I’m sharing my 15 Minute Garlic Butter Shrimp Scampi and a clever pantry trick inspired by Mccormick Garlic Butter Shrimp Scampi that shaves minutes off the prep.

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What’s Cooking: Garlic Butter Shrimp Scampi

I love how a pan full of sizzle can turn a weekday night into something unexpected. This 15 Minute Garlic Butter Shrimp Scampi started as my lazy shortcut and turned into a go to when I need serious flavor fast.

With large raw shrimp, peeled and deveined and plenty of garlic cloves, minced, it wakes up every sense without fuss. Sometimes I joke even Mccormick Garlic Butter Shrimp Scampi would be jealous.

It’s one of those Shrimp Scampi Easy meals that makes people ask what your secret is, while you secretly grin.

Ingredients

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Shrimp: lean powerhouse of protein, low carb, adds juicy sea flavor, quick cooks.
Butter: gives rich, silky mouthfeel and fat, not “healthy” but so satisfying.
Garlic: pungent and savory, has antioxidants, gives depth and slight sweetness when roasted.
Lemon: bright acid, adds sour spark and zest oils, lifts heavy flavors instantly.
Olive oil: heart healthy fat, helps sauce emulsify and carry garlic flavors.
Linguine: starchy carbs that soak sauce, makes dish filling and comfort food.
Parsley: fresh herb, little fiber, adds green brightness and cleans the palate.
Parmesan: salty umami, adds savory richness and extra protein and calcium.

Ingredient Quantities

1 lb large raw shrimp, peeled and deveined, about 16 to 20 count

8 oz linguine or spaghetti (optional if serving with pasta)

3 tablespoons unsalted butter

1 tablespoon olive oil

4 garlic cloves, minced

1/4 cup dry white wine or low sodium chicken broth

Juice and zest of 1 lemon

1/4 teaspoon red pepper flakes, or to taste

Kosher salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, chopped

1/4 cup grated Parmesan cheese (optional)

How to Make this

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1. If you’re serving with pasta, start a big pot of salted water boiling now so it’s ready; cook 8 oz linguine or spaghetti until al dente, reserve about 1/2 cup pasta water, then drain.

2. Pat 1 lb shrimp very dry with paper towels (big tip, helps them sear), season lightly with kosher salt and pepper; zest and juice 1 lemon and set aside.

3. Heat a large skillet over medium-high heat, add 3 tablespoons unsalted butter and 1 tablespoon olive oil (room temp butter melts faster), let it foam but don’t burn.

4. Add 4 minced garlic cloves and 1/4 teaspoon red pepper flakes, cook 30 to 45 seconds until fragrant, don’t let the garlic brown or it turns bitter.

5. Add shrimp in a single layer, cook about 1 to 2 minutes per side until pink and opaque, sprinkle a little more salt as they cook; remove shrimp to a plate so they don’t overcook.

6. Pour in 1/4 cup dry white wine or low sodium chicken broth to deglaze the pan, scrape up the browned bits with a wooden spoon and simmer 1 to 2 minutes to reduce slightly.

7. Stir in lemon juice and zest, then swirl in any remaining butter in the pan so the sauce thickens a bit; season with more black pepper to taste.

8. Return shrimp to the skillet and toss to coat in the sauce, if you’re using pasta add the drained linguine and a splash of reserved pasta water to marry everything together.

9. Stir in 2 tablespoons chopped fresh parsley and about 1/4 cup grated Parmesan if you like, taste and adjust salt pepper and lemon, finish with extra lemon zest if you want.

10. Serve right away with crusty bread to mop up the sauce, don’t let it sit or the shrimp will get rubbery.

Equipment Needed

1. Large pot for boiling the pasta, start it early so its ready
2. Colander or fine mesh strainer to drain pasta and catch the water you reserved
3. Large skillet (10 to 12 inch) for searing the shrimp and making the sauce
4. Tongs or a spatula to turn the shrimp without tearing them
5. Wooden spoon for scraping up browned bits when you deglaze the pan
6. Measuring cups and spoons (youll need 1/4 cup and teaspoons)
7. Microplane zester and a small citrus juicer or reamer for lemon zest and juice
8. Cutting board, a sharp chef knife, plus paper towels and a plate to pat and rest the shrimp

FAQ

Q: Can I use frozen shrimp? A: Yes, you can. Thaw them in the fridge overnight or under cold running water, pat dry real good so they sear, then cook like fresh shrimp. If they were already cooked before freezing, heat only briefly or they'll get rubbery.

Q: How do I know when the shrimp are done? A: They'll turn pink and opaque and curl into a loose C shape. For large shrimp it's usually about 2 to 3 minutes per side over medium high heat. If they curl tight into an O they're overcooked.

Q: I don't have white wine what can I use instead? A: No problem, low sodium chicken broth is the best swap. You can also use a little extra lemon juice with a splash of water, both work fine.

Q: How do I stop the shrimp from getting rubbery? A: Don't overcook them, cook fast over fairly high heat, and remove them from the pan as soon as they're opaque. Also dry the shrimp before cooking so they brown instead of steaming.

