Shrimp Scampi

Quick and easy shrimp scampi, shrimp sautéed with garlic in butter, olive oil, and white wine, tossed with red pepper flakes and parsley.

Print
Photography Credit: Elise Bauer

Do you have a favorite meal for those need-something-quick-and-don’t-want-to-have-to-plan-or-work-too-hard days? I keep a bag of frozen shrimp in the freezer just for those times when I’m too busy to plan, but want a quick and easy meal.

I’ll put some frozen shrimp in a bowl of ice water, and if I’m serving them with pasta, by the time the pasta water has come to a boil the shrimp are defrosted enough to cook.

Shrimp scampi has to be one of the easiest ways to quickly prepare shrimp. We simply sauté the shrimp with garlic in butter and olive oil, splash it with some white wine, let the wine reduce while the shrimp cooks, and then toss it with fresh parsley, lemon juice and black pepper.

Shrimp Scampi Recipe

Print
  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Yield: Serves 4

If you are using frozen raw shrimp, defrost them quickly and safely by putting the shrimp in a large bowl of lightly salted ice water (1 1/2 teaspoons of salt for every quart of water).

We cook the shrimp scampi in butter and olive oil so we can cook at a relatively high heat without burning the butter but still impart the butter flavor.

Ingredients

  • 1 pound large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)
  • 2 Tbsp olive oil
  • 2-3 Tbsp butter
  • Salt
  • 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
  • 1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)
  • 1/2 cup white wine (I recommend a dry white wine such as a Sauvignon Blanc)
  • 2 tablespoons finely chopped parsley
  • Freshly ground black pepper to taste
  • 1 Tbsp lemon juice

* Shell on? or Shell off? It's really up to you. Shrimp cooked shell on are more flavorful because the shells infuse more flavor into the shrimp while they cook. But, shell-on is fussier to eat. If you remove the shells before cooking the shrimp, you can save them for making shellfish stock.

Method

1 Sauté garlic, red pepper flakes, in butter and olive oil: Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.

2 Add shrimp and wine: Sauté the garlic for just a minute, until it begins to brown at the edges, then add the shrimp.

Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine.

Move the shrimp so they are in an even layer in the pan. Increase the heat to high and boil the wine for two to three minutes.

3 Turn shrimp over to cook on the other side: Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue to cook on high heat for another minute.

4 Toss with parsley, lemon juice, pepper: Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.

Serve as is, or with crusty bread, over pasta, or over rice (for gluten-free version).

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Shrimp Scampi on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Links:

Choosing Sustainable Shrimp article from the Huffington Post

Shrimp Scampi

Showing 4 of 97 Comments

  • KP

    I made this and loved it!!! It was sooo simple and quick!! My husband gobbled it up as well and he’s picky!! Will definitely add this to my rotation!!!

  • Patricia Smith

    Added more garlic….at least5 cloves and sauteed with a shallot. Then added shrimp and sauteed maybe two minutes aside to be undergone and put aside in a covered dish. I had previously sauteed the shrimp shells in olive oil until they were brown and deglazed the pan with white wine. Added a little water and let the shells cook about 5 minutes more. The broth not only add more shrimp flavor but a bit more liquid which is always appreciated. Parsley,lemon zest and some parmesean reggiano completed the meal.Ps added more wine while tasting at the end and cooked down a little more.

  • Sanae Jennings

    So easy to make yet so delicious. I have used this recipes for my family and relatives and each time everyone loves it and asks for more! Thanks so much for sharing!

  • Kay glazner

    Best shrimp scampi ever

  • Mrs Ram

    This is my first Shrimp Scampi recipe and hubby can’t stop raving about it. My daughter said if she can eat more she would and stuffed themselves til they can’t no more. This recipe is a keeper! I will definitely bookmark this and do it again. Thank you for sharing!

View More Comments / Leave a Comment