This garlic butter shrimp scampi is the kind of skillet dinner that makes a busy weeknight feel like a seaside escape. In just a handful of minutes, plump shrimp are bathed in a rich sauce built on garlic, butter, and olive oil, sending out the kind of aroma you’d expect from a cozy coastal restaurant. The dish manages to be light yet luxurious at the same time—fresh lemon, white wine, and herbs keep everything bright, while the buttery sauce clings to each shrimp in the most satisfying way. It’s simple enough for an after-work meal, yet elegant enough to place confidently in the center of a date-night table.

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Ingredient Breakdown

The shrimp are the undeniable star here, so choosing good ones matters. Large shrimp or prawns work best because they stay juicy and tender while offering a meaty bite; smaller shrimp can overcook faster and don’t have the same satisfying texture. Fresh shrimp are wonderful if you have access to them, but high-quality frozen shrimp are often just as good once properly thawed. Whichever you use, peeling and deveining them beforehand makes the dish far more enjoyable to eat. Leaving the tails on gives a slightly more dramatic presentation and can be fun for a more casual, hands-on meal, while removing them completely makes the scampi easier to serve over pasta or rice.

The core of the flavor is built from garlic, butter, and olive oil working in harmony. Garlic brings a deep, savory punch and is the first thing to hit the pan, filling your kitchen with an irresistible smell in under a minute. Timing is crucial, though—garlic should be gently toasted just until fragrant and lightly golden, never dark brown, to avoid bitterness. Butter provides the luscious richness that makes the sauce feel silky and indulgent on the palate, while olive oil raises the sauté point so the garlic cooks gently without burning. Together, they create a balanced, aromatic base that coats the shrimp beautifully.

Wine, lemon, and red pepper flakes layer in brightness and gentle complexity. A splash of dry white wine (or low-sodium broth, if you prefer not to cook with alcohol) forms the backbone of the pan sauce. As it simmers and reduces, it picks up all the flavorful browned bits from the bottom of the pan, concentrating them into a savory, slightly tangy reduction. Fresh lemon juice cuts through the richness of the butter, lifting the entire dish and giving it a clean, fresh finish. Crushed red pepper flakes are optional but highly recommended if you enjoy a soft whisper of heat—just enough to warm the back of your throat without overpowering the delicate flavor of the shrimp.

Fresh herbs and simple seasoning tie everything together. Chopped parsley adds a burst of freshness and a bright green color that makes the dish look alive and vibrant. It also offers a subtle herbal note that complements the garlic and lemon. A light hand with salt and freshly cracked black pepper is all that’s needed to bring the flavors into focus; the key is to season in stages, starting with the shrimp in the pan and adjusting at the end if needed.

Step-by-Step Preparation Guide

The dish begins by building the garlic butter base. A large skillet is set over medium heat, then olive oil and half of the butter are added to melt together. As soon as the butter starts to foam gently, the minced garlic goes in. The goal here is gentle toasting: the garlic should soften and turn lightly golden at the edges, becoming fragrant without darkening too much. This short step lays down the foundation for the entire sauce, so it’s worth watching closely.

Next comes searing the shrimp just right. The shrimp are arranged in a single layer in the hot pan so they sear rather than steam, ensuring they develop a bit of color and lock in their juices. A pinch of salt and cracked black pepper goes over the top, and the shrimp cook for a minute or two on the first side until the edges start to turn pink and opaque. As soon as they show signs of turning from gray to pink and begin to curl slightly, they’re flipped so the other side can cook. This quick sear preserves their delicate texture and keeps them from becoming rubbery.

Once the shrimp have been flipped, it’s time to create the pan sauce. The white wine, or broth if you prefer, is poured into the skillet, immediately sizzling as it hits the hot surface. This step loosens any flavorful browned bits clinging to the pan and incorporates them into the sauce. Crushed red pepper flakes are added at this stage for a gentle kick. The mixture is brought to a gentle simmer and allowed to bubble for a minute or two, reducing by about half. During this short simmer, the shrimp finish cooking; they should be fully pink, slightly curved, and just firm to the touch by the time the liquid has thickened slightly.

Finishing with freshness is what transforms the sauce from simple to special. The pan is pulled off the heat, and the remaining butter, fresh lemon juice, and chopped parsley are stirred in. The residual heat melts the butter into the reduced wine and pan juices, creating a glossy, emulsified sauce that clings beautifully to each shrimp. The parsley and lemon brighten the flavor, preventing the dish from feeling heavy despite the buttery base.

