Easy Shrimp Scampi Recipe – Perfect Festive Seafood Starter

Name: Easy Shrimp Scampi Recipe - Perfect Festive Seafood Starter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian-American
Ingredients: 1 pound (450g) shrimp, peeled and deveined, tails on; 4 tablespoons (57g) unsalted butter; 4 cloves garlic, minced; 2 tablespoons (30ml) olive oil; ¼ cup (60ml) dry white wine (Sauvignon Blanc or Pinot Grigio); 2 tablespoons freshly squeezed lemon juice; Salt and pepper to taste; Fresh parsley, chopped, for garnish; Optional: Red pepper flakes for a spicy kick

Posted on November 1, 2025

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The first time I made shrimp scampi, it was for a holiday dinner party where I was trying (and failing) to impress my in-laws. I needed something quick but elegant, and a pasta dish just wasn’t cutting it. Enter: shrimp scampi. It was buttery, garlicky, and came together faster than I could pour a glass of wine—and they loved it. I’ve been making it ever since, tweaking it little by little until it’s become my signature festive seafood starter.

Now, here’s the thing: shrimp scampi looks fancy, but it’s ridiculously simple to make. Whether you’re hosting a big dinner or just want to treat yourself, this recipe is perfect. Let’s dive in!

Why You’ll Love This Recipe

Okay, let’s talk about why you’ll be obsessed with this shrimp scampi recipe:

Quick and Easy: You can whip this up in less than 20 minutes, including prep time. It’s the perfect appetizer for last-minute gatherings.
Minimal Ingredients: Garlic, butter, olive oil, shrimp, and a few pantry staples—no fancy stuff here.
Elegant but Unfussy: This dish feels like something you’d order at a high-end restaurant, but you don’t need culinary school to make it.
Customizable: Love spice? Add red pepper flakes. Want it creamy? Toss in a splash of heavy cream. You can make this entirely your own.

Honestly, this shrimp scampi is my go-to when I need to impress someone without stressing myself out. The buttery garlic sauce alone will have people asking for the recipe!

What Ingredients You’ll Need

Here’s everything you’ll need to make this irresistible shrimp scampi—plus a few tips I’ve picked up along the way:

Shrimp: 1 pound (450g), peeled and deveined. I use large shrimp for the best presentation, but medium works too. Keep the tails on for a restaurant-style look.
Butter: 4 tablespoons (57g), unsalted. Always unsalted so you can control the salt level.
Garlic: 4 cloves, minced. The more garlic, the better—don’t skimp.
Olive Oil: 2 tablespoons (30ml). Adds a nice balance to the butter and keeps the sauce from feeling too heavy.
White Wine: ¼ cup (60ml). Use a dry white like Sauvignon Blanc or Pinot Grigio. Don’t use cooking wine—it should be something you’d drink.
Lemon Juice: Freshly squeezed from one lemon (about 2 tablespoons). Brightens everything up.
Salt & Pepper: To taste. I use kosher salt and freshly ground black pepper.
Fresh Parsley: Chopped, for garnish. Optional but highly recommended for that pop of color and freshness.
Optional: Red pepper flakes for a spicy kick.

Quick note: If you’re worried about peeling and deveining shrimp, many grocery stores sell them prepped and ready to go. Saves time and mess!

Equipment Needed

You don’t need much to make shrimp scampi. Here’s the simple setup:

Large skillet: I use a heavy-bottomed stainless skillet for even cooking.
Garlic press or sharp knife: For mincing garlic. A press makes it faster; a knife gives you more control.
Tongs: Perfect for flipping the shrimp without breaking them.
Small bowl: For mixing lemon juice and wine.
Serving platter: Optional, but great for presentation if you’re serving guests.

No fancy tools required—this recipe is all about keeping it simple.

