Quick and Garlicky Shrimp Scampi Ready in Minutes

Shrimp scampi is the kind of dish that feels fancy without being fussy. It’s buttery, lemony, and full of garlic, with tender shrimp and a silky sauce you’ll want to mop up with bread or toss with pasta. Best of all, it comes together quickly, making it perfect for weeknights or last-minute dinner plans.

With just a handful of ingredients and a hot pan, you can create something that tastes restaurant-worthy at home. If you like big flavor with minimal effort, this is your recipe.

Why This Recipe Works

This recipe leans on a few high-impact ingredients that do a lot of heavy lifting. Fresh garlic, lemon zest, and white wine create a bright, savory sauce that coats the shrimp without weighing them down.

Butter and olive oil work together for both flavor and heat stability, so your garlic doesn’t burn and your sauce stays glossy. Finishing with fresh parsley adds a clean, herbal note that balances the richness. The result is a dish that tastes complex but cooks in the time it takes to boil pasta.

What You’ll Need

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 4–5 garlic cloves, finely minced
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) or low-sodium chicken broth
• 1 tablespoon fresh lemon zest (from about 1 lemon)
• 2 tablespoons fresh lemon juice
• 1/4–1/2 teaspoon red pepper flakes (optional, to taste)
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley
• Cooked pasta (such as linguine) or warm crusty bread, for serving
• Optional finish: 1–2 tablespoons grated Parmesan and an extra pat of butter

Instructions

1. Pat the shrimp dry. Use paper towels to blot the shrimp so they sear instead of steaming.Season lightly with salt and pepper.
2. Heat the pan. In a large skillet over medium-high heat, warm the olive oil and 1 tablespoon of butter until the butter melts and starts to foam.
3. Sear the shrimp. Add the shrimp in a single layer. Cook for 1–2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate.Don’t overcook.
4. Lower the heat and sauté the garlic. Reduce heat to medium. Add the remaining butter to the skillet. Once melted, add the minced garlic and red pepper flakes.Cook for 30–45 seconds, stirring, until fragrant. Avoid browning the garlic.
5. Deglaze with wine. Pour in the white wine, scraping up any browned bits. Simmer for 2–3 minutes to reduce slightly and concentrate the flavor.If not using wine, use broth and reduce by 2–3 minutes.
6. Add lemon. Stir in the lemon zest and lemon juice. Taste and adjust salt and pepper. The sauce should be bright and well balanced.
7. Return the shrimp. Add the shrimp back to the pan and toss to coat in the sauce for 1 minute, just to warm through.
8. Finish with parsley. Stir in the chopped parsley.For a richer finish, add an extra tablespoon of butter and a sprinkle of Parmesan, if desired.
9. Serve immediately. Toss with cooked linguine or pile into bowls with crusty bread on the side. Spoon extra sauce over the top.

How to Store

Store leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce and prevent overcooking.

Avoid microwaving on high, which can make the shrimp rubbery. If serving with pasta, store the pasta and shrimp separately for best texture.

Why This is Good for You

Shrimp are a lean source of high-quality protein and provide nutrients like selenium, B12, and iodine. The olive oil adds heart-friendly fats, while the garlic may support immune and cardiovascular health.

Lemon juice brings vitamin C and bright, fresh flavor without extra calories. When you pair it with a reasonable portion of pasta and a side of greens, you get a balanced, satisfying meal.

What Not to Do

• Don’t overcook the shrimp. They only need 2–3 minutes total. Overcooked shrimp turn tough and chewy fast.
• Don’t brown the garlic. Burnt garlic tastes bitter.Keep the heat moderate when sautéing.
• Don’t skip drying the shrimp. Moisture prevents searing and dilutes the sauce.
• Don’t use sweet white wine. A dry wine keeps the dish crisp and savory. Sweet wines throw off the balance.
• Don’t overcrowd the pan. If necessary, cook shrimp in batches so they sear properly.

Alternatives

• No wine option: Use low-sodium chicken broth plus an extra teaspoon of lemon juice to keep the brightness.
• Herb swaps: Basil or chives can stand in for parsley. Add them at the end so they stay fresh and green.
• Butter-free version: Use all olive oil for a lighter sauce.Add a tablespoon of pasta cooking water for silkiness.
• Vegetable boost: Add halved cherry tomatoes, baby spinach, or asparagus tips during the sauce step. Cook just until tender.
• Spice levels: Adjust red pepper flakes or add a pinch of cayenne for extra heat.
• Gluten-free: Serve with gluten-free pasta or over zucchini noodles, spaghetti squash, or cauliflower rice.
• Dairy-free: Skip the butter and Parmesan; use olive oil and a splash of broth for body.
• Citrus twist: A touch of orange zest with lemon gives a rounder citrus flavor that’s great with shrimp.

FAQ

What’s the best shrimp size for scampi?

Large or extra-large shrimp (16–26 per pound) work best. They’re big enough to stay juicy and cook quickly without overcooking.

Can I use frozen shrimp?

Yes.

Thaw them overnight in the fridge or under cold running water for 10–15 minutes. Pat dry thoroughly before cooking.

What kind of white wine should I use?

Use a dry, crisp white wine like Pinot Grigio, Sauvignon Blanc, or a dry Italian white. Avoid sweet wines, which make the sauce cloying.

How do I make the sauce cling to pasta?

Toss the pasta directly in the skillet with the shrimp and sauce.

Add a splash of starchy pasta water and toss until glossy. The starch helps the sauce emulsify and stick.

Can I make it ahead?

It’s best cooked fresh because shrimp overcook easily. You can prep by mincing garlic, chopping parsley, and measuring ingredients ahead of time.

Cook the shrimp and finish the sauce just before serving.

Why is my scampi bitter?

The most common culprit is browned or burnt garlic. Keep the heat moderate and add garlic after the butter melts. Also check your lemon zest—avoid grating the bitter white pith.

Can I use pre-cooked shrimp?

You can, but results are better with raw.

If using pre-cooked, add them at the very end and warm gently for 30–60 seconds to avoid rubbery texture.

Is Parmesan traditional in scampi?

It’s optional. Some purists skip cheese with seafood, but a small amount can add richness. Use lightly so it doesn’t overpower the lemon and garlic.

What should I serve with shrimp scampi?

Linguine is classic.

You can also serve it with crusty bread, a simple green salad, or roasted asparagus. Keep sides light to let the sauce shine.

Can I add cream?

You can add a small splash for a richer sauce, but it’s not necessary. Traditional scampi relies on butter, wine, and lemon for a clean, bright flavor.

Final Thoughts

Shrimp scampi is proof that simple ingredients can deliver big results.

With good shrimp, fresh garlic, and a squeeze of lemon, you get a bright, buttery pan sauce that’s irresistible. Keep the heat in check, don’t overcook, and finish with fresh herbs for the best flavor. Whether you spoon it over pasta or serve it with bread, this is a fast, reliable dish you’ll come back to again and again.