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A wide shot of shrimp scampi in a white bowl, drenched in garlic butter sauce and garnished with parsley. A lemon wedge sits nearby, with scattered herbs and sauce on the table.
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4.88 / 8 votes

Classic Shrimp Scampi

This version of shrimp scampi keeps the shells on for maximum flavor and moisture, slowly infuses the garlic into the butter and oil for a gentler, deeper flavor, and doubles the sauce—because, let’s be honest, you come for the shrimp, but stay for the sauce.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Mains
Cuisine: Italian
Servings: 4 servings
Calories: 411

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

  1. Use shell-on shrimp—It prevents the shrimp from drying out, and it offers maximum flavor.
  2. Infuse the oil—Simmer garlic gently to extract flavor without burning.
  3. Don’t overcrowd the pan—Cook shrimp in batches if needed.
  4. Dietary considerations—This is an excellent recipe if you're gluten-free, keto, or low-carb.

Nutrition

Serving: 1serving | Calories: 411kcal | Carbohydrates: 5g | Protein: 28g | Fat: 27g | Saturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 280mg | Sodium: 1710mg | Fiber: 0.1g | Sugar: 1g