Let’s be honest, we all have those nights. It’s 6 PM, you’re tired, you’re hungry, and the thought of a complicated dinner is just… no. I’ve been there more times than I can count. On those exact nights, my brain has one craving that always seems to pop up: a restaurant-worthy bowl of shrimp scampi. You know the one, perfectly cooked Shrimp swimming in a glossy, buttery, garlic-and-lemon sauce that practically begs you to soak it up with crusty bread.
For years, I was a little intimidated by it. It seemed too fancy for a Tuesday. But then I cracked the code, and I’m telling you, this Garlic Butter Shrimp Scampi Recipe is the ultimate weeknight hero. It’s swift (we’re talking 15 minutes, tops!), uses ingredients you probably already have, and delivers a stunning, crave-worthy meal that feels incredibly special.
This isn’t one of those heavy, cream-laden sauces that weigh you down. Oh no. The secret lies in the technique; we create a luscious, emulsified sauce using just butter, garlic, lemon juice, and a hint of parsley. It’s bright, it’s zippy, and it’s absolutely addictive. Whether you toss it with pasta or serve it in a bowl with bread, this is the recipe that will make you feel like a culinary genius, even on the busiest day. You’ve got this!
Table of Contents
15-Minute Garlic Butter Shrimp Scampi
Ingredients
- 8 ounces linguine pasta or other pasta, optional
- Salt for pasta water
- ¾ cup 1½ sticks unsalted butter, cubed and divided
- 4 large cloves garlic minced (about 4 teaspoons)
- ¼ teaspoon crushed red pepper flakes
- 1½ pounds large shrimp 16-20 count, peeled and deveined
- Salt and freshly ground black pepper to taste
- 3 tablespoons fresh flat-leaf parsley finely chopped
- 2 tablespoons freshly squeezed lemon juice about ½ lemon
For Serving (Optional):
- Extra chopped parsley
- Lemon wedges
- Crusty bread for dipping
- Grated Parmesan cheese
Instructions
- (If using pasta): Bring a large pot of generously salted water to a boil. Cook linguine according to package directions until al dente. Important: Reserve ½ cup of starchy pasta water before draining. Drain the pasta and set aside.
- Start the Sauce: Melt half the butter (6 tbsp) in a large skillet over medium heat until foaming. Add the minced garlic and red pepper flakes. Cook, stirring constantly, for 1-2 minutes until fragrant and light golden. Do not let the garlic burn.
- Cook the Shrimp: Pat the shrimp completely dry and season generously with salt and pepper. Increase heat to medium-high. Add shrimp to the skillet in a single layer (work in batches if needed). Cook for 2-3 minutes per side, until pink, opaque, and lightly golden. Do not overcook. Transfer shrimp to a clean plate.
- Finish the Sauce: Reduce heat to medium. Add the remaining 6 tbsp of butter, chopped parsley, and fresh lemon juice to the skillet. Stir constantly, scraping up any browned bits, until the butter is melted and the sauce is glossy and emulsified. Taste and adjust seasoning.
- Combine & Serve: Return the cooked shrimp to the skillet. If using pasta, add the cooked linguine. Toss everything to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Serve immediately, garnished with extra parsley, lemon wedges, and crusty bread on the side.
Notes
- Dry Your Shrimp: Patting the shrimp completely dry with paper towels is essential for getting a good sear, not steaming them.
- Don’t Overcook: Shrimp cook very quickly! They are done as soon as they turn pink and opaque. Overcooked shrimp will be tough.
- Wine Variation: For a classic shrimp scampi with white wine, add ¼ cup of dry white wine (like Pinot Grigio) after the garlic is fragrant. Let it bubble and reduce by half before adding the shrimp.
- No-Pasta Serving: This recipe is fantastic served as an appetizer. Omit the pasta and serve the shrimp and sauce in a shallow bowl with plenty of crusty bread for dipping.
- Storage: This dish is best served immediately. Reheating can overcook the shrimp and cause the butter sauce to separate.
Nutrition
What You’ll Need for This Easy Shrimp Scampi
The beauty of this recipe is its simplicity. The ingredient list is concise, allowing the quality of each one to truly shine. No fussy, hard-to-find items here!
- 8 ounces linguine pasta (or your favorite pasta shape, if serving with pasta)
- Salt for pasta water
- ¾ cup (1½ sticks) unsalted butter, cubed and divided
- 4 large cloves of garlic, minced (about 4 teaspoons)
- ¼ teaspoon crushed red pepper flakes (adjust to your heat preference)
- 1½ pounds large shrimp (16-20 count), peeled and deveined, tails on or off
- Salt and freshly ground black pepper, to taste
- 3 tablespoons fresh flat-leaf parsley, finely chopped
- 2 tablespoons freshly squeezed lemon juice (about ½ a large lemon)
For Serving (Highly Recommended!):
- Extra chopped parsley for garnish
- Lemon wedges
- Crusty Italian bread for soaking up every last drop of sauce
- Optional: freshly grated Parmesan cheese
How to Make This Garlic Butter Shrimp Scampi Recipe (Step-by-Step)
Alright, let’s get this going. The whole process moves very quickly, so I highly recommend having all your ingredients prepped and ready before you turn on the stove. Mince your garlic, chop your parsley, juice your lemon… get it all lined up. Ready?
