Shrimp Scampi
Add Preferred SourceShrimp Scampi is a timeless dish that continues to be a favorite on restaurant menus everywhere. It’s a quick and easy meal that’s full of big, bold flavors, and the best part is that it’s ready in hardly any time at all!
What I love most about Shrimp Scampi is how effortless it is to prepare at home. With plenty of garlic and just a few simple ingredients, it’s a dish I often turn to when I’m in the mood for something comforting but still easy.
This recipe highlights the natural sweetness of shrimp, enveloped in a luscious, buttery sauce with a perfect garlic kick. It’s one of my go-to choices for nights when I want a special meal without spending too much time in the kitchen.
Ingredients
- Shallot – Finely diced so it cooks evenly without leaving raw pieces.
- Garlic – Fresh only. Jarred garlic can taste bitter when sautéed.
- Extra virgin olive oil – I use good olive oil for flavor; neutral oil works if needed.
- Jumbo shrimp – Make it easy on yourself and use shrimp that are already peeled and deveined, or use EZpeel shrimp. Any large size shrimp will work.
- Fresh thyme – Remember to remove the woody stems before serving. A pinch of dried thyme is a good substitute.
- Kosher salt – I cook with kosher salt.
- Dry white wine – Adds acidity. Choose a wine you would drink for best flavor.
- Lemon juice – Freshly squeezed only; bottled juice can taste harsh.
- Water
- Butter – Salted or unsalted, cubed and very cold. I add it last to thicken the sauce without separating.
- Parsley – Finely chopped. I sprinkle at the end so it stays bright and fresh.
How to Make Shrimp Scampi
Scroll down for the full recipe card with exact measurements and printable instructions.
Pulse the shallot, 3 cloves of garlic, and 2 tablespoons of olive oil in a food processor until a fine paste. Set aside. Slice the remaining garlic cloves thinly.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced garlic and thyme sprigs and cook for 1 minute. Arrange the shrimp in a single layer, cooking 1 minute per side, until they start to turn pink. Remove the shrimp and set aside.
Add the remaining tablespoon of oil to the skillet, then cook the shallot-garlic paste for 1–2 minutes until fragrant. Return the thyme, then pour in the white wine, lemon juice, and ¼ cup water. Simmer until mostly reduced.
Return the shrimp to the skillet. Push them to the sides, lower the heat, and gradually whisk in the cold butter cubes until the sauce is smooth and slightly thickened.
Toss the shrimp in the sauce, season with salt and pepper, sprinkle with parsley, and serve immediately.
Chef Jenn’s Tips
- Always opt for fresh garlic to get the best flavor.
- Use cold butter to thicken the sauce without breaking it.
- Be careful not to overcook the shrimp; they should be just pink and tender.
- For the best experience, serve the dish immediately.
- Choose a good quality dry white wine to enhance the dish’s flavor.
Make It A Meal
Serve Shrimp Scampi over pasta, rice, or polenta for a satisfying meal. Pair it with a crisp green salad and some crusty bread to soak up the delicious sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the shrimp and sauce in a skillet over low heat—avoid microwaving, as this can make the shrimp rubbery. While Shrimp Scampi is best enjoyed fresh, it can be frozen for up to a month, though the shrimp’s texture may change slightly when reheated.
Shrimp Scampi
Ingredients
- 1 shallot finely diced
- 4 – 5 garlic cloves
- ¼ cup extra virgin olive oil
- 1 pound jumbo shrimp
- 2 sprigs fresh thyme
- ½ teaspoon kosher salt
- ¾ cup dry white wine
- 1 tablespoon lemon juice
- ¼ cup water
- 4 tablespoons butter (salted or unsalted) cubed and very cold
- 2 tablespoons parsley chopped fine
Instructions
- Pulse the shallot, 3 cloves of garlic, and 2 tablespoons of olive oil in a food processor until finely chopped and resembling a paste. Set aside.
- Slice the remaining garlic cloves thinly. Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add the sliced garlic and thyme sprigs once the oil is hot, cooking for 1 minute.
- Arrange the shrimp in a single layer in the skillet and cook for 1 minute. Flip the shrimp and cook for another minute, or until they just start to turn pink. They will finish cooking in the sauce.
- Remove the shrimp from the skillet and set aside.
- Add the remaining tablespoon of oil to the skillet, along with the shallot and garlic paste. Cook for 1-2 minutes, stirring frequently until fragrant.
- Return the thyme sprigs to the skillet, then pour in the white wine, lemon juice and ¼ cup of water. Let it simmer and reduce until only a thin layer of liquid remains.
- Return the shrimp to the skillet.
- Push the shrimp to the sides of the skillet, lower the heat, and slowly whisk in the cold butter cubes, one at a time, into the liquid in the center until the sauce becomes smooth and slightly thickened.
- Toss the shrimp in the sauce, season to taste, sprinkle with parsley, and serve.
Notes
Chef Jenn’s Tips
- Always opt for fresh garlic to get the best flavor.
- Use cold butter to thicken the sauce without breaking it.
- Be careful not to overcook the shrimp; they should be just pink and tender.
- For the best experience, serve the dish immediately.
- Choose a good quality dry white wine to enhance the dish’s flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