From here, serving is wonderfully straightforward. The shrimp scampi is best served immediately while the sauce is still warm and fluid. It can be poured over a bed of hot pasta, spooned onto fluffy rice, mounded onto crisp garlic bread, or tumbled alongside steamed or roasted vegetables. Whatever base you choose should be ready to catch every last drop of the garlicky lemon-butter sauce.

Recipe Tips

Achieving tender, juicy shrimp
Watch the shrimp more than the clock. They’re done when they’ve turned fully pink, are just opaque, and have gently curled into a loose “C” shape. If they tighten into a tight “O,” they’re likely overcooked. Remove the pan from the heat as soon as they’re ready to protect their delicate texture.

Layering garlic flavor without burning it
Keep the heat at medium and add the garlic only after the butter has melted and started to foam. Stir it constantly and cook just until fragrant and lightly golden. If the garlic browns too quickly, lower the heat and add the shrimp sooner so it doesn’t have a chance to burn.

Getting the sauce to the right consistency
Let the wine or broth simmer until you can see it has reduced by roughly half and looks slightly thicker and more syrupy around the edges of the pan. If the sauce seems too thin after adding the final butter and lemon, you can briefly return the pan to low heat and simmer for another minute. If it becomes too thick, a splash of extra wine, broth, or even water will loosen it back up.

Balancing heat, acid, and richness
Taste and adjust at the end. If the sauce feels too rich, another squeeze of lemon will brighten it. If you want more warmth, sprinkle in a bit more red pepper flakes. If it needs a deeper, silkier feel, whisk in a small additional pat of butter off the heat.

Time-saving prep ideas
Using pre-peeled, deveined shrimp, pre-minced garlic, and pre-chopped parsley can cut preparation time significantly. Just make sure to pat thawed shrimp very dry before cooking so they sear rather than steam, and give pre-minced garlic a quick smell to ensure it’s fresh and not bitter.

What to serve With this recipe

Garlic butter shrimp scampi is incredibly versatile, and what you serve with it can nudge the meal toward comfort food or something lighter and more refreshing. For carb-forward pairings, long-strand pasta like linguine or spaghetti is a classic choice; the noodles weave through the shrimp and soak up the sauce beautifully. Rice is another excellent base, especially if you like to spoon extra lemon-butter over the top and let it seep in. Creamy polenta or even mashed potatoes can turn the dish into a rich, cozy bowl-style dinner.

If you prefer a lighter plate, pairing the shrimp with vegetables is a great approach. Steamed or roasted broccoli, asparagus, or green beans bring freshness and a bit of crunch to contrast the tender shrimp. Zucchini noodles or other vegetable “noodles” offer a low-carb option that still feels comforting when cloaked in the garlicky sauce. The combination of vibrant greens and golden shrimp is both visually appealing and satisfying.

Garlic bread and toasted breads play a special role with this dish. A crisp baguette, thick slices of sourdough, or classic garlic bread act like edible sponges, soaking up every last bit of sauce left in the pan. Serving the shrimp piled on top of toast points or crostini can even turn the scampi into an appetizer-style dish for sharing.

Rounding out the meal with side salads and simple starters adds freshness and balance. A mixed green salad with a citrusy vinaigrette echoes the lemon in the scampi while cutting through the buttery richness. Tomato-based starters—such as a simple tomato salad with basil or a light bruschetta—add acidity and sweetness that complement the seafood. Together, these elements build a complete meal that feels thoughtful and cohesive without requiring complicated sides.

Frequently Asked Questions

Can I use frozen shrimp?
Yes. Frozen shrimp are often frozen shortly after harvest and can be excellent in this recipe. Thaw them slowly in the refrigerator or more quickly by placing them in a sealed bag in cold water, changing the water as needed. Once thawed, pat them very dry with paper towels before cooking so they sear properly and don’t dilute the sauce.

What if I don’t want to cook with wine?
Low-sodium chicken broth, seafood stock, or even vegetable broth works well as a substitute. The flavor will be a bit less tangy and complex than when using wine, but the broth will still create a delicious pan sauce. You can add an extra squeeze of lemon to bring a little more brightness if you like.

How do I prevent the garlic from burning?
Keep the heat moderate and never walk away from the pan once the garlic is added. As soon as it becomes fragrant and just lightly golden, move on to the next step and add the shrimp. If it darkens too quickly, lower the heat and stir in a small splash of wine or broth to cool the pan down.

