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Shrimp Scampi in a pan

Shrimp Scampi

Shrimp Scampi. Easy. Shrimp, garlic, butter. But the best success for tender shrimp in a delish sauce is all in how you cook it.
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Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 30 minutes
Course Fish & Seafood
Cuisine Italian
Servings 4 servings
Calories 306 kcal


  • 1 ½ pounds shrimp try for u/10 or u/16
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter divided
  • 1 tablespoon minced fresh garlic or more or less, to taste
  • ½ to 1 teaspoon red pepper flakes again to taste
  • ¼ cup white wine a sauvignon blanc, pinot gris or white vermouth all work well
  • ½ of a lemon
  • ¼ cup fresh minced parsley
  • Salt and freshly ground pepper white works here


  • In a large saute pan over medium-low heat, melt 1 tablespoon of the butter in the olive oil. Add the garlic and red pepper flakes; cook, slowly, for about 1 minute. Turn off the heat and allow to stand for 15 minutes while you prepare the shrimp.
  • Step 2Shell and devein the shrimp. (if using frozen, defrost). Butterfly by slicing almost in half lengthwise and open them up like a book. Sprinkle with salt and pepper (white pepper works well here). 
  • When the shrimp are ready to cook, reheat the oil/butter/garlic over medium-low heat. When hot, add the shrimp and cook, stirring often, until just opaque and turning pink. Add the wine and cook for about 2 minutes, then stir in the remaining tablespoon butter; squeeze the lemon juice over and stir in the parsley. Remove from the heat and serve. 


Serving: 1gSodium: 256mgFiber: 1gCholesterol: 274mgCalories: 306kcalPolyunsaturated Fat: 2gSaturated Fat: 7gFat: 15gProtein: 35gCarbohydrates: 2g
Keyword best shrimp scampi, easy shrimp scampi, how to cook garlic for scampi
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