Garlic Butter Scampi Shrimp with White Wine Sauce
Scampi Shrimp
Succulent shrimp in a fragrant garlic butter and white wine sauce. Ready in minutes and absolutely restaurant-worthy.
Scampi is one of those magical dishes that feels fancy enough for date night but comes together so quickly you'll wonder why you don't make it every week. There's something about the way butter, garlic, and white wine create this silky, luxurious sauce that just makes shrimp sing. I love serving this over pasta, rice, or with crusty bread to soak up every last drop of that incredible sauce.
The key to perfect scampi is using fresh, quality shrimp and not overcooking them—they go from tender to rubbery in seconds, so keep a close eye on the pan. The beauty of this recipe is that it comes together in about 15 minutes from start to finish, making it perfect for busy weeknights when you want to feel like you've put in real effort.
Nutrition (per serving)
Directions
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1
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is foaming, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
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2
Add the shrimp to the skillet in a single layer and season with salt and red pepper flakes. Cook for 2 minutes on one side without stirring, then flip and cook for another 1-2 minutes until they begin to turn pink.
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3
Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes.
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4
Remove from heat and stir in the remaining 3 tablespoons of butter until it melts into a silky sauce. Add the chopped parsley, taste, and adjust seasoning with salt and pepper as needed.
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5
Transfer to a serving dish immediately and serve over pasta, rice, or with crusty bread. The shrimp will continue cooking slightly in the residual heat, so timing is everything.
Ingredients
- Large shrimp, peeled and deveined:1.5 lb
- Butter:5 tbsp
- Garlic cloves, minced:6 pieces
- Dry white wine:½ cup
- Lemon juice:3 tbsp
- Red pepper flakes:¼ tsp
- Salt:¾ tsp
- Black pepper:½ tsp
- Fresh parsley, chopped:3 tbsp
- Olive oil:2 tbsp
Tips & Notes
- Pat the shrimp dry with paper towels before cooking—this helps them sear better and prevents them from steaming.
- Don't overcrowd the pan when adding shrimp. Cook in batches if needed so they sear properly rather than steam.
- Use a decent white wine that you'd actually drink—avoid 'cooking wine' which has added salt and preservatives.
- Serve immediately while the sauce is still warm and silky. This dish doesn't hold well, so have your serving vessel ready.
- Leftovers can be refrigerated for a day or two and reheated gently in a skillet over low heat with a splash of wine.
