Shrimp scampi is a quick, impressive dinner you can make at home. Tender pan-seared shrimp are coated in a buttery, garlicky scampi sauce and served over linguine. With simple ingredients and straightforward steps, this restaurant-quality meal is ready in about 30 minutes.
Shrimp Scampi
If shrimp scampi is on the menu, I usually order it. I also enjoy pasta primavera when available, but this homemade scampi often beats many restaurant versions. The shrimp are seared just right and the sauce is bright and flavorful: garlic and crushed red pepper enhance butter, while white wine, chicken broth and fresh lemon juice balance the richness.
What is Shrimp Scampi Sauce Made of?
Scampi sauce is wonderfully simple. This version uses butter, garlic, crushed red pepper flakes, low-sodium chicken broth, dry white wine, fresh lemon juice and a pinch of salt. The sauce is garlicky and buttery — for garlic lovers, serve it with garlic bread.
Can I use frozen shrimp?
Yes. Make sure the shrimp are fully thawed before cooking. The best method is to transfer frozen shrimp to the refrigerator for 8–12 hours so they thaw evenly.
How to Make Scampi-Style Shrimp
1. Sear the shrimp: Heat olive oil in a skillet over medium-high heat. Add the shrimp and cook about 2 minutes per side, until opaque and curled into a “C.” Don’t overcook—shrimp cook quickly. Remove and set aside.
2. Build the sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and crushed red pepper flakes and sauté about 30 seconds, until fragrant.
3. Deglaze: Pour in the chicken broth and white wine, scraping the pan to release browned bits. Simmer about 3 minutes until slightly reduced.
4. Finish: Stir in fresh lemon juice and salt, then taste and adjust seasoning. Return the shrimp to the pan and toss to coat, warming them through for a minute or two.
Serve immediately with cooked linguine, toasted bread and a sprinkle of freshly chopped parsley if desired.
Storage Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in short microwave intervals until warmed, or rewarm gently in a skillet over medium-low heat with a little butter for best texture. Freezing is not recommended, as the shrimp can become rubbery.
Ingredient Notes
Shrimp – Avoid overcooking. Shrimp need only about 2 minutes per side; they’re done when opaque and curled into a “C.”
White wine – Use a dry white wine such as Sauvignon Blanc. Avoid sweet wines that will alter the sauce’s flavor. Use a wine you would drink.
Lemon juice – Freshly squeezed lemon juice brightens the sauce; bottled juices lack the same freshness.
Crushed red pepper – The amount called for gives a subtle heat. Omit for no heat or increase for more spice.
Garlic – Freshly minced garlic is best for flavor, though pre-minced will work in a pinch.
Enjoy!
~Nichole
Shrimp Scampi
Ingredients
- 2 Tablespoons Olive Oil
- 1 Pound Large Shrimp peeled with tails on or peeled completely
- 4 Tablespoons Salted Butter
- 3 Cloves Garlic finely minced
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 Cup Low Sodium Chicken Broth
- 1/2 Cup White Wine
- Juice from One Large Lemon
- 1/2 teaspoon Salt
Instructions
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Heat olive oil in a large skillet over medium-high heat.
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Add shrimp and cook about 2 minutes per side until pink and opaque. Remove shrimp and set aside.
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In the same skillet, melt butter over medium heat. Add minced garlic and crushed red pepper flakes and sauté about 30 seconds until fragrant.
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Pour in chicken broth and white wine, scraping the pan to deglaze. Simmer about 3 minutes until slightly reduced.
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Stir in lemon juice and salt, then taste and adjust seasoning if needed.
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Return shrimp to the skillet, tossing to coat. Cook 1–2 minutes to warm through.
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Serve with cooked linguine, toasted bread, and chopped parsley if desired.
Video
Notes
Do not use pre-cooked shrimp. Avoid overcooking—the shrimp only need a couple minutes per side.