Shrimp Scampi

This easy shrimp scampi recipe is weeknight-friendly and ready in 15 minutes! Sauté shrimp and garlic in butter and olive oil, then add wine and red pepper flakes for the best shrimp scampi sauce ever. Everyone will want seconds!

Shrimp Scampi
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.

Shrimp Scampi: Easy and Quick

I'll put some frozen shrimp in a bowl of ice water. 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!

Shrimp Scampi
Elise Bauer

How to Make Shrimp Scampi

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.


Watch This Shrimp Scampi Recipe

Choosing Shrimp for Shrimp Scampi

  • Fresh or frozen? It's really up to you.
  • If buying fresh shrimp, look for shrimp that has a clean smell of the ocean. If the shrimp smells fishy, it's not fresh.
  • If you're buying frozen shrimp, look for those that are individually frozen. You need uncooked for this recipe.
  • Peeled or unpeeled? Again, it's a matter of personal preference. Peeled is easier to eat, but unpeeled will be more flavorful (and you can use the shells to make shrimp stock).
  • Any size? We prefer to use large or jumbo shrimp for this recipe, but it's up to you.
  • Want sustainable shrimp? Check Seafood Watch.

Alternatives to Wine in Shrimp Scampi Sauce

If you'd like a alcohol-free version of scampi sauce, you can substitute chicken broth for the white wine. You may want to increase the lemon juice a bit, but taste the sauce first.

You can also make a shrimp stock by simmering the shrimp shells in about 3/4 cup of water for a few minutes. Strain and add the shrimp stock to the scampi sauce instead.

More Shrimp Recipes You’ll Love!

From the Editors Of Simply Recipes

Shrimp Scampi

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4 servings

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.

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.


  • 1 pound (16 to 20 count) large raw shrimpshelled and de-veined, (if you want, keep the tail on for an attractive presentation)

  • 2 tablespoons extra virgin olive oil

  • 2 to 3 tablespoons butter

  • Salt

  • 3 to 4 cloves garlic, slivered, or 1 tablespoon minced garlic

  • 1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)

  • 1/2 cup white wine (we recommend a dry white wine, such as a sauvignon blanc)

  • 2 tablespoons finely chopped parsley

  • Freshly ground black pepper, to taste

  • 1 tablespoon lemon juice


  1. Sauté the garlic and 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.

    Sautéd garlic and red pepper flakes in butter and olive oil for Scampi Sauce
    Elise Bauer
  2. Add the shrimp and white wine:

    Sauté the garlic for just a minute, until it begins to brown lightly on the edges, then add the shrimp.

    Add the wine and stir to coat the shrimp.

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

    Shrimp Scampi cooking in skillet
    Elise Bauer
  3. Turn the shrimp over to cook the other side:

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

    How to Make Shrimp Scampi in Skillet
    Elise Bauer
  4. Toss with parsley, lemon juice, and pepper:

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

    Shrimp Scampi Sauce with lemon, parsley, and pepper
    Elise Bauer
  5. Serve hot with bread, pasta or rice:

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

Shrimp Scampi in Skillet with Parsley
Elise Bauer
Nutrition Facts (per serving)
248 Calories
17g Fat
3g Carbs
16g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 248
% Daily Value*
Total Fat 17g 21%
Saturated Fat 7g 34%
Cholesterol 166mg 55%
Sodium 859mg 37%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 16g
Vitamin C 4mg 20%
Calcium 77mg 6%
Iron 1mg 3%
Potassium 185mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.