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!
Featured Comment
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. And I really just want all the crusty bread in this world to soak up everything. A single drop should not be left behind.
why i love this recipe
- Quick cooking time. Shrimp scampi comes together in lightning fast speed – we’re talking 20 minutes start to finish.
- Restaurant-quality. This may cook quickly, but that doesn’t mean we can’t have restaurant-quality shrimp right at home using bigger and better quality shrimp all around. Talk about more bang for your buck!
- Versatile recipe. Serve this as an appetizer with some crusty bread, or over a bed of angel hair pasta and a salad as a fancy dinner.
types of shrimp
Wild caught shrimp vs. farmed shrimp
Farmed shrimp are raised in controlled environments, whereas wild caught shrimp have been caught in their natural habitats by fishermen. Wild caught shrimp is generally preferred over farmed shrimp primarily due to taste.
Frozen vs. fresh shrimp
Unless you reside in a coastal area, the “fresh shrimp” on display at your local grocery store have already been previously frozen at sea. Frozen shrimp offers ultimate freshness (flash-frozen as soon as they are caught) and flexibility, using only what you need for dinner. Bottom line, frozen shrimp will taste better and cook better.
tips and tricks for success
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear on the shrimp.
- Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound. Note that smaller shrimp will cook much faster!
- Buy frozen shrimp. For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
- Cook in batches. Overcrowding the pan will lead to poor searing and chewy, rubbery shrimp.
- Reheat in the oven. Leftover shrimp can be rubbery when reheated in the microwave. For best results with leftovers, reheat in the oven at 325°F, covered in aluminum foil until warmed through.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
what to serve with garlic butter shrimp scampi
BEST Tools For COOKING garlic butter shrimp scampi
Large cast iron skillet
For the best texture and flavor, use a large, heavy-bottomed skillet that holds heat evenly.
Garlic Butter Shrimp Scampi: Frequently Asked Questions
Unsalted butter allows you to add as much salt (or as little) salt in your dish, allowing for more control and consistency.
You can replace unsalted butter with salted butter in a pinch, reducing the amount of salt indicated in the recipe, and adding to taste.
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).
The lemon juice helps balance out the flavors and richness of the butter.
Absolutely! This can be served over angel hair, linguine, fettuccine, or any other long strand pasta option.
Leftovers can be stored in an airtight container in the fridge for 1 day.
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
Equipment
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.
Video
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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
I have never made scampi before and this recipe knocked it out of the park. Love your recipes because they make me try new things.
Hi, I made this for the first time. It was so good, i sent the recipe to my sister inlaw in Honduras Pati. She also made it and my mother in law ate every bit and even used bread to soak up the rest of the sauce. They Loved it. Thank you for the great recipe. Today we’re making it agin because my wife Claudia loves it .
I know I have made this before, but the recipe is currently missing from this page!
I’m gonna make this but I’m wondering if it makes a difference for if I use salted butter, seeing as how u have a whole pack.
How did it turn out with regular butter?
Love how easy, inexpensive, and tasty this dish is! I add about 1/2 cup of white wine (not too sweet) to this for added flavor, and boiled spaghetti to the last minute of cooking to make a more substantial meal. Paired with warm, crusty French bread, and the rest of the white wine, Delicious……..yum,
Damn good is a tough standard to live up too! This succeeded, and even exceeded all expectations! Plus fast and easy!
Very good we all loved it
This recipe I made as post of pr Christmas Eve dinner. The sauce was very easy to make and very tasty! I also used the sauce to brush on my lobster tails… delicious!
I think you forgot step 1. Cook the pasta. 🙂 thank you for this recipe! And this is a oh so delish christmas meal.
I am trying this for Christmas Eve. Can it be doubled?
Yes haha I am to. Guess we will see how it turns out.
I made this tonight for the family. It was delicious and really quick. I got all my ingredients ready beforehand since it looked fast paced. I was worried the amount of butter would make it oily but the lemon and parsley really brighten it up. And I could just taste a little heat from the red pepper. Only change I made was adding fresh spinach for a veg. Sooo yummy!
Hell ya
Damn delicious is right! Added a touch of heavy cream and mixed in spiralized zucchini. Prefect keto dinner.