Garlic Butter Shrimp Scampi

Dinner · Seafood Mains

Garlic Butter Shrimp Scampi

Shrimp in a garlic-butter sauce with lemon, parsley, and a splash of white wine. Serve with pasta, rice, or bread.
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Prep
10 minutes
Cook
10 minutes
Total
20 minutes
Serves
4 people

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About this recipe.

Shrimp in a garlic-butter sauce with lemon, parsley, and a splash of white wine. Serve with pasta, rice, or bread.

Garlic Butter Shrimp Scampi

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 tbsp Olive Oil
  • 4 tbsp Unsalted Butter (divided)
  • 5 cloves Garlic (large, minced)
  • 1¼ lbs. Shrimp Prawns (raw, large, peeled and deveined, tails removed)
  • 1 pinch Salt (To Taste)
  • 1 Pinch Black Pepper (To Taste)
  • ¼ Cup White Wine (Or Chicken Broth)
  • 1/2 tsp Crushed Red Pepper Flakes (optional, or to taste)
  • 2 tbsp Lemon Juice
  • ¼ Cup Parsley (fresh, chopped)

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Have Dinner Ready to Serve

Start your pasta or rice first. The shrimp cook quickly, and the butter-lemon sauce is best served as soon as it comes together.

Adapted from Cafe Delites.

Or serve with homemade French-style bread to soak up the sauce.

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The cooking plan

How to make Garlic Butter Shrimp Scampi.

  1. Pat the raw shrimp dry and season lightly with salt and pepper. Have the remaining ingredients ready before heating the pan.

  2. Heat the olive oil and 2 tablespoons butter in a wide skillet over medium heat. Add the garlic and stir for about 30 seconds, until fragrant without browning. Add the shrimp in one layer and cook for 1 to 2 minutes per side, until beginning to turn opaque.

  3. Take the pan briefly off the heat to add the wine or broth and optional red pepper flakes. Return to the heat and simmer for 1 to 2 minutes, until the liquid reduces slightly and the shrimp are firm, pearly, and opaque throughout. If the shrimp finish before the sauce, move them to a clean plate while the liquid reduces.

  4. Remove the skillet from the heat. Stir in the remaining 2 tablespoons butter, lemon juice, and parsley, returning any shrimp to the sauce. Taste and adjust the seasoning. Serve immediately with your chosen accompaniment.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Garlic Butter Shrimp Scampi

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Shrimp in a garlic-butter sauce with lemon, parsley, and a splash of white wine. Serve with pasta, rice, or bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: Italian American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 2 tbsp Olive Oil
  • 4 tbsp Unsalted Butter divided
  • 5 cloves Garlic large, minced
  •  
    1¼ lbs. Shrimp Prawns raw, large, peeled and deveined, tails removed
  • 1 pinch Salt To Taste
  • 1 Pinch Black Pepper To Taste
  • ¼ Cup White Wine Or Chicken Broth
  • ½ tsp Crushed Red Pepper Flakes optional, or to taste
  • 2 tbsp Lemon Juice
  • ¼ Cup Parsley fresh, chopped

Equipment

Large skillet
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat the raw shrimp dry and season lightly with salt and pepper. Have the remaining ingredients ready before heating the pan.
  2. Heat the olive oil and 2 tablespoons butter in a wide skillet over medium heat. Add the garlic and stir for about 30 seconds, until fragrant without browning. Add the shrimp in one layer and cook for 1 to 2 minutes per side, until beginning to turn opaque.
  3. Take the pan briefly off the heat to add the wine or broth and optional red pepper flakes. Return to the heat and simmer for 1 to 2 minutes, until the liquid reduces slightly and the shrimp are firm, pearly, and opaque throughout. If the shrimp finish before the sauce, move them to a clean plate while the liquid reduces.
  4. Remove the skillet from the heat. Stir in the remaining 2 tablespoons butter, lemon juice, and parsley, returning any shrimp to the sauce. Taste and adjust the seasoning. Serve immediately with your chosen accompaniment.

Notes

The timing starts with peeled, deveined shrimp. Cook pasta or rice separately so it is ready when the shrimp finish; these accompaniments are not included in the ingredient amounts. Broth can replace wine.
Shrimp cook quickly. Remove them as soon as they are opaque and firm rather than leaving them in the pan while reducing a thin sauce. Refrigerate leftovers promptly and reheat thoroughly to 165°F.
Adapted from Cafe Delites, with clarified garlic units and rewritten cooking cues.

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