Step 1: Get Your Pasta Ready
If you’re serving this as a shrimp scampi pasta, let’s start here. Bring a large pot of water to a boil. Once it’s at a rolling boil, add a very generous amount of salt. We want it to taste like the sea! This is your one and only chance to season the pasta itself, so don’t be shy.
Add your linguine and cook it according to the package directions until it’s perfectly al dente (which usually means tender but still with a firm bite).
Now, here’s the most essential part: before you drain the pasta, reserve about ½ cup of that starchy, cloudy pasta water. This stuff is liquid gold! The starch in the water will help the garlic butter sauce cling to the pasta and emulsify into a glossy, seamless sauce later. Drain the pasta (don’t rinse it!) and set it aside. I like to toss it with just a tiny drizzle of olive oil to keep it from sticking together while we make the magic happen.
Step 2: Start the Garlic Butter Sauce Base
Grab your largest skillet or sauté pan and place it over medium heat. Add half of your cubed butter (approximately 6 tablespoons, or ¾ of a stick). Let it melt completely and become foamy, gently swirling the pan. We want it melted and hot, but not browning; we’re making a bright scampi, not a nutty brown butter sauce.
Once the butter is foaming, add your minced garlic and the crushed red pepper flakes. Stir this constantly for about 1-2 minutes. The goal here is to get the garlic incredibly fragrant and just starting to turn a pale golden colour. Whatever you do, don’t let it burn! Burnt garlic turns bitter and will ruin the delicate sauce. Your kitchen should be smelling absolutely incredible right about now.
Step 3: Cook the Shrimp Perfectly
This step is fast, so don’t walk away! First, pat your Shrimp completely dry with paper towels. This is the key to getting a beautiful sear instead of just steaming them. Season the Shrimp generously on both sides with salt and freshly ground black pepper.
Crank the heat under your skillet up to medium-high. Add the seasoned Shrimp to the pan in a single, even layer. It’s important not to overcrowd the pan, or again, the Shrimp will steam. If your pan isn’t big enough, it’s much better to do this in two batches.
Let the shrimp cook, undisturbed, for 2-3 minutes on the first side. You’re looking for a beautiful pink colour and some light, golden-brown, caramelised bits. Flip each Shrimp and cook for another 2-3 minutes on the second side. The shrimp are done when they are opaque, pink, and just firm to the touch (they should curl into a loose “C” shape). Be so careful not to overcook them! There is nothing sadder than a rubbery, overcooked shrimp.
As soon as they’re done, use a slotted spoon to transfer the cooked Shrimp to a clean plate and set them aside.
Step 4: Build That Luscious, Glossy Sauce
Your pan should still have all that delicious garlic and any browned bits (called fond) from the Shrimp. Reduce the heat back down to medium.
Now, add the remaining 6 tablespoons of butter, all of your chopped fresh parsley, and the freshly squeezed lemon juice to the skillet. Stir everything together constantly. As the rest of the butter melts, use your spoon to scrape up all those flavorful brown bits from the bottom of the pan, that’s pure flavour!
Continue stirring until the butter is completely melted and the sauce has come together. You’ll see it transform from a broken, oily-looking liquid into a single, glossy, slightly thickened, and beautifully emulsified sauce. This is the “secret” to a restaurant-quality scampi without any cream.
Give the sauce a taste. Does it need more salt? A bit more pepper? Another squeeze of lemon? Adjust it until it makes you happy. It should be rich from the butter, zippy from the lemon, and have a gentle kick from the garlic and chilli flakes.
Step 5: Bring It All Together
Time for the grand finale! Turn the heat down to low. Return the cooked Shrimp (and any juices from their plate) to the skillet.
If you’re using pasta, add the cooked linguine to the pan right now. Toss everything together gently but thoroughly, making sure every single piece of Shrimp and strand of pasta is coated in that glorious garlic butter sauce.
If the sauce seems a little too thick or is clinging too tightly, add a splash of the reserved pasta water you set aside. Start with just a tablespoon or two; it will loosen the sauce beautifully and help it coat everything perfectly.
Remove the pan from the heat immediately. You’re just re-warming the Shrimp, not cooking them further.
Serve it immediately while it’s piping hot. I love to pile it high on plates (or in shallow bowls) and make sure to spoon any extra sauce from the pan right over the top. Garnish with a little more fresh parsley, some lemon wedges for squeezing, and absolutely do not forget the crusty bread for mopping.
