Simple shrimp scampi recipe—that’s what I searched for years ago, standing in my small Cotswolds kitchen with three hungry kids and a pack of frozen shrimp. It’s amazing how a few ingredients—garlic, butter, lemon—can create something so flavorful in so little time.
I’m Olivia Barnes, and if you’ve landed here, welcome. I grew up cooking beside my grandmother in her country cottage, where herbs dried in the window and the garden overflowed each summer. We didn’t have anything fancy, but meals were always made with care. That’s how this simple shrimp scampi recipe came into my life—born out of necessity, but treasured for its ease and elegance.
No culinary school, no Michelin stars—just a deep love for cooking with what’s on hand. When shrimp is in the freezer and pasta’s in the cupboard, this dish comes together like magic. Over the years, I’ve made this simple shrimp scampi recipe dozens of ways: served over linguine, spooned onto toasted sourdough, or lightened up with courgetti.
What makes this recipe a favorite is its balance: buttery but bright, rich but quick. It’s ideal for busy nights when you want something that feels like a treat without turning your kitchen upside down.
If you love easy seafood dinners or need more family-friendly recipes under 30 minutes, you’ll want to bookmark this one. Because sometimes, the best meals really are the simplest.
PrintSimple Shrimp Scampi Recipe Everyone Can Make Tonight
A quick and simple shrimp scampi recipe with garlic, butter, lemon, and parsley. Ready in 20 minutes and packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Seafood
- Method: Stovetop
- Cuisine: American
Ingredients
1 lb large raw shrimp, peeled and deveined
3 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1/4 cup dry white wine or broth
Juice of 1 lemon
Salt and pepper to taste
2 tablespoons chopped fresh parsley
Instructions
1. Pat shrimp dry and season with salt and pepper.
2. Heat butter and olive oil in a skillet over medium heat.
3. Add garlic and red pepper flakes; cook until fragrant.
4. Add shrimp and cook for 1–2 minutes per side until pink.
5. Remove shrimp; add wine or broth and lemon juice to deglaze.
6. Simmer sauce, then return shrimp to pan and toss.
7. Finish with fresh parsley and serve hot.
Notes
Serve with pasta, rice, or crusty bread.
Use broth instead of wine for an alcohol-free version.
Do not overcook shrimp—they cook quickly!
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 1g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 185mg
Table of Contents
Make the Best Simple Shrimp Scampi Recipe at Home
Key Ingredients That Make This Recipe Shine Simple Shrimp Scampi Recipe Everyone Can Make Tonight
What makes a simple shrimp scampi recipe truly delicious is its commitment to just a handful of quality ingredients. Start with large shrimp—raw, peeled, and deveined. They cook quickly and absorb flavor beautifully. Garlic is essential here, and not just a little. You’ll want several cloves, sliced thin to infuse the butter without burning.
Next is the butter and olive oil combination. Butter gives the dish richness, while olive oil keeps it from feeling too heavy. Add red pepper flakes for a subtle kick, and don’t forget lemon juice—it brightens everything and balances the richness of the sauce. A splash of dry white wine (or broth if you’re skipping alcohol) helps deglaze the pan and deepen the flavor.
If you’re cooking often with garlic and lemon, my easy garlic butter sauces and lemon-based dinners offer more ways to use the same staples creatively.
What to Avoid When Cooking Shrimp Scampi
Even the most simple shrimp scampi recipe can go wrong if you’re not mindful of a few key steps. First: don’t overcook the shrimp. They only need 1–2 minutes per side. As soon as they curl and turn pink, take them off the heat or they’ll become rubbery.
Next, keep your garlic golden—not brown. Burnt garlic will turn the whole dish bitter. That’s why I recommend cooking it over medium heat in a blend of butter and oil.
Also, don’t skip seasoning. Salt each layer: the shrimp, the sauce, even the pasta water if you’re serving it that way.
If you’re looking to avoid these common pitfalls in other recipes too, my post on seafood cooking tips is a great place to start. Or try quick dinners that never disappoint—tested by busy cooks just like you.
Step-by-Step Method for a Simple Shrimp Scampi Recipe
How I Make It in My Kitchen
When I first started making this simple shrimp scampi recipe, I was juggling three kids, homework, and trying to get something proper on the table before someone raided the biscuit tin. What I discovered was that it’s one of the fastest, most satisfying meals I could pull together, without sacrificing flavor.
