Seafood
Juicy Shrimp Scampi (Ten Minutes)
By Samira Kazan
published September 12, 2025
Shrimp scampi is fast, garlicky, and impossibly satisfying. Juicy shrimp, buttery lemon sauce, and dinner on the table in just 10 minutes.
I’ve cooked shrimp scampi more times than I can count, and this is the version I rely on. The shrimp stay tender, the garlic butter sauce is balanced with a splash of white wine, and fresh lemon keeps it bright.
Sometimes I toss it with pasta, other times we pile it onto bread, and both disappear quickly at the table. It’s simple, but it always feels a little special — which is why it’s one of those recipes I’ll never stop making. If you’re looking for more shrimp ideas, try my shrimp stir fry , 10 minute air fryer shrimp , or shrimp tempura — all quick, delicious, and perfect for seafood lovers.
- What you’ll need
- How to make shrimp scampi
- Alphafoodie tips
- More shrimp recipes to try
- Shrimp Scampi Recipe
What you’ll need
- Shrimp : I like using large shrimp, peeled and deveined, with the tails left on for presentation. About 1 pound works perfectly for 4 servings.
- Olive oil: A touch of olive oil keeps the butter from burning and adds depth of flavor.
- Butter : The base of the sauce. I use unsalted butter so I can season to taste.
- Garlic : Fresh garlic is essential here. I go for 4–5 cloves, finely minced.
- White wine : A dry wine like Sauvignon Blanc or Pinot Grigio adds brightness. You can also use chicken broth if you’d rather not cook with wine.
- Lemon juice : Always fresh — it lifts the sauce and balances the richness.
- Red pepper flakes : Optional, but I love the gentle heat they bring.
- Parsley : A generous handful of chopped parsley adds freshness and color at the end.
- Salt and black pepper : Just enough to season and bring everything together.
- Pasta (optional) : I usually serve this with spaghetti or linguine, but it’s also wonderful with crusty bread or zucchini noodles.
See printable recipe card below for the full ingredients list and quantities.
How to make shrimp scampi
Heat the olive oil and butter in a wide skillet. You want the pan nice and hot before the shrimp go in so they get a quick sear rather than slowly steaming.
Add the shrimp in a single layer and let them cook undisturbed for a minute or two. As soon as you see them starting to turn pink around the edges, flip them over and cook the other side. They don’t need long — overcooked shrimp turn rubbery fast, so take them off the heat as soon as they’re opaque.
Once the shrimp are nearly done, stir in the garlic. It only needs about 30 seconds in the hot pan to release that amazing aroma — any longer and it risks burning.
Pour in the wine and let it bubble for a minute or two, scraping up any flavorful bits stuck to the pan. It should reduce slightly, leaving just enough liquid to coat the shrimp.
Finish the dish with a squeeze of fresh lemon juice, chopped parsley, and a pinch of red pepper flakes if you like some heat. Taste and adjust with salt and pepper.
If you’re serving pasta, toss it straight into the pan with a splash of pasta water so the sauce clings to every strand (here’s a guide on how to cook pasta perfectly ). For bread, just ladle the shrimp and sauce straight into bowls — perfect for dipping.
Serve immediately while the shrimp are still tender and juicy. If you have leftovers, store them in an airtight container in the fridge for up to 2 days and reheat gently on the stove with a splash of broth or water.
Alphafoodie tips
- Prep ahead : This dish comes together fast, so have everything chopped and ready before you turn on the stove.
- Don’t overcook the shrimp : They only need a couple of minutes per side. As soon as they’re pink and opaque, take them off the heat.
- Good wine makes good sauce : A crisp, dry white like Sauvignon Blanc or Pinot Grigio works best. If you’re skipping wine, use chicken broth and add an extra squeeze of lemon.
- Butter + oil combo : Using both helps prevent the butter from burning while still giving the sauce that rich flavor.
- Serve your way : Toss with pasta, spoon over rice, or keep it simple with crusty bread. It’s a flexible recipe that works for different occasions.
More shrimp recipes to try
Equipment
- 1 Large skillet
- 1 Pot
IngredientsUS CustomaryMetric1x2x3x
- ▢ 1 lb shrimp large peeled, deveined, tail on
- ▢ 2 tbsp olive oil
- ▢ 2 tbsp butter unsalted plus more for finishing if desired
- ▢ 4 cloves garlic finely minced
- ▢ ¼ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- ▢ 2 tbsp lemon juice Juice of 1 lemon
- ▢ ¼ tsp red pepper flakes (optional, or to taste)
- ▢ ¼ cup parsley chopped
- ▢ salt to taste
- ▢ black pepper to taste
- ▢ 8 oz spaghetti or linguine, cooked al dente (optional, for serving)
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the shrimp in a single layer. Cook for 1–2 minutes on the first side until they just begin turning pink, then flip and cook for another minute.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Pour in the white wine and let it simmer for 1–2 minutes, scraping the bottom of the pan until reduced by half.
- Add the lemon juice, parsley, and red pepper flakes. Stir gently to coat the shrimp, then taste and season with salt and black pepper as needed.
- If serving with pasta, toss the cooked spaghetti directly into the pan with a splash of reserved pasta water. Add an extra knob of butter if you’d like a richer sauce.
- Serve immediately, garnished with more parsley and chili flakes. Enjoy with pasta, crusty bread, or on its own.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shrimp Scampi
Equipment
- 1 Large skillet
- 1 Pot
Ingredients
- 1 lb shrimp large peeled, deveined, tail on
- 2 tbsp olive oil
- 2 tbsp butter unsalted plus more for finishing if desired
- 4 cloves garlic finely minced
- ¼ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 2 tbsp lemon juice Juice of 1 lemon
- ¼ tsp red pepper flakes (optional, or to taste)
- ¼ cup parsley chopped
- salt to taste
- black pepper to taste
- 8 oz spaghetti or linguine, cooked al dente (optional, for serving)
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the shrimp in a single layer. Cook for 1–2 minutes on the first side until they just begin turning pink, then flip and cook for another minute.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Pour in the white wine and let it simmer for 1–2 minutes, scraping the bottom of the pan until reduced by half.
- Add the lemon juice, parsley, and red pepper flakes. Stir gently to coat the shrimp, then taste and season with salt and black pepper as needed.
- If serving with pasta, toss the cooked spaghetti directly into the pan with a splash of reserved pasta water. Add an extra knob of butter if you’d like a richer sauce.
- Serve immediately, garnished with more parsley and chili flakes. Enjoy with pasta, crusty bread, or on its own.
Nutrition
Recipe on Alphafoodie: https://www.alphafoodie.com/shrimp-scampi/
