Shrimp Scampi

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
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published Aug 6, 2024
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overhead shot of shrimps being cooked in a pan
Credit: Photo: Alex Lepe; Food Styling: Spencer Richards

Plump, tender shrimp in a garlicky white wine sauce.

Serves4

Prep5 minutes

Cook15 minutes

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Jump to Recipe
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overhead shot of shrimps being cooked in a pan
Credit: Photo: Alex Lepe; Food Styling: Spencer Richards

I love to eat well — I am a recipe developer and food editor, after all. What I don’t love is spending much of my monthly food budget on restaurant meals that leave me feeling like I should have just stayed home and saved money by cooking instead. Now I’m on a mission to make the very best version of restaurant meals in my own kitchen and I’m starting with one of my favorites: shrimp scampi. 

Shrimp scampi is a classic Italian dish made from plump shrimp cooked in a buttery, garlicky white wine sauce. With just six ingredients (plus salt and pepper) and 20 minutes on the clock, it’s the perfect recipe to showcase how good these restaurant-style meals can be if you make them at home.

Why You’ll Love It

  • Shrimp is the star. You’d pay a premium for shrimp this size at a restaurant. By cooking this dish at home, you can often buy bigger and better-quality shrimp than you’d find at your local Italian restaurant.
  • It cooks quickly. It takes just 20 minutes to prep and cook this simple shrimp dinner. 
Credit: Photo: Alex Lepe; Food Styling: Spencer Richards

Key Ingredients in Shrimp Scampi

  • Shrimp: This dish is all about the shrimp, so choose shrimp that are sized 21 to 30 per pound, often labeled as jumbo.  
  • Garlic: Cook the garlic until fragrant in a combination of olive oil and unsalted butter to infuse the whole dish with flavor. 
  • White wine: Always cook with wines that you wouldn’t mind drinking on their own. (Here are some of our favorite white wines for cooking.) 
  • Parsley: Wait until the end to add the parsley so it maintains its bright color and fresh flavor.
  • Lemon: Lemon wedges aren’t just an optional garnish. A squeeze of fresh lemon juice balances and brightens the flavors of this simple dish.

How to Make Shrimp Scampi

  1. Sauté the shrimp. Expect a cook time of 3 to 4 minutes for this size shrimp, and slightly shorter for smaller shrimp. The shrimp will turn pink, opaque, and curl when cooked. 
  2. Make the sauce. Use a combination of olive oil and unsalted butter to cook the garlic before adding the wine and red pepper flakes, if using. Simmer the sauce to concentrate the flavors.
  3. Toss shrimp and sauce together. Add the cooked shrimp back to the pan with fresh parsley and toss to coat in the garlicky white wine sauce. Don’t forget to finish with a squeeze of lemon.
  4. Serve shrimp scampi. Restaurants often serve this dish over cooked pasta, namely linguine, but a hunk of crusty bread is a simpler option for soaking up the flavorful sauce.

Helpful Swaps

  • This recipe works with both fresh and frozen shrimp (make sure to thaw first). You can peel and devein the shrimp yourself, or save some prep time and purchase it already prepped. Make shrimp scampi with whatever size shrimp you have on hand. Smaller shrimp will cook faster, so keep your eye out for the visual doneness cues including color, transparency, and shape. 
  • If you avoid alcohol, low-sodium chicken broth can be substituted for the wine.

Storage and Make-Ahead Tips 

Like other seafood recipes, you’ll want to refrigerate any leftovers promptly and eat within two days. 

More Shrimp Recipes to Try

Comments

Shrimp Scampi Recipe

Plump, tender shrimp in a garlicky white wine sauce.

Prep time 5 minutes

Cook time 15 minutes

Serves 4

Nutritional Info

Ingredients

  • 2 cloves

    garlic

  • 1/4

    medium bunch fresh parsley

  • 1 pound

    raw jumbo shrimp (21 to 30 per pound), thawed if frozen

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper, plus more for serving

  • 2 tablespoons

    olive oil, divided

  • 2 tablespoons

    unsalted butter

  • 3/4 cup

    dry white wine or low-sodium chicken broth

  • 1 pinch

    red pepper flakes (optional)

  • 1/2

    medium lemon

  • Cooked pasta or crusty bread, for serving (optional)

Instructions

  1. Mince 2 garlic cloves. Pick the leaves from 1/4 medium bunch fresh parsley and finely chop until you have 2 tablespoons. If needed, peel and devein 1 pound raw jumbo shrimp (keep the tails on if desired). Pat dry with paper towels. Season the shrimp all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

  2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook, stirring occasionally, until just cooked through and opaque, 3 to 4 minutes. Transfer the shrimp to a plate.

  3. Add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter to the now-empty skillet. Cook over medium-high heat until the butter melts. Add the garlic and cook until fragrant starting to turn golden-brown, 30 seconds to 1 minute.

  4. Add 1/2 cup dry white wine or low-sodium chicken broth, and 1 pinch red pepper flakes if desired. Cook, scraping up any browned bits from the pan, until the liquid is reduced by about half, about 6 minutes.

  5. Return the shrimp and any accumulated juices to the skillet. Add the parsley and squeeze the juice from 1/2 medium lemon over the shrimp, and toss to combine. Serve garnished with more black pepper and with cooked pasta or crusty bread if desired.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

Filed in:
italian
Main Dish
Gluten-Free
seafood
Vegetables
quick