Scampi Shrimp Recipe
Elegant, quick and full of flavor, this classic Shrimp Scampi recipe features tender sautéed shrimp in a simple lemon garlic butter sauce. Serve with pasta for a quick weeknight meal or enjoy as an appetizer.
How to Make the Best Scampi Shrimp
Few dishes deliver restaurant-quality elegance with so little effort quite like shrimp scampi. This classic Italian-American recipe brings together plump, succulent shrimp with a luscious garlic butter sauce that comes together in under 25 minutes from start to finish.
The secret to perfect shrimp scampi lies in not overcooking the shrimp. You want them just opaque and slightly firm—they’ll continue cooking from the residual heat of the pan. The combination of butter and olive oil creates a rich sauce base, while the white wine adds brightness and depth that pairs beautifully with the fresh lemon and parsley finish.
Whether you serve this over a bed of angel hair pasta, with crusty bread for dipping, or alongside zucchini noodles for a lighter option, shrimp scampi makes an impressive weeknight dinner or elegant appetizer for entertaining guests.
Scampi Shrimp
Elegant, quick and full of flavor, this classic Shrimp Scampi recipe features tender sautéed shrimp in a simple lemon garlic butter sauce. Serve with pasta for a quick weeknight meal or enjoy as an appetizer.
Ingredients
Shrimp Scampi
Instructions
Shrimp Scampi
- In a large skillet, add butter and melt over medium heat. Add olive oil, garlic, red pepper flakes and stir for 1 minute.
- Add wine or broth, salt, black pepper and bring to a simmer for 2 minutes.
- Add shrimp and lemon zest, sauté until they are opaque but still al dente—about 2-4 minutes (adjust according to the size of shrimp you use). They will continue to cook as you take them off the heat.
- Turn off heat. Toss in parsley and fresh lemon juice to taste.
- Serve with crusty bread, over angel hair pasta (cappellini) or linguine, or with zucchini noodles.
Notes
- For a wine-free version, substitute chicken or vegetable broth for the white wine.
- Use 21/25 count shrimp per pound for best results. If using larger or smaller shrimp, adjust cooking time accordingly.
- Don't overcook the shrimp—they should be just opaque and slightly firm. They'll continue cooking from residual heat.
