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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.
Holly’s Recipe Highlights
- 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.
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.
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.
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
Did you enjoy this Shrimp Scampi? Leave a rating and comment below.
Shrimp Scampi
Equipment
Ingredients
- 4 tablespoons salted butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes or to taste
- 1 pound large shrimp peeled and deveined
- ½ cup dry white wine
- ½ cup chopped fresh parsley
- salt and black pepper to taste
Instructions
- 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.
Video
Notes
- 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
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
hi,I love your recipes,wanted to know what you could use instead of white wine.Any suggestions. Thank you Barbie
Barb, other readers have used chicken broth instead of wine with great results. Let us know if you decide to try it!
Simple but really delicious. We love this!! Thank you for all your great recipes!
sounds so good and easy to make. Thank you.
As delicious as it is easy!
I don’t do wine/cooking wines, will chicken broth work?
Lynne, you can use broth in place in this recipe.
absolutely amazing!! only thing I added was lemon juice and zest
This was amazing! Perfect amount of seasoning to make the flavor pop. My picky son loved it! Though did cook the shrimp a little too long….
Great recipe! Didn’t have dry, white wine so I used Beringer white Zinfandel. Has a sweeter taste! Quick, easy dinner.
This is the best shrimp scampi I’ve ever had!
Hi Holly, I’m a well seasoned cook and I have enough experience to tell if a recipe would be good by reading through it. I have to give you kudos for your recipes as all the ones I’ve made have been delicious. I do have a question, for those of us that don’t use alcohol, can a broth be substituted for the white wine? (I do apologize if this has been asked and answered already)
You can use broth in place in this recipe.
I love shrimp scampi
This shrimp scampi is a hit with family and friends. I love Holly’s recipes and this is a keeper! Tender not chewy shrimp. The sauce is so rich.
always super and truly easy!
Loved this! Fast, easy and delicious!
Easy and yummy. I will definitely make it again!!
Easy to make. Came together really fast. We loved it !
Great easy and delicious
it was so good and removing the shrimp while sauce reduces so the shrimp were juicy and tender not overcooked and chewy like alot of shrimp recipes do…a new family favorite. your recipes don’t disappoint!