The first time I made this garlic butter shrimp scampi, my kitchen smelled like a tiny Italian trattoria.
It came together fast, tasted restaurant-worthy, and the sauce begged to be mopped up with bread.
This version uses wild-caught large shrimp and a simple pan sauce of garlic, butter, lemon, and a splash of wine.
It’s weeknight-friendly but impressive enough for guests.
Serve with crusty sourdough or my favorite buttery cheese garlic rolls recipe for an extra crowd-pleaser.
Why You’ll Love This Recipe
- Fast: On the table in under 30 minutes from start to finish.
- Flavorful: Garlic-forward, bright lemon, and rich butter for perfect balance.
- Versatile: Great over pasta, rice, or simply with bread for dipping.
- Beginner-friendly: Minimal technique required — just watch the shrimp closely.
The texture is the magic: the shrimp get a quick sear that gives a slight golden edge while staying tender and juicy inside.
The sauce is silky — the butter emulsifies with the wine and lemon into a glossy, clingy coating that carries garlic and heat from the red pepper flakes.
Every bite combines warm, buttery richness with a fresh citrus lift so it never feels too heavy.
“Five stars — I made this for company and everyone asked for seconds. Easy, bright, and addictive.” — Emily, reader
Key Ingredients
Extra-large wild-caught shrimp: Use large, wild-caught shrimp with shells removed for the best flavor and texture.
Wild shrimp tend to have a firmer bite and a cleaner ocean taste than farmed varieties, which helps the shrimp hold up during quick, high-heat cooking.
If you buy frozen, thaw in cool water for the best texture.
Garlic: Fresh garlic is non-negotiable here.
Pressed or finely minced garlic releases oils quickly and flavors the oil so the sauce tastes cooked rather than raw.
Avoid pre-minced jars for this recipe — fresh delivers a brighter, cleaner garlic punch.
Unsalted butter (and olive oil): Butter builds the sauce and gives the dish that glossy finish.
Start with high-quality European-style butter if you can; it has a higher fat content and a richer flavor.
Olive oil raises the smoke point for searing and keeps the butter from burning.
White wine or chicken stock: The splash of white wine deglazes the pan and adds acidity and aromatic depth.
Use a dry white like Sauvignon Blanc or Pinot Grigio, or swap with low-sodium chicken stock if you prefer alcohol-free cooking.
The liquid helps reduce into a concentrated, savory base for the butter to emulsify into.
Full ingredient list:
- 1 pound wild caught large shrimp with shells
- 4 tablespoons extra virgin olive oil (divided)
- 4 cloves garlic (pressed or minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 4 tablespoons butter
- 1/3 cup white wine or chicken stock
- 2 tablespoons fresh lemon juice (or 1/2 lemon)
- 1 tablespoon minced parsley
Step-by-Step Instructions
Step 1: Prep the shrimp
Thaw the shrimp in cool water if frozen, then remove the shells and devein.
Discard the shells, rinse the shrimp, drain well, and transfer them to a small bowl.
Pro Tip: Pat the shrimp dry before marinating so the oil and seasonings cling better and you get a proper sear.
Step 2: Marinate briefly
Drizzle the shrimp with 2 tablespoons of olive oil, add half the garlic, 1/2 teaspoon kosher salt, and the red pepper flakes.
Toss to coat and let sit for 20 minutes so the flavors meld with the meat.
Pro Tip: Keep this short — the acid-free marinade flavors without breaking down the shrimp’s texture.
Step 3: Sear the shrimp
Heat a large skillet over medium and warm the remaining 2 tablespoons of olive oil.
Add the shrimp spaced evenly; cook 1 to 1 1/2 minutes until the edges turn opaque, then flip and cook another minute.
Watch the garlic; if bits brown too much, move the pan off the heat and remove them to avoid bitterness.
Pro Tip: Shrimp cook very fast — they’re done when pink and just opaque. Overcooking makes them rubbery.
Step 4: Make the sauce
Melt 3 tablespoons of butter in the skillet over medium, then add the remaining garlic and cook 30 seconds until fragrant.
