Who doesn’t love a dish that tastes as amazing as garlic butter shrimp scampi and takes just 15 minutes to prepare? Serve this easy meal over pasta or with a crusty loaf of bread to soak up the irresistible sauce.
Shrimp scampi—literally “shrimp” in Italian—is a classic that belongs in every cook’s repertoire. It’s approachable for beginners yet satisfying enough that experienced cooks keep coming back to it. Low in carbs, it’s also a great option for keto and low-carb diets. This garlic butter version is one of the quickest, most flavorful weeknight dinners you’ll find.
What is shrimp scampi sauce made of?
You might be surprised that such a bold, rich sauce comes from just a handful of ingredients. This garlic butter shrimp scampi relies on simple components that combine for exceptional flavor. Here are the ingredients used in this recipe:
- Extra-virgin olive oil: Use a good-quality oil to enhance flavor.
- Minced shallot: Adds a mild, sweet onion note.
- Minced garlic: The aromatic foundation of the sauce.
- Dry white wine: A splash to deglaze and concentrate flavor—Sauvignon Blanc or Pinot Grigio work well.
- Jumbo shrimp: Fresh or thawed frozen shrimp, peeled and deveined for convenience.
- Unsalted butter: Adds richness and lets you control seasoning.
- Fresh lemon juice: Brightens and balances the butter and garlic.
- Chopped flat-leaf parsley: Freshness and color.
- Coarse salt: Enhances all the flavors.
- Crushed red pepper (optional): For a gentle heat if desired.
If you don’t have shallot, you can omit it—the garlic and butter are the stars of this dish.
Best pasta for shrimp scampi
Long, thin pastas work particularly well with scampi because they catch the sauce and shrimp. Angel hair, vermicelli and linguine are classic pairings. Shorter shapes like penne or farfalle make for a different presentation, and bucatini—with its hollow center—adds playful texture. Alternative pastas such as gluten-free, whole wheat, cauliflower or quinoa varieties also pair nicely.
How to make shrimp scampi from scratch
The key to perfect shrimp scampi is not overcooking the shrimp—they cook quickly and become rubbery if left too long. The technique is straightforward: sauté shallot and garlic in oil, add shrimp and a little white wine, then briefly remove the shrimp while you finish the sauce. Stir in butter, lemon juice and parsley, then return the shrimp just to heat through. Finish with salt and, if you like, a pinch of red pepper flakes.
If you’re comfortable with timing, you can leave the shrimp in the pan and cook them entirely in the sauce. For less experienced cooks, removing them briefly prevents overcooking and yields the best texture.
Best wine to cook and drink with shrimp scampi
Choose a dry, acidic white wine to complement the garlic and lemon: Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Chenin Blanc or Vermentino are all excellent. Avoid heavily oaked Chardonnays, which can clash with the bright, garlicky flavors. If you prefer red, opt for a light-bodied, higher-acidity option like Pinot Noir or a light Syrah, but white is the traditional match.
When cooking, there’s no need to use an expensive bottle—flavors cook down, so a reasonable, drinkable bottle or a leftover open bottle is ideal. Avoid inexpensive “cooking wine” that contains added salt or preservatives.
Shrimp scampi without wine
If you don’t have white wine, substitute low-sodium chicken broth. The broth still provides a savory base; you may want to increase the lemon juice slightly for extra brightness. Taste and adjust as needed.
How to adjust the sauce thickness
The sauce naturally thickens as the wine or broth reduces while the shrimp cook. For a thicker sauce, reduce the liquid until it shrinks to about one-third of its original volume rather than half. The butter will then create a glossy, clingy sauce perfect for pasta or dipping bread.
What to serve with shrimp scampi
Crusty bread is a classic for mopping up the garlic-lemon butter. Other great options include tossing the shrimp and sauce with cooked pasta, serving it over sautéed zucchini for a low-carb meal, or spooning it over mashed potatoes or mashed cauliflower for a comforting twist. Vegetables, a simple green salad, or roasted asparagus also make good accompaniments.
Garlic Butter Shrimp Scampi
4 servings
5 minutes
10 minutes
15 minutes
Serve this easy shrimp scampi over pasta or with bread to soak up the flavorful garlic-lemon butter sauce. Angel hair, linguine or vermicelli are all excellent choices.
Ingredients
- 2 teaspoon extra-virgin olive oil
- 1 medium shallot, minced
- 6 garlic cloves, minced
- ⅓ cup dry white wine
- 2 lb peeled and deveined jumbo shrimp
- ½ cup unsalted butter, cut into pieces
- Juice from ½ lemon
- ¼ cup chopped flat-leaf parsley
- Coarse salt
- A pinch of crushed red pepper (optional)
Instructions
- Preheat a large skillet over medium heat. Add the olive oil and, when shimmering, add the minced shallot. Sauté until the shallot softens, about 3–4 minutes. Add the garlic and sauté for one more minute, stirring frequently.
- Add the shrimp in a single layer when possible and cook for 1 minute. Add the wine, flip the shrimp, and cook another 1–2 minutes until the wine has reduced by half and the shrimp are just cooked through. Remove the shrimp with a slotted spoon and set aside to avoid overcooking.
- Add the butter one piece at a time, stirring until melted. Stir in the lemon juice and parsley, then season with salt and crushed red pepper if using. Return the shrimp to the pan briefly to warm through, then serve immediately over pasta, vegetables or with bread.
Notes
Serve over cooked pasta, sautéed zucchini, or with crusty bread. Chicken broth can be used instead of wine if preferred. Adjust lemon to taste for brightness.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 564
Total Fat: 29g
Saturated Fat: 16g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 540mg
Sodium: 2273mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 9g
Protein: 53g
Nutrition data provided by Nutritionix.