Shrimp Scampi

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It’s hard to beat a classic shrimp scampi. Jumbo shrimp are sautéed in the most fragrant garlic butter sauce, and then served in numerous ways (see my tips below) for a simple yet impressive dinner!

Shrimp scampi in a large pan with a spoon
Photo: Gayle McLeod

My love for shrimp runs deep. It cooks remarkably fast, it’s budget-friendly, and it’s protein-packed. That makes it a weeknight dinner winner. I have many creative and flavorful shrimp recipes on this website, but let’s be honest, it’s hard to beat a classic shrimp scampi!

Shrimp scampi is prepped, cooked, and done in about 10 minutes. And I love that it fills your kitchen with a fresh, lemony aroma and looks stunning served on a platter (aka it’s a perfect dinner party recipe!). So the next time you want to get cooking with shrimp, keep this easy shrimp scampi recipe in your back pocket.

Ingredients for shrimp scampi on a table

Shrimp Scampi Ingredients

Think of this as my garlic butter shrimp — but slightly elevated! The sauce has just a few extra ingredients that add a deep, delicious flavor.

  • Shrimp: Grab jumbo shrimp that are already peeled and deveined. And if you are using frozen shrimp, make sure to thaw them overnight in the fridge.
  • Shrimp Scampi Sauce: This simple sauce is what makes this recipe shine! All you need is butter, olive oil, dry white wine, fresh garlic, red pepper flakes, and salt.
  • Garnishes: Don’t skip the fresh lemon juice and chopped parsley at the end! They tie all the flavors together and present the dish beautifully.

Find the printable recipe with measurements below.

How To Make Shrimp Scampi

Make the sauce. Melt the butter and oil in a large skillet. Add the garlic and saute for 30 seconds, then add the wine, salt, and red pepper flakes. Bring the sauce to a simmer and let the liquid reduce by half.

Making shrimp scampi sauce in a pan

Sauté the shrimp. Add the shrimp and sauté for about 3 minutes, until just cooked through. Keep your eye on the time as shrimp can easily overcook and become rubbery!

Cooking shrimp in a pan for shrimp scampi

Garnish. Don’t forget the final touches! Squeeze fresh lemon juice on top and toss everything with the parsley.

Cooking shrimp scampi in a pan

How to Serve Shrimp Scampi

Close up of shrimp scampi in a pan

Storage Tips

  • Store for the week: I love to meal prep shrimp as it will keep in the fridge for 3 to 4 days. Just give it a quick reheat in the microwave to make delicious meals throughout the week (as I do in my Spring meal prep!).
  • Freeze for later: If you’re saving this for another month in the future, shrimp scampi will keep for up to 3 months in the freezer. When you’re ready to eat, thaw it in the fridge the night before.

More Shrimp Recipes

There’s so much to love about shrimp. It’s quick and easy to cook, adapts to a variety of flavors, and is a nutritional powerhouse! So keep a frozen bag on hand to make all of these shrimp recipes.

I can’t wait for you to make this shrimp scampi recipe! Once you do, let me know your thoughts on it in the comment box below. Your review helps other readers!

A silver pan of shrimp scampi

Classic Shrimp Scampi

4.94 from 29 votes
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4 servings
Author: Lisa Bryan

Description

Nothing beats the taste of a classic shrimp scampi for a simple yet impressive dinner! Watch the video below to see how I make it in my kitchen.

Video

Ingredients 
 

  • 3 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • ½ cup dry white wine
  • 1 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • 1 ½ pounds large or jumbo shrimp, peeled and deveined
  • ½ lemon
  • 2 tablespoons finely chopped fresh parsley

Instructions 

  • Make the sauce. In a large skillet over medium heat, melt the butter with the oil. Add the garlic and saute for 30 seconds. Add the wine, salt, and red pepper flakes. Bring to a simmer, then reduce by half (about 2 to 3 minutes), stirring occasionally.
    Making garlic butter sauce for shrimp scampi
  • Saute the shrimp. Add the shrimp to the skillet and saute for about 3 minutes, until just cooked through.
    Cooked shrimp in a pan for shrimp scampi
  • Garnish. Squeeze the lemon juice on top and toss with the parsley.
    A metal pan of shrimp scampi with a spoon

Lisa’s Tips

  • Alcohol-free version: If you’re alcohol-free, just swap the white wine with chicken broth.
  • Use other herbs: Feel free to swap the parsley with other tender herbs like cilantro, tarragon, dill, or chives. Each will impart a slightly different flavor, making this a shrimp scampi recipe that you’ll never tire of. 

