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Shrimp Scampi Recipe (Garlicky, Buttery, and Done in Minutes)
Isla Marie

Shrimp Scampi Recipe

A quick, buttery garlic shrimp dish finished with white wine and fresh lemon. Light yet rich, perfect served over pasta or with crusty bread.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 4 cloves garlic minced
  • ½ cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest optional
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • ¼ teaspoon red pepper flakes optional

Equipment

  • Large skillet
  • Tongs
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

Step 1. Prepare the Shrimp
  1. Pat shrimp dry with paper towels and season lightly with salt and black pepper.
Step 2. Sear the Shrimp
  1. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove from skillet and set aside.
Step 3. Cook the Garlic
  1. Reduce heat to medium. Add remaining butter and minced garlic. Cook for about 30 seconds until fragrant, without browning.
Step 4. Deglaze the Pan
  1. Pour in white wine and simmer for 2–3 minutes, scraping up browned bits, until slightly reduced.
Step 5. Finish the Sauce
  1. Stir in lemon juice and lemon zest if using. Taste and adjust seasoning.
Step 6. Return the Shrimp
  1. Add shrimp back to the skillet and toss in the sauce for 1 minute until heated through.
Step 7. Garnish and Serve
    Sprinkle with chopped parsley and red pepper flakes if desired. Serve immediately.

      Video

      Notes

      • Do not overcook shrimp; they turn rubbery quickly.
      • Add lemon near the end for brighter flavor.
      • Use a dry white wine you would drink.
      • Best served fresh; reheat gently if needed.