The One and I are absolute shrimp fanatics. Seriously, if it’s got shrimp, we’re there. But what makes this garlic butter shrimp scampi one of our all-time favorites is how quickly it comes together—minimal fuss, maximum flavor.
In the time it takes to boil pasta (if that’s your jam), you can have a dish that’s garlicky, buttery, bright with lemon, and drenched in a sauce so good, you’ll want to mop it up with plenty of crusty bread.
Plus, keeping the shells on the shrimp? Total game-changer. It locks in moisture and cranks up the flavor to 11.
Why This Recipe Works
This super easy shrimp scampi recipe hits all the right notes—quick, flavorful, and deeply satisfying. Cooking the shrimp in their shells isn’t just for looks; it keeps them juicy and intensifies their natural sweetness. The garlic is slowly infused into the butter and olive oil, creating a mellow, rich base that doesn’t overpower the delicate shrimp.
Serving it in a bowl, rather than over pasta, lets the shrimp and sauce shine without getting lost under a pile of noodles—though there’s plenty of sauce if you decide to go that route.
Notes on Ingredients
- Shrimp—Use extra-large 13/15 shrimp with their shells on to lock in moisture and create an ultra-flavorful sauce.
- Red Pepper Flakes—I prefer Aleppo pepper for its mild heat and slightly fruity, earthy flavor, but any type works.
- Butter—Always use unsalted so you can control the seasoning.
- Lemon—Adds brightness and acidity to balance the richness of the sauce.
Wine and Substitutions for Shrimp Scampi
When it comes to shrimp scampi, the wine isn’t just there for show—it’s doing some heavy lifting in that buttery, garlicky sauce. You want something dry, crisp, and bright to balance all that richness.
- Chardonnay: Unoaked varieties add a smooth, buttery note that complements the garlic and butter.
- Pinot Grigio: A crisp substitute, letting the lemon zest shine.
- Sauvignon Blanc: Brings a bright, herbaceous zing to the dish.
- Dry Vermouth: Offers an herbal, slightly briny twist—plus, it’s a pantry hero.
No wine? No problem. Chicken broth is a solid substitute. It won’t provide the same acidic pop, but an extra squeeze of lemon can bridge the gap.
How to Make This 20-Minute Scampi
- Melt butter and olive oil in a skillet over medium-low heat. Stir in garlic and let it gently soften (not brown) to infuse the fat with flavor.
- Add the salt, red pepper flakes, and black pepper. Pour in the wine. Simmer until reduced by half.
- Add the shrimp in a single layer. Cook, flipping once, until pink and opaque (about 2 to 4 minutes).
- Stir in lemon juice and parsley, and serve immediately with plenty of bread to sop up the sauce.
Garlic Butter Shrimp Scampi Questions Answered
Opt for extra-large 13/15 shrimp (that means you get 13 to 15 shrimp per pound). They’re meaty, juicy, and perfect for scampi. Keeping the shells on locks in flavor and moisture for the best texture.
Shrimp cook wicked fast—usually in just 2 to 4 minutes! Watch for the moment they turn pink and opaque, then pull them from the heat to avoid rubbery shrimp. In shrimp scampi, overcooking can ruin that perfect buttery texture.
Absolutely! Frozen shrimp work great for shrimp scampi. Just thaw them completely in cold water before cooking and pat them dry—extra moisture can dilute the sauce.
Absolutely! Shrimp scampi pasta is a popular way to enjoy this dish. I doubled the sauce so there’s plenty to coat your favorite noodles—linguine, spaghetti, or fettuccine work beautifully, as they hold onto the garlicky, buttery sauce.
But, for me, won’t you try it once by itself with lots of crusty bread? It’s simply marvelous.
Pro Tips
- Use shell-on shrimp for maximum flavor.
- Simmer garlic gently to extract flavor without burning.
- Toast your bread to make the most of the sauce.
- Don’t overcrowd the pan—cook shrimp in batches if needed.
- This is a great recipe if you’re gluten-free, keto, or low-carb.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat very, very gently over low heat to avoid overcooking the shrimp.
More Succulent Shrimp Recipes
Write a Review
If you whip up this easy shrimp scampi recipe, I want to hear all about it! Leave a review, drop a star rating, and share your best scampi shots in the comments below. Did you go classic or pour it over pasta? Either way, I’m all ears—and always hungry for your feedback. (See what I did there?)—David
Classic Shrimp Scampi
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil
- 8 cloves garlic, minced by hand (No garlic press! It create a harsher flavor)
- ¾ cup dry white wine
- 1 teaspoon kosher salt, or more to taste
- pinch red pepper flakes, I prefer Aleppo pepper
- freshly ground black pepper
- 1 ¾ pounds extra-large shrimp, 13/15 count, shells on
- ¼ cup chopped parsley
- squeeze of fresh lemon juice
Instructions
- Heat the 4 tablespoons unsalted butter and 4 tablespoons extra-virgin olive oil in a large skillet over medium-low heat until the butter melts.
- Toss in the 8 cloves garlic and cook, stirring frequently, until softened but not browned, about ⏲ 5 to 7 minutes. The goal here is to infuse the fat, not toast the garlic.
- Increase the heat to medium and add the ¾ cup dry white wine, 1 teaspoon kosher salt, pinch red pepper flakes, and a generous amount of freshly ground black pepper. Bring to a gentle simmer and let the wine reduce by half, about ⏲ 3 minutes.
