This shrimp scampi recipe is a garlic-butter skillet with wine and lemon. It is not honey garlic chicken and not a cream sauce.
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Shrimp Scampi
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Shrimp scampi with garlic, butter, and lemon. From Olivia at Flavors.
Ingredients
- 1 1/2 pounds (680g) large shrimp, peeled
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 5 garlic cloves, sliced
- 1/2 teaspoon red pepper flakes
- 1/3 cup (80ml) dry white wine
- 3 tablespoons (42g) butter
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
- 12 ounces linguine, optional, for serving
Instructions
- Pat shrimp dry and season with salt and pepper. Boil linguine if you are serving pasta.
- Heat oil in a wide skillet. Sear shrimp in one layer about 1 minute per side. Remove.
- Add garlic and pepper flakes for 30 seconds. Pour in wine and reduce by half.
- Return shrimp. Add butter, lemon, and parsley. Toss 1 minute until the shrimp are opaque. Serve over pasta or with bread.
Notes
Do not crowd the pan or the shrimp steam. Frozen shrimp should be thawed and dried.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Scampi, not a cream pasta
The sauce is butter, wine, and lemon. No cream.
Substitutions
Chicken broth can replace wine. Add an extra teaspoon of lemon.
Mistakes to avoid
Overcooked shrimp curl tight and turn rubbery. Pull them at opaque.
Storage
Refrigerate 2 days. Reheat gently. The shrimp will not be as tender.
Nutrition (estimated)
About 380 calories per serving with pasta. Estimate only, not a lab test.
FAQ
Do I need wine?
No. Broth plus lemon still tastes like scampi.
What shrimp size?
Large, about 21–25 per pound, so they sear before they overcook.
Can I use pre-cooked shrimp?
Add them at the end just to warm. They will not sear.
Is this spicy?
Only if you keep the pepper flakes. They are optional.