Easy Garlic Shrimp Scampi Recipe

If you’re craving a seafood dish that’s both elegant and incredibly quick to whip up, you’ve got to try this Easy Garlic Shrimp Scampi Recipe. I absolutely love how this recipe comes together in just about 20 minutes, delivering juicy shrimp drenched in buttery garlic sauce with just the right zing of lemon. Whether you’re cooking for a busy weeknight dinner or want to impress guests without stressing in the kitchen, this shrimp scampi is a fan-freaking-tastic choice.

this …

Ingredients You’ll Need

One of the best parts about this Easy Garlic Shrimp Scampi Recipe is how these few simple ingredients work so well together. Picking good quality shrimp and fresh garlic really makes all the difference, so I’ll share some handy tips below to help you shop smart.

• Shrimp: I recommend large shrimp (26-30 count per pound) – they’re juicy and cook quickly but stay tender.
• Butter: I use unsalted so I can control the saltiness, plus butter adds that rich, silky texture.
• Garlic: Fresh minced garlic is key here; jarred just won’t do this recipe justice.
• Red Pepper Flakes: Totally optional but adds a subtle warmth that I personally love.
• Dry White Wine or Chicken Broth: I usually go for a crisp white wine but broth works great if you prefer no alcohol.
• Lemon Juice: Freshly squeezed is best—trust me, it brightens everything up beautifully.
• Fresh Parsley: Adds a lovely pop of color and a fresh herby finish.
• Salt & Pepper: Just a pinch to season and bring all those flavors together.

Variations

One thing I love about this Easy Garlic Shrimp Scampi Recipe is how easy it is to tweak it to fit what you have on hand or your personal taste. Here are some of my favorite spin-offs that I’ve tried over the years.

• Add Veggies: Toss in some asparagus tips or cherry tomatoes for a fresher, heartier meal. I find this adds an extra layer of texture and color.
• Spicy Kick: Increase the red pepper flakes or add a dash of cayenne pepper if you like it hotter—my family is a big fan of this!
• Butter Swap: For a lighter version, you can swap half the butter for olive oil. I’ve done this when I wanted a lighter sauce that still tasted rich.
• Herb Variations: Try basil or cilantro instead of parsley for a different fresh note—I especially like this twist in summer.
• Wine-Free: Use chicken broth or even just water with a splash of lemon for a family-friendly, no-alcohol option.

How to Make Easy Garlic Shrimp Scampi Recipe

Step 1: Prep Your Shrimp and Ingredients

I always start by prepping everything ahead of time—this recipe is so quick you don’t want to be scrambling mid-cook. If your shrimp is frozen, run them under cool water in a colander to thaw quickly and make sure to peel them if they’re not already. Since these are large shrimp, I sometimes like to devein them too—it makes for a prettier plate and better texture. Mince your garlic, chop the parsley, measure out your butter and lemon juice, and have the wine or broth ready to go.

Step 2: Cook the Shrimp Just Right

Melt half of the butter in a skillet over medium heat—give it a second to really melt and get bubbly. Add the shrimp and sear them for about 1 minute on each side. I use cooking tongs to flip them quickly and make sure they don’t overcook. You want the shrimp to turn a nice pink but still be tender and juicy inside.

Step 3: Build the Delicious Garlic Sauce

Once your shrimp are lightly cooked, stir in the garlic and optional red pepper flakes. Cook them for about 30 seconds until fragrant—this is where your kitchen will start smelling amazing! Pour in the white wine or chicken broth, letting it bubble and reduce for 2 minutes to concentrate those flavors. Then add the rest of the butter, lemon juice, and fresh parsley. Stir everything together until the butter melts fully, then immediately take the pan off the heat so the shrimp doesn’t keep cooking and get rubbery. Season with salt and pepper to taste.

How to Serve Easy Garlic Shrimp Scampi Recipe

Garnishes

I like to finish my shrimp scampi with a sprinkle of extra fresh parsley for color and a light dusting of cracked black pepper for a bit of heat. A few lemon wedges on the side never hurt either—they let you add extra brightness bite by bite and bring the dish to life.

Side Dishes

For sides, you really can’t go wrong. I often serve this scampi over linguine or spaghetti to soak up that luscious sauce. When I want a lighter meal, a crisp green salad or simple steamed asparagus pairs beautifully. Garlic bread or crusty baguette is also my go-to because dunking it in the sauce is heavenly.

Creative Ways to Present

When I’ve had friends over, I like to plate this shrimp scampi in little bowls with a handful of pasta curled neatly beneath, then garnish with parsley and a lemon twist on top. For special occasions, serving it family-style in a large skillet right at the table lets everyone dive in and makes the meal feel cozy and festive.

Make Ahead and Storage

Storing Leftovers

I always store leftover shrimp scampi in an airtight container in the fridge. It keeps well for up to 2 days, though honestly, mine rarely last that long! Just be aware the shrimp might absorb some sauce and soften a bit.

Freezing

I’ve tried freezing shrimp scampi in a pinch, and while it’s doable, I find the shrimp texture changes slightly once frozen and reheated. If you plan to freeze, I recommend freezing just the sauce separately and adding freshly cooked shrimp later for the best results.

Reheating

To reheat, I gently warm the leftovers in a skillet over low heat just until hot, adding a splash of broth or water if the sauce seems too thick. Avoid the microwave if you can, as it tends to make shrimp rubbery really fast.

FAQs

Final Thoughts

This Easy Garlic Shrimp Scampi Recipe has become one of my absolute weeknight staples. It’s quick enough to make after a long day, yet tasty enough that I’m proud to serve it anytime. You’ll enjoy how simple ingredients come together to create something special and comforting, with flavors that feel fancy but without the hassle. Give it a try, and soon you’ll wonder how you ever lived without it in your recipe collection!

Print