Tips, Tricks, and Variations for Your Scampi
Once you master this basic Garlic Butter Shrimp Scampi Recipe, you can have a lot of fun with it. Here are a few of my favourite tips and variations.
Let’s Talk About Wine (Or No Wine!)
You probably noticed this recipe doesn’t have any wine, which is a key ingredient in many traditional scampi recipes. Honestly, the fresh lemon juice gives it all the bright acidity it needs. This makes it a perfect shrimp scampi alternative without wine for a quick weeknight meal.
- If you want to add wine: Go for it! A shrimp scampi with white wine is classic. I recommend a dry white wine, such as Pinot Grigio or Sauvignon Blanc. Add about ¼ cup of wine to the pan right after the garlic is fragrant (in Step 2). Let it bubble and reduce by about half before you add the Shrimp in Step 3.
- A non-alcoholic sub: If you want that extra layer of flavour without the wine, a splash of chicken broth (about 2-3 tablespoons) works beautifully. Add it at the same time you would add the wine.
The Best Ingredients for the Best Scampi
- The Shrimp: I use large (16-20 count) Shrimp. Frozen Shrimp are excellent and often what I use! Just make sure they are fully thawed (you can run them under cool water in a colander) and, I’ll repeat it, patted very dry.
- The Butter: Since butter is a star ingredient, this is the time to use the good stuff. I always opt for unsalted butter so I can control the salt level myself. A European-style butter with a higher fat content will make the sauce even richer.
- The Garlic: Please, please use fresh garlic cloves. The minced stuff in a jar doesn’t have the same bright, zesty flavour and can sometimes taste metallic. It makes a huge difference here.
How to Thicken Scampi Sauce
You shouldn’t need a thickener like cornstarch for this recipe. The sauce’s “creaminess” comes from two things:
- Emulsification: Adding the second half of the butter at the end, along with the lemon juice, creates a stable, glossy sauce.
- Pasta Water: If you’re making shrimp scampi pasta, that starchy water is your best friend. It’s the key to making the sauce “clingy” and velvety.
What to Serve with Garlic Butter Shrimp Scampi
My absolute favourite way to serve this is as a shrimp scampi with linguine, as written in the recipe. But the options don’t stop there!
- With Bread (Appetiser-Style): Forget the pasta entirely! Serve the Shrimp and all that incredible sauce in a shallow bowl as a shrimp scampi appetizer. The only requirement is a loaf of crusty, warm Italian or French bread for aggressive dipping. This is heaven.
- Low-Carb Shrimp Scampi: To keep things light, serve this over a bed of zucchini noodles (zoodles) or spaghetti squash. It’s also fantastic spooned over roasted asparagus or sautéed spinach.
- A Simple Side: Because the scampi is so rich and flavorful, a simple side is all you need. A crisp green salad with a sharp, lemony vinaigrette is perfect to cut through the richness.
Your Scampi Questions, Answered (FAQ)
What are the ingredients of garlic buttered shrimp?
At its core, all you need are five main ingredients! This recipe uses butter, garlic, Shrimp, lemon juice, and fresh parsley. The red pepper flakes, salt, and pepper are for seasoning and add that perfect little kick.
What seasonings go in shrimp scampi?
The primary “seasonings” are fresh garlic and fresh lemon juice! They do most of the work. Beyond that, we use salt and freshly ground black pepper to season the Shrimp, crushed red pepper flakes for a hint of warmth, and a generous handful of fresh flat-leaf parsley for a clean, green flavour.
What is garlic butter sauce made of?
This glorious sauce is made from unsalted butter (melted in two stages), minced garlic, fresh lemon juice, and chopped parsley. The “secret” isn’t an ingredient, but rather the technique of emulsifying the butter with the lemon juice at the end to create a stable, glossy, creamy sauce without the need for actual cream.
Can I make this shrimp scampi ahead of time?
I’m going to be your pragmatic friend here: I really don’t recommend it. This is a 10-minute recipe that is 100% best when served immediately. Shrimp cook in minutes, but they can also overcook in just a few minutes. Reheating Shrimp almost always makes it tough and rubbery, and the beautiful butter-lemon sauce can break (separate) when reheated. It’s so fast, make it fresh!
A Final, Encouraging Word
See? That wasn’t so bad! You just made a restaurant-level Garlic Butter Shrimp Scampi Recipe in your own kitchen in less time than it takes to decide on takeout.
This recipe is all about that incredible, luscious sauce and the confidence it gives you. It proves that a “fancy” dinner doesn’t have to be complicated or time-consuming. It just has to be delicious. So go ahead, grab that crusty bread, and mop up every last drop of that sauce. You earned it!
I would absolutely love to hear how this recipe turns out for you. Did you serve it with pasta? Did you add wine? Let me know all about it in the comments below! Enjoy!