How to Make It: Step-by-Step

Alright, let’s get cooking! Here’s how I make shrimp scampi, step by step:

Prep the ingredients (5 minutes): Mince your garlic, chop parsley, and mix the lemon juice and wine in a small bowl. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Heat the skillet (2 minutes): Warm the olive oil over medium heat. Add the butter, letting it melt completely. Don’t let it brown yet—we want it silky smooth.
Sauté the garlic (1 minute): Add the minced garlic and cook for about 30 seconds, stirring constantly. You’ll smell that amazing aroma—don’t let it burn!
Cook the shrimp (4-5 minutes): Add the shrimp in a single layer to the skillet. Cook for 2 minutes per side, or until they turn pink and opaque. Flip gently with tongs.
Add the liquid (2 minutes): Pour in the lemon juice and white wine, stirring to combine. Let it simmer for 1-2 minutes to reduce slightly and thicken the sauce.
Finish and garnish (1 minute): Remove from heat, sprinkle with fresh parsley, and add red pepper flakes if desired.

That’s it! Serve immediately with crusty bread for dipping or over pasta for a heartier dish.

My Best Tips & Techniques

Here’s everything I’ve learned from making shrimp scampi dozens of times:

Don’t overcrowd the pan: Cook shrimp in batches if needed. Overcrowding leads to steaming instead of sautéing.
Room temperature shrimp: Take the shrimp out of the fridge 10 minutes before cooking for even results.
Use fresh garlic: Pre-minced garlic doesn’t have the same flavor punch. Trust me, it’s worth the extra effort.
Wine alternatives: No wine? Use chicken broth or vegetable stock instead. It won’t be exactly the same, but still delicious.
Don’t overcook: Shrimp cook fast! As soon as they turn pink and curl slightly, they’re done.

Real talk: I’ve burned garlic and overcooked shrimp more times than I’d like to admit. Stick to medium heat and pay attention—it’s worth it!

Ways to Mix It Up

Here’s how you can customize this dish to suit your tastes:

Spicy Scampi: Add ½ teaspoon red pepper flakes when sautéing the garlic.
Creamy Scampi: Stir in ¼ cup heavy cream at the end for a richer sauce.
Herbed Scampi: Add chopped basil or thyme along with the parsley for extra flavor.
Vegetable Boost: Toss in halved cherry tomatoes or spinach during the last minute of cooking.
Low-Carb Option: Serve over zucchini noodles or cauliflower rice for a lighter meal.

Once you’ve mastered the basic recipe, the possibilities are endless!

Serving Ideas & Storage

Here’s how to serve and store your shrimp scampi:

Serving Suggestions: Serve with toasted baguette slices, over angel hair pasta, or with a simple green salad on the side.
Make it fancy: Garnish with additional parsley and a lemon wedge for a restaurant-style presentation.

Storage Tips:

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet to avoid overcooking the shrimp.
Freezer: Not recommended for cooked shrimp—it gets rubbery. Make this fresh for best results!

Pro tip: If you do have leftover sauce, save it and toss it with pasta or rice for a quick meal!

Nutritional Info & Health Benefits

Let’s break it down:

Nutrient	Per Serving
Calories	220
Protein	18g
Carbs	3g
Fat	15g

Why it’s great: Shrimp is a lean protein source, and the olive oil and butter provide healthy fats in moderation. Plus, garlic and parsley pack antioxidants!

Real talk: This isn’t diet food, but it’s definitely a better choice than fried seafood. Balance it with a veggie side, and it’s a win!

Final Thoughts

So that’s my easy shrimp scampi recipe! It’s fast, flavorful, and perfect for any festive occasion—or just a cozy night in. I hope you love it as much as I do.

Make it your own, share it with friends, and don’t forget to dip some bread in that buttery garlic sauce. It’s the best part!

If you make this, let me know how it turns out! Drop a comment below or tag me on Instagram @yourhandle—I love seeing your creations.

Happy cooking, and enjoy your delicious seafood starter!

FAQs

Q: Can I use frozen shrimp?

A: Absolutely! Just thaw them completely and pat them dry before cooking.

Q: What’s the best type of shrimp to use?

A: Large or jumbo shrimp work best for presentation, but medium shrimp are great too. Just make sure they’re peeled and deveined!

Q: Can I make this ahead of time?

A: Not really—shrimp are best cooked fresh. You can prep the garlic, parsley, and sauce ingredients ahead to save time, though!

Q: Is there a non-alcoholic substitute for wine?

A: Yes! Use chicken broth or vegetable stock instead of wine. It won’t have the same depth, but it’s still delicious.

Q: Can I make this dairy-free?

A: Swap the butter for a plant-based alternative or use extra olive oil. The flavor will be slightly different, but it works!

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