Classic Shrimp Scampi with Garlic Butter
Cristian
Home Cook & Father | 5+ Years Experience
Published: January 8, 2026 | Updated: January 8, 2026
✓ Family-Tested Recipe: This shrimp scampi is our date-night-at-home favorite. It tastes like an expensive restaurant meal but takes just 20 minutes!
Restaurant-quality shrimp scampi with garlic, white wine, and butter sauce. Quick, elegant dinner ready in just 20 minutes. Perfect over pasta or with crusty bread.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Ingredients
- •1.5 pounds large shrimp (31-40 count), peeled and deveined
- •Salt and black pepper
- •3 tablespoons olive oil
- •4 tablespoons butter, divided
- •6 cloves garlic, minced (about 2 tablespoons)
- •1/4 teaspoon red pepper flakes (optional, for heat)
- •1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- •Juice of 1 large lemon (about 3 tablespoons)
- •1/4 cup fresh parsley, chopped
- •1/4 cup grated Parmesan cheese (optional)
- •12 ounces linguine or spaghetti, cooked according to package
- •Crusty bread for serving
Instructions
- 1
Prepare shrimp
Pat shrimp completely dry with paper towels - this ensures good searing. Season both sides with salt and black pepper. Have all ingredients prepped and ready - this dish cooks fast once you start!
- 2
Sear shrimp
Heat olive oil in a large skillet over medium-high heat. Once oil is shimmering, add shrimp in a single layer (work in batches if needed to avoid crowding). Cook for 1-2 minutes per side until pink and just cooked through. Don't overcook - shrimp continue cooking after you remove them. Transfer shrimp to a plate.
- 3
Make garlic butter sauce
Reduce heat to medium. In the same skillet, add 2 tablespoons butter. Once melted, add minced garlic and red pepper flakes if using. Sauté for 1 minute until fragrant but not browned - burnt garlic is bitter.
- 4
Deglaze with wine
Pour in white wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until wine reduces by about half and alcohol smell fades. Add lemon juice and remaining 2 tablespoons butter. Stir until butter melts and creates a glossy sauce.
- 5
Finish and serve
Return shrimp to the skillet along with any accumulated juices. Toss to coat in sauce and warm through for 1 minute. Remove from heat and stir in fresh parsley. Serve immediately over cooked pasta or with crusty bread for dipping. Sprinkle with Parmesan if desired. Garnish with extra parsley and lemon wedges.
Nutrition Information
Calories
425 calories
Protein
38g
Fat
18g
Carbs
28g
Fiber
2g
Frequently Asked Questions
What size shrimp is best for scampi?
Large shrimp (31-40 count per pound) are ideal for scampi. They're substantial enough to not overcook instantly but quick-cooking enough for a fast meal. Extra-large (26-30) also work well. Avoid small shrimp which overcook too easily and become rubbery. 'Count' refers to how many shrimp per pound - lower numbers mean bigger shrimp. Buy peeled and deveined to save prep time, or save money by cleaning them yourself.
Can I substitute the white wine?
Yes! For non-alcoholic version, use chicken or vegetable broth plus an extra tablespoon of lemon juice to mimic the acidity. The acid is important for balancing the rich butter. Some people use dry vermouth which adds depth. In a pinch, use more lemon juice and a splash of water. White wine adds complexity, but these substitutes work. Avoid sweet wines - use only dry white wines like Pinot Grigio or Sauvignon Blanc.
How do I know when shrimp are perfectly cooked?
Shrimp are done when they turn pink/orange and form a loose 'C' shape. Undercooked shrimp are gray and floppy. Perfectly cooked shrimp are opaque and slightly firm. Overcooked shrimp curl into tight circles (O-shape) and become rubbery. They cook incredibly fast - usually 1-2 minutes per side depending on size. Remove from heat the moment they turn pink. They'll finish cooking from residual heat when tossed in sauce.
Should I buy fresh or frozen shrimp?
Unless you live on the coast, 'fresh' shrimp at the store were previously frozen and thawed. Buying frozen shrimp is actually fresher - they're flash-frozen on the boat. Look for 'dry' frozen shrimp (no sodium or preservatives added). Avoid shrimp with 'added solution' - they're pumped with water and salt. Thaw frozen shrimp overnight in the fridge, or quick-thaw in a bowl of cold water for 15-20 minutes. Pat very dry before cooking.
Can I make shrimp scampi ahead of time?
Shrimp scampi is best fresh, but you can prep components ahead. Peel and devein shrimp up to 24 hours ahead. Mince garlic and chop parsley in advance. Make the sauce just before serving - it only takes 10 minutes. Leftover scampi keeps 2 days refrigerated but shrimp will be less tender when reheated. Reheat very gently over low heat to prevent rubbery shrimp. Better to prep ahead and cook fresh.
What pasta shape pairs best with shrimp scampi?
Long, thin pasta works best to twirl with the shrimp and capture sauce. Linguine is traditional and ideal. Spaghetti, angel hair, or fettuccine also work beautifully. For a twist, try bucatini (hollow spaghetti) which traps sauce inside. Avoid short pasta shapes like penne - they don't showcase the elegant dish as well. Cook pasta al dente and save 1/2 cup pasta water to adjust sauce consistency if needed.