Recipe

Shrimp Scampi Without Wine

A fast, restaurant-style scampi with lemon, garlic, butter, and a simple broth swap that keeps the sauce bright and glossy without using wine.

By Matt Campbell

•

4.8

A cast iron skillet of shrimp scampi with garlic, lemon slices, parsley, and a glossy butter sauce on a warm kitchen stove

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Shrimp scampi is one of those dishes that feels fancy, but only because it moves fast and smells incredible. Often, there is a splash of white wine in the pan to add acidity and a little depth. We are doing the same vibe here, just without wine, and honestly, you will not miss it.

The trick is simple: use broth plus lemon for brightness, then finish with cold butter so the sauce goes silky instead of oily. It is garlicky, buttery, a little spicy if you want it, and it clings to pasta like it has something to prove.

Raw peeled shrimp, minced garlic, lemon, parsley, butter, and red pepper flakes arranged on a light kitchen counter

Why It Works

Bright scampi flavor without wine: chicken broth or seafood stock adds savory depth, while lemon juice and zest bring the snap.
Sauce that actually emulsifies: a starchy splash of pasta water plus cold butter at the end creates that glossy restaurant finish.
Perfect shrimp texture: quick sear, then a gentle warm-through at the end. No rubbery, overcooked shrimp on my watch.
Flexible: serve over pasta, with crusty bread, or spoon it over rice or zucchini noodles.

Pairs Well With

Storage Tips

Fridge: Store leftovers in an airtight container for up to 2 days. Shrimp is happiest sooner rather than later.

Reheat (best method): Warm gently in a skillet over low heat with a small splash of broth or water to loosen the sauce. Stir just until the shrimp is heated through.

Microwave (if you must): Use 50% power in short bursts. Shrimp overcooks fast, and it will absolutely take it personally.

Freezing: Not ideal. The shrimp texture turns bouncy and the butter sauce can separate.

Common Questions

What can I use instead of wine in shrimp scampi?

The best swap is chicken broth or seafood stock plus lemon juice. Broth replaces the liquid and savory depth. Lemon replaces the brightness that wine often brings. If you want a little extra tang, add 1 teaspoon white wine vinegar or champagne vinegar at the end.

Can I make shrimp scampi without wine and without broth?

Yes. Use pasta water (or plain water) as the liquid, then lean harder on lemon zest and a little extra salt. It is slightly less savory, but still very good.

Is shrimp scampi supposed to be spicy?

Not required, but a pinch of red pepper flakes makes the garlic and lemon pop. Keep it subtle, or skip it if you are cooking for spice-sensitive people.

Why did my scampi sauce turn greasy?

Usually one of three things: the heat was too high when you added butter, you skipped the starchy water, or it reduced too far. Fix it by lowering heat and whisking in 1 to 3 tablespoons pasta water until it turns glossy again.

Can I use frozen shrimp?

Absolutely. Thaw first (overnight in the fridge, or in a bowl of cold water for 15 to 20 minutes), then pat very dry so it sears instead of steaming.

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)
Large pot for pasta
Microplane or fine grater (for lemon zest)
Tongs
Measuring spoons

I started making scampi in that very practical stage of life where you want something that tastes like a restaurant, but you also want to be in sweatpants and done before your show gets good. The first time I tried it without wine, I expected it to feel like a compromise. It did not. Broth plus lemon gave me everything I wanted, and the bigger win was learning the real scampi magic: finishing with cold butter and a little pasta water so the sauce goes glossy and clingy instead of pooling sadly at the bottom. This is the version I make when I want comfort food that still feels bright and alive.

Shrimp Scampi Without Wine

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

8 ounces linguine or spaghetti
1 pound large shrimp, peeled and deveined (tails on or off), ideally 16/20 or 21/25 count
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon black pepper
3 tablespoons olive oil
4 to 6 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup low-sodium chicken broth or seafood stock
1 large lemon (zest plus 2 tablespoons juice), plus wedges for serving
4 tablespoons unsalted butter, cut into cubes and kept cold
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan (optional, for serving)

A small bowl of minced garlic and red pepper flakes on a kitchen counter next to a chef's knife

Instructions

Boil the pasta. Bring a large pot of well-salted water to a boil. If you like a number, aim for about 1 to 2 tablespoons kosher salt per gallon of water. Cook linguine until just al dente. Before draining, scoop out 1 cup pasta water and set it aside.
Dry and season the shrimp. Pat shrimp very dry with paper towels. Season with salt and pepper. Dry shrimp equals better sear and less watery sauce.
Sear the shrimp fast. Heat a large skillet over medium-high heat. Add olive oil. Cook shrimp in a single layer until they turn pink and opaque with lightly golden edges, about 60 to 90 seconds per side for 16/20 to 21/25 shrimp. Smaller shrimp will be faster, jumbo will take a bit longer. If you use a thermometer, shoot for 120 to 130°F (49 to 54°C) in the thickest part. Transfer to a plate.
Build the garlicky base. Lower heat to medium. Add garlic and red pepper flakes. Stir for 20 to 30 seconds, just until fragrant. Do not let the garlic brown.
Deglaze without wine. Add broth and scrape up any browned bits. Simmer for 1 to 2 minutes to reduce slightly.
Make it bright. Stir in lemon zest and lemon juice. Add 1/4 cup reserved pasta water and let it bubble gently for about 30 seconds. Keep it to a lively simmer, not a hard boil, so the lemon stays bright.
Finish the sauce the scampi way. Turn heat to low. Add the cold butter cubes and stir until melted and glossy. If the sauce looks tight, add more pasta water a tablespoon at a time until it looks silky.
Toss and serve. Add the drained pasta directly to the skillet (tongs are great here because you bring a little extra pasta water along). Add parsley and toss to coat. Add shrimp back in and toss just until warmed through, about 30 to 60 seconds. Taste and adjust salt, lemon, and pepper. Keep in mind broth and Parmesan add salt, so taste before you go heavy-handed. Serve with lemon wedges and Parmesan if you like.