Shrimp Scampi with Garlic Butter
Shrimp Scampi with Garlic Butter is a classic dish that’s full of bright, fresh flavors. Tender shrimp cooked in a rich, buttery garlic sauce, kissed with a little lemon and…
By Ava
•
•
Reading time: 6 min
Tip: save now, make later.
Shrimp Scampi with Garlic Butter is a classic dish that’s full of bright, fresh flavors. Tender shrimp cooked in a rich, buttery garlic sauce, kissed with a little lemon and parsley, make this meal truly special. The buttery sauce gently coats the shrimp, making every bite smooth and delightful.
I love making this dish when I want something quick yet impressive. The aroma of garlic sizzling in butter fills the kitchen and makes everyone hungry fast. One tip I always follow is not to overcook the shrimp—they just need a couple of minutes to turn pink and stay juicy.
My favorite way to serve shrimp scampi is over a bed of pasta or alongside some crusty bread to soak up all the garlicky sauce. It’s the kind of meal that feels fancy but comes together surprisingly fast, perfect for a cozy dinner at home or when friends drop by for a casual meal.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well here. I prefer large shrimp with tails on for easy handling and extra flavor, but peeling them makes eating easier. If you have a shellfish allergy, scallops or chicken breast are nice alternatives.
Butter & Olive Oil: Butter gives the sauce its rich and creamy texture. Olive oil adds a little lightness and helps prevent butter from burning. You can use all butter if you like, or substitute with a vegan butter for dairy-free options.
Garlic: Fresh garlic is a must for this recipe. It delivers a strong, vibrant flavor. Garlic powder can be used in a pinch but won’t give the same fresh punch.
White Wine or Chicken Broth: Wine helps create a bright, acidic balance. If you prefer not to cook with alcohol, chicken broth is a great substitute. For a vegetarian option, use vegetable broth.
Parsley & Lemon: Fresh parsley adds brightness and color—flat-leaf parsley is my pick for its mild flavor. Lemon juice lifts the dish with a fresh acidity. If fresh lemon isn’t available, a splash of bottled lemon juice works too.
How Can I Avoid Overcooking the Shrimp?
Overcooked shrimp become rubbery and lose their sweet, tender texture. Here’s what I do to get perfect shrimp every time:
- Heat the pan well before adding shrimp so they start cooking immediately.
- Cook shrimp just until they turn pink and opaque—usually 2-3 minutes per side for large shrimp.
- Watch closely: shrimp cook fast and continue cooking even after removed from heat.
- Remove shrimp from the pan as soon as they’re done to prevent carryover cooking.
With practice, you’ll get a feel for the timing. Perfectly cooked shrimp should be firm but springy, not tough or shriveled.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp evenly and making the garlic butter sauce in one pan.
- Large pot – to boil the pasta until al dente without crowding.
- Colander – helps you drain pasta quickly and easily.
- Wooden spoon or silicone spatula – safe for your skillet and great for stirring without scratching.
- Knife and cutting board – to chop garlic, parsley, and slice lemon with ease.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or chunks of chicken breast to change up the protein while keeping the sauce delicious.
- Add a handful of cherry tomatoes or spinach near the end for fresh color and a veggie boost.
- Stir in a pinch of red pepper flakes or a dash of cayenne for extra heat if you like it spicy.
- Top with grated Parmesan or Pecorino cheese for a creamy, salty twist that blends well with the garlic butter.
Shrimp Scampi with Garlic Butter
Ingredients You’ll Need:
Main Ingredients:
- 1 pound large shrimp, peeled and deveined (tails on or off, as preferred)
- 8 ounces angel hair pasta or spaghetti
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- ¼ cup dry white wine or chicken broth
- 2 tablespoons fresh lemon juice (about half a lemon)
- ¼ cup fresh parsley, finely chopped
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes from start to finish. Cooking the pasta and shrimp simultaneously helps save time, while the sauce comes together quickly. It’s a fast, fresh meal perfect for busy weeknights or last-minute dinner plans.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
2. Make the Garlic Butter Sauce:
While the pasta cooks, heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat until melted and shimmering.
Add the minced garlic and crushed red pepper flakes. Sauté for about 1 minute, or until fragrant but not browned.
3. Cook the Shrimp:
Place the shrimp in a single layer in the skillet. Season with salt and black pepper. Cook for 2-3 minutes on one side until the shrimp turn pink and opaque.
Flip the shrimp and cook for another 1-2 minutes until done. Remove shrimp from the skillet and set aside.
4. Finish the Sauce:
Pour the white wine or chicken broth into the skillet. Use a spoon to scrape any browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid reduces by half.
Lower the heat and stir in the remaining 2 tablespoons of butter until melted and smooth.
Mix in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper if needed.
5. Combine and Serve:
Return the shrimp to the skillet and toss to coat with the garlic butter sauce.
Add the drained pasta to the skillet, or serve the shrimp and sauce over the pasta. Toss gently to combine everything evenly.
Serve immediately with extra parsley and lemon wedges on the side for a fresh, bright finish.
Can I Use Frozen Shrimp for Shrimp Scampi?
Yes, you can! Just be sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or quickly by placing sealed shrimp in a bowl of cold water for about 20 minutes. Pat dry before using to avoid excess moisture in the pan.
What Can I Substitute for White Wine?
If you prefer not to use wine, chicken broth or vegetable broth makes a great substitute. They add flavor without the alcohol and maintain the lovely sauce consistency.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or water to loosen the sauce if needed.
Can I Make Shrimp Scampi Ahead of Time?
Yes! Cook the shrimp and sauce separately from the pasta. Refrigerate them in separate containers and reheat together just before serving to keep pasta from getting soggy.