Shrimp scampi is the rare dinner that feels elegant but comes together in minutes: tender shrimp, lots of garlic, a splash of white wine, and a glossy lemon-butter sauce made for swiping with bread. Marinating the shrimp (at least 30 minutes and up to 1 hour) deeply seasons it from the inside out, elevating this version from good to outstanding.
The sauce comes together in the same pan and is intentionally light: just enough to coat the shrimp and pool slightly for sopping. If you’re looking for a version designed specifically for tossing with pasta, use our Shrimp Scampi Pasta recipe instead.
Shrimp Scampi tips and FAQ
Can I use frozen shrimp?
Unless you have access to a fishmonger, frozen wild-caught or frozen sustainably farmed shrimp are actually likely to be fresher than the frozen-thawed shrimp sitting on ice at your local supermarket. When using frozen shrimp, thaw it in the fridge overnight or place it in a bowl of cold water for about 30 minutes. Drain and dry the shrimp before proceeding.
What kind of wine should I use?
We like a crisp, dry Italian white wine here, such as Vermentino or Pinot Grigio—use something you’d want to drink with the finished dish.
If you’d like to cook this dish without the wine, swap in 3 Tbsp. fish stock, seafood stock, chicken stock, or water, plus an extra 1 Tbsp. lemon juice.
Find the perfect bottle to pair with this dish at our expert-curated Bon Appétit Wine Shop.
How to fix a broken sauce
Shrimp scampi sauce is a butter emulsion and can split if overheated or overreduced. But you can easily bring it back from the brink: Just add a splash of cold water and swirl vigorously to incorporate and reemulsify the sauce.
Mind the timing
Once the shrimp hit the pan, the dish comes together very quickly. Have everything prepped in advance so the shrimp stay tender and the sauce doesn’t reduce too much.
What should I serve with shrimp scampi?
Use the marinating time to make a big green salad or an Italian-American-style iceberg salad. A prepared vegetable, such as roasted asparagus, is also a great complement to the tender shrimp. You’ll want some crusty bread for sopping up the sauce; if you want to go all in on garlic, make a loaf of our favorite garlic bread.
Alternatively, use the shrimp and sauce as the filling for a baked potato.
Recipe information
Total Time
45 minutes (includes marinating)
Yield
4 servings
Ingredients
2
1
3
1
¼
¼
1
¼
3
Need to make a substitution?
Preparation
Step 1
Whisk 2 garlic cloves, finely grated on a microplane, 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt, and 1 Tbsp. extra-virgin olive oil, divided in a medium bowl. Add 1 lb. large shrimp, peeled, deveined, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.
Step 2
Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add 2 garlic cloves, thinly sliced, and ¼ tsp. crushed red pepper flakes to skillet and cook, tossing, until fragrant, about 1 minute. Add ¼ cup dry white wine and 1 Tbsp. fresh lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add ¼ cup (½ stick) unsalted butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.
Step 3
Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, garnish with 3 Tbsp. chopped fresh parsley and serve with warm crusty bread (if using) for dipping alongside.
Editor’s note: This shrimp scampi recipe was first printed online in February 2017; it has been edited for style. Head this way for more of our best shrimp recipes →