Stir in the white wine (or chicken stock) and lemon juice, then simmer about 5 minutes until the sauce reduces by half and slightly thickens.
Pro Tip: You’ll know the sauce is ready when it coats the back of a spoon and has a concentrated lemon-wine aroma.
Step 5: Finish and serve
Return the shrimp and any juices to the pan, stir in the last tablespoon of butter and 1/2 teaspoon kosher salt or to taste.
Sprinkle with minced parsley, stir, and cook for 1 more minute. Serve warm with sourdough for dipping or over pasta or rice.
Pro Tip: Finish with an extra squeeze of lemon if the sauce needs a brightness lift just before serving.
Expert Tips for Success
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Temperature control matters: Use medium heat for the pan so the shrimp sear without burning the garlic.
Too high and the garlic scorches; too low and you won’t get that nice edge on the shrimp. -
Dry the shrimp thoroughly: Moisture is the enemy of a good sear.
Blotting shrimp with paper towels removes excess water so they brown instead of steaming. -
Watch the garlic like a hawk: Minced garlic only needs 30–45 seconds in hot butter before it turns golden and starts to taste bitter.
If you see dark flecks, remove them immediately and continue with the sauce base. -
Emulsify the butter for a glossy sauce: Add cold-ish butter at the end in small pieces and stir off heat if necessary to form a smooth emulsion.
This technique prevents the butter from separating and gives a silky mouthfeel. -
Use the right wine or stock: A dry white wine adds acidity and floral notes; if you omit alcohol, use a good low-sodium chicken stock and a splash more lemon to mimic the wine’s brightness.
Avoid salty or overly flavored stocks that will throw off seasoning. -
Timing and sequence: Cook shrimp in a single layer without crowding.
If your pan is small, do this in two batches — overcrowding lowers the pan temperature and prevents a golden sear. -
Upgrade with pantry items: A pinch of smoked paprika or a pat of compound butter (garlic-herb) at the end can add complexity.
For more heat, increase red pepper flakes or finish with a few drops of chili oil. -
Use a heavy skillet: Cast iron or stainless steel holds heat better and gives a superior sear compared with thin nonstick pans.
Just remember to use enough oil to prevent sticking. -
Don’t skip the rest: Let the shrimp sit 30 seconds off heat after adding back into the sauce so flavors marry and the butter incorporates evenly.
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For serving inspiration, compare different approaches and pairings like this take on garlic butter shrimp to refine your preferred balance of garlic, butter, and lemon.
Storage & Freezing
Fridge: Store cooled shrimp scampi in an airtight container for up to 3 days.
Label with the date so you don’t forget.
Reheating from fridge: Reheat gently on the stovetop over low heat with a splash of water or stock to loosen the sauce.
Cover the pan and warm until just heated through; avoid high heat which toughens shrimp.
Freezing cooked shrimp: I don’t recommend freezing prepared scampi because the texture of shrimp degrades after freezing and reheating.
If you must freeze, place cooled shrimp in a single layer on a baking sheet to flash-freeze, then transfer to an airtight freezer bag for up to 2 months.
Reheating from frozen: Thaw overnight in the fridge, then reheat gently with a splash of stock and a little extra butter.
If sauce seems thin after thawing, reduce on low for a few minutes, then finish with fresh butter.
Freezing raw shrimp for later: If you plan to freeze raw peeled shrimp, do so before marinating and use within 3 months for best texture.
Label packages with the date and thaw in the fridge overnight before using.
Variations & Substitutions
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Creamy garlic shrimp: Stir in 1/4 cup heavy cream after the wine reduces for a silky cream sauce.
Finish with extra lemon if it tastes too rich. -
Spicy Cajun twist: Add 1/2 teaspoon Cajun seasoning when marinating and a sprinkle at the end.
For a surf-and-turf vibe, try pairing with a smoky skillet steak like in this cajun garlic butter steak bites recipe. -
Pasta bake upgrade: Toss the shrimp and sauce with cooked linguine or spaghetti, transfer to a baking dish, top with Parmesan and breadcrumbs, and broil until crunchy.
