Shrimp Scampi combines succulent shrimp with garlic, lemon, and parsley in a velvety white wine and butter sauce. It’s one of the most iconic Italian-American seafood dishes and is great with some crusty bread as an appetizer, or with pasta or rice for a full meal!
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Editor’s Note: Originally published on February 3, 2020. Updated with improved photos, process shots, and new information.
Shrimp Scampi is a favorite in our home because it’s ready in 30 minutes and perfect for any occasion, from quiet weeknight dinners, to Christmas Eve’s feast of the seven fishes!
It’s so easy that this was one of the first dishes my daughter, Sammy, learned to make (you can watch the video below from back in 2020 when we made it together!)
For a full meal serve it over pasta or rice pilaf alongside a garlicky green vegetable like sauteed broccoli or garlicky spinach.
As a seven fishes dish, shrimp scampi shines alongside other seafood favorites like calamari salad, baked clams, lobster oreganata, and zuppa di pesce.
And if you love shrimp scampi, try our shrimp scampi rolls, lemon garlic shrimp pasta, gambas al ajillo, and shrimp francese which all have similar flavors.
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Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Shrimp. I used extra jumbo shrimp, about 15 shrimp per pound, and find that the larger shrimp are more forgiving when cooking. That being said, you can use smaller shrimp if desired, but note the cooking time will be less. I recommend buying US gulf or Argentine red shrimp as the flavor is superior to farm shrimp.
- Wine. Use a dry white wine, such as Sauvignon Blanc for shrimp scampi. It brings great flavor and acidity to the dish. If you can’t have wine, you can omit it.
- Garlic. I used 6 cloves of garlic for this recipe, but feel free to use more or less. Garlic is really about personal preference!
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Mince 6 cloves of garlic and 1/4 of flat-leaf Italian parsley and set aside. In a medium-sized bowl, toss 1 1/2 pounds of extra jumbo cleaned and deveined shrimp with 1 teaspoon of Diamond Crystal kosher salt and 1/2 teaspoon of baking soda and set aside.
- Heat a large pan to medium heat with 4 tablespoons of butter and 2 tablespoons of olive oil. Once the butter melts, add the garlic and saute for 2-3 minutes or until lightly golden.
- Add 3/4 cup of dry white wine and 1/4 teaspoon of crushed red pepper flakes and turn the heat to high.
- Once the wine reduces by half, about 3-5 minutes, add the shrimp and turn the heat to medium.
- Cook the shrimp until they turn light pink and firm. Depending on the size of the shrimp, this can take anywhere from 3-5 minutes.
- Once the shrimp are cooked through, turn off the heat and add the parsley and 1 1/2 tablespoons of fresh lemon juice. Taste test and make any adjustments to salt, pepper, or lemon juice. Serve the shrimp scampi with crusty bread and enjoy!
Top tips
- Brine the shrimp. For most of my shrimp recipes I recommend brining the shrimp in a combo of baking soda and salt. It makes the shrimp plumper and juicier.
- Don’t overcook the shrimp. When shrimp are overcooked, or reheated, they may dry out and become rubbery. When cooking, you may want to taste test or cut one in half to check for doneness. It’s important to note that the cook time will vary based on the size of the shrimp.
- Serve promptly. Serve your shrimp scampi right away for best results. Leftovers should be reheated gently on the stovetop just until warmed through.
More shrimp recipes
Shrimp scampi is a true classic, as are these other wonderful shrimp recipes!
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Easy Garlic Butter Shrimp Scampi
Ingredients
- 1 1/2 pounds (680g) extra jumbo or colossal U15 or larger, cleaned and deveined
- 1 teaspoon Diamond Crystal Kosher salt
- 1/2 teaspoon baking soda
- 4 tablespoons (56g) unsalted butter
- 2 tablespoons (30ml) olive oil
- 6 cloves garlic minced
- 1/4 teaspoon crushed hot red pepper flakes optional
- 3/4 cup (180ml) dry white wine
- 1/4 cup minced flat-leaf Italian parsley
- 1 1/2 tablespoons (23ml) fresh lemon juice or to taste
- salt and pepper to taste
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Instructions
- Begin by mixing the shrimp with the baking soda and kosher salt in a bowl. Set aside for 10 minutes.
- Heat a large pan to medium heat and add the olive oil and butter to the pan. Once butter melts add the garlic and saute for 2-3 minutes or until lightly golden.
- Add the white wine and crushed red pepper to the pan and turn heat to high.
- Once the wine reduces by half (about 3-5 minutes) add the shrimp in and turn the heat back down to medium.
- Cook the shrimp until they turn light pink and firm, making sure to flip them to achieve even cooking. Depending on the size of shrimp this will take anywhere from 3-5 minutes.
