This shrimp scampi is a quick weeknight dinner that’s easy to make.
Ready in about 20 minutes, shrimp are pan-fried until tender and simmered in a garlic white wine sauce.
Shrimp Scampi Is a Fast Weeknight Favorite!
Shrimp Scampi is a favorite with shrimp (or prawns) cooked in a garlic, butter, and white wine sauce.
- It’s fast and easy to make.
- This shrimp scampi has a garlic butter sauce that needs just a handful of ingredients.
- This is a restaurant-quality dish with tender and juicy shrimp.
- Serve as an appetizer, over pasta, or with a loaf of crusty artisan bread.
What You’ll Need For Shrimp Scampi
- Shrimp: Buy peeled and deveined shrimp—you can choose tails on or off. Tails are great if served as an appetizer, but if served over pasta, I prefer shrimp without tails.
- Butter: Use salted butter with a bit of olive oil.
- Garlic: Fresh minced garlic adds a lot of flavor to the sauce.
- 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.
How To Make Shrimp Scampi
- Cook garlic & butter until fragrant (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.
Sprinkle with parsley and serve with spaghetti, angel hair pasta, or your favorite bread.
How to Serve Shrimp Scampi
- The shrimp and the sauce can be spooned over pasta and served as a main dish.
- Serve it with sourdough bread, artisan bread, or focaccia for dipping.
- For a low-carb version make some zucchini noodles to serve alongside a fresh citrusy salad.
Shrimp Favorites
Did you enjoy this Shrimp Scampi? Leave a rating and a comment below!
Shrimp Scampi
Ready in just 20 minutes, this shrimp scampi has a delicious white wine butter sauce.
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
*If you prefer a less spicy dish, you may want to start with less of red pepper flakes.
- 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, choose shrimp without tails.
- The ingredients (including the garlic) can be prepared up to 24 hours in advance. The dish takes just minutes to come together.
- 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 3-4 days. It is not recommended to freeze because it will alter the texture of the srhimp.
Nutrition Information
Calories: 282 | Carbohydrates: 3g | Protein: 23g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 316mg | Sodium: 1021mg | Potassium: 201mg | Vitamin A: 1580IU | Vitamin C: 15.3mg | Calcium: 192mg | Iron: 3.3mg
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 Italian, Mediterranean© 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.
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!