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.
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This was wonderful!! Will keep it in my rotation.
I made this Shrimp Scampi and your comments were understated!!!! This dish is Damn Delicious and will continue to make it. Thank You
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
I’ve made this several times. It’s easy and delicious! Damn delicious!! ❤️
Followed the recipe, but added angel hair pasta to the pan at the end. It was fantastic!
Followed recipe to a T and it was delicious. Not a single shrimp left. Thank you for sharing this wonderful recipe.
Can’t wait to make it. Going shopping in the morning. I’m already hungry. I’m going to serve this over angel hair.
Delicious must make
Tasty and easy to make!
This was damn delicious! I added asparagus a few minutes before the shrimp and a little white wine. I served it over angel hair pasta and added some capers and Romano cheese at the end. Definitely will make it again!!
I’m thinking you could use chicken in this recipe? Half of my family doesn’t like shrimp.
This instructions for this recipe was very easy to follow. Tasted delicious! Highly recommended!
So easy to make, packs lots of flavor. Served it
Surprised my husband tonight with this recipe as it’s his favorite meal. He loved it and so did I! Thank you!
This was the bomb at my house!! I could’ve eaten two plates full, but I restrained myself!!
I personally did not like it. And I love butter and garlic.. son and husband enjoyed it more… can’t pin point what went wrong…
I made this recipe and it was so delicious!
Super easy to make! I recommend measuring and chopping all of the ingredients before starting to cook. We added asparagus tips to the recipe. We found the red pepper to be too much, so we will put less in next time. We just wish there had been more sauce for the angel hair though. Overall it’s a great recipe!
Great easy weeknight recipe! Just don’t mess up and buy the unpeeled shrimp like I did ♀️
I picked this dish to make on a work night for just my husband and myself. So I used only a pound of shrimp, but kept the rest of the ingredients as instructed. Didn’t have shallots though, so I used thinly sliced green onions (white and pale green parts only). I believe I used 2 large organic ones. Served over fettuccine, his favorite.
The flavor is phenomenal, but my husband the sauce was a little thin and suggested adding just a bit of jarred Alfredo sauce. I was skeptical lol. I thought they would either meld beautifully or clash horribly.
They melded
I know it sounds unconventional and a little lazy, but in a pinch it’s definitely worth trying.
Does the shrimp have to be frozen? Or does it release to much water?