Nutrition

Calories: 292kcal | Carbohydrates: 5g | Protein: 24g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 237mg | Sodium: 1617mg | Potassium: 260mg | Fiber: 1g | Sugar: 1g | Vitamin A: 777IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 1mg
Course: Dinner
Cuisine: American, Italian
Keyword: Shrimp Recipe, Shrimp Scampi, shrimp scampi recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally published March 2023, but updated to include new information and a video for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




56 Comments

  1. This is SO GOOD! If you are debating making this, do it! I think I could eat it for supper every night. Thank you, Lisa!5 stars

  2. @downshiftology I have made this recipe for shrimp scampi several times and it is one of my husband’s favorite recipes. And I love it too! After seeing the video, my mouth is drooling for the mashed cauliflower. I’m going to try that very soon. Thank you so much for all your healthy recipes @downshiftology and sharing your travel experiences as well. And, by the way, your new kitchen is so beautiful and bright.5 stars

  3. I’ve made this recipe many times and love it with pasta noodles, but I love the idea of using Zoodles instead for a low carb alternative. Thanks Lisa5 stars

  4. This recipe was so awesome & so easy to make. I made it exactly like you said & didn’t need to change anything. I love shrimp scampi it never got it to taste as great as your recipe. Thank you!5 stars

  5. It comes really good. With the shrimps, is it possible to add maybe a lobster tail, as my son loves having them both. Thanks.5 stars

  6. I made Shrimp Scampi over Cauliflower Mash for dinner tonight. It was my first attempt cooking shrimp and while it did take me longer than 10 minutes, it was definitely easy and quick!4 stars

  7. Made this for dinner last night after watching your video! It was quick, easy, super fresh and tasty served with a side of asparagus. It was such a hit we didn’t have a single bite leftover.5 stars

  8. This recipe is so easy to make and it’s packed with flavor! A perfect quick dish for a busy night.
    We love to pair it with some linguine and a glass of white wine :)5 stars

  9. Thank you for this wonderful recipe. Fantastic and so easy! I prepared the sauce ahead of time and it only took a couple of minutes to cook the shrimps just before serving. I did add 2 good pinches of Old Bay seasoning and in all 1/2 teaspoon of red pepper flakes, as we like some ‘oomph’.
    I served it on spaghettini and served Roasted Broccoli florets with lemon zest (1 lemon) and some Parmesan cheese. Deeeelish!5 stars

  10. I made this recipe a few weeks ago and it was a hit. Super simple yet delicious and flavorful. My new favorite shrimp recipe. Thanks again!5 stars

  11. This was delicious. I served it with Spinach pasta (added to the sauce at the end) and it was a healthy hit of goodness.

  12. Sounds and looks delicious. Cannot wait to try it. I need to save it so I can make it when I want to. Thank you sounds like a wonderful wonderful recipe.

  13. I love Shrimp Scampi but my husband is allergic to milk. We just learned this and I’m trying to learn what to substitute for milk products. What do you suggest using instead of butter? I really don’t want to use margarine though. I appreciate your help!

  14. Very nice recipe, twist lemon never tried that. Yummy that hint of citrus, try two sprigs of fresh rosemary with butter, remove then add garlic. Thank you. Joseph !!!!5 stars

  15. I just made this dish and served it with cauliflower rice and your suggested side of garlic sauteed spinach….delicious! Both are simple, quick and easy recipes that pack big flavors and complement each other perfectly! Definitely putting this on rotation!5 stars

  16. Another wonderful dish!!!! PLUS!!!! I finally pulled out my spiralizer (never used… i do this.. buy things and don’t use them until inspired.. I know.. there’s something wrong with me lol) ) so I followed your YouTube on spiralizing and zoodled my butt off and SUCCESS!!!!!!! Thanks again Lisa!!!! 5 stars

  17. I was looking for some shrimp inspiration and I discovered this new recipe. As always, so delicious and easy. I combined this recipe with your garlic spinach and a simple lentil salad. Only downside is there were no left-overs ;-).5 stars

  18. Loved it! Cooked with quinoa and once took out the shrimp, dumped spinach in it and all made the perfect dish5 stars

  19. One very nice simplistic recipe. my little twist is a sprig or two of fresh rosemary added to butter olive oil prior two wine , just give it a light smash prior to adding   Joseph old James Beard associate !!5 stars

  20. Super quick fix and very delicious.  I made cilantro rice alongside and sliced fresh mango/pineapple salad.  So fresh!5 stars