Garlic Shrimp Scampi

A buttery garlic sauce with hints of lemon coats the seared shrimp in this class dish. Garlic Shrimp Scampi can be made in under 30 minutes and is a show-stopping meal any home cook can make.

Shrimp recipes are some of the easiest to prepare, which is why I love to make them for dinner. Recipes such as this Crispy Breaded Shrimp and this Shrimp Stir Fry are some of my favorites.

Why This Recipe Works

This exquisite dish comes together in minutes and is perfect for entertaining. It’s a showstopper, but one any home cook can make. It can be served as an appetizer or as a main dish over pasta, zucchini noodles, spaghetti squash, or even rice.

The shrimp are coated in a delicious butter lemon sauce which gives them a rich flavor. Because this recipe can come together in under 30 minutes (especially if you cut down on the marinade time) it makes an easy weeknight meal that feels fancy.

Shrimp scampi with its ties to Italy is a common dish that can easily be memorized. You can easily whip it up anytime guests or coming or when you want something a little fancy, but don’t feel like putting in the effort.

Ingredients Needed

Ingredient Notes

• Shrimp: if using frozen shrimp you will need to thaw it before and the shrimp will need to be peeled and deveined. I prefer to leave the tails on, but you can also remove the tails if you would like.
• Olive Oil: I recommend using good quality olive oil for this recipe since there are so few ingredients. Having a high-quality version will add to the flavor of the sauce.
• White Wine: You can use either a dry white wine or chicken broth for this recipe. My preference is to use white wine, which will deglaze the pan after cooking the shrimp.
• Lemon Juice: Use fresh-squeezed lemon juice if you can. It will bring a stronger flavor to the sauce.

Step-by-Step Instructions

1. Marinate the shrimp. Mince 3 of the garlic cloves and set the remaining cloves aside. Place the minced garlic in a large bowl and add the salt and 1 tablespoon of the olive oil and mix it all together. Add the shrimp to the bowl and toss to coat in the olive oil mixture (this is optional, but allowing the shrimp to chill in the fridge for 20 minutes will cause it to soak up to flavor better).
2. Cook the shrimp. Heat the remaining 2 tablespoons of oil in a skillet set over medium heat. Add the shrimp to the skillet and lay it in a single layer. Cook for almost 1 minute and then flip to the other side to cook for an additional 1 minute (until the shrimp are pink in the center. Using a slotted spoon transfer the shrimp to a plate and set aside.

3. Toast the garlic. Thinly slice the remaining 2 garlic cloves and them to the skillet along with the red pepper flakes if using. Cook for about 30 seconds.
4. Deglaze the pan. Pour the wine (or chicken broth) and lemon juice into the skillet and let it cook down for about 2 minutes.

5. Melt the butter into the sauce. Add the butter to the skillet and let it melt completely, stirring occasionally. Allow the sauce to simmer for about 5 minutes until the sauce reduces a little. Pour over the shrimp.

Storage Information

This isn’t a dish I recommend making in advance. You’ll want it ready right when you plan on serving it, however, if you find yourself with leftovers they can be stored in the fridge. Place any remaining shrimp and sauce into an air-tight container and store it in the fridge for 1 to 2 days.

To reheat the shrimp place the sauce and the shrimp into a skillet with 1 teaspoon of olive oil and heat on medium for a couple of minutes. Just until the sauce and shrimp are warmed throughout.

Recipe Notes and Tips

• Add some more delicious and robust flavor by drizzling some white truffle oil into the sauce before pouring it over the shrimp.
• Don’t add any citrus or lemon juice to the initial marinade. As with ceviche, it can “cook” the shrimp, which will cause them to be overcooked later.
• Don’t leave the pan when cooking the shrimp. The centers will turn pink and then be ready to remove from the pan. Overcooking them will lead to rubbery and mealy shrimp.
• If using wine instead of chicken broth you’ll want to use a dry white wine instead or sweet. Since this is a savory dish a dry wine will make for a butter-flavored butter sauce.
• When serving shrimp scampi over pasta reserve about 1/4 cup of the pasta boiling water to toss with the pasta once you’ve drained it. This will add so much flavor to the noodles.

FAQs

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Garlic Shrimp Scampi

A buttery garlic sauce with hints of lemon coats the seared shrimp in this class dish. Garlic Shrimp Scampi can be made in under 30 minutes and is a show-stopping meal any home cook can make.

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Italian

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Marinating Time (Optional): 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 Servings

Calories: 220kcal

Author: Aimee Mars

Equipment

• ▢
  Skillet
• ▢
  Tongs
• ▢
  Medium Mixing Bowl

Ingredients

• ▢ 5 Garlic Cloves
• ▢ 1 teaspoon Sat
• ▢ 3 tablespoons Olive Oil
• ▢ 1 lb Large Shrimp peeled and deveined
• ▢ 1/4 teaspoon Red Pepper Flakes
• ▢ 1/2 cup Dry White Wine or chicken broth
• ▢ 2 tablespoons Lemon Juice
• ▢ 1/2 cup Butter
• ▢ 2 tablespoons Fresh Parsley chopped

Instructions

• Mince 3 of the garlic cloves and set the remaining cloves aside. Place the minced garlic in a large bowl and add the salt and 1 tablespoon of the olive oil and mix it all together.
• Add the shrimp to the bowl and toss to coat in the olive oil mixture (this is optional, but allowing the shrimp to chill in the fridge for 20 minutes will cause it to soak up to flavor better).
• Heat the remaining 2 tablespoons of oil in a skillet set over medium heat. Add the shrimp to the skillet and lay it in a single layer. Cook for almost 1 minute and then flip to the other side to cook for an additional 1 minute (until the shrimp are pink in the center. Using a slotted spoon transfer the shrimp to a plate and set aside.
• Thinly slice the remaining 2 garlic cloves and them to the skillet along with the red pepper flakes if using. Cook for about 30 seconds.
• Pour the wine (or chicken broth) and lemon juice into the skillet and let it cook down for about 2 minutes.
• Add the butter to the skillet and let it melt completely, stirring occasionally. Allow the sauce to simmer for about 5 minutes until the sauce reduces a little. Pour over the shrimp.

Notes

• Add some more delicious and robust flavor by drizzling some white truffle oil into the sauce before pouring it over the shrimp.
• Don’t add any citrus or lemon juice to the initial marinade. As with ceviche, it can “cook” the shrimp, which will cause them to be overcooked later.
• Don’t leave the pan when cooking the shrimp. The centers will turn pink and then be ready to remove from the pan. Overcooking them will lead to rubbery and mealy shrimp.
• If using wine instead of chicken broth you’ll want to use a dry white wine instead or sweet. Since this is a savory dish a dry wine will make for a butter-flavored butter sauce.
• When serving shrimp scampi over pasta reserve about 1/4 cup of the pasta boiling water to toss with the pasta once you’ve drained it. This will add so much flavor to the noodles.

 

Storage Information

This isn’t a dish I recommend making in advance. You’ll want it ready right when you plan on serving it, however, if you find yourself with leftovers they can be stored in the fridge. Place any remaining shrimp and sauce into an air-tight container and store it in the fridge for 1 to 2 days.

To reheat the shrimp place the sauce and the shrimp into a skillet with 1 teaspoon of olive oil and heat on medium for a couple of minutes. Just until the sauce and shrimp are warmed throughout.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 125mg | Potassium: 43mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 610IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 0.2mg

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