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–+ servings

Easy Shrimp Scampi

Quick shrimp scampi with a garlicky butter sauce, a splash of white wine, and bright lemon—ready in about 20 minutes in one skillet.
Amanda
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 4 servings

Equipment

  • Large skillet (12-inch)
  • Wooden spoon or spatula
  • sharp knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Garlic press (optional)
  • Large pot (optional, for pasta)
  • Colander (optional, for pasta)
  • Paper towels

Ingredients

  • 1 1/4 lb peeled and deveined shrimp wild-caught if possible; pat dry
  • 4 tbsp unsalted butter divided
  • 3 tbsp extra-virgin olive oil divided
  • 5 cloves garlic minced (4–6 cloves)
  • 1/4 tsp red pepper flakes plus more to taste
  • 1/4 cup dry white wine or chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • kosher salt to taste
  • ground black pepper to taste
  • 2 tbsp fresh parsley chopped
  • lemon wedges for serving

Instructions

  • Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  • Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat until melted and shimmering.
  • Add the minced garlic and cook for about 30 seconds, just until fragrant (do not brown).
  • Add shrimp in a single layer. Cook for about 2 minutes, then flip and cook 1–2 minutes more, until pink and just cooked through. Transfer shrimp to a plate.
  • Pour the white wine and lemon juice into the skillet. Simmer 2–3 minutes to reduce slightly, scraping up any browned bits.
  • Stir in the remaining 2 tablespoons butter and 1 tablespoon olive oil until the sauce looks glossy.
  • Return shrimp to the skillet. Add red pepper flakes, lemon zest, and chopped parsley. Toss for about 1 minute to coat and warm through.
  • Taste and adjust with salt, pepper, and extra lemon juice if needed. Serve immediately with lemon wedges. (Great over pasta, rice, or with crusty bread.)

Notes

Tip: Have all ingredients prepped before you start—shrimp scampi moves fast. If serving with pasta, reserve about 1 cup pasta water before draining; add a splash to help the sauce cling. For a thicker sauce without flour, swirl in 1 tablespoon cold butter at the end. Wine substitute: Use chicken broth. Best served right away; shrimp can turn rubbery if overcooked.

Nutrition

Calories: 360kcal | Protein: 34g | Saturated Fat: 9g | Cholesterol: 235mg | Sodium: 820mg