Shrimp Scampi

6 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Shrimp Scampi is the ultimate Italian Shrimp Recipe with wine, butter, garlic, red pepper flakes and a fresh squeeze of lemon juice.

Easy shrimp recipes make the quickest and most delicious dinners. We also love Pesto ShrimpEasy Honey Garlic Shrimp and Shrimp Salad because they all take less than 15 minutes to make and are so delicious!

Shrimp Scampi Shrimp Scampi

Shrimp Scampi has long been one of my favorite dinner party recipes to make for a few reasons. First, it is completely impressive to a large group of people, second it takes 10 minutes tops and third people LOVE IT.

Have you been to Italian restaurants and looked at the menus? Shrimp Scampi is always on them and it is always one of the most expensive dishes. Granted yes, shrimp tend to be more expensive than chicken, but shrimp scampi for over 20 or 30 dollars for 6 or 8 shrimp? Make it at home people, I promise it is SO EASY!

What is in a scampi sauce?

The basics of shrimp scampi sauce are garlic, butter, white wine and lemon juice. If you have those ingredients you’re already almost done with the dish.

Buttery Shrimp Scampi

What kind of wine goes in shrimp scampi?

A good crisp white wine if the best option here. Pinot Grigio would be the first thing to use, but I’ve also made the dish many times with Chardonnay. In fact, the wine doesn’t have to be amazing, I’ve very successfully used two buck chuck in this recipe with rave reviews.

How to Buy Shrimp:

only buy shrimp when it dips in price. This happens at least once every couple of months but when it does I buy in bulk. Many times you will go to the counter and if you order in two pound quantities they’ll ask you if you just want the unopened bag of shrimp. YES, they’re opening up frozen bags to give to you.

This is when you buy many of those 2 pound bags and put them in your deep freeze if you have one. I find places like Sprouts Market often have the best shrimp pricing. If you shop around holidays like New Years and Valentine’s Day other grocers will also have great deals.

Shrimp Scampi in Pan


  1. To peel raw shrimp, tear away at the shell above the first segment of the shell (the tail segment).
  2. Take a paring knife and make a shallow cut along the spine of the shrimp (the back of it).
  3. Using the paring knife or a fork, gently remove the black strip of intestines.
  4. To remove tails just squeeze the shrimp out from the bottom of the tail segment.


  • All the Garlic Bread, this is the perfect partner for shrimp scampi to soak up all the white wine butter sauce.
  • Freshly cooked pasta. But if you’re going to toss the shrimp with the pasta I suggest doubling the sauce at least, possibly tripling it.
  • Any other Italian favorites if this is your appetizer dish, including Meat LasagnaChicken Parmesan and Carbonara Pasta.

Easy Lemon Shrimp Scampi

Tips for the Perfect Shrimp Scampi:

  • Use fresh garlic – this is the strongest flavor in the dish and if you use the bottled variety your dish will taste how that jar smells. Trust me go with fresh.
  • Use the best shrimp you can buy – I like waiting for sales for shrimp because you can easily find 16-20 count shrimp for 5-6 dollars a pound if you keep your eyes open for it.
  • Have all the ingredients measured out and ready to go, the cooking time on the dish is so short you don’t want to overcook things as you’re measuring ingredients.
  • Tails on/off – If you’re serving this as an appetizer keep the tails on for easy handling. If you’re serving plated you can remove the tails for easy eating. Remember the tails will look better, but if looks aren’t the concern skip the tails.
  • Lemon Juice – Use fresh, this is how we brighten up the flavors of the buttery white wine sauce and if you use the bottled variety it will overpower the other flavors of the dish.

How do you make shrimp scampi with pasta?

Shrimp Scampi Pasta is not as simple as cook this recipe and toss with pasta. Pasta, especially freshly cooked pasta, is like a sponge. It will immediately soak up all the liquids in the dish and create a dry shrimp pasta meal. If you’re going to cook this with pasta I suggest cooking the pasta, draining it and tossing it with a bit of olive oil.

When cooking the Shrimp Scampi make double or triple the sauce. Allow the pasta to cool a little while making the shrimp and toss the ingredients together just before serving. Don’t let the hot pasta sit with the shrimp for too long, it will overcook the shrimp.

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Shrimp Scampi

Shrimp Scampi is the ultimate Italian Shrimp Recipe with wine, butter, garlic, red pepper flakes and a fresh squeeze of lemon juice.
Yield 6 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Author Sabrina Snyder


  • 4 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup olive oil divided
  • 1 pound large shrimp peeled, deveined
  • 1/4 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons unsalted butter
  • parsley optional


  • Add the garlic, salt, red pepper flakes, ½ of the olive oil and shrimp to a bowl and let marinate for 60 minutes.
  • Heat a large skillet over medium high heat and add the other half of the olive oil and the shrimp (reserve the marinade) to the pan, cooking on each side for 1-2 minutes.
  • Remove the shrimp from the pan, add in the wine, lemon juice and reserved marinade and cook for 3-4 minutes or until reduced by half before adding in the butter and cooking and additional 3-4 minutes.
  • Add the shrimp back to the pan, toss to coat and serve with parsley as a garnish if desired.


Calories: 233kcal | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 210mg | Sodium: 978mg | Potassium: 75mg | Vitamin A: 260IU | Vitamin C: 3.7mg | Calcium: 115mg | Iron: 1.7mg
Keyword: butter, garlic, shrimp, shrimp scampi, white wine

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Hi Sabrina,
    This is Mark, the old guy that likes your clam chowder. Made this shrimp scampi per the recipe and it turned out great. The only problem I have is my wife doesn’t want to share the sauce and said that if I would let her, she would put the sauce in a cup and drink it. lol.
    Great dish and we still have the clam chowder every couple of weeks.

  2. This was super easy to make and delicious. The ingredients are items that I usually always have on hand. I had shrimp in the freezer. My only substitutions were using vegetable stock instead of wine and sprinkling the top with parmesan. So good!

  3. I am not sure I understand the instruction to increase the sauce if serving with pasta.
    Do I double (or triple) everything in the recipe except the shrimp?

  4. DELICIOUS! Thank you! The best I have ever had or made. Used Marsala wine instead, so I used a little less.

  5. Made this recipe for dinner tonight – OUTSTANDING!! Hesitant to do the extra step of marinating the shrimp, but now know it made all the difference in the world. This recipe is worthy of being made in Michelin star restaurants. Served it over rice but it would be just as good over noodles or pasta of choice. Couldn’t stop dipping the french baguette into the sauce, it’s addictive. We’ll be making this often and wowing guests at dinner. Thanks for sharing such an easy, delicious recipe.

    1. Thanks for catching that! 1/2 of the olive oil goes in the marinade and the other goes in the skillet to cook the shrimp. I’ve edited the recipe card to read correctly.

    1. I definitely needed more coffee before hitting the post button, lol.
      Sorry about that, add it back in with the wine and lemon juice.