Garlic Butter Shrimp Scampi is one of those quick, flavorful dishes that feels fancy but is actually super simple to make. In just 15 minutes, you get tender, juicy shrimp bathed in a rich, garlicky butter-wine sauce with a bright pop of lemon. Whether you’re looking for an easy weeknight meal or a special dish to impress guests, this recipe has you covered!
Shrimp scampi has Italian-American roots, originally featuring shrimp sautéed in butter, garlic, and white wine—often served over pasta. The term “scampi” actually comes from a type of small lobster found in Europe, traditionally cooked in a similar buttery sauce. Over time, the dish evolved into the shrimp-based version we all know and love today!
Not only is this recipe quick and easy, but it’s also incredibly versatile. Serve it with crusty bread, over rice, or just on its own for a low-carb option. Plus, the garlic butter sauce is absolutely irresistible! So, if you’re craving a bold, restaurant-worthy meal without the hassle, this Garlic Butter Shrimp Scampi is a must-try.
Recipe Yield: 4 servings
INGREDIENTS
1 lb large shrimp, peeled & deveined
2 tbsp olive oil
5 cloves garlic, minced
½ tsp black pepper, divided
4 tbsp unsalted butter
¾ tsp salt, divided
½ tsp red pepper flakes (optional)
½ cup dry white wine (or chicken broth)
Juice of 1 large lemon (about 3 tbsp)
Zest of 1 lemon
¼ cup chopped fresh parsley
½ cup grated Parmesan (optional)
INSTRUCTIONS
1. Sauté the shrimp: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp, season with ½ tsp salt and ¼ tsp black pepper, and cook for 1-2 minutes per side until pink and opaque. Remove from skillet and set aside.
2. Make the sauce: In the same skillet, melt 4 tbsp butter over medium heat. Add garlic and red pepper flakes (if using), and sauté 30-45 seconds until fragrant. Pour in ½ cup white wine, stirring to deglaze the pan. Let simmer for 2-3 minutes until slightly reduced.
3. Combine & serve: Stir in lemon juice, lemon zest, and cooked shrimp. Toss to coat, then season with remaining ¼ tsp salt and ¼ tsp black pepper. Remove from heat, stir in fresh parsley, and serve immediately. Garnish with grated Parmesan if desired.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Use large shrimp – Bigger shrimp (16/20 count) stay juicy and tender.
- Control the sauce – Simmer the wine until slightly thickened for a richer flavor.
- Pair it perfectly – Serve over rice, zucchini noodles, or with crusty bread to soak up the buttery sauce.
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