Q: Can I make this ahead or freeze leftovers? A: It's best fresh but you can store leftovers in the fridge for up to 2 days. Reheat gently on the stove with a splash of broth or butter. Freezing cooked shrimp leftovers is not great for texture but you can freeze raw thawed shrimp before cooking.

Q: What's the best way to serve it? A: Toss with cooked linguine or spaghetti, or serve over rice or with crusty bread to soak up the sauce. Finish with chopped parsley and a sprinkle of Parmesan if you like.

What’s Cooking: Garlic Butter Shrimp Scampi Recipe Substitutions and Variations

Shrimp: swap with bay scallops (about 1 pound) for a similar sweet, quick cook, or use firm white fish like cod or halibut cut into bite sized pieces, they need a few more minutes; for a non seafood option try thinly sliced boneless chicken breast cooked until just opaque.
Pasta: use gluten free pasta 8 ounces for the same texture, or spiralized zucchini or carrot zoodles about 3 to 4 cups for a low carb swap, or serve over rice or quinoa for a heartier base.
Butter and olive oil: for dairy free cook in extra virgin olive oil or 3 tablespoons ghee for a richer, nutty finish, or use vegan butter to keep that buttery mouthfeel.
Parmesan cheese: swap with Pecorino Romano for a sharper salty bite, or use nutritional yeast for a dairy free cheesy note, or skip the cheese and add extra lemon zest and parsley instead.

Pro Tips

1) Pat the shrimp really dry and let them warm up a few minutes at room temp before cooking, it helps them sear and not steam, dont skip it even if you’re in a hurry.

2) Cook in one or two quick batches so the pan stays hot, crowding makes shrimp release water and get rubbery; use a mix of butter and oil so the butter won’t burn as fast.

3) Make the sauce silky by tossing with a splash of hot pasta water and swirling in the butter off the heat, that emulsion clings to the shrimp and pasta way better than just pouring butter in.

4) Finish strong: save a bit of lemon zest and fresh parsley for the table, and pull shrimp just as they turn opaque because they keep cooking from the pan heat, otherwise they get tough fast.

What's Cooking: Garlic Butter Shrimp Scampi Recipe

Recipe by Sarah level

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I’m sharing my 15 Minute Garlic Butter Shrimp Scampi and a clever pantry trick inspired by Mccormick Garlic Butter Shrimp Scampi that shaves minutes off the prep.

Servings

servings

Calories

458

kcal

Equipment: 1. Large pot for boiling the pasta, start it early so its ready
2. Colander or fine mesh strainer to drain pasta and catch the water you reserved
3. Large skillet (10 to 12 inch) for searing the shrimp and making the sauce
4. Tongs or a spatula to turn the shrimp without tearing them
5. Wooden spoon for scraping up browned bits when you deglaze the pan
6. Measuring cups and spoons (youll need 1/4 cup and teaspoons)
7. Microplane zester and a small citrus juicer or reamer for lemon zest and juice
8. Cutting board, a sharp chef knife, plus paper towels and a plate to pat and rest the shrimp

Ingredients

1 lb large raw shrimp, peeled and deveined, about 16 to 20 count
8 oz linguine or spaghetti (optional if serving with pasta)
3 tablespoons unsalted butter
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup dry white wine or low sodium chicken broth
Juice and zest of 1 lemon
1/4 teaspoon red pepper flakes, or to taste
Kosher salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped
1/4 cup grated Parmesan cheese (optional)

Directions

If you're serving with pasta, start a big pot of salted water boiling now so it's ready; cook 8 oz linguine or spaghetti until al dente, reserve about 1/2 cup pasta water, then drain.
Pat 1 lb shrimp very dry with paper towels (big tip, helps them sear), season lightly with kosher salt and pepper; zest and juice 1 lemon and set aside.
Heat a large skillet over medium-high heat, add 3 tablespoons unsalted butter and 1 tablespoon olive oil (room temp butter melts faster), let it foam but don't burn.
Add 4 minced garlic cloves and 1/4 teaspoon red pepper flakes, cook 30 to 45 seconds until fragrant, don't let the garlic brown or it turns bitter.
Add shrimp in a single layer, cook about 1 to 2 minutes per side until pink and opaque, sprinkle a little more salt as they cook; remove shrimp to a plate so they don't overcook.
Pour in 1/4 cup dry white wine or low sodium chicken broth to deglaze the pan, scrape up the browned bits with a wooden spoon and simmer 1 to 2 minutes to reduce slightly.
Stir in lemon juice and zest, then swirl in any remaining butter in the pan so the sauce thickens a bit; season with more black pepper to taste.
Return shrimp to the skillet and toss to coat in the sauce, if you're using pasta add the drained linguine and a splash of reserved pasta water to marry everything together.
Stir in 2 tablespoons chopped fresh parsley and about 1/4 cup grated Parmesan if you like, taste and adjust salt pepper and lemon, finish with extra lemon zest if you want.
Serve right away with crusty bread to mop up the sauce, don't let it sit or the shrimp will get rubbery.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.