A plate of shrimp scampi feels fancy—but here’s the secret: it’s ridiculously easy to make. This recipe brings restaurant-style elegance to your kitchen in just 20 minutes. Plump shrimp, sizzled in garlic butter and olive oil, tossed with lemon juice, white wine, and parsley—every bite is bright, buttery, and irresistibly garlicky.
Serve it over pasta, rice, or with crusty bread to soak up every drop of that golden sauce. It’s the kind of dish you whip up when you want to impress… or just treat yourself on a Tuesday night.
⏱ Prep Time: 10 minutes | 🔥 Cook Time: 10 minutes | 🍽 Servings: 2–3 | 🌱 Difficulty: Level Easy | 📦 Storage Tips:Best eaten fresh. Store leftovers in the fridge for up to 2 days (avoid reheating too long to prevent rubbery shrimp).
Ingredients List
- 225g (½ lb) large shrimp (peeled and deveined)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3–4 garlic cloves (minced)
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup dry white wine or chicken broth
- Juice of ½ lemon
- Salt and black pepper to taste
- 2 tablespoons chopped parsley
- Cooked pasta or bread (for serving)
Instructions
- Prep the shrimp: Pat dry and season lightly with salt and pepper.
- Sauté aromatics: In a skillet, heat butter and olive oil over medium heat. Add garlic and red pepper flakes. Cook until fragrant (about 30 seconds).
- Cook shrimp: Add shrimp to the skillet in a single layer. Sear for 1–2 minutes per side until just pink and opaque.
- Deglaze: Pour in wine or broth and lemon juice. Let simmer for 1–2 minutes to reduce slightly.
- Finish: Toss in parsley, adjust seasoning, and serve immediately over pasta or with crusty bread.
💡 Recipe Notes / Tips
- No wine? Use chicken broth and a little extra lemon juice.
- Don’t overcook shrimp! They turn rubbery fast—cook just until pink.
- Want it creamy? Add a splash of cream at the end for a richer twist.
🧮 Nutrition Info
(approx. per serving, 3 servings)
- Calories: 230
- Carbs: 3g
- Fat: 14g
- Protein: 20g
- Sugar: 0g
❓ FAQs
- Q: Can I use frozen shrimp?
A: Definitely—just thaw and pat them dry first. - Q: Is shrimp scampi spicy?
A: Only if you add red pepper flakes. Feel free to leave them out. - Q: What’s the best pasta to pair with it?
A: Linguine and spaghetti are classic, but angel hair or even orzo works great.
Craving something buttery and garlicky?
Try this shrimp scampi and tag your plate with #the_food_pedia on Instagram 🍤
