Recipe

Light & Healthy Shrimp Scampi

A weeknight shrimp scampi with big lemon garlic flavor, a silky sauce that actually clings, and a lighter touch on butter. Ready in about 20 minutes.

By Matt Campbell

•

4.8

A skillet of shrimp scampi with garlic, lemon slices, and chopped parsley in a light glossy sauce

Jump to Recipe

Shrimp scampi is one of those recipes that feels like you ordered it, but you definitely made it, in sweatpants, while answering a text with one hand. The classic is buttery and glorious, and I am not here to take that away from you.

This version just goes a little lighter without going sad. We keep a small amount of butter for that unmistakable scampi richness, then lean on olive oil, lemon, garlic, and a splash of broth to build a sauce that tastes bright and luxurious. The secret handshake is a tiny bit of pasta water or a quick cornstarch slurry so the sauce turns silky instead of sliding sadly to the bottom of your plate.

Serve it over whole wheat pasta, zucchini noodles, cauliflower rice, or with a crusty piece of bread if you are feeling delightfully unserious about the word healthy.

Shrimp being sautéed in a skillet with garlic and red pepper flakes

Why It Works

Bright, restaurant-style flavor: Lemon zest plus juice gives you that pop that makes scampi taste like scampi, even with less butter.
A sauce that clings: A touch of pasta water (or a quick cornstarch trick) helps the sauce emulsify so it coats shrimp and noodles instead of pooling.
Fast and forgiving: Shrimp cook in minutes. The sauce comes together in the same pan, which means maximum flavor and minimal dishes.
Flexible serving options: Works with pasta, zucchini noodles, steamed veggies, or just a fork and no plans.

Storage Tips

Shrimp scampi is best fresh, but leftovers can still be very good if you reheat gently.

Refrigerator

Store in an airtight container for up to 2 days.
If you mixed it with pasta, add a small splash of water or broth before reheating to loosen the sauce.

Reheating

Stovetop: Warm in a skillet over low heat with a splash of water or broth, just until heated through. Try not to simmer hard, shrimp can go from tender to rubbery fast.
Microwave: Use 50 percent power in short bursts, stirring in between.

Freezing

I do not recommend freezing cooked shrimp scampi. The texture tends to get bouncy and the sauce can split.

Common Questions

Can I make this without wine?

Yes. Use chicken broth or vegetable broth plus an extra squeeze of lemon. If you want a little extra complexity, add 1 teaspoon white wine vinegar or apple cider vinegar at the very end.

What shrimp should I buy?

Look for large shrimp (16 to 20 count) peeled and deveined. Tail-on looks pretty, tail-off is easier to eat on a weeknight. Frozen shrimp are totally fine, just thaw before cooking.

How do I thaw shrimp quickly?

Put frozen shrimp in a colander and run cold water over them for 5 to 8 minutes, tossing occasionally. Pat very dry before cooking so they sear instead of steam.

How do I know when shrimp are done?

They turn pink and opaque and curl into a loose C shape. If they curl into a tight O, they are overcooked. Still tasty, just a little chewy and dramatic.

Is this actually healthy?

It is lighter than classic scampi because we use less butter and add broth, then rely on lemon and garlic for flavor. For an even lighter plate, serve over zucchini noodles or cauliflower rice and keep the Parmesan optional.

Can I add vegetables?

Absolutely. Toss in a few handfuls of baby spinach at the end, or sauté asparagus tips or cherry tomatoes after the garlic for a quick scampi situation with benefits.

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

Large skillet (12-inch is ideal)
Microplane or fine grater (for lemon zest)
Tongs or a spatula
Small bowl (if using the cornstarch slurry option)
Knife and cutting board

I started making scampi as my go-to “I forgot I am hungry until I was suddenly starving” dinner. It is fast, loud with flavor, and it makes any random Tuesday feel like it has a theme. At some point I realized my usual method involved an enthusiastic amount of butter, plus pasta, plus me going back for “just a little more” that suspiciously resembled a second dinner.

So I tinkered. I kept the buttery finish because I am not a monster, but let lemon and garlic do more of the heavy lifting. Now it is the kind of meal I can make on a real weeknight, eat happily, and still have room for a dessert that starts with “because I felt like it.”