Easiest-Ever 15-Minute Shrimp Scampi

updated Aug 23, 2019
Easy Shrimp Scampi

A quick 15-minute recipe for classic shrimp scampi, complete with juicy shrimp and a buttery lemon sauce.


Prep8 minutes to 10 minutes

Cook5 minutes to 7 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Melina Hammer/Kitchn

Shrimp scampi is a classic, and for good reason. Making it is a cinch (it’s ready in just a few minutes), the ingredient list is easy-peasy, and it delivers big on flavor. Scampi is juicy, herbaceous, and buttery, with a lingering spice.

For the quickest shrimp scampi possible, buy shrimp that’s already been peeled and deveined. You can either buy fresh, raw shrimp or opt for frozen shrimp, which can be quickly thawed in a colander under cold running water. After quickly searing the shrimp, you’ll transfer it to your serving platter, then make the buttery lemon sauce and pour it directly onto the shrimp.

Scampi is versatile, too. You can eat it keto- or Paleo-style heaped on a plate, or toss it with pasta, or serve it alongside crusty bread to soak up the delectable pan sauce. 

Credit: Melina Hammer/Kitchn

Easy Shrimp Scampi

A quick 15-minute recipe for classic shrimp scampi, complete with juicy shrimp and a buttery lemon sauce.

Prep time 8 minutes to 10 minutes

Cook time 5 minutes to 7 minutes

Serves 4

Nutritional Info


  • 1 1/2 pounds

    raw wild jumbo peeled and cleaned shrimp (tails left intact)

  • 6 cloves

    garlic, divided

  • 1/2 teaspoon

    tightly packed fresh parsley leaves and tender stems

  • 1/2 teaspoon

    red pepper flakes

  • 3 tablespoons

    extra-virgin olive oil, divided

  • 1/2 cup

    tightly packed fresh parsley leaves and tender stems

  • 4 tablespoons


  • 1/2 cup

    dry white wine

  • 1/2

    medium lemon


  1. If using frozen shrimp, thaw the 1 1/2 pounds overnight in the refrigerator, or place the shrimp in a colander and run under cold water for about 10 minutes. Pat the shrimp very dry with paper towels.

  2. Thinly slice 3 of the garlic cloves; set aside. Grate the remaining 3 cloves and place in a large bowl. Add the shrimp, salt, red pepper flakes, and 1 tablespoon of the olive oil and toss to combine. Coarsely chop the 1/2 cup of parsely and set aside.

  3. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat until the oil pulls to the pan edges. Add the shrimp-garlic mixture and sear undisturbed, for 2 minutes. Flip the shrimp and cook until opaque and just cooked through, 1 to 2 minutes more. Transfer the shrimp to a serving platter.

  4. Add the 4 tablespoons butter to the skillet and swirl around the pan as it foams. When the foaming subsides, add the sliced garlic and stir to coat in butter. Add the 1/2 cup white wine and juice from the 1/2 lemon and simmer until reduced by half, 1 to 2 minutes.

  5. Stir in the chopped parsley, then immediately pour the mixture over the shrimp on the platter. Serve as-is, or with cooked spaghetti or crusty bread.

Recipe Notes

Make ahead: The shrimp can be marinated 1 day in advance and refrigerated.

Storage: Leftovers can be refrigerated up to 2 days.