Description

This Garlic Butter Shrimp Scampi recipe features wild-caught large shrimp sautéed in a flavorful blend of garlic, butter, white wine, and fresh lemon juice. Marinated briefly with olive oil and spices, the shrimp are cooked to tender perfection in a skillet, then coated in a rich, aromatic sauce. Perfect served with crusty sourdough bread, pasta, or rice, this dish combines bold flavors with a quick, easy stovetop cooking method.

Ingredients

Scale

Shrimp and Marinade

1 pound wild caught large shrimp with shells
2 tablespoons extra virgin olive oil (for marinade)
2 cloves garlic, pressed or minced (half for marinade)
1/2 teaspoon kosher salt (for marinade)
1/2 teaspoon red pepper flakes

Cooking and Sauce

2 tablespoons extra virgin olive oil (for cooking)
4 cloves garlic, pressed or minced (remaining half for sauce)
4 tablespoons butter (divided: 3 tablespoons for sauce, 1 tablespoon for finishing)
1/3 cup white wine or chicken stock
2 tablespoons fresh lemon juice (about 1/2 lemon)
1 teaspoon kosher salt (divided: 1/2 teaspoon for finishing, remainder as needed)
1 tablespoon minced fresh parsley

Instructions

Prep the shrimp: Thaw the shrimp in cool water, then remove the shells and devein them. Discard the shells, rinse the shrimp thoroughly, drain well, and transfer to a small bowl.
Marinate the shrimp: Drizzle 2 tablespoons of olive oil, half of the pressed garlic, 1/2 teaspoon kosher salt, and red pepper flakes over the shrimp. Toss everything to coat the shrimp evenly. Set aside and let the flavors meld for 20 minutes.
Cook the shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and garlic mixture, spreading them evenly in the pan. Cook for 1 to 1 1/2 minutes until they start to turn opaque, then flip each shrimp and cook for another minute. Be careful to avoid burning the garlic or over-browning the shrimp. Transfer cooked shrimp to a bowl or plate. If browned garlic bits remain in the skillet, remove them to prevent bitterness.
Make the sauce: Melt 3 tablespoons of butter in the same skillet over medium heat. Add the remaining garlic and cook for about 30 seconds until fragrant. Pour in the white wine (or chicken stock) and lemon juice. Simmer for about 5 minutes until the sauce thickens and reduces by half, stirring occasionally.
Finish the dish: Return the shrimp along with any accumulated juices to the skillet. Stir in the last tablespoon of butter and 1/2 teaspoon kosher salt, adjusting seasoning to taste. Sprinkle with minced parsley, stir well, and cook for an additional minute to blend flavors. Serve warm with sourdough bread for dipping, or over your choice of pasta or rice.

Notes

Ensure shrimp are fresh or completely thawed for best texture.
Adjust red pepper flakes for heat preference or omit for a milder dish.
If white wine is not preferred, use low-sodium chicken stock as a substitute.
Do not overcook shrimp to avoid rubbery texture—cook just until opaque.
Serve immediately for best flavor and warmth.
Pair with crusty bread or al dente pasta to soak up the delicious sauce.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Keywords: Garlic Butter Shrimp, Shrimp Scampi, Easy Shrimp Recipe, Quick Dinner, Seafood Pasta Sauce, Lemon Garlic Shrimp