Go Back
Garlic Butter Shrimp Scampi with parsley and lemon in a skillet

Garlic Butter Shrimp Scampi

This 15-minute Garlic Butter Shrimp Scampi is a weeknight hero, transforming simple pantry staples into a restaurant-worthy dish. Plump, juicy shrimp are seared and bathed in a glossy, lemon-kissed garlic butter sauce that's rich, bright, and incredibly flavorful. It's a masterclass in minimal effort for maximum reward, perfect served over pasta, rice, or with crusty bread to soak up every drop.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined tails on or off
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon extra virgin olive oil
  • 5-6 cloves garlic, minced
  • 1/2 cup dry white wine e.g., Sauvignon Blanc, Pinot Grigio
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest from about 1 lemon
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup fresh parsley, chopped

Equipment

  • Large skillet or sauté pan
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board
  • Citrus juicer (optional)
  • Microplane or zester (optional)
  • Tongs or spatula
  • Paper towels

Method
 

  1. Pat the shrimp thoroughly dry with paper towels. Season generously on both sides with salt and black pepper.
  2. Mince the garlic, chop the parsley, and zest and juice the lemon. Have all ingredients ready.
  3. In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Once hot and shimmering, add the shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque (they do not need to be fully cooked through). Remove shrimp to a plate.
  4. Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and red pepper flakes. Cook, stirring constantly, for about 60 seconds until fragrant but not browned.
  5. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer vigorously for 2-3 minutes to reduce by about half.
  6. Stir in the lemon zest. Return the shrimp and any accumulated juices to the skillet. Toss to coat and heat the shrimp through for a final minute.
  7. Remove the skillet from the heat. Stir in the chopped fresh parsley. Taste and adjust seasoning with salt if needed. Serve immediately.

Notes

For best results, ensure shrimp are very dry before cooking to achieve a good sear. Do not crowd the pan; cook in batches if necessary. Be careful not to burn the garlic. For a dairy-free version, use a high-quality plant-based butter. If you don't have white wine, substitute with 1/2 cup low-sodium chicken or vegetable broth plus an extra tablespoon of lemon juice. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently. Variations: Add halved cherry tomatoes with the garlic, stir in 1/4 cup heavy cream or grated Parmesan at the end, or wilt in fresh spinach.