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Easy Garlic Shrimp Scampi Recipe (Quick & Delicious)

Easy Garlic Shrimp Scampi Recipe

Tender shrimp are quickly sautéed in olive oil and butter, then finished in a bright garlic, white wine, and lemon sauce. Serve the scampi alone or toss it with pasta for a satisfying 4-serving dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Shrimp and Sauce
  • 1 pound Large shrimp, peeled and deveined; tails on or off
  • 4 tablespoons Unsalted butter, divided
  • 2 tablespoons Extra-virgin olive oil
  • 4 cloves Garlic, minced
  • 1/4 cup Dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 2 tablespoons Fresh lemon juice
  • 1/4 teaspoon Red-pepper flakes
  • 1/2 teaspoon Kosher salt, plus more as needed
  • 1/4 teaspoon Freshly ground black pepper
Finishing
  • 2 tablespoons Fresh parsley, chopped
  • as needed for serving Lemon wedges
Optional Pasta
  • 8 ounces Linguine or spaghetti

Method
 

Step-by-Step
  1. If serving with pasta, cook 8 ounces of linguine or spaghetti in well-salted water until just al dente. Reserve about 1/2 cup of pasta water, then drain.
  2. Pat the shrimp dry and season them with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
  3. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook about 1 to 2 minutes per side, just until pink and nearly opaque, then transfer to a plate.
  4. Reduce the heat to medium and add the remaining 2 tablespoons butter, minced garlic, and red-pepper flakes. Cook for 30 to 60 seconds, stirring, until fragrant but not browned.
  5. Pour in the white wine and lemon juice. Simmer for 2 to 3 minutes while scraping up browned bits from the skillet, until the liquid is slightly reduced.
  6. Return the shrimp and any accumulated juices to the skillet. Toss for 1 to 2 minutes, until the shrimp are fully opaque and heated through.
  7. Stir in the chopped parsley. If using pasta, add it to the skillet and toss with a little reserved pasta water until glossy and lightly sauced, then serve with lemon wedges.

Notes

Pat shrimp dry and cook them in a single layer to prevent steaming. Add garlic after removing the shrimp and cook it briefly so it does not brown and turn bitter. Chicken stock may replace the wine using 1/4 cup, and a small amount of grated lemon zest may be added for stronger lemon flavor.