What is shrimp scampi?

It's a classic Italian-American dish where shrimp are sautéed in a rich, lemony garlic butter sauce. The term "scampi" originally refers to a type of small lobster, but in the U.S., it now describes this specific, quick-cooking preparation with shrimp, garlic, white wine, and lemon.

Can I use frozen shrimp?

Yes, and I usually do. Most "fresh" shrimp at the counter were previously frozen. Thaw them overnight in the fridge or in a sealed bag under cold running water for 10 minutes. The critical step is to pat them completely dry with paper towels before cooking to get a proper sear.

What can I use instead of white wine?

An equal amount of chicken broth is the best substitute. It provides the necessary liquid to deglaze the pan and build flavor. For a different twist, you can use a mix of broth with a teaspoon of white wine vinegar or fresh lemon juice to mimic the acidity.

How do I keep the garlic from burning?

The key is using a blend of olive oil and unsalted butter. Oil raises the butter's smoke point. Also, cook the minced garlic for only 30 to 60 seconds over medium-low heat after removing the shrimp, just until it's fragrant. See the troubleshooting table for more details.

How long does leftover shrimp scampi keep?

Store it in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat it gently in a skillet over low heat with a splash of water. The microwave can quickly overcook the shrimp, making them rubbery.

Can I serve this over pasta?

Absolutely. Tossing the shrimp and sauce with cooked pasta like linguine or angel hair is the classic way to serve it. The long, thin shapes are perfect for holding onto every bit of the garlic butter sauce. Just add the cooked pasta directly to the skillet and toss.

Why use unsalted butter?

Unsalted butter lets you control the salt level in your dish. Shrimp and other ingredients like broth or pasta water already contain salt. Starting with unsalted butter prevents the dish from becoming too salty, especially once the sauce reduces.

Garlic Butter Shrimp Scampi: 20-Minute Easy Weeknight Dinner

Name: The Easiest Garlic Butter Shrimp Scampi (Ready in 20 Minutes)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 1 pound (450g) large shrimp, peeled and deveined; 4 tablespoons (56g) unsalted butter, divided; 2 tablespoons olive oil; 6 cloves garlic, minced; ½ cup dry white wine or chicken broth; 1 lemon (2 tbsp juice + 1 tsp zest); ¼ teaspoon red pepper flakes (adjust to taste); ¼ cup chopped fresh parsley; Salt and black pepper to taste; 8 ounces pasta (like linguine or angel hair), cooked; 2 tablespoons heavy cream (for richer sauce); Handful of baby spinach

Description

This recipe solves the two biggest home-cooking problems: burnt garlic and overcooked shrimp. A butter-oil blend allows for a proper sear, and cold butter whisked in at the end creates a glossy, restaurant-style sauce. It’s ready in just 20 minutes.

Ingredients

Scale

For the shrimp and base:

1 pound (450g) large shrimp, peeled and deveined

4 tablespoons (56g) unsalted butter, divided

2 tablespoons olive oil

6 cloves garlic, minced

½ cup dry white wine or chicken broth

1 lemon (2 tbsp juice + 1 tsp zest)

¼ teaspoon red pepper flakes (adjust to taste)

¼ cup chopped fresh parsley

Salt and black pepper to taste

For serving:

8 ounces pasta (like linguine or angel hair), cooked

Optional:

2 tablespoons heavy cream (for richer sauce)

Handful of baby spinach

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Instructions

1. Pat the shrimp very dry with paper towels. Mince the garlic, zest and juice the lemon, and chop the parsley.

2. Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter.

3. Once the butter melts and foams, add the shrimp in a single layer. Season with salt and pepper. Cook undisturbed for 1-2 minutes until bottoms are pink.

4. Flip each shrimp and cook for another 1-2 minutes until pink all over and lightly browned. Transfer to a plate.

5. Reduce heat to medium-low. Add minced garlic and red pepper flakes to the same skillet. Cook for 30 seconds to 1 minute until fragrant.

6. Pour in the white wine or chicken broth, scraping up any browned bits from the pan bottom. Simmer for 2-3 minutes until reduced by half.

7. Turn off the heat. Stir in lemon juice and zest.

8. Whisk in the remaining 2 tablespoons of cold butter, one piece at a time, until sauce is glossy.

9. Return the shrimp and any juices to the skillet along with most of the parsley. Toss to coat in the warm sauce.

10. Serve immediately over cooked pasta like linguine or angel hair, garnished with remaining parsley.

Notes

Store in an airtight container in the refrigerator for up to 3 days or freezer for up to 3 months.

Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

Thaw frozen shrimp overnight in your fridge or under cold running water for 10 minutes before cooking.

If you prefer not to cook with alcohol, use chicken broth instead of white wine.

Patting the shrimp dry is essential—it prevents steaming so you get a good sear.

Prep Time: 10 min
Cook Time: 10 min
Category: Dinner, Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (with pasta)
Calories: 565 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 2 g
Protein: 33 g
Cholesterol: 205 mg