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.
- 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
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Shrimp Scampi
This shrimp scampi recipe is quick and easy to make, with a rich and buttery garlic wine sauce.
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Melt the butter and olive oil in a large skillet over medium heat.
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Stir in the garlic and red pepper flakes. Cook for 1 minute.
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Add the shrimp to the pan and toss to coat. Cook the shrimp until bright pink and no longer translucent, approximately 2-3 minutes.
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Using a slotted spoon, transfer the shrimp to a plate and keep warm.
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Add the wine to the pan and cook for 2-3 minutes. Turn off the heat.
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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.
- 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.
Calories: 243 | Carbohydrates: 3g | Protein: 16g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 173mg | Sodium: 742mg | Potassium: 208mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 1260IU | Vitamin C: 11mg | Calcium: 83mg | Iron: 1mg
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.