For a full casserole approach, check a similar shrimp scampi pasta bake for ideas. -
Alcohol-free option: Swap the white wine for low-sodium chicken stock and a splash more lemon juice.
Add 1/4 teaspoon Dijon mustard to help the butter emulsify and mimic wine’s depth. -
Asian-leaning swap: For a noodle bowl, use this spice profile and fold into ramen or soba with a soft-boiled egg, inspired by a rich bowl like chicken ramen with creamy garlic sauce.
Frequently Asked Questions
Q: Can I use frozen shrimp for this recipe?
A: Yes. Thaw frozen shrimp properly in cool water for 15–20 minutes or overnight in the fridge.
Pat dry before marinating and cooking to ensure a good sear and avoid a watery sauce.
Q: What if I don’t have white wine?
A: Substitute low-sodium chicken stock with an extra tablespoon of lemon juice for brightness.
If you want the acidic lift from wine, a splash of dry vermouth or a tablespoon of white wine vinegar diluted with stock works, but use sparingly.
Q: How can I prevent rubbery shrimp?
A: The two keys are cooking time and temperature.
Cook on medium heat for 2–3 minutes total, flipping once, and remove as soon as they turn pink and opaque.
Overcooking is the most common mistake.
Q: Can I make this ahead for a dinner party?
A: You can prep the shrimp and garlic ahead (marinated in oil) and refrigerate for up to 8 hours.
Cook and finish the sauce right before guests arrive for best texture and flavor.
Q: What should I serve with shrimp scampi?
A: Classic choices are crusty sourdough, steamed rice, or al dente pasta.
For a show-stopping side, try soft, cheesy garlic rolls or a green salad with lemon vinaigrette.
Final Thoughts
This garlic butter shrimp scampi is one of those recipes that feels special but is shockingly simple.
If you enjoyed this method, please leave a star rating in the recipe card below or pin this to Pinterest to save it for later.
For another popular take on this classic, see a highly rated version at Garlic Butter Shrimp Scampi – Cafe Delites, and for additional technique variations check out this crowd-favorite Garlic Butter Shrimp Scampi Recipe | Life, Love and Sugar.
Garlic Butter Shrimp Scampi
Ingredients
Shrimp
- 1 pound wild-caught large shrimp with shells Use large, wild-caught shrimp with shells removed for the best flavor and texture.
Marinade
- 4 tablespoons extra virgin olive oil (divided)
- 4 cloves garlic (pressed or minced) Fresh garlic is essential; avoid pre-minced.
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
Sauce
- 4 tablespoons butter Use high-quality European-style butter for richer flavor.
- 1/3 cup white wine or chicken stock Use a dry white wine like Sauvignon Blanc or swap with low-sodium chicken stock.
- 2 tablespoons fresh lemon juice Alternatively, juice from 1/2 lemon.
- 1 tablespoon minced parsley For garnish.
Instructions
Preparation
- Thaw the shrimp in cool water if frozen, then remove the shells and devein.
- Discard the shells, rinse the shrimp, drain well, and transfer them to a small bowl.
- Pat the shrimp dry before marinating for better seasoning adhesion and proper sear.
Marinate
- Drizzle the shrimp with 2 tablespoons of olive oil, add half the garlic, 1/2 teaspoon kosher salt, and the red pepper flakes.
- Toss to coat and let sit for 20 minutes.
Sear the Shrimp
- Heat a large skillet over medium and warm the remaining 2 tablespoons of olive oil.
- Add the shrimp spaced evenly; cook 1 to 1 1/2 minutes until the edges turn opaque, then flip and cook another minute.
- Watch the garlic while cooking to prevent bitterness.
Make the Sauce
- Melt 3 tablespoons of butter in the skillet over medium.
- Add the remaining garlic and cook for 30 seconds until fragrant.
- Stir in the white wine (or chicken stock) and lemon juice, then simmer about 5 minutes.
Finish and Serve
- Return the shrimp and any juices to the pan, stir in the last tablespoon of butter and adjust salt to taste.
- Sprinkle with minced parsley, stir, and cook for 1 more minute.
- Serve warm with sourdough for dipping or over pasta or rice.