Here’s how I do it. I start by patting the shrimp dry with a bit of kitchen roll—it helps them sear instead of steam. Then I heat a generous knob of butter with a splash of olive oil in a pan, just enough to coat the base. In goes the garlic, finely chopped. I let it warm gently—just until it smells like it should be bottled and worn as perfume—then toss in the shrimp.
Once they’re pink and slightly curled, I take them out, pour in a splash of wine (or a bit of vegetable broth when we’re out), and let that simmer for a moment. Back go the shrimp, along with a good squeeze of lemon and a scattering of chopped parsley. It’s that simple.
You can serve it with pasta, spoon it over toast, or even mix it into a bowl of warm grains. For more everyday ideas that come together fast, I’ve shared some of our quick weeknight staples and easy seafood wins.
Simple Twists for Different Moods for a Simple Shrimp Scampi Recipe
What I love most about this recipe is its flexibility. Want it spicy? Add more chili flakes. Fancy something a bit creamy? Stir in a spoonful of mascarpone or a dash of cream before serving. If dairy’s not your thing, swap in olive oil for the butter and skip the cheese.
Sometimes I toss in halved cherry tomatoes or steamed green beans to make it stretch. And when I’ve got leftover zoodles or roasted courgettes, I skip the pasta altogether and make it low-carb without losing any of the joy.
You can also wrap it in warm flatbread, top it with fresh herbs, or serve it as an appetizer on little toasts—it’s endlessly adaptable. If you’re like me and love recipes that work hard without asking much, you’ll want to peek at my comfort food twists that use what’s already in your fridge.
Serving, Storing & Answers for Simple Shrimp Scampi Recipe Lovers
The Best Ways to Serve It
When I make this simple shrimp scampi recipe, I usually reach for pasta—linguine or spaghetti work beautifully. But I’ve also served it piled onto toasted sourdough, spooned over creamy mashed potatoes, or even with buttery rice on a cold evening. The sauce is too good to waste, so always have something on hand to soak it up.
Fresh lemon wedges on the side add brightness, and a sprinkle of grated Parmesan gives it a bit of bite (optional, but highly recommended). If I’m feeling fancy, I’ll garnish with a few curls of lemon zest and some microgreens—nothing fussy, just a little flourish.
Looking for more ways to bring your weeknight meals to life? I’ve gathered a few of our family go-to mains and some simple pasta pairings that might spark ideas.
Storing & Reheating Tips
Leftovers? Rare in our house, but they happen! Store any remaining shrimp scampi in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce. Be careful not to overcook the shrimp—they just need to warm through.
Freezing isn’t ideal for this dish, as the shrimp can become rubbery once thawed. If you’re prepping ahead, you can make the sauce base and add fresh shrimp right before serving.
For more recipes follow me in Facebook and Pinterest
Conclusion simple shrimp scampi recipe
simple shrimp scampi recipe There’s something so deeply satisfying about cooking a dish that feels special but doesn’t take much out of you. This simple shrimp scampi recipe has become one of my weekday staples not just because it’s quick, but because it delivers comfort and joy with minimal effort.
Whether you’re cooking for your family, a friend, or just yourself with a glass of chilled wine nearby, I hope this recipe becomes a favorite in your kitchen too. And remember, perfection isn’t the goal—warmth, flavour, and a table shared (even with just you) is more than enough.
Thanks for stopping by my kitchen. And if you give this a try, I’d love to hear how it turned out.
What ingredients do I need for shrimp scampi?
You’ll need shrimp (raw, large), garlic, butter, olive oil, lemon juice, white wine or broth, parsley, salt, pepper, and red pepper flakes. That’s it—pantry basics that deliver restaurant-level flavor.
What is scampi sauce made of?
Scampi sauce is typically a quick blend of garlic sautéed in butter and olive oil, deglazed with white wine or broth, and brightened with lemon juice. Parsley and red pepper flakes add freshness and a gentle kick.
What is traditional scampi made of?
Traditionally, “scampi” refers to langoustines in parts of Europe, but in American kitchens, it’s come to mean shrimp cooked in a garlic-butter-lemon sauce. This simple shrimp scampi recipe follows that beloved version.
What is a substitute for white wine in shrimp scampi?
If you prefer to cook without wine, a light vegetable or chicken broth makes a great substitute. Just add a splash of extra lemon juice to keep that signature brightness in the dish.
If you love this kind of helpful, everyday cooking advice, you’ll enjoy my posts on ingredient swaps that work and simple tricks for better sauces.