Plate of delicious shrimp scampi garnished with parsley and lemon

Best Shrimp Scampi

BySavannah Brooks
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why make this recipe

Shrimp scampi is a classic dish that is quick and easy to prepare, making it perfect for any occasion. The combination of succulent shrimp, garlic, and fresh lemon creates a bright and flavorful meal that will impress your family and friends. Whether you’re looking for a weeknight dinner or a special dish for a gathering, this recipe delivers deliciousness in every bite.

how to make Best Shrimp Scampi

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup white wine (or chicken broth)
  • Juice of 1 lemon
  • Zest of 1 lemon
  • Salt and pepper to taste
  • Chopped parsley for garnish
  • Pasta, zucchini noodles, or rice for serving

Directions:

  1. In a large skillet, melt the butter over medium heat.
  2. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
  4. Pour in the white wine (or chicken broth), lemon juice, and lemon zest.
  5. Season with salt and pepper to taste, and simmer for another 2 minutes.
  6. Serve the shrimp scampi over pasta, zucchini noodles, or rice, garnished with chopped parsley.

how to serve Best Shrimp Scampi

Serve your shrimp scampi over a bed of spaghetti or fettuccine for a classic Italian feel. If you’re looking for a lighter option, try serving it over zucchini noodles or rice. Don’t forget to sprinkle some fresh chopped parsley on top for a pop of color and extra flavor.

how to store Best Shrimp Scampi

To store leftover shrimp scampi, place it in an airtight container and refrigerate. It will last for 2-3 days. To reheat, warm it up on the stove over medium heat until heated through. You can also add a splash of water or broth if it seems dry.

tips to make Best Shrimp Scampi

  • For the best flavor, use fresh shrimp if possible.
  • Don’t overcook the shrimp; they only need a few minutes and should be pink and opaque when done.
  • Adjust the amount of garlic and lemon according to your taste preference.
  • If you like a bit of heat, add a pinch of red pepper flakes when cooking the garlic.

variation

You can add vegetables such as cherry tomatoes, spinach, or asparagus for extra color and nutrition. Alternatively, if you prefer a creamy version, you can stir in some heavy cream to the sauce before serving.

FAQs

Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.

What can I substitute for white wine?
If you don’t want to use white wine, chicken broth is a great substitute and will still add flavor to the dish.

Can I make shrimp scampi ahead of time?
While it’s best served fresh, you can prepare the sauce ahead of time and then cook the shrimp just before serving for the best results.

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Best Shrimp Scampi

  • Author: admin
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Diet: Pescatarian
Print Recipe

Description

A quick and easy classic dish featuring succulent shrimp, garlic, and fresh lemon, perfect for any occasion.

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup white wine (or chicken broth)
  • Juice of 1 lemon
  • Zest of 1 lemon
  • Salt and pepper to taste
  • Chopped parsley for garnish
  • Pasta, zucchini noodles, or rice for serving

Instructions

  1. In a large skillet, melt the butter over medium heat.
  2. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
  4. Pour in the white wine (or chicken broth), lemon juice, and lemon zest.
  5. Season with salt and pepper to taste, and simmer for another 2 minutes.
  6. Serve the shrimp scampi over pasta, zucchini noodles, or rice, garnished with chopped parsley.

Notes

For the best flavor, use fresh shrimp if possible. Adjust the amount of garlic and lemon according to your taste preference. Add red pepper flakes for heat if desired.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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