If you've ever wanted a quick, luscious seafood dish that feels fancy without any fuss, this Shrimp Scampi Recipe is exactly that. It's a perfect weeknight dinner when you want something bright, garlicky, and just a little indulgent. You'll notice how perfectly juicy shrimp soak up all that buttery, garlicky goodness, making every bite a delight.
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What Sets This Apart
This shrimpy classic combines buttery richness with bright garlic and fresh parsley, delivering a restaurant-quality meal you can whip up any day of the week. The recipe's secret lies in balancing heat and timing for shrimp that remain tender and sauce that clings just right.
- Consistent Results: The step-by-step timing keeps shrimp juicy, never rubbery.
- Rich, Balanced Flavor: Garlic and butter mingle with fresh parsley and a hint of red pepper flakes for depth.
- Pantry-First Ingredients: Simple staples like butter, olive oil, and vegetable broth make this easy to gather.
- Weeknight Friendly: Ready in 30 minutes and pairs beautifully with pasta or crusty bread.
Ingredient Snapshot
For the best Shrimp Scampi Recipe, fresh shrimp make a noticeable difference, but high-quality frozen works just fine if you plan ahead. Using real butter instead of margarine brings that signature richness, and fresh garlic ensures a bright punch.
- Shrimp: Large, peeled and deveined shrimp give you tender bites and cook quickly.
- Butter: Unsalted to control seasoning, 4 tablespoons create a glossy, silky sauce.
- Olive Oil: Adds fruitiness and helps garlic infuse flavor rather than burn.
- Fresh Garlic: Minced finely, it leaps to life in the hot pan without bitterness.
- Vegetable Broth: Adds moisture and subtle depth without overpowering.
- Parsley: Fresh and chopped, it brightens the dish with herbaceous notes.
- Red Pepper Flakes (Optional): A pinch lifts the flavor with gentle heat.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Shrimp Scampi Recipe
Step 1 - Prep & Season
The first step is all about prep. If your shrimp are frozen, thaw them under cold running water, then pat dry thoroughly with paper towels. You want the shrimp dry so they sear beautifully instead of steaming. Season generously with salt and freshly ground black pepper - don't be shy here because that builds your base flavor.
Step 2 - Build Flavor
Warm a skillet over medium heat with olive oil and half the butter. Once the butter melts and starts to foam, add the minced garlic and red pepper flakes if you're using them. Stir constantly for about a minute until the garlic is fragrant and barely golden. This is the flavor foundation, so watch carefully - burnt garlic will turn bitter fast.
Step 3 - Finish for Best Texture
Turn up the heat to medium-high and add the shrimp in a single layer. This helps them sear instead of steam. Let them cook undisturbed for 1-2 minutes, then flip and cook another minute or so until pink and opaque. Pour in the vegetable broth, letting it simmer gently for a couple of minutes to meld flavors. Stir in the juice and zest of one lemon, then add the remaining butter and stir until silky smooth. This finishes the sauce with that perfect glossy texture you're aiming for.
Cook's Notes & Tricks
I've learned through trial that timing is everything with shrimp. Overcooked shrimp transform in seconds from tender to rubbery, so trust your eye and the clock. The key is medium-high heat for a fast cook without burning and finishing with broth to keep things moist.
- Doneness Cue: Shrimp turn pink and curl into a loose "C" shape - tighten curl means they're overcooked.
- Temperature Trick: Let the pan come fully to temperature before adding shrimp for even searing.
- Make-Ahead Move: Prep garlic and parsley ahead; shrimp cook too fast to multitask well.
- Avoid This Pitfall: Don't pile shrimp in the pan; overcrowding steams them instead of searing.
Serve & Enjoy
Finishing Touches
I like to finish the dish by tossing in lots of chopped fresh parsley - it brings a bright, herbal note that lifts the whole thing. A squeeze of fresh lemon juice right before serving adds just the right pop of acidity to balance the butter. For that glossy sauce finish, gently stirring in the last bit of cold butter takes it to the next level.
