You want a restaurant flex without the wait time, the bill, or the fake candlelight. This Italian shrimp scampi recipe is fast, loud with flavor, and unapologetically buttery. It’s the kind of dish that makes guests think you’ve secretly trained in Naples.
Lemon hits, garlic sings, parsley freshens, and the shrimp—oh, the shrimp—stay juicy and tender. Make it once and your weeknight dinner game levels up permanently.
Why You’ll Love This Recipe
- Speed-cook hero: Done in 15 minutes. Yes, really.
- Restaurant flavor: Garlicky, buttery, lemony sauce that coats every bite.
- Flexible: Serve over pasta, rice, or crusty bread.
No wrong answers here.
- Light but satisfying: Bright acidity balances the richness so it never feels heavy.
- Minimal dishes: One skillet, zero drama.
What Goes Into This Recipe – Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined (tail on or off)
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 5–6 cloves garlic, finely minced
- 1/4 teaspoon red pepper flakes (optional but clutch)
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc) or low-sodium chicken broth
- 1 large lemon, zested and juiced (about 2–3 tablespoons juice)
- 1/4 cup fresh parsley, chopped
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces linguine or spaghetti (optional, for serving)
- Crusty bread (optional, for sopping up sauce—highly recommended)
Step-by-Step Instructions
- Prep the shrimp: Pat shrimp very dry with paper towels. Season with salt and pepper. Dry shrimp = better sear and zero rubberiness.
- Boil pasta (if using): Salt your water like the ocean, cook until just al dente.
Reserve 1/2 cup pasta water; drain.
- Sear the shrimp: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high. Add shrimp in a single layer; cook 1–2 minutes per side until just pink and opaque. Remove to a plate.
- Build the sauce: Lower heat to medium.
Add garlic and red pepper flakes; sauté 30 seconds until fragrant (don’t brown it—burnt garlic is a vibe killer).
- Deglaze: Pour in wine (or broth), scraping up any browned bits. Simmer 2–3 minutes until slightly reduced.
- Lemon magic: Stir in lemon juice, lemon zest, and remaining 2 tablespoons butter. Whisk until glossy.
Taste and adjust salt/pepper.
- Finish: Return shrimp and any juices to the pan. Toss with parsley. If serving with pasta, add pasta and a splash of reserved pasta water to help the sauce cling.
- Serve immediately: Plate with extra parsley, lemon wedges, and crusty bread.
Try not to inhale it all at once.
How to Store
- Fridge: Store leftovers in an airtight container for up to 2 days. Shrimp waits for no one, FYI.
- Reheat: Warm gently in a skillet over low heat with a splash of water or broth until just heated through. Avoid microwaving to keep shrimp tender.
- Freezer: Not ideal for fully cooked shrimp scampi—texture suffers.
If you must, freeze the sauce separately and cook fresh shrimp later.
Health Benefits
- Lean protein: Shrimp packs protein with relatively low calories—great for satiety without the food coma.
- Micros that matter: Rich in selenium, B12, iodine, and zinc to support metabolism and thyroid health.
- Heart-smart fats: Olive oil provides monounsaturated fats; moderate butter keeps it balanced, not reckless.
- Lower-carb friendly: Serve over zucchini noodles or cauliflower rice if that’s your lane.
Don’t Make These Errors
- Overcooking the shrimp: They cook fast. Pull them as soon as they turn pink and curl into loose C-shapes.
- Waterlogged shrimp: Don’t skip patting dry or you’ll steam instead of sear. Sadness ensues.
- Burning the garlic: It goes from golden to bitter in seconds.
Keep heat moderate during this step.
- Skipping acid: Lemon is not optional. It balances the butter and makes flavors pop—non-negotiable, IMO.
- Too much pasta water: Add a splash at a time; you want silky, not soupy.
Recipe Variations
- Herb upgrade: Add basil or chives with the parsley for a fresher, garden-y finish.
- Spicy scampi: Double the red pepper flakes or add a pinch of Calabrian chili paste.
- Creamy twist: Stir in 2–3 tablespoons heavy cream at the end for a lush sauce.
- Veg boost: Toss in halved cherry tomatoes or baby spinach during the sauce step.
- Garlic confit flex: Swap some minced garlic for smashed garlic confit cloves for sweet, mellow depth.
- Gluten-free: Use GF pasta or serve over polenta or rice.
FAQ
Can I use frozen shrimp?
Yes—just thaw completely in the fridge overnight or under cold running water, then pat very dry before cooking. Frozen shrimp are often fresher than “fresh” at the store.
What wine works best?
A dry white like Pinot Grigio, Sauvignon Blanc, or Verdicchio.
If you wouldn’t drink it, don’t cook with it. Broth works if you’re avoiding alcohol.
Can I cook the shrimp from raw in the sauce?
You can, but searing first builds better flavor and texture. Quick browning = restaurant-level results.
How do I keep the sauce from breaking?
Add butter off direct high heat and whisk to emulsify.
If it looks thin, reduce a bit longer; if it looks greasy, add a splash of pasta water and whisk.
Is this dish spicy?
Only mildly, and only if you add red pepper flakes. Adjust to your heat tolerance—or go wild, your call.
Wrapping Up
This Italian shrimp scampi recipe is everything a weeknight winner should be: fast, bright, buttery, and wildly satisfying. Master the quick sear, respect the lemon, and you’ll have a plate that tastes like a special occasion without the effort.
Keep the parsley handy, the bread ready, and prepare for compliments you absolutely earned. Buon appetito!
