garlic butter shrimp scampi recipe

Written BySheba G Updated On
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The Best garlic butter shrimp scampi recipe

Garlic butter shrimp scampi is the recipe I reach for more than any other on a busy weeknight. It takes about 20 minutes from start to finish, and most of that time I am just waiting for the water to boil. Shrimp cook fast, garlic and butter do the heavy lifting on flavor, and I usually have everything on hand without a special trip to the store.

My kids actually eat this one, which says a lot because they are picky about seafood. I cut the red pepper flakes down or leave them out entirely and serve the shrimp and sauce over a big pile of linguine, with a loaf of bread on the table for sopping up what is left in the bowl. My husband likes his with extra garlic and a squeeze of lemon, and I like that I am not standing at the stove for an hour after work.

It works just as well for company as it does on a Tuesday. I have made it for birthday dinners and for nights when friends stop by and I need something impressive without a lot of fuss. As far as what you get nutritionally, shrimp is a lean source of protein and provides selenium and vitamin B12, and using olive oil with the butter keeps the sauce from feeling too heavy. I serve it with a green vegetable or a simple salad so the plate stays balanced, and dinner is on the table before anyone has a chance to ask what is for dinner.

Garlic Butter Shrimp Scampi

4.9 from 1915 votes

Plump shrimp seared in a garlicky white wine and butter pan sauce, then tossed with linguine and finished with lemon and parsley. It comes together in one skillet while the pasta boils, making it a solid weeknight option that still feels like a treat.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 580 kcal

🥘Ingredients

For the Shrimp

1 lb large shrimp, peeled and deveined
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
6 tbsp unsalted butter, divided
5 cloves garlic, thinly sliced
1/4 tsp red pepper flakes
1/4 cup dry white wine
2 tbsp fresh lemon juice
1 tsp lemon zest

For Serving

12 oz linguine
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan, optional
Lemon wedges, for serving

👨‍🍳Directions

1Bring a large pot of well-salted water to a boil. Cook the linguine until just shy of al dente, about 1 minute less than the package directs. Reserve 1 cup of the pasta water, then drain.
2While the water heats, pat the shrimp dry and season with the salt and black pepper. Set a large skillet over medium-high heat and add the olive oil.
3Once the oil shimmers, add the shrimp in a single layer, working in two batches if the pan looks crowded. Cook for about 1 minute per side, until the shrimp turn opaque and pink with lightly browned edges. Transfer to a plate.
4Lower the heat to medium and add 4 tablespoons of the butter to the same pan. When it melts and foams, add the garlic and red pepper flakes. Cook, stirring constantly, for 45 to 60 seconds, until the garlic turns pale gold and smells sweet. Do not let it brown.
5Pour in the white wine and let it bubble for about 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the lemon juice and lemon zest.
6Add the drained linguine and the remaining 2 tablespoons butter to the pan, along with a splash of the reserved pasta water. Toss until the noodles are glossy and the sauce coats them, adding more pasta water a tablespoon at a time if it looks dry.
7Return the shrimp and any juices on the plate to the pan. Toss for 30 seconds to warm through, then taste and adjust the salt. Scatter with parsley and serve right away with Parmesan and lemon wedges.

🔧Equipment

Large pot
Large skillet or saute pan
Colander
Wooden spoon or tongs
Microplane or zester
Cutting board and knife

📊Nutrition Facts (per serving)

🔥Calories: 580 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 215mg🧂Sodium: 690mg🌾Total Carbs: 62g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 33g

📝Notes

Tips: Pat the shrimp completely dry before searing so they brown instead of steam. Slice the garlic rather than mincing it, which keeps it from burning in the butter. If you prefer no alcohol, swap the wine for 1/4 cup of chicken broth plus an extra squeeze of lemon. Leftovers keep in the refrigerator for up to two days, though the pasta softens as it sits. Nutrition figures are estimates calculated from the ingredient list and will vary with portion size and brands.

Watch Video Of How Garlic Butter Shrimp Scampi Works

This garlic butter shrimp scampi is quick enough for a weeknight but special enough for company, so I keep it in rotation for everything from casual dinners to family gatherings. It comes together in about 20 minutes, and the buttery garlic sauce pairs well with pasta, rice, or crusty bread, which makes it easy to stretch for a crowd. Kids and adults both enjoy it, and you can double the batch without much extra effort.

❓ Frequently Asked Questions About Garlic Butter Shrimp Scampi

1. Can I use frozen shrimp for shrimp scampi?

Yes. Thaw frozen shrimp overnight in the refrigerator, or place them in a colander under cold running water for about 10 minutes. Pat them thoroughly dry before cooking. Excess moisture is the main reason shrimp steam instead of sear, so a dry surface matters more than whether the shrimp started frozen.

2. How do I keep the shrimp from turning rubbery?

Cook them hot and fast. Shrimp are done the moment they turn opaque and curl into a loose C shape, which usually takes two to three minutes per side in a hot skillet. A tight, closed O shape means they are overcooked. Pull them out of the pan a moment before they look finished and return them to the sauce just before serving.

3. What can I use instead of white wine in the sauce?

Use an equal amount of low-sodium chicken broth with a squeeze of lemon juice, or a splash of broth plus extra butter. The wine is there for acidity and depth, so taste the sauce after substituting and adjust with lemon. Avoid using cooking wine labeled as heavily salted, since it can make the finished dish taste briny.

4. What should I serve with garlic butter shrimp scampi?

Linguine is the classic choice, but angel hair, fettuccine, or a crusty loaf of bread all work well for sopping up the butter sauce. For something lighter, serve it over rice, zucchini noodles, or a bed of sautéed greens. A simple green salad and a squeeze of fresh lemon balance the richness of the butter.

5. How long do leftovers keep, and can I reheat them?

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a covered skillet over low heat with a tablespoon of water or broth to loosen the sauce, stirring just until warmed through. The microwave works in a pinch, but use short bursts and low power so the shrimp do not toughen.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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