There's something irresistible about the sizzling sound of shrimp scampi hitting a hot skillet. The combination of juicy shrimp, golden garlic, and a buttery, lemony sauce fills the kitchen with an aroma that feels like pure comfort—yet somehow fancy at the same time.

The first time I made this dish, I was looking for something quick but impressive for a last-minute dinner guest. It only took one bite for me to realize: this one’s a keeper. Not only does it taste like it came straight from a restaurant kitchen, but it’s ready in under 30 minutes and uses ingredients I always have on hand.

Perfect for weeknights, dinner parties, or when you're craving a little indulgence without the effort—this shrimp scampi might just become your new go-to meal. Let’s dive in!

Why You'll Love This Shrimp Scampi

Get ready to fall in love with this classic dish all over again. Whether you're cooking for two or feeding a hungry family, shrimp scampi checks all the right boxes.

Fast and foolproof. This entire recipe comes together in less time than it takes to boil the pasta. With a few pantry staples and some fresh shrimp, dinner is on the table in 25 minutes flat.

Elegant but easy. Don’t let the fancy name fool you—shrimp scampi is surprisingly simple. The sauce practically makes itself, and you don’t need any complicated techniques to pull it off.

Restaurant-quality at home. The flavors in this dish—garlicky, buttery, and bright with lemon—are what you'd expect from your favorite seafood restaurant. But the best part? You’re saving money and customizing it exactly to your taste.

Versatile for any diet. Whether you serve it over pasta, zoodles, or with crusty bread, shrimp scampi adapts to your needs. Make it gluten-free, keto-friendly, or load it up with veggies—the choice is yours.

Once you try it, you’ll want to keep a bag of shrimp in your freezer just for scampi nights.

Ingredients Notes

The beauty of this shrimp scampi recipe lies in how just a handful of ingredients come together to make something truly special. Every component plays a part in building flavor and texture, so here’s what to know before you cook.

Let’s start with the shrimp. I recommend using large or extra-large raw shrimp, peeled and deveined. If you're using frozen shrimp, just be sure to thaw them thoroughly before cooking. Shrimp cook incredibly fast, so it’s important they go into the pan dry and ready.

The sauce begins with garlic—and lots of it. Thinly sliced or finely minced, garlic is the star of the show here. It perfumes the butter and olive oil, creating that rich, mouthwatering base. Use fresh cloves rather than pre-minced for the best flavor.

Next comes the butter and olive oil combo. Butter gives the dish its signature richness, while olive oil helps it cook smoothly without burning. Together, they make the perfect medium for sautéing the shrimp and building a silky sauce.

Don’t skip the white wine—it adds acidity and depth to the sauce. A dry white like Pinot Grigio or Sauvignon Blanc works well. If you'd rather not use wine, a splash of chicken broth and a squeeze of lemon still bring great brightness.

Finally, finish the dish with a hit of fresh lemon juice and parsley. The lemon cuts the richness of the butter, and the parsley adds color and freshness. It’s the final flourish that brings the whole dish into balance.

No fancy equipment needed here—a good skillet and a pot for pasta will do the trick. A microplane for zesting lemon and grating a little Parmesan (if you like) is helpful, but optional.

How To Make This Shrimp Scampi

Making shrimp scampi is easier than it looks—and once you get the hang of it, you’ll breeze through it like a pro.

Start by bringing a large pot of salted water to a boil. If you're serving this with pasta, now's the time to drop it in—linguine or angel hair work beautifully. While the pasta cooks, prep your shrimp by patting them dry and seasoning them lightly with salt and pepper.

Heat a large skillet over medium heat and add the olive oil and half of the butter. Once the butter melts and begins to foam, add the garlic and sauté for about 30 seconds—just until fragrant. Be careful not to brown it; you want it golden and aromatic.

Add the shrimp in a single layer. Let them cook undisturbed for 1–2 minutes per side, just until they’re pink and opaque. Overcooking will make them rubbery, so keep a close eye. Once done, remove the shrimp to a plate and set aside.

Pour the white wine into the skillet to deglaze, scraping up any browned bits with a wooden spoon. Let it simmer for 2–3 minutes to reduce slightly. Then stir in the remaining butter and a generous squeeze of fresh lemon juice. Taste the sauce and adjust seasoning as needed.

Return the shrimp to the pan and toss to coat. If you're adding pasta, use tongs to transfer it directly from the pot to the skillet, bringing a little starchy water along with it to help the sauce cling. Finish with a sprinkle of fresh parsley and a pinch of crushed red pepper flakes if you like a little heat.

From start to finish, this dish takes about 25 minutes, and the results are absolutely worth it. You’ll end up with tender shrimp coated in a buttery, garlicky sauce that’s just begging to be mopped up with bread.

Storage Options

Shrimp scampi is best enjoyed fresh, but leftovers can absolutely be saved for later.

To store, place any cooled leftovers in an airtight container and refrigerate for up to 3 days. Since shrimp can become rubbery when overcooked, be gentle when reheating.

For best results, reheat on the stovetop over low heat. Add a splash of water, broth, or wine to help loosen the sauce and keep the shrimp tender. Avoid using the microwave if possible, as it tends to dry out the shrimp.

You can also freeze the cooked shrimp and sauce separately from pasta for up to 1 month, though fresh is always better for texture.

Variations and Substitutions

One of the best things about shrimp scampi is how easily it can be customized to suit your preferences—or whatever’s in your pantry.

If you’re looking to lighten things up, try swapping the pasta for zucchini noodles or spaghetti squash. Both options make it lower-carb and add a little extra veggie power to your plate.

No wine on hand? You can absolutely use chicken broth instead. Just be sure to add a bit more lemon juice to replicate that acidic brightness the wine would normally provide.

Want to turn this into a creamy scampi? Stir in a splash of heavy cream at the end for a richer sauce. It’s a decadent twist that still keeps all the original charm.

You can also bulk up the dish with veggies—asparagus, cherry tomatoes, or spinach are great options. Sauté them right before adding the shrimp for a quick, one-pan meal.

Not a shrimp fan? This same method works beautifully with scallops, chunks of white fish, or even chicken. Just adjust cooking times as needed.