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Shrimp Scampi

Shrimp Scampi is an indulgent dish that can go from appetizer to meal in minutes! Prepared in under 30 minutes, this dish is made with fresh jumbo shrimp, bright lemon juice, dry white wine, savory garlic, melted butter, and freshly chopped parsley. Serve it over pasta or with bread as a restaurant quality dish!

Pair this Shrimp Scampi with our fresh Lemon Linguine with Asparagus pasta, with a side of Roasted Potatoes and Broccoli, over a bed of Instant Pot Brown Rice, or with crusty Italian Bread!

Top down view of shrimp and lemon wedges on a plate.

Shrimp Scampi

Did you know that scampi in Italian just means shrimp? So while Shrimp Scampi always comes across as a fancy restaurant only dish, you’re really just ordering a plate of shrimp shrimp! Which makes sense, as that is our main ingredient.

The fresh ingredients really make the quality of the dish here. The stars of this recipe are fresh shrimp, parsley, lemon, and garlic while the melted butter, light olive oil, and dry white wine enhance them beautifully.

Shrimp Scampi can be served with fresh, crusty bread rounds for appetizers or over pasta for a quick and easy dinner. Have a restaurant quality meal on the table in under half an hour that is as delicious as it is simple!

How To Make Shrimp Scampi

  1. Melt the butter and olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
  2. Pour in the white wine (or chicken broth), salt, pepper, and bring the liquid to a simmer. Cook for 5-7 minutes or until the liquid reduces by half.
  3. Reduce heat to low and add in the shrimp. Cook 3-5 minutes more until the shrimp is pink. Stir in the chopped parsley and lemon juice.
  4. Serve over pasta or rice with a side of veggies for a full meal option. Or for an indulgent appetizer, serve with crusty bread. Enjoy!
Collage showing how to make shrimp scampi.

Tips and Variations

  • There are many ways to serve shrimp scampi. It’s easy to enjoy this dish as a full meal or made into an appetizer. Here are a few suggestions:
    • Over a light pasta, with zucchini noodles, over rice, or with a side of green veggies like broccoli, green peppers, or roasted brussel sprouts
  • We used frozen shrimp in this recipe, but fresh shrimp is our go-to when available! Frozen shrimp works in a pinch. It can save time when you’re trying to whip up dinner in a hurry and don’t want the hassle of deveining and peeling fresh shrimp. Make sure to thaw it completely before adding it to the pan.
  • Red pepper flakes add a great spice to this dish.
  • Substitute chicken or vegetable broth for the white wine if you’d prefer not to cook with wine.
Side view of garlic lemon shrimp on a plate.


Storage: Leftover Shrimp Scampi can be stored in an airtight container for up to 4 days. You can also freeze cooked shrimp scampi. Store in a freezer safe container for up to 3 months. 

Reheating: The best way to reheat shrimp scampi is to reheat it in a skillet with a bit of extra butter. Saute until warmed through. Heating frozen shrimp scampi can be done in the same manner, the cook time will take longer so keep an eye on the shrimp to avoid undercooking or burning.

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Shrimp scampi and toast on a plate.

Shrimp Scampi

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 6 Servings

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Suggested Equipment


  • 4 Tbsp. unsalted butter
  • 2 Tbsp. olive oil
  • 4 large garlic cloves, finely minced
  • ½ cup dry white wine, or chicken broth
  • Salt and pepper, to taste
  • 1 ½ pound(s) large shrimp, peeled and deveined
  • ¼ cup parsley, freshly chopped
  • 2 Tbsp. lemon juice, freshly squeezed
  • Lemon wedges, for serving


  • In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic and saute for about 30 seconds.
    4 Tbsp. unsalted butter
    2 Tbsp. olive oil
    4 large garlic cloves
  • Pour in the wine or broth, salt and pepper, and bring to a simmer. Cook for 5-7 minutes until the liquid reduces by half.
    ½ cup dry white wine
    Salt and pepper
  • Reduce the heat to low, and add the shrimp. Cook for 3-5 minutes or until the shrimp is pink. Stir in the parsley and lemon juice.
    1 ½ pound(s) large shrimp
    ¼ cup parsley
    2 Tbsp. lemon juice
  • Serve with lemon wedges over pasta or rice, or with vegetables or crusty bread. 
    Lemon wedges
  • See post for storage options.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ¼ pound of shrimp. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 0.25pound | Calories: 210kcal | Carbohydrates: 3g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 163mg | Sodium: 646mg | Potassium: 172mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 648IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 1mg
Recipe Rating