Can I make this ahead of time?
Shrimp scampi is at its best when served fresh because shrimp can toughen when reheated. If you need to prepare it in advance, cook the shrimp just shy of fully done, then cool and refrigerate them in some of the sauce. Reheat gently over low heat, adding a splash of broth if needed, and take them off the stove as soon as they’re warmed through.

How can I make it creamy?
For a creamier version, stir in a splash of heavy cream or a spoonful of mascarpone cheese after removing the pan from the heat and before adding the parsley. Whisk until smooth and silky, then fold in the herbs. The sauce will become richer and more velvety while still carrying the same garlic and lemon notes.

Flavor Variations and Add-Ons

Subtle tweaks can keep this shrimp scampi feeling fresh every time you make it. Herb and citrus variations are an easy place to start. Swapping some or all of the parsley for basil, chives, or dill changes the personality of the dish without altering the method. Adding a little lemon zest along with the juice boosts the citrus aroma and makes the sauce feel even brighter.

For those who crave big flavor, extra garlic or extra heat are welcome directions. Increasing the amount of garlic will lean into a “garlic lover’s” version, while a heavier hand with red pepper flakes can turn the dish into a pleasantly spicy scampi. You can also stir in a pinch of smoked paprika or chili oil if you enjoy more assertive, warming notes.

The skillet is also a perfect stage for additional proteins and seafood. Scallops, small clams, or mussels can be added to create a mixed seafood scampi. Just adjust the timing so each addition cooks to tenderness without overdoing it; for instance, sear scallops briefly before adding shrimp, or tuck in clams and mussels early enough for them to open in the simmering sauce.

For a dairy-free or lighter adaptation, rely solely on olive oil or a plant-based butter alternative in place of traditional butter. The garlic, wine or broth, lemon, and herbs will still provide plenty of character. You’ll end up with a cleaner, lighter sauce that feels vibrant but still deeply flavorful, especially when paired with vegetables or a lighter base.

Garlic butter shrimp scampi earns its place on the regular dinner rotation by being fast, flexible, and full of character. In just a few steps, a handful of pantry staples transform into a sauce that clings to tender shrimp and begs to be spooned over pasta, rice, bread, or vegetables. The recipe is endlessly adaptable—easy to dress up with extra herbs, spice, or cream, and simple to pair with everything from casual garlic bread to a crisp salad. Once the basic method is mastered, it becomes a reliable go-to for nights when something special needs to appear on the table without a lot of fuss.

Ingredients

1 1/4 pounds large shrimp or prawns, shelled (tails on or off)
4–5 large cloves garlic, minced (or about 1 1/2 tablespoons pre-minced garlic)
4 tablespoons butter, divided
2 tablespoons olive oil
1/4 cup dry white wine or low-sodium broth
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, finely chopped
1/2 teaspoon crushed red pepper flakes, or to taste (optional)
1 pinch salt, to taste
1 pinch freshly cracked black pepper, to taste

Instructions

Heat a large skillet or wide pan over medium heat and add the olive oil along with 2 tablespoons of the butter. Once the butter has melted and starts to gently foam, stir in the minced garlic. Sauté for about 30 seconds to 1 minute, just until the garlic becomes fragrant and lightly golden at the edges—take care not to let it brown too much, as it can turn bitter.

Add the shrimp to the pan in a single layer. Season lightly with salt and cracked black pepper. Cook the shrimp for 1–2 minutes on the first side, until they just begin to turn opaque and pink around the edges, then flip each piece.

Pour in the white wine (or broth) and sprinkle in the crushed red pepper flakes if using. Bring the mixture to a gentle simmer and let it bubble for 1–2 minutes, allowing the liquid to reduce by about half while the shrimp finish cooking through. The shrimp should be fully pink and slightly curved, but still tender—avoid overcooking so they stay juicy.

Remove the pan from the heat and immediately stir in the remaining 2 tablespoons of butter, the fresh lemon juice, and chopped parsley. Swirl the pan or gently stir until the butter melts into the sauce and everything is well combined, creating a glossy, garlicky lemon-butter coating over the shrimp.

Serve the shrimp scampi right away, spooning the sauce over the top. It’s excellent over hot pasta or fluffy rice, piled onto garlic bread, or served alongside steamed vegetables such as broccoli, cauliflower, or zucchini noodles for a lighter option.