Shrimp Scampi

This shrimp scampi is a quick and easy weeknight dinner. Juicy shrimp are sautéed until tender in a rich garlic and white wine sauce for a simple but flavorful meal.

Flavor: Buttery, garlicky, and bright with tender shrimp in a rich white wine sauce.
Skill Level: Shrimp scampi is fast and easy to make. It’s ready in under 20 minutes, and everything cooks in one pan.
Prep Note: Use peeled, deveined shrimp to skip messy prep. Defrost frozen shrimp quickly in cold water.

wine , oil , garlic , butter , shrimp , red pepper glakes , parsley with labels to make Shrimp Scampi

Ingredient Tips

Shrimp: Buy peeled and deveined shrimp; you can choose tails on or off. Tails are great if served as an appetizer, but I prefer shrimp without tails if served over pasta.
Garlic: Fresh minced garlic adds a lot of flavor to the sauce. No fresh garlic? Use minced garlic from a jar instead.
Wine: The best wine for shrimp scampi is a crisp, dry white wine. Skip the cooking wines and choose a wine you enjoy drinking. Try Pinot Grigio, Viognier, a dry Riesling, or Sauvignon Blanc. You can substitute chicken or vegetable broth in place of wine.

adding wine to pan to make Shrimp Scampi

How to Make Shrimp Scampi

Cook garlic & butter until fragrant (full recipe below). Add shrimp and cook. Set aside.
Pour in some wine and reduce for a few minutes.
Add shrimp back to the pan and toss to heat through.

adding cooked shrimp and seasonings to pan to make Shrimp Scampi

Save It for Later

Shrimp scampi can be kept in the refrigerator for up to 4 days. It’s best not to freeze it to preserve texture.

To reheat, warm it up briefly in a skillet on the stovetop just until hot, being careful not to recook the shrimp.

Shrimp Favorites

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This shrimp scampi recipe is quick and easy to make, with a rich and buttery garlic wine sauce.

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Melt the butter and olive oil in a large skillet over medium heat.
Stir in the garlic and red pepper flakes. Cook for 1 minute.
Add the shrimp to the pan and toss to coat. Cook the shrimp until bright pink and no longer translucent, approximately 2-3 minutes.
Using a slotted spoon, transfer the shrimp to a plate and keep warm.
Add the wine to the pan and cook for 2-3 minutes. Turn off the heat.
Return the shrimp to the pan and toss to coat in the sauce. Sprinkle with the parsley. Season with salt and black pepper, to taste. Serve immediately.

*If you prefer a less spicy dish, add red pepper flakes little by little, to taste.

Buy peeled and deveined shrimp to save prep.
The shrimp look pretty with the tails on, perfect if serving as an appetizer. If serving over pasta, serve without tails. Add some lemon wedges or slices as a garnish.
The ingredients (including the garlic) can be prepared up to 24 hours in advance. The dish takes just minutes to come together in the pan.
If serving as an appetizer, include crusty bread or crostini for sopping up the scampi sauce.
Leftovers will keep in an airtight container in the refrigerator for up to 4 days. It is not recommended to freeze because it will alter the texture of the shrimp.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Lunch, Main Course, Seafood

Cuisine American, Italian

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