Garlic Butter Shrimp Scampi

Garlic Butter Shrimp Scampi is the kind of dinner that looks special but comes together in about 15 minutes. Jumbo shrimp are quickly sautéed, then tossed in a buttery sauce with fresh garlic, dry white wine, lemon, and parsley. The sauce is rich without feeling heavy, with plenty of citrus to keep every bite bright and fresh. A pinch of red pepper flakes adds gentle heat, while Parmesan can be added for a savory finish.

Shrimp scampi is an Italian-American classic inspired by preparations for scampi, or langoustines, cooked with garlic, butter, and wine. Using shrimp makes the dish fast, approachable, and perfect for a weeknight. Serve it with crusty bread, rice, zucchini noodles, or pasta—anything that can catch that lemony garlic-butter sauce.

Recipe Yield: 4 servings

INGREDIENTS

1 lb jumbo shrimp (16/20 count), peeled and deveined
5 cloves garlic, minced
½ tsp black pepper, divided
4 tbsp unsalted butter
2 tbsp olive oil
¾ tsp salt, divided
½ tsp red pepper flakes (optional)
½ cup dry white wine (or low-sodium chicken broth)
1 large lemon, zested and juiced (about 3 tbsp juice)
¼ cup chopped fresh parsley
½ cup grated Parmesan (optional)

INSTRUCTIONS

1. Sauté the shrimp:
Pat shrimp thoroughly dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and season with ½ tsp salt and ¼ tsp black pepper. Cook for 1–2 minutes on the first side, then flip and cook for about 1 minute more, until pink on the outside but not quite cooked through. Transfer to a plate.

2. Make the sauce:
Reduce heat to medium and melt butter in the same skillet. Add garlic and red pepper flakes, if using, and sauté for 30–45 seconds until fragrant. Pour in white wine, scraping up any browned bits, then simmer for 2–3 minutes until slightly reduced.

3. Finish and serve:
Stir in lemon juice and zest. Return shrimp and any accumulated juices to the skillet and toss over medium-low heat for 30–60 seconds, until shrimp are opaque throughout and reach 145°F. Season with remaining ¼ tsp black pepper and up to ¼ tsp salt, as needed. Remove from heat, stir in parsley, and serve immediately. Garnish with Parmesan, if desired.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Dry the shrimp well: Excess moisture can make shrimp steam instead of sauté, so pat them thoroughly dry before adding them to the hot skillet.
• Finish them in the sauce: Pull the shrimp from the skillet just before they are completely cooked. They’ll finish gently in the garlic-butter sauce and stay much juicier.
• Let the wine reduce: Give the wine a full 2–3 minutes to simmer. This softens its sharpness and concentrates the flavor before the shrimp return to the skillet.