Garlic Butter Shrimp Scampi
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Made in just 20 min from start to finish! The garlic butter sauce is TO DIE FOR – so buttery, so garlicky/lemony + so perfect!
Is it just me or do you all want to go swimming in this pool of butter sauce?
Don’t be shy, guys. There’s nothing wrong with wanting to face plant yourself right into this sauce.
It’s just that good.
I mean, it’s plenty of butter, garlic, shallots, red pepper flakes, and lemon! And did I mention all of the butter?
But to be honest, I want to do more than just swim in this.
I really just want all the crusty bread in this world to soak up all of this sauce. A single drop should not be left behind.
And when all the sauce has been devoured and inhaled, I’ll just make this again and again.
After all, you just need 20 minutes to whip this up.
Tools For This Recipe
Large cast iron skillet
Garlic Butter Shrimp Scampi: Frequently Asked Questions
Unsalted butter allows you to add as much salt (or as little) salt in your dish. It allows for more control and consistency.
You can thaw frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly).
Garlic Butter Shrimp Scampi
Ingredients
- ½ cup unsalted butter, cubed
- 4 cloves garlic, minced
- 1 medium shallot, diced
- ¼ teaspoon crushed red pepper flakes
- 1 ½ pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons chopped fresh parsley leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons lemon zest
Instructions
- Melt butter in a large cast iron skillet over medium heat. Add garlic, shallot and red pepper flakes, and cook, stirring frequently, until fragrant, about 2 minutes.
- Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
- Stir in parsley, lemon juice and lemon zest.
- Serve immediately.
Did you make this recipe?
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This was undoubtedly one of the very best shrimp recipes I have ever made. It has just the right amount of heat from the crushed pepper, garlic from the minced fresh garlic and the shallots, and the lemon juice and zest give it a really fresh taste. I will make this gain and again. We use only wild caught shrimp and the ones tonight’s were from the Gulf of Mexico waters. Delish!! Thank you Chungah for this terrific recipe! You rock!!
Excellent thanks for the great recipe.
thanks for the awesome recipe cant thank you enough
I have made this several times. It gets better and better each time. Thank you for the recipe. Simple and delicious!
Such an easy and delicious recipe! We used linguini!
1.) Run, don’t walk to your nearest fresh seafood market & purchase ocean scallops
2.) Boil thin spinach spaghetti; prepare this recipe in your favorite enameled cast iron cookware
3.) Accept the applause graciously from your sweetheart
Damn! That’s a brilliant idea! I have bay scallops and will do this!! Thanks for this!
Excellent recipe and so easy to follow. I used basil instead of parsley and it tasted wonderful. Served over thin spaghetti for a special dinner for two.
Absolutely delicious and so fast and easy! Definitely make again!
I absolutely love this recipe, I cook this as often as I possibly can.. I love shrimp , but I never cared for shrimp scampi until I came across this recipe.. It’s my go to recipe. I love it..
Easy and delicious. Forgot to put lemon in and it was still wonderful. Used Jared minced garlic so added more because it doesn’t seem as strong as fresh. Can’t say enough how fantastic it was.
My dear son made this for us the other night for our evening meal. Verdict: it was delicious! From one of comments of one of the other reviewers, I took the suggestion and served this with One Pot Garlic Parmesan Pasta and some steamed broccoli. A lovely meal!
This is so much better than the usual shrimp scampi! Love the additions you have made which add flavor and pizazz! Thanks a bunch!
Best scampi I’ve ever had. All your recipes are,wonderful. Thank you! Served with Skinnytaste broccoli orzo.
Simply done and delicious! Bravo
We loved this recipe! For someone who asked in the comments: I used regular butter (vs. unsalted), and we thought it turned out great. I didn’t have any parsley, but I don’t typically add something like that anyway. I paired this recipe with her “One Pot Garlic Parmesan Pasta” dish (my favorite of hers). I’m glad I tried this!
Added a little grated parmesan cheese, just a little . I replaced my shallots with scallions … Came out great!
Garlic, butter and shrimp…you had me! I added some zucchini spirals for veggies and it was DYNAMIC! OMG! I was heavy on the red pepper and it showed, so I’ll use it sparingly next time. But an instant favorite!
I for some reason had it in my head that I couldn’t cook shrimp, even though it’s one of my favorite proteins. This recipe was simple, quick and turned out *perfectly*. It even looked like the picture! I will definitely make this recipe again!
I added capers and a touch more garlic….
I have made this dish several times. I always put extra butter and a little extra crushed peppers . The lemon zest I do about half of a small lemon and juice to taste . When I am cooking the shrimp I cover the pan with a lid and stir occasionally until pink. I find that it makes the shrimp moist. Everybody loves this dish and it’s so simple to make . 10/10