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Garlic Butter Shrimp Scampi - Juicy, garlicky sautéed shrimp with the dreamiest butter sauce! Made in just 20 min. Perfect for quick weeknight meals or to impress company!

Juicy, garlicky sautéed shrimp with the dreamiest butter sauce! Made in just 20 min. Perfect for quick weeknight meals or to impress company!

cooked shrimp on a plate garnished with parsley with a side of crusty bread

Featured Comment

This recipe is amazing! Your taste buds will be VERY HAPPY!! Quick and easy. We wanted more of the sauce as we ate it over Angel hair pasta, so next time I’m make a little more. With a piece of crusty baguette, I sopped up what was left in the cast iron skillet….. just so yummy.
Vangie
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Why you’ll love this garlic butter shrimp scampi 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.
cooked shrimp in butter sauce

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 are 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.

How to make garlic butter shrimp scampi

  1. Prep the shrimp. Pat the shrimp as dry as possible to remove any excess moisture. This is key for a crispy, caramelized sear (deep flavor). Too much moisture will lead to steamed shrimp instead.
  2. Sauté the aromatics. Melt the butter in a large cast iron skillet, sautéing the garlic, shallot, and red pepper flakes (adding more for extra heat!).
  3. Cook the shrimp. Cook the shrimp just until cooked through – keep a close eye as shrimp cook very quickly, about 3-4 minutes. Unfortunately overcooked shrimp will be rubbery.
  4. Add the finishing touches. Add the parsley, lemon zest, and lemon juice. Freshly squeezed lemon juice will have the brightest flavors.
  5. Serve. Serve warm with crusty bread for sopping (or on a bed of white or brown rice) with a side salad.
shrimp on a plate with torn crusty bread

what to serve with garlic butter shrimp scampi

TOOLS FOR THIS RECIPE

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

Why use unsalted butter?

Unsalted butter allows you to add as much (or as little) salt in your dish as you like, 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.

Can I use frozen shrimp?

You can thaw frozen shrimp overnight, transferring them 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.

How long does it take to cook shrimp?

Shrimp cook incredibly quickly, about 3-4 minutes.

How do I know when the shrimp is fully cooked?

Check for shape and color – look for shrimp with a loosely curled C (a tight O means the shrimp are overcooked) that are opaque with a pink hue (undercooked shrimp will be translucent and grayish).

What does the lemon do?

The lemon juice helps balance out the flavors and richness of the butter.

Can I serve this over pasta?

Absolutely! Serve over angel hair, linguine, fettuccine, or any other long strand pasta variety.

How can I store leftovers?

Store leftovers in an airtight container in the fridge for 1 day, reheating in the oven at 325°F, covered in aluminum foil until warmed through.

Garlic Butter Shrimp Scampi

Garlic Butter Shrimp Scampi

Yield: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Juicy, garlicky sautéed shrimp with the dreamiest butter sauce! Made in just 20 min. Perfect for quick weeknight meals or to impress company!
5 stars (109 ratings)
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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
  • 2 teaspoons lemon zest
  • 1 tablespoon freshly squeezed lemon juice

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 zest and lemon juice.
  • Serve immediately.

Equipment

Cast Iron Skillet
Cast Iron Skillet

Notes

  • 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.
  • High quality butter goes a long way. Although any butter will work well here, high quality European butter has a higher butterfat content than standard American butter (82% vs 80%), resulting in better emulsification for that richer, silkier butter sauce for 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.
  • Pat the shrimp dry. This is crucial to remove any excess surface moisture for that crispy, golden brown sear. Too much moisture will steam the shrimp instead.
  • Add freshly squeezed lemon juice (and zest). The lemon will help balance out all the flavors, cutting through the richness of the butter while providing a vibrant, zesty kick.
  • Cook in batches. Overcrowding the pan will lead to poor searing and chewy, rubbery shrimp.
  • Mix it up. Add a splash of white wine (pinot grigio or sauvignon blanc), diced tomatoes, leafy greens, or serve over pasta.
  • 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!
Course: Appetizer, Main Course
Keyword: garlic butter shrimp, shrimp scampi

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