Perfect Shrimp Scampi in under 20 minutes! Made with a rich, succulent garlic butter scampi sauce, this dish is delicious all on its own or served over your favorite noodles!
If you’ve ever been to an Italian restaurant, chances are you’ve seen Shrimp Scamp on the menu. It’s a classic Italian dish made with a simple garlic butter sauce that’s so delicious you’ll literally want to eat it with a spoon.
But I’m guessing you don’t know just how easy it is to make at home! This recipe has just 10 ingredients and is ready in 20 minutes or less. Not to mention… it’s so much better than the one on the Italian restaurant menu!
tips to make the best shrimp scampi
- Have your ingredients ready! This recipe has only a few steps and the shrimp cooks quickly, so be sure to have your ingredients out and even measured before beginning.
- If possible, use extra large or jumbo shrimp. Since this is a main dish, you’ll want the larger size for a more satisfying meal! I also prefer using wild caught vs. farm-raised shrimp when possible.
- Don’t overcook the shrimp! The key is to cook the shrimp just until it turns pink on all sides. Once the shrimp curls up into rounds, it’s overcooked, so watch it closely to avoid that.
- Be sure to use a high quality dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Bonus – if it’s good wine, you can have a glass of it while you’re cooking!
what you’ll need for this recipe
Shrimp – This recipe starts with one pound of raw shrimp. I used jumbo sized, which are anywhere from 21-30 per pound. I typically use jumbo shrimp for main course dishes like this one and smaller sizes for appetizer dishes or dips.
Garlic – I seasoned the shrimp with 2 cloves of fresh minced garlic, which I also added to the sauce. If you are able, be sure to buy fresh garlic and mince it yourself instead of using jarred minced garlic. The flavor difference is huge!
Salt – Along with the garlic, I used 1/2 teaspoon of salt to season the shrimp. I used kosher salt, but you can use any type you have on hand.
Olive oil – I used olive oil in the shrimp marinade and to cook the shrimp in the pan. I used EVOO, which is what I had on hand, but you can feel free to use any type you prefer.
White wine – White wine is a key ingredient in the sauce. I used Sauvignon Blanc, but Pinot Grigio or Chardonnay would also work. Be sure to steer away from sweet white wines like Riesling and stick to dry varieties like the ones listed above.
Lemon – I also added the juice and zest of one lemon to the white wine sauce to help balance out the richness of the butter. I would recommend using fresh lemon juice if you can; otherwise, bottled will work too.
Red pepper flakes – I added 1 teaspoon of red pepper flakes for extra flavor and a tiny kick of heat. This is an optional yet delicious addition to the recipe!
Butter – Butter adds a deliciously rich flavor to the sauce. I used salted butter, but you can use unsalted if you prefer. In this case, you may need to add an extra pinch of salt to the sauce, but be sure to taste it first.
Garnishes – Finally, I garnished this dish with fresh parsley and a sprinkle of Parmesan cheese. Feel free to omit either or both of these OR add any additional garnishes you enjoy!
how to make shrimp scampi
Marinate the shrimp. Pat the shrimp dry with paper towels. Transfer to a medium bowl, then drizzle with 1 Tablespoon olive oil, 2 cloves minced garlic, and 1/2 teaspoon salt. Set aside while you heat the skillet.
Heat olive oil & butter. In a large skillet, heat the remaining 3 Tablespoons of olive oil over medium – medium high heat 1-2 minutes.
Par-cook the shrimp. Add the shrimp to the skillet and cook for 1-2 minutes on each side. Promptly remove the shrimp from the skillet to a clean bowl or plate (leave the oil in the skillet for the sauce.)
Make the sauce. Add the white wine, lemon juice, 3 cloves minced garlic, and red pepper flakes to the skillet with the olive oil. Bring to a boil, then reduce heat slightly and let cook until the sauce is reduced by half.
Add the butter and shrimp. Add the butter to the sauce and reduce heat to medium. Once melted, add the shrimp back to the skillet and sauté until the internal temperature reaches 145°F and the shrimp is no longer pink (about 6 minutes).
Garnish and enjoy. Remove the scampi from the heat and garnish with fresh parsley and Parmesan cheese as desired. Enjoy as is or serve over your favorite pasta.
Recipe Variations
- Use any size of shrimp instead of jumbo
- Use cooked shrimp for a fast dinner in a pinch (make the sauce and add the shrimp at the end)
- Add extra garlic according to taste
- Add additional seasonings, such as blackened seasoning or Italian seasoning
- Omit the red pepper flakes
- Use chicken or vegetable broth in place of white wine
- Serve as an appetizer with toothpicks
- Serve over cauliflower rice or zucchini noodles for a low-carb meal
Storage & Reheating Tips
Leftovers should be stored in an airtight container in the refrigerator and will be good for 3-4 days. To reheat, transfer the shrimp and sauce to a small skillet and heat over low heat until the sauce is warmed through and the shrimp has reached an internal temperature of 165°F.
more shrimp recipes you’ll love
Chances are, if you landed on this recipe you love shrimp as much as we do. Be sure to check out some of our other favorite shrimp recipes!
- Bang Bang Shrimp
- Bacon Wrapped Shrimp
- Blackened Shrimp Tacos
- Shrimp Dip
- Shrimp Salad
- Shrimp Tacos
- Shrimp Ceviche
- Tropical Shrimp Lettuce Wraps
Shrimp Scampi
Ingredients
- 1 pound raw jumbo shrimp peeled, deveined, and thawed
- 1/4 cup olive oil
- 5 garlic cloves minced
- 1/2 teaspoon salt
- 1/4 cup white wine
- 1 lemon juice and zest
- 1 teaspoon red pepper flakes
- 1/4 cup salted butter
- 1/4 cup fresh parsley minced
- parmesan cheese to taste (optional)
Instructions
- Pat the shrimp dry with paper towels. Transfer to a medium bowl, then drizzle with 1 Tablespoon olive oil, 2 cloves minced garlic, and 1/2 teaspoon salt. Set aside.
- In a large skillet, heat the remaining 3 Tablespoons of olive oil over medium – medium high heat for 1-2 minutes.
- Add the shrimp to the skillet and cook for 1-2 minutes on each side. Promptly remove the shrimp from the skillet to a clean bowl or plate (leave the oil in the skillet for the sauce.
- Add the white wine, lemon juice, 3 cloves minced garlic, and red pepper flakes to the skillet with the olive oil. Bring to a boil, then reduce heat slightly and let cook until the sauce is reduced by half.
- Add the butter to the sauce and reduce heat to medium. Once melted, add the shrimp back to the skillet and sauté until the internal temperature has reached 145°F and the shrimp are no longer pink (about 6 minutes).
- Remove the scampi from the heat and garnish with fresh parsley and Parmesan cheese as desired. Enjoy as is or serve over your favorite pasta.
Notes
Tips to make the best shrimp scampi:
- Have your ingredients ready! This recipe has only a few steps and the shrimp cooks quickly, so be sure to have your ingredients out and even measured before beginning.
- If possible, use extra large or jumbo shrimp. Since this is a main dish, you'll want the larger size for a more satisfying meal! I also prefer using wild caught vs. farm-raised shrimp when possible.
- Don't overcook the shrimp! The key is to cook the shrimp just until it turns pink on all sides. Once the shrimp curls up into rounds, it's overcooked, so watch it closely to avoid that.
- Be sure to use a high quality dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Bonus – if it's good wine, you can have a glass of it while you're cooking!
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