Garlic Butter Shrimp Scampi Recipe

I can’t stop making my Best Shrimp Scampi Recipe because a garlic buttery scampi sauce with a hint of white wine and lemon comes together in under 10 minutes using only a handful of simple ingredients.

I can’t stop making this Garlic Butter Shrimp Scampi, it’s probably my Best Shrimp Scampi Recipe yet, and when I toss it with pasta it becomes straight up Garlic Butter Shrimp Scampi Pasta. It’s stupid fast, cooks in minutes and demands almost no fuss.

The star is the large shrimp and the garlic cloves, they basically do all the work and taste like something special. I always end up sneaking bites while it rests, wondering why such a simple combo feels so luxurious.

Try it when you need something quick but impressive, you’ll see what I mean.

Ingredients

• Shrimp: Lean protein, low carb, rich in iodine and selenium; cooks fast, slightly sweet, briny.
• Butter: Adds silky richness and fat, boosts flavor, but high in saturated fat so use sparingly.
• Olive oil: Extra virgin gives fruitier notes, heart healthy monounsaturated fats, light bitterness sometimes.
• Garlic: Pungent, savory, adds depth, it’s got vitamin C and bioactive compounds, great for aroma.
• Lemon: Bright acidic tang, gives freshness and balance, vitamin C, slight bitterness in zest.
• Parsley: Fresh, herbaceous finish, adds color and vitamins A and K, mild grassy taste.
• Pasta: Carbs for energy, soaks up sauce, choose whole grain for fiber and extra nutrients.

Ingredient Quantities

• 1 pound large shrimp (16 to 20 count), peeled and deveined, tails on or off, your call
• 4 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest, optional
• 1/4 teaspoon red pepper flakes, or a pinch
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 8 ounces spaghetti or linguine, optional
• 2 tablespoons grated Parmesan, optional

How to Make this

1. If you’re making pasta, bring a large pot of well salted water to a boil (about 1 to 2 tablespoons salt), cook 8 ounces spaghetti or linguine until just al dente, reserve 1/2 cup pasta water, then drain and set aside.

2. Pat 1 pound large shrimp very dry with paper towels, season with salt and pepper (and a little extra red pepper flakes if you like heat), tails on or off is your call.

3. Heat a large skillet over medium high heat, add 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter until shimmering.

4. Add shrimp in a single layer, cook about 1 to 2 minutes per side until opaque and just curled, don’t crowd the pan and don’t overcook, remove shrimp to a plate leaving the pan juices.

5. Turn heat to medium, add the remaining 2 tablespoons butter and 4 cloves minced garlic, cook 30 to 45 seconds until fragrant but not browned, stir in 1/4 teaspoon red pepper flakes.

6. Pour in 1/2 cup dry white wine and 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest if using, scrape up any browned bits and simmer 2 to 3 minutes until slightly reduced and saucy, season to taste with salt and pepper.

7. Return the shrimp and any collected juices to the skillet, toss to coat for about 30 seconds just to warm through, take off the heat and stir in chopped parsley for freshness.

8. If using pasta, add the cooked spaghetti to the pan and toss, adding reserved pasta water a tablespoon at a time until the sauce clings and is silky; finish with 2 tablespoons grated Parmesan if you want.

9. Plate immediately, squeeze extra lemon if desired, sprinkle more parsley and Parmesan, serve right away while it’s hot and buttery.

Equipment Needed

1. Large pot for boiling the pasta (6 to 8 qt), lots of salted water
2. Colander to drain the pasta
3. Large skillet, stainless or nonstick, big enough so shrimp fit in a single layer
4. Tongs or long-handled spoon to flip shrimp and toss pasta
5. Wooden spoon or heatproof spatula to scrape up browned bits
6. Chef’s knife and cutting board for garlic, parsley and lemon
7. Measuring spoons and a 1/2 cup measuring cup for wine, oil, butter, lemon juice
8. Microplane or small grater for lemon zest (optional)
9. Paper towels to pat shrimp dry and a small bowl to hold reserved pasta water

FAQ

Garlic Butter Shrimp Scampi Recipe Substitutions and Variations

• Shrimp: use 1 lb sea scallops or firm white fish like cod or halibut, or thinly sliced boneless chicken breast if you dont want seafood; adjust cook time since scallops and fish are quicker.
• Unsalted butter: swap with equal olive oil or 3 tbsp ghee for a dairy free option, ghee keeps that buttery taste but handles heat better.
• Dry white wine: replace with 1/2 cup low sodium chicken or vegetable broth, or 1/2 cup water plus 1 tbsp white wine vinegar or extra lemon juice if avoiding alcohol.
• Spaghetti or linguine: use zucchini noodles for low carb, or a gluten free pasta or rice; zucchini cooks way faster so toss it in at the end.

Pro Tips

1) Dry and temper the shrimp first, really pat them with paper towels and let them sit at room temp for 10 minutes if you can. Moist shrimp steam not sear, so you get better color and a nicer snap. If you bought frozen shrimp, thaw under cold running water and dry the same way.

2) Use oil plus butter and finish with a cold pat of butter off the heat to make the sauce silky. The oil stops the butter from burning while the butter gives the flavor, and adding a little cold butter at the end emulsifies the sauce and makes it glossy. Also keep some reserved pasta water handy to loosen and bind the sauce if it looks too thin.

3) Don’t let the garlic burn, it turns bitter fast. Cook it low and short after the shrimp are out, or add it right when you lower the heat. And don’t overcook the shrimp, they go from perfect to rubbery in like a minute, so pull them as soon as they’re opaque.

4) Brighten and balance at the end. Add lemon zest or an extra squeeze, then taste for salt before serving. Fresh parsley right at the end keeps the sauce lively. If you want richness, grate just a little Parmesan in the pan, not too much or it’ll weigh the sauce down.