- Raise the heat to medium. Add the 1 ¾ pounds extra-large shrimp in a single layer, turning them once or twice, until they just turn pink and opaque, about ⏲ 2 to 4 minutes total (depending on the size). Don’t overcook—shrimp go from perfect to rubbery fast.
- Remove from heat and stir in the parsley and lemon juice. Taste and adjust seasoning, if needed.
- Serve immediately on warm plates, with plenty o’ chunky bread to soak up that garlicky, buttery, wine-infused sauce.
Notes
- Use shell-on shrimp—It prevents the shrimp from drying out, and it offers maximum flavor.
- Infuse the oil—Simmer garlic gently to extract flavor without burning.
- Don’t overcrowd the pan—Cook shrimp in batches if needed.
- Dietary considerations—This is an excellent recipe if you’re gluten-free, keto, or low-carb.
An LC Original
View More Original RecipesNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This simple dish is hands down the best version of shrimp scampi. Slowly simmering the garlic gave the sauce a warm, toasted depth—flavorful but never overpowering. And that sauce with the fresh herbs? There was plenty of it, which was a win for me because few things in life are better than dipping good bread into a great sauce.
I used very large shrimp, and just two each were more than enough for my husband and me. I followed the recipe exactly as written—perfection.
Next time, I might toast or grill the bread for a little added crunch.
I served it with a salad of greens, oranges, olives, and shaved Parmesan, all dressed in a balsamic-orange vinaigrette. And since I couldn’t resist another excuse to soak up that incredible sauce, I added artichokes to the table. It felt like a little taste of spring on a cold night.
Shrimp is one of the perfect foods for a quick meal. For dinner, I made this shrimp dish to the lamb chops that my sister made, creating a surf and turf.
We are all huge fans of shrimp, and everyone loved the flavor. By slowly cooking the garlic, the sauce has a richer taste, and it really doesn’t add that much more time to the dish.
When making a meal with multiple components, you can make the sauce for the shrimp and then quickly cook the shrimp in it after everything else is done.
I highly recommend this recipe and would make it again.
David, I made this classic shrimp scampi tonight and it’s another killer recipe. She who must be enjoyed really enjoyed it too, and it will certainly be added to the rotation! I get my 13-15 count “shell on” shrimp from Costco, which are deveined, so to make eating them easier to eat, I broke the shell at the tail joint for easier removal. I had some Aleppo pepper on hand, so used that in the recipe. I shaved 2 garlic cloves a la “Don Paul Cicero” in Goodfellas, on top of the remaining 6 minced cloves, to have some wafer-thin melty garlic goodness. In hindsight, I probably should have added the zest of the half lemon to add more lemon flavor, likely next time!
Originally, I planned on serving this with one of my homemade baguettes, however there was none in the freezer, so since this made a reasonable amount of sauce, I decided to pair it with some Cipriani tagliatelle pasta and a side of steamed broccolini. Great combo IMHO. Gonna have some leftovers for lunch today!
Craig, I love that this is making it into the rotation! Those Costco shrimp are a solid pick, are what I use. Breaking the shell at the tail joint? Genius move. And I fully support the Goodfellas-style garlic shaving—some methods are just sacred. And yes, next time, throw in that lemon zest!
Pairing it with Cipriani tagliatelle and broccolini instead of bread? Inspired. I’d say you more than made up for the missing baguette. Enjoy those leftovers—they might just be even better the next day.
We made had some friends over last night for our monthly couples cooking date night. My husband and I made this scampi recipe. Now, this is a competitive group! We never win “best dish”–that usually goes to Barry and Melissa. (To be fair, Barry worked in restaurants for several years.) Well, not this month! We beat the others hands down. We doubled the recipe, and even then we were finished long before the other. We took Adrienne’s advice and made the sauce first then right before sitting down we added the shrimp. Fantastic.
Barry did grump that he had to peel the shrimp at the table. Wwe even supplied a bowl for shells and little bowls of lemon water so people could clean their hands.) I think he was a little sore that his pesto gnocchi didn’t win the night. #SorryNotSorry!
Hi Gwen,
Gwen, what an epic win—congrats on taking the crown from Barry and Melissa! (I bet Barry is still grumbling about it. #SorryNotSorry 😄) I love that you and your husband made this scampi the star of your cooking night.
I totally get Barry’s gripe about peeling the shrimp at the table, but hey, at least you provided lemon water for clean hands! That’s some serious hosting right there.
Thanks for sharing such a fun story—it made my day. And here’s to many more winning dishes in your future. (Sorry, Barry!)
David, David, David, you kicked this out of the park! I liked this shrimp scampi so much, I made it again the same week. The sauce is so incredible, I doubled it. I listened to you and made the artisan bread from this site just so I had something to dip into the sauce. I think you should teach cooking class and teach this recipe.
Hi Carl! Wow, what an awesome comment—thank you! I’m thrilled you loved the shrimp scampi enough to make it twice in one week (that’s the ultimate compliment). Doubling the sauce? Brilliant move. And pairing it with the artisan bread? Now that’s a power play! As for the cooking class idea… I DO teach cooking classes, but haven’t though of make the scampi Now I might have to! 😉 Thanks again for making my day and for being in the kitchen with me. Happy cooking (and dipping)!