Can I use frozen shrimp?

Absolutely. Just make sure they’re fully thawed and well-drained before tossing in the marinade. This way, you’ll avoid excess water in your sauce and get better browning.

What if I don’t want to use wine?

No problem—chicken stock brings plenty of savory body to the sauce without the wine. You’ll still get a fantastic scampi with great depth of flavor.

Can I use pre-peeled or cooked shrimp?

For quickest results, you can use pre-peeled shrimp, but avoid pre-cooked. Cooking raw shrimp in the marinade and sauce is key to juicy, flavorful bites. Pre-cooked shrimp can end up rubbery.

How do I keep garlic from burning?

Keep the heat at medium and watch closely, especially when first sautéing and when making the sauce. Burnt garlic turns bitter. If it starts to brown, remove it right away and continue.

Garlic Butter Shrimp Scampi Recipe

Name: Garlic Butter Shrimp Scampi Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 pound wild caught large shrimp, with shells (shells removed and deveined); 2 tablespoons extra virgin olive oil; 2 cloves garlic, pressed or minced; 1/2 teaspoon kosher salt; 1/2 teaspoon red pepper flakes; 2 tablespoons extra virgin olive oil; 2 cloves garlic, pressed or minced; 1/2 teaspoon kosher salt (additional, for finishing); 4 tablespoons butter, divided; 1/3 cup white wine or chicken stock; 2 tablespoons fresh lemon juice (or juice of 1/2 lemon); 1 tablespoon minced parsley

Description

Garlic Butter Shrimp Scampi is a quick and delicious dish featuring succulent wild-caught shrimp sautéed in a rich garlic-butter sauce with a hint of spice and brightened by fresh lemon juice and herbs. Ready in just 35 minutes, this scampi recipe creates a restaurant-quality meal perfect for weeknight dinners or entertaining guests. Serve it over pasta, rice, or with crusty bread to soak up the flavorful sauce.

Ingredients

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Shrimp and Marinade

1 pound wild caught large shrimp, with shells (shells removed and deveined)
2 tablespoons extra virgin olive oil
2 cloves garlic, pressed or minced
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes

For Cooking

2 tablespoons extra virgin olive oil
2 cloves garlic, pressed or minced
1/2 teaspoon kosher salt (additional, for finishing)

Sauce

4 tablespoons butter, divided
1/3 cup white wine or chicken stock
2 tablespoons fresh lemon juice (or juice of 1/2 lemon)
1 tablespoon minced parsley

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Instructions

Prep the Shrimp: Thaw the shrimp in cool water, peel off the shells, and devein the shrimp. Rinse and drain thoroughly before transferring to a small bowl. Discard the shells.
Marinate the Shrimp: Drizzle the shrimp with 2 tablespoons of olive oil, add half of the minced garlic, 1/2 teaspoon kosher salt, and the red pepper flakes. Toss well to coat the shrimp evenly, then let it marinate for about 20 minutes to allow the flavors to build.
Cook the Shrimp: In a large skillet over medium heat, add the remaining 2 tablespoons olive oil. Add the marinated shrimp and garlic mixture to the skillet, spreading them out evenly. Cook for 1 to 1 1/2 minutes, then flip the shrimp when they start to become opaque. Cook for another minute or until the shrimp are golden but not overly browned and the garlic is not burnt. Transfer shrimp to a plate. If there are any browned garlic bits in the skillet, remove them to prevent bitterness.
Make the Sauce: Melt 3 tablespoons of butter in the same skillet over medium heat. Add the remaining garlic and cook for about 30 seconds until fragrant. Stir in white wine (or chicken stock) and lemon juice. Allow the sauce to cook for about 5 minutes, stirring occasionally, until it reduces by half and thickens.
Finish the Dish: Return the shrimp and any collected juices to the skillet. Stir in the last tablespoon of butter and the remaining 1/2 teaspoon salt (or to taste). Sprinkle with minced parsley, stir everything together, and cook for an additional minute until everything is heated through. Serve immediately, warm, with sourdough bread, pasta, or rice.

Notes

For best flavor, use wild-caught large shrimp.
Wine adds depth, but chicken stock is an easy, non-alcoholic substitute.
Don’t overcook the shrimp—they cook quickly and can become tough if overdone.
This dish is best enjoyed fresh; leftovers can be refrigerated for up to 2 days.
Serve with crusty bread, pasta, or steamed rice to make a complete meal.

Nutrition

Serving Size: 1/4 recipe (about 5-6 shrimp plus sauce)
Calories: 310
Sugar: 0g
Sodium: 860mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 24g
Cholesterol: 225mg