- Serve: Serve over rice, pasta, garlic bread or steamed vegetables.
How To Prep Your Shrimp
You’ll want to start at the small legs on the shrimp. Simply pull those off and the rest of the shell should start to release. Pull off the rest of the shell – but keep the tails on. To remove the vein along the top simply cut a slit with a small knife down the middle of the shrimp’s back before removing the black vein with the tip of your knife.
What Can I Serve With Shrimp Scampi?
I love something nice and starchy, full of carby goodness to soak up all that delicious sauce, anyone with me? Here’s some delicious accompaniments, feel free to thank me later.
- Pasta – any kind you would like, preferably something that is slurpable and twirlable.
- Rice, again any kind you prefer.
- Mashed Potatoes
- No Knead Bread
- Quinoa
Want To Go Low Carb?
This dish is perfect for those who are looking to keep it all about the protein and minimize that carb hit. I myself never shy away from a good plate of pasta when it comes to scampi, what can I say I’m a traditionalist, but I won’t fault you for going in the opposite direction.
- Zoodles, zucchini noodles cut with a spiralizer or a veggie peeler.
- Steamed cauliflower
- Steamed broccoli
Not A Fan Of Wine?
If you’d prefer not to cook with wine that’s totally fine! You can sub out the white wine for an equals amount of chicken broth, low sodium of course as we want to control the sodium content of our dish. Delish!
Storing Leftover Shrimp Scampi
In the fridge this recipe will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow the dish to thaw overnight in the fridge before cooking.
More Delicious Shrimp Recipes:
- Shrimp Ceviche
- Garlic Butter Shrimp
- Spicy New Orleans Style Shrimp
- Cajun Shrimp with Tomato Alfredo Pasta
- Shrimp And Grits
- Thai Coconut Shrimp Curry
Shrimp Scampi
Equipment
Ingredients
- 4 tablespoon butter unsalted, divided
- 4 cloves garlic minced
- 1 1/4 pound large shrimp deshelled and deveined
- 1 teaspoon black pepper ground
- 1/2 teaspoon salt
- 1/4 cup dry white wine or chicken broth
- 1/2 teaspoon red pepper flakes
- 2 tablespoon lemon juice
- 1/4 cup parsley fresh, chopped
Instructions
- Cook the shrimp: Melt 2 tbsp of butter in a large pan or skillet. Add the garlic and sauté until fragrant for about 30 seconds to 1 minute. Add the shrimp, season with salt and pepper to taste and sauté for and additional 1-2 minutes on one side just until begins to turn pink, then flip.
- Form the sauce: Pour in wine (or broth), add red pepper flakes. Bring to a simmer for 1 to 2 minutes or until the wine reduces by about half and the shrimp is cooked through (don't over cook your shrimp).
- Finish the scampi: Stir in the remaining 2 tbsp butter, lemon juice and parsley. Remove from heat immediately.
- Serve: Serve over rice, pasta, garlic bread or steamed vegetables.
