Recipe

Garlic Shrimp Scampi

Juicy shrimp in a garlicky lemon-butter sauce with a little heat, ready fast and perfect over pasta or with crusty bread.

By Matt Campbell

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4.8

A skillet of garlic shrimp scampi with lemon slices and parsley in a glossy butter sauce

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Garlic shrimp scampi is one of those magical dinners that tastes like you tried really hard, even if you very much did not. The sauce is bright and buttery, the shrimp cook in minutes, and the whole thing begs for something cozy to soak it up. Pasta, bread, rice, your finger if nobody is looking.

This is my easy, weeknight-friendly version: accessible ingredients, clear steps, and a couple tiny “chef brain” tricks that make it come out restaurant-good. The biggest one: do not overcook the shrimp. The second biggest: build the sauce in the same pan so all those garlicky bits end up where they belong, which is in your mouth.

Shrimp being sautéed with garlic in a skillet on the stove

Why It Works

Fast cook time, big payoff: Shrimp go from raw to perfect in minutes, which keeps them juicy and sweet. Use doneness cues (opaque, pink, loose C shape) and you will nail it.
Balanced sauce: Butter for richness, olive oil to keep it from feeling heavy, lemon for lift, and a splash of broth or wine to loosen everything into a silky sauce.
Real garlic flavor without bitterness: We sauté it gently, then add liquid before it gets too dark.
Crisp edges, tender centers: A quick sear gives you that lightly browned shrimp exterior without turning the inside rubbery.

Pairs Well With

Storage Tips

Scampi is best fresh, but leftovers can still be great if you reheat gently.

Fridge: Store in an airtight container for up to 2 to 3 days (best within 2 for peak texture).
Reheat: Warm in a skillet over low heat with a splash of broth, water, or a squeeze of lemon to loosen the sauce. Avoid microwaving on high unless you like shrimp that chew back.
If it looks greasy: That is the butter separating. Stir in 1 to 2 teaspoons water or broth over low heat until it turns glossy again.
Freezing: Not ideal. Shrimp can get rubbery and the butter sauce may split.

Allergen note: Contains shellfish and dairy.

Common Questions

Can I make shrimp scampi without wine?

Yes. Use chicken broth or seafood stock. For a little extra zip, add 1 teaspoon lemon juice or a tiny splash of white wine vinegar at the end.

What size shrimp should I buy?

Go for large shrimp (about 16/20 or 21/25 count). They stay juicy and are harder to overcook than small shrimp. (Sizing labels vary a bit by brand, so use this as a guide.)

Do I have to devein the shrimp?

It is worth it. It takes a few minutes and the texture is better. If you buy “EZ-peel” shrimp, you are basically buying weeknight sanity.

Why did my garlic turn bitter?

It cooked too long or too hot. Keep the heat at medium, stir constantly, and add your broth or wine as soon as the garlic is fragrant.

How do I thicken scampi sauce?

For pasta scampi, the easiest “thickener” is starchy pasta water. If you are not using pasta, simmer the sauce for 1 to 2 minutes, then whisk in cold butter off the heat.

Can I add cream?

You can, but it becomes a different vibe. If you want creamy, stir in 2 to 3 tablespoons heavy cream at the end and keep the lemon bright so it does not taste flat.

Can I use frozen shrimp?

Absolutely. Thaw first (overnight in the fridge, or in a colander under cold running water), then pat them very dry before seasoning. Wet shrimp steam, and scampi deserves a quick sear.

What does “dry white wine” mean here?

It means not sweet. Think Sauvignon Blanc or Pinot Grigio. If you would not drink it, do not cook with it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (stainless or cast iron works great)
Tongs or a spatula
Microplane or fine grater (optional for zest)
Cutting board and knife
Measuring spoons
Large pot (only if serving with pasta)

I started making shrimp scampi when I wanted “restaurant dinner” energy without committing to a sink full of dishes. The first time I nailed it, it was purely accidental: I cooked the shrimp fast, pulled them out before they got tough, and then let the sauce do its thing in the same pan. I remember standing there with a piece of bread, “taste testing” the sauce like it was my job.

Now it is one of my go-to meals when I want something cozy but still bright. It is garlic, butter, lemon, a little heat, and the kind of smell that makes people wander into the kitchen like, “So… when are we eating?”