Pairs Beautifully With
This Shrimp Scampi Recipe pairs effortlessly with angel hair pasta or linguine, which soak up the garlic-butter sauce perfectly. For a lower-carb option, try zucchini noodles or serve it over steamed asparagus. A fresh green salad and crusty bread make lovely companions to round out the meal.
Simple Plating Wins
Keep plating simple and inviting: mound pasta, then spoon shrimp and sauce on top. Sprinkle a little extra parsley and a twist of freshly ground black pepper. For special occasions, garnish with a lemon wedge and a few whole parsley leaves to brighten the plate visually and flavor-wise.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover shrimp scampi in an airtight container and refrigerate for up to 2 days. The shrimp can soften a bit in the fridge, so eat it quickly for the best texture. Keep the sauce separate if you plan to reheat with pasta, so nothing gets soggy.
Freezing Tips
This dish doesn't freeze well because shrimp become rubbery after thawing. If you want to freeze components, do so separately - freeze sauce in a container and shrimp frozen flat in a zip-top bag. Thaw slowly in the fridge and reheat gently.
Reheating Shrimp Scampi Recipe Without Drying Out
The best way to reheat is gently on the stovetop over low heat with a splash of broth or water to loosen the sauce. In a microwave, cover loosely and heat in short bursts, stirring in between to keep moisture. Avoid high heat in the oven or air fryer, or the shrimp will turn tough quickly.
Frequently Asked Questions
Yes, frozen shrimp works well if properly thawed and dried before cooking to avoid excess moisture and steaming instead of searing.
Angel hair, linguine, or spaghetti are traditional choices because they hold the buttery sauce well without overpowering the shrimp.
Absolutely! Add more red pepper flakes or some fresh chili slices during the garlic sauté for a kick tailored to your taste.
Cook shrimp quickly on medium-high heat just until they turn pink and curl into a loose "C" shape; remove immediately from heat to prevent rubberiness.
Final Thoughts
This Shrimp Scampi Recipe has been one of my go-to midweek comforts for years. With minimal ingredients and simple techniques, it feels like a small indulgence you deserve after a busy day. Its bright, garlicky notes balance perfectly with buttery richness, making it easy to enjoy again and again. You'll love how quickly it comes together and the compliments you'll get without any stress. Give it a try - I'm confident you'll be making it often too.
PrintFull Recipe
Shrimp Scampi Recipe
This Shrimp Scampi recipe features succulent large shrimp sautéed in a garlic butter and olive oil sauce with a hint of red pepper flakes, finished with fresh parsley and a touch of vegetable broth for a light, flavorful dish perfect for a quick dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Shrimp and Sauce
- 1 lb large shrimp (peeled and deveined)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup vegetable broth
- ¼ cup fresh parsley (chopped)
- Salt and black pepper to taste
Additional Ingredients
- Juice and zest of 1 lemon
- Cooked pasta (amount as desired)
- Reserved pasta water (as needed)
Instructions
- Prepare Shrimp: Thaw the shrimp if frozen, rinse under cold water, pat dry with paper towels, and season generously with salt and black pepper.
- Sauté Garlic and Spices: In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
- Cook Shrimp: Increase the heat to medium-high and add the shrimp in a single layer. Season with additional salt and black pepper. Cook for 2 to 3 minutes until the shrimp turns pink and opaque, flipping halfway through to ensure even cooking.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for 2 minutes to blend the flavors.
- Add Lemon and Butter: Stir in the lemon juice and zest, then add the remaining 2 tablespoons of butter to the skillet, stirring until melted and incorporated into the sauce.
- Toss with Pasta: Add your favorite cooked pasta to the skillet along with reserved pasta water as needed to loosen the sauce. Toss everything together to coat evenly with the shrimp and sauce.
- Finish and Serve: Stir in the chopped fresh parsley just before serving for a burst of fresh flavor.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add fresh chopped chili.
- Use fresh shrimp when possible for the best texture and flavor.
- Substitute vegetable broth with chicken broth or white wine for extra depth of flavor.
- Reserve pasta water to help emulsify and thin the sauce as needed.
- Serve with crusty bread to soak up any extra sauce.
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