- Once the shrimp are fully cooked through turn off the heat and add the parsley and the lemon juice.
- Taste test the sauce and make any final adjustments to salt, pepper, and lemon juice if required. Serve with crusty Italian bread. Enjoy!
Notes
- The shrimp should not be rinsed after the brine.
- Serve with crusty Italian bread. For pasta add 50 percent more wine and butter. Also use a bit more pasta water to make a sauce that won’t dry out.
- Leftovers can be reheated gently on the stovetop until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on February 3, 2020. It was completely updated on December 7, 2024.
Do you remove the brine and if so in what manner?
The brine does not get removed.
When you brine the shrimp for Shrimp Scampi do you do anything before cooking them? Like washing the salt & baking soda off? Or do you just add them to the fry pan? You weren’t clear on this step. I ask this because my wife & I never heard about brining shrimp. We just added them to the butter & olive oil to cook.
Hi Jerry, the shrimp do not get rinsed after the brine.
What a great looking dish ! going to make this thank you & your precious daughter
We hope you enjoy it, Ann!
Really simple recipe. Do you rinse the shrimp after brining?
Hi Mike, no, the shrimp do not get rinsed. Hope you enjoy.
It’s amazing how, in a sea of recipe blogs, your recipes are always a hit! I don’t know how I found you but I’m so glad I did. Your site is invaluable! Not a dud recipe in the bunch that I’ve tried. Thank you!
This comment means the world to us, Sonia! So happy you’re enjoying the recipes and appreciate the comment!
Thanks Tara, I know shrimp does not reheat well, just thought you might have a little trick. I have to make 5 pounds so I will have to make it there. Thanks for your fast reply and have a great Christmas!
Hi Jim, Thank you for all your great recipes. I have used many. I want to make this to bring to my nieces Christmas Eve dinner. Can this be made ahead or should I cook it there? Can the shrimp stay in the baking soda for a while, like half a day? It is tricky to travel with food. Thank you!
Hi Gail, I wouldn’t recommend doing the shrimp brine for that long. You can the whole dish ahead of time and reheat it in the oven or stovetop, but the shrimp may be a little tough. Shrimp are one of those things that are just better when eaten right away.
Made this with the frozen shrimp we had in the freezer for about forever. It was so good I got an “exquisite” rating from my partner and even I was patting myself on the back. I’ve made shrimp scampi a few times, but this was by far the best. The others were delicious, but honestly, the way you write the recipes with the correlating photos makes this simultaneously the easiest and tastiest shrimp scampi recipe I’ve read. Thank you for always being so reliable and approachable in the way you share recipes.
We’re so happy you both enjoyed, Glo!
I just made the Shrimp Scampi recipe last night and it was so good I could have made more. Coming from an Italian background you make recipes that remind me of what to make for dinner and following the video’s I learn new techniques. Hat’s off
We’re so happy you loved it, Sandy!
All of your recipes are easy to prepare. I love seeing your family in them too.
It’s the best! I make it often now because it’s so good and so easy.
I think this recipe looks easy enough that I can make it for my wife—she loves shrimp.
We hope you and your wife enjoy!
Loved this recipe I added some broccoli and onion
Made this for my wife who couldn’t have red meat. She loved it came out great. Thanks man. 👍
Fabulous!!!! Made this for dinner last night and it was out of this world! In my sixty years of cooking, never have I made such a delicious shrimp scampi. Followed the recipe to a tee-easy prep and cooking. Look forward to making your shrimp and orzo recipe next. Thank you!
great shrimp scampi dish! 5 star and better! your daughter is adorable <3
This was AMAZING!! Followed the recipe to a “t”… it was excellent, quick and a boat load of flavor and sauce! Your recipes are simply the best!! Thank you for AMAZING food!!
Jm How much shrimp for the scampi and how much pasta for 10 adults I want to serve on Christmas eve. love the way you cook!!!!
Hi Flo, thanks for the comment! Please use the 2x and 3x buttons on the recipe card to scale the recipe up.
Perfect!
Hi Gena, thanks for the comment and so happy you enjoyed the recipe!
Hi Jim: I have used your recipe more than a dozen times and it is always delicious. My wife and I share the cooking — I do 4 nights, she does 3. We are at the point that, if we need a recipe, we check Sip and Feast first before any. I am an old Italian that learned to cook from his Dad (the men always cooked Sunday dinner). Your recipes are the best that are out there. No one tops you (including my Dad). Hoping that one day, you publish a book. Thank you.
Hi Steve, thanks for the comment and kind words. I really appreciate that you and your wife look to Sip and Feast before any other when searching for a recipe. We do plan to get a book out and are hoping that will take place sometime in 2024. We’ll be sure to announce it here, via email, and on social media. Thank you.