Quick and Easy Shrimp Scampi (Ready in 20 Minutes!)

"Overhead shot of shrimp scampi in garlic butter sauce with parsley and lemon garnish in a white ceramic bowl"
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Quick and Easy Shrimp Scampi (Ready in 20 Minutes!)

The ultimate restaurant-quality shrimp scampi that’s deceptively simple to make at home.

KEY INFO
  • Prep Time: 5-10 minutes
  • Cook Time: 8-10 minutes
  • Total Time: 15-20 minutes
  • Servings: 4
  • Difficulty: Easy
  • Dietary: Dairy-free option available, low-carb, high-protein
EQUIPMENT NEEDED
  • Large skillet (non-stick works too)
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Tongs
  • Garlic press (optional)
INGREDIENTS
  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 tablespoons (60g) butter (or olive oil for dairy-free)
  • 6 large garlic cloves, minced
  • 1/4 cup (60ml) dry white wine (or chicken broth)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)

Pristine kitchen workspace with stainless steel bowls of fresh shrimp, garlic, and parsley on marble countertop, along with measuring spoons and lemon halves

METHOD
  1. Pat shrimp dry with paper towels and season with salt and pepper.
  2. Heat skillet over medium-high heat. Add half the butter until melted and bubbling.
  3. Add garlic and cook for 30 seconds until fragrant (watch carefully – it burns quickly!).
  4. Add shrimp in a single layer. Cook 2 minutes per side until pink and just opaque.
  5. Remove shrimp to a plate, keeping warm.
  6. Pour wine into pan, scraping up brown bits. Simmer 1-2 minutes until slightly reduced.
  7. Add remaining butter, lemon juice, and parsley. Stir until butter melts.
  8. Return shrimp to pan, toss to coat, and serve immediately.

Bubbling golden butter and minced garlic in a skillet with rising steam against a dark background
Large pink shrimp searing in butter with garlic, showing caramelization under natural kitchen lighting

CRUCIAL TIPS
  • Don’t overcrowd the pan – cook shrimp in batches if needed
  • Shrimp cook fast! Remove them as soon as they turn pink
  • Use fresh garlic, not pre-minced
  • Room temperature butter melts more evenly

White wine being poured into a heated pan causing steam and bubbles, with brown fond on pan edges illuminated by dramatic side lighting

STORAGE & VARIATIONS

Storage:

  • Refrigerate up to 2 days
  • Reheat gently to prevent rubbery shrimp

Common Mistakes:

  • Overcooking the shrimp
  • Using cold butter (causes splitting)
  • Skimping on garlic

Variations:

  • Spicy: Double the red pepper flakes
  • Dairy-free: Use olive oil instead of butter
  • Low-carb: Serve over zucchini noodles

Overhead view of an elegant white bowl filled with shrimp scampi garnished with fresh parsley and lemon wedges, beautifully lit in a moody, restaurant-style setting.

The key to perfect scampi is timing – have everything ready before you start cooking. This dish moves fast!

Feel free to customize the heat level or serve it over pasta, rice, or crusty bread to soak up that gorgeous sauce.

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