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Overhead shot of a stainless steel pan filled with easy shrimp scampi, garnished with chopped fresh parsley, on a white marble surface with a blurred bowl of pasta in the background
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4.89 from 18 votes

Easy Shrimp Scampi Recipe

Shrimp scampi is made with a buttery, fresh garlic and lemon sauce that is sautéed. It can be eaten on its own or served with pasta.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Southern
Servings: 8 servings
Calories: 344kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Shrimp Scampi:

  • 6 tablespoons Butter
  • 1 pound shrimp peeled and deveined, fresh or thawed frozen
  • 2 cloves garlic minced
  • Salt and black pepper to taste
  • ¼ cup white wine or broth
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon crushed red pepper flakes or to taste
  • 2 tablespoons chopped parsley plus more for garnish
  • 1 teaspoon garlic powder
  • 1 pound linguine or pasta of choice

Instructions

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, until just al dente.

For the Shrimp Scampi:

  • Add Butter to a large skillet over medium-high heat.
  • Once melted, add shrimp. Sprinkle with salt and pepper and sauté for about 1 or 2 minutes on each side until the shrimp turn pink. Remove and set to the side
  • Add minced garlic and cook for just about 30 seconds.
  • Next pour in wine and lemon juice then season with red pepper flakes, 2 tablespoons of parsley and garlic powder. Stir together, lower heat to medium low and reduce sauce by about half. Then toss back in shrimp.
  • Turn off heat and swirl in butter. Top with parsley as garnish once plated over pasta.

Notes

  1. Get everything prepped ahead of time. This garlic butter shrimp scampi moves fast, so make sure your ingredients are chopped, measured, and ready to go.
  2. Use large peeled and deveined shrimp if you can. Small ones cook in a flash and can get rubbery real quick. I like to go with 16/20 count for this recipe.
  3. If your shrimp ain’t cleaned, clean em up right. Use a paring knife or kitchen shears to cut along the back, then pull out that dark vein with a toothpick or the knife tip and rinse under cold water.
  4. Shrimp cook super fast, boos. You’ll know they’re ready when they curl into a loose "C" and turn a nice pink.
How to Store & Reheat this Easy Shrimp Scampi Recipe
  • Fridge: Let your shrimp scampi cool to room temp, then transfer it to an airtight container and pop it in the fridge. It’ll stay fresh for up to 3 days.
  • Reheating: Warm it gently in a skillet over low heat with a splash of broth or a little extra butter to loosen the sauce. Don’t crank the heat or you’ll dry out the shrimp! Just heat it until warmed through.

Nutrition

Calories: 344kcal | Carbohydrates: 43g | Protein: 19g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 114mg | Sodium: 142mg | Potassium: 303mg | Fiber: 2g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg