Shrimp Scampi
It’s hard to beat a classic shrimp scampi. Jumbo shrimp are sautéed in the most fragrant garlic butter sauce, and then served in numerous ways (see my tips below) for a simple yet impressive dinner!
My love for shrimp runs deep. It cooks remarkably fast, it’s budget-friendly, and it’s protein-packed. That makes it a weeknight dinner winner. I have many creative and flavorful shrimp recipes on this website, but let’s be honest, it’s hard to beat a classic shrimp scampi!
Shrimp scampi is prepped, cooked, and done in about 10 minutes. And I love that it fills your kitchen with a fresh, lemony aroma and looks stunning served on a platter (aka it’s a perfect dinner party recipe!). So the next time you want to get cooking with shrimp, keep this easy shrimp scampi recipe in your back pocket.
Shrimp Scampi Ingredients
Think of this as my garlic butter shrimp — but slightly elevated! The sauce has just a few extra ingredients that add a deep, delicious flavor.
- Shrimp: Grab jumbo shrimp that are already peeled and deveined. And if you are using frozen shrimp, make sure to thaw them overnight in the fridge.
- Shrimp Scampi Sauce: This simple sauce is what makes this recipe shine! All you need is butter, olive oil, dry white wine, fresh garlic, red pepper flakes, and salt.
- Garnishes: Don’t skip the fresh lemon juice and chopped parsley at the end! They tie all the flavors together and present the dish beautifully.
Find the printable recipe with measurements below.
How To Make Shrimp Scampi
Make the sauce. Melt the butter and oil in a large skillet. Add the garlic and saute for 30 seconds, then add the wine, salt, and red pepper flakes. Bring the sauce to a simmer and let the liquid reduce by half.
Sauté the shrimp. Add the shrimp and sauté for about 3 minutes, until just cooked through. Keep your eye on the time as shrimp can easily overcook and become rubbery!
Garnish. Don’t forget the final touches! Squeeze fresh lemon juice on top and toss everything with the parsley.
How to Serve Shrimp Scampi
- Serve with a side dish. I love to serve shrimp scampi with black lentils, mashed potatoes, or cauliflower rice. Then a side of greens such as roasted asparagus or garlic-sauteed spinach.
- Toss with noodles. One of my go-to meals during the spring and summer is shrimp scampi tossed with fresh zucchini noodles!
- Make a salad or bowl. Whenever you need a hearty protein to add to your bowls or salads, this shrimp scampi will always hit the spot.
Storage Tips
- Store for the week: I love to meal prep shrimp as it will keep in the fridge for 3 to 4 days. Just give it a quick reheat in the microwave to make delicious meals throughout the week (as I do in my Spring meal prep!).
- Freeze for later: If you’re saving this for another month in the future, shrimp scampi will keep for up to 3 months in the freezer. When you’re ready to eat, thaw it in the fridge the night before.
More Shrimp Recipes
There’s so much to love about shrimp. It’s quick and easy to cook, adapts to a variety of flavors, and is a nutritional powerhouse! So keep a frozen bag on hand to make all of these shrimp recipes.
- Shrimp Salad
- Honey Garlic Shrimp
- Garlic Grilled Shrimp Skewers
- Shrimp Fajitas
- Shrimp Tacos (with the best cilantro lime coleslaw)
I can’t wait for you to make this shrimp scampi recipe! Once you do, let me know your thoughts on it in the comment box below.
Classic Shrimp Scampi
Ingredients
- 3 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- ½ cup dry white wine
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 ½ pounds large or jumbo shrimp, peeled and deveined
- ½ lemon
- 2 tablespoons finely chopped fresh parsley
Instructions
- Make the sauce. In a large skillet over medium heat, melt the butter with the oil. Add the garlic and saute for 30 seconds. Add the wine, salt, and red pepper flakes. Bring to a simmer, then reduce by half (about 2 to 3 minutes), stirring occasionally.
- Saute the shrimp. Add the shrimp to the skillet and saute for about 3 minutes, until just cooked through.
- Garnish. Squeeze the lemon juice on top and toss with the parsley.
Another wonderful dish!!!! PLUS!!!! I finally pulled out my spiralizer (never used… i do this.. buy things and don’t use them until inspired.. I know.. there’s something wrong with me lol) ) so I followed your YouTube on spiralizing and zoodled my butt off and SUCCESS!!!!!!! Thanks again Lisa!!!!
Welcome back to zoodling! Glad to hear you’re loving this shrimp scampi as well :)
I was looking for some shrimp inspiration and I discovered this new recipe. As always, so delicious and easy. I combined this recipe with your garlic spinach and a simple lentil salad. Only downside is there were no left-overs ;-).
Haha, that is always a drawback of a tasty recipe. ;)
Loved it! Cooked with quinoa and once took out the shrimp, dumped spinach in it and all made the perfect dish
Awesome! Happy you loved it, and I’m sure it was tasty on the quinoa. :)
One very nice simplistic recipe. my little twist is a sprig or two of fresh rosemary added to butter olive oil prior two wine , just give it a light smash prior to adding Joseph old James Beard associate !!
Super quick fix and very delicious. I made cilantro rice alongside and sliced fresh mango/pineapple salad. So fresh!
Sounds like such a delicious meal Hillary!