Shrimp Scampi is one of my favorite ways to turn simple ingredients into a flavorful dinner in just 20 minutes. I sauté tender shrimp with plenty of fresh garlic, butter, and olive oil, then finish the sauce with broth, lemon juice, red pepper flakes, and fresh parsley. I love serving it over hot pasta to soak up the buttery garlic sauce, but crusty bread works just as well.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¼ cup butter, divided (57g)
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced (20g)
1 pound large shrimp, peeled and deveined (450g)
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup seafood or chicken broth (60mL)
¼ teaspoon red pepper flakes
2 tablespoons freshly squeezed lemon juice
¼ cup fresh parsley, chopped
Cooked pasta or crusty bread, for serving
Directions
I place a large skillet over medium-high heat and melt 2 tablespoons of butter with the extra-virgin olive oil.
I add the minced garlic and cook it for about 30 seconds, stirring frequently so the garlic becomes fragrant without burning.
Then I add the shrimp to the skillet and season them with the salt and black pepper. I cook the shrimp for about 1 minute, until they begin to turn pink.
I flip the shrimp, pour in the seafood or chicken broth, and sprinkle in the red pepper flakes. Then I bring everything to a gentle simmer.
I continue cooking for about 3 minutes, or until the liquid has reduced by approximately half and the shrimp are opaque and fully cooked.
Next I remove the skillet from the heat and stir in the remaining 2 tablespoons of butter, freshly squeezed lemon juice, and chopped parsley. I stir until the butter melts and creates a glossy sauce.
I serve my Shrimp Scampi immediately over hot cooked pasta or alongside warm crusty bread, spooning plenty of the garlic butter sauce over the shrimp.
Servings and Timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cooking time: 5 minutes
Total time: 20 minutes
Calories: approximately 340 kcal per serving
The exact calorie count can vary depending on the broth and other ingredients I use, as well as whether I serve the shrimp with pasta or bread.
Variations
For a creamier version, I like adding a splash of heavy cream after the broth has reduced. It creates a richer sauce while keeping the garlic and lemon flavors prominent.
When I want extra heat, I increase the red pepper flakes or add a small pinch of cayenne pepper. For a milder version, I simply leave the red pepper flakes out.
I can also add vegetables such as spinach, asparagus, cherry tomatoes, or zucchini. I cook firmer vegetables before adding the shrimp and add quick-cooking greens toward the end.
If I don’t want pasta, I serve the scampi with rice, mashed potatoes, zucchini noodles, or a simple green salad. Crusty bread is another favorite because it absorbs the garlic butter sauce beautifully.
Storage/Reheating
I store leftover Shrimp Scampi in an airtight container in the refrigerator for up to 3 days. If I have pasta mixed with the shrimp, I store everything together for convenience, although keeping the shrimp and pasta separate can help preserve their individual textures.
For reheating, I prefer using a skillet over low to medium-low heat. I add a small splash of broth or water and warm the shrimp just until heated through. I avoid cooking them for too long because reheated shrimp can quickly become rubbery.
I can also use the microwave when I need something quick. I reheat the shrimp in short intervals at reduced power, checking frequently to prevent overcooking.
I generally prefer not to freeze cooked Shrimp Scampi because freezing and reheating can affect the shrimp’s tender texture and the consistency of the butter sauce.
FAQs
Can I use frozen shrimp for Shrimp Scampi?
Yes. I often use frozen shrimp because they’re convenient and work very well in this recipe. I thaw them completely first, peel and devein them if necessary, and pat them dry with paper towels before cooking. Removing excess moisture helps the shrimp sauté instead of steaming.
What size shrimp works best for Shrimp Scampi?
I prefer large shrimp because they remain juicy and are less likely to overcook during the short cooking process. Jumbo shrimp also work well, although I may need to adjust the cooking time slightly depending on their size.
Can I make Shrimp Scampi without pasta?
Absolutely. I frequently serve Shrimp Scampi with crusty bread, rice, vegetables, or a fresh salad instead. The garlic butter sauce is flavorful enough to complement many different sides.
How do I know when the shrimp are fully cooked?
I look for shrimp that have changed from translucent gray to opaque pink and have curled into a loose C shape. Since shrimp cook quickly, I watch them carefully and remove the skillet from the heat as soon as they’re done to keep them tender.
Can I prepare Shrimp Scampi ahead of time?
I prefer cooking Shrimp Scampi immediately before serving because shrimp taste best when freshly cooked. To save time, I can peel and devein the shrimp, mince the garlic, chop the parsley, and measure the other ingredients ahead of time. Then I only need a few minutes at the stove when I’m ready to eat.
Conclusion
Shrimp Scampi is a recipe I turn to whenever I want a quick meal that still feels special. The juicy shrimp, fragrant garlic, rich butter, fresh lemon, and parsley create a simple sauce packed with bright and savory flavor.
I especially like that I can have the entire dish ready in about 20 minutes and easily change the sides or add vegetables depending on what I have available. Whether I spoon it over pasta or serve it with warm crusty bread, this classic Shrimp Scampi makes an easy and satisfying dinner.
📖 Recipe:
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Shrimp Scampi
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
Tender shrimp are sautéed with garlic, butter, olive oil, lemon, broth, and fresh parsley for a bright, savory dinner ready in just 20 minutes. Serve with hot pasta or crusty bread to soak up the flavorful garlic butter sauce.
Ingredients
¼ cup butter, divided (57g)
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced (20g)
1 pound large shrimp, peeled and deveined (450g)
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup seafood or chicken broth (60mL)
¼ teaspoon red pepper flakes
2 tablespoons freshly squeezed lemon juice
¼ cup fresh parsley, chopped
Cooked pasta or crusty bread, for serving
Instructions
- Place a large skillet over medium-high heat and melt 2 tablespoons of the butter with the extra-virgin olive oil.
- Add the minced garlic and cook for about 30 seconds, stirring frequently, until fragrant without allowing it to burn.
- Add the shrimp and season with salt and black pepper. Cook for about 1 minute, until the shrimp begin to turn pink.
- Flip the shrimp, pour in the seafood or chicken broth, and add the red pepper flakes. Bring to a gentle simmer.
- Continue cooking for about 3 minutes, or until the liquid has reduced by approximately half and the shrimp are opaque and fully cooked.
- Remove the skillet from the heat. Stir in the remaining 2 tablespoons of butter, lemon juice, and chopped parsley until the butter melts and the sauce becomes glossy.
- Serve immediately over hot cooked pasta or alongside warm crusty bread, spooning the garlic butter sauce over the shrimp.
Notes
For a creamy variation, add a splash of heavy cream after the broth has reduced.
For extra heat, increase the red pepper flakes or add a pinch of cayenne pepper. For a milder version, omit the red pepper flakes.
Spinach, asparagus, cherry tomatoes, or zucchini can be added. Cook firmer vegetables before adding the shrimp and quick-cooking greens near the end.
Serve with pasta, crusty bread, rice, mashed potatoes, zucchini noodles, vegetables, or a green salad.
Frozen shrimp can be used. Thaw completely and pat dry before cooking to help them sauté rather than steam.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low to medium-low heat with a splash of broth or water, just until heated through, to avoid overcooking the shrimp.
Freezing is not recommended because it can affect the texture of the shrimp and butter sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 1 g
- Sodium: 560 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 25 g
- Cholesterol: 215 mg
