Easy Garlic Butter Shrimp Scampi (A 10-Minute Recipe!)

There is a special kind of magic in a dish that feels impossibly elegant, yet comes together in the time it takes to boil pasta. That is the singular beauty of a perfect shrimp scampi. It’s the sizzle of garlic in butter, the pop of heat from red pepper flakes, and the sweet, succulent curl of a perfectly cooked shrimp. It’s a restaurant-quality classic that is one of the fastest, most rewarding meals you can make at home.

This isn’t just a recipe; it’s your new secret weapon for busy weeknights. We’re building layers of incredible flavor in just a few simple steps. A quick marinade infuses the shrimp with garlic and spice, then a fast sear locks in their juicy texture. The final flourish is a luscious pan sauce made from butter, garlic, fresh lemon juice, and savory chicken stock, finished with a shower of fresh parsley.

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Why This Shrimp Scampi is an Absolute Keeper

You are going to be so impressed by the rich, decadent flavor you can create in just a few minutes. Here’s why this recipe will become a staple:

• Ready in 10 Minutes Flat: The cooking process is lightning-fast, making this one of the quickest and most elegant weeknight dinners you can make.
• A Luscious, Flavor-Packed Sauce: The simple pan sauce of garlic, butter, lemon juice, and broth is savory, bright, and completely addictive—perfect for sopping up with bread or coating pasta.
• Perfectly Juicy, Tender Shrimp: The quick-cook method and marinade ensure the shrimp are plump and succulent, never tough or rubbery.
• Made with Simple, High-Impact Ingredients: All you need are a few kitchen staples to create a meal that tastes truly gourmet.
• Incredibly Versatile: Serve it over pasta, with rice, over zucchini noodles for a low-carb option, or simply with crusty bread for dipping. It’s perfect any way you like it.

Recipe Snapshot

Your Shopping List for Scampi Perfection

This recipe uses a handful of fresh, powerful ingredients to create its signature flavor.

→ For the Shrimp

• 1 pound large shrimp → Wild-caught if possible, peeled and deveined. The shells can be saved for a flavorful seafood stock!
• 4 tablespoons extra virgin olive oil, divided → Use a good quality oil for the best flavor.
• 4 cloves garlic, pressed or minced → The heart and soul of the dish.
• 1 teaspoon kosher salt, divided → For seasoning at every stage.
• ½ teaspoon red pepper flakes → For a gentle background warmth.

→ For the Garlic Butter Sauce

• 4 tablespoons butter, divided → For that rich, classic scampi flavor.
• ⅓ cup chicken stock → Creates the savory base of our pan sauce.
• 1 tablespoon minced parsley → For a fresh, vibrant finish.

Let’s Get Cooking! Your Step-by-Step Guide

Because this dish cooks so quickly, it’s essential to have all your ingredients prepped and ready to go before you even turn on the stove!

Part 1: The Flavor-Building Marinade

1. Prep the Shrimp: If your shrimp are frozen, thaw them quickly in a bowl of cool water. Peel and devein them, then pat them completely dry with paper towels.
2. Marinate for Flavor: In a small bowl, toss the dry shrimp with 2 tablespoons of olive oil, half of the minced garlic, ½ teaspoon of kosher salt, and the red pepper flakes. Let the shrimp sit for 20 minutes to absorb all those delicious flavors.

Part 2: Cook the Shrimp & Build the Sauce

3. Cook the Shrimp: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the shrimp and the marinade to the skillet in a single, even layer. Cook for 1 to 1 ½ minutes on the first side, until they start to turn pink and opaque.
4. Flip and Finish: Flip the shrimp and cook for just 1 more minute until they are golden and cooked through. Immediately transfer the shrimp to a plate to prevent overcooking. If any garlic bits in the pan are too brown, remove them now.
5. Make the Sauce: In the same skillet over medium heat, melt 3 tablespoons of the butter. Add the remaining garlic and cook for 30 seconds until fragrant. Pour in the chicken stock and lemon juice, scraping up any delicious browned bits from the bottom of the pan. Let the sauce simmer for 5 minutes, or until it has reduced by about half and thickened slightly.

Part 3: Bring It All Together

6. Combine and Finish: Add the cooked shrimp and any juices from the plate back to the skillet. Stir in the last tablespoon of butter and the remaining ½ teaspoon of salt.
7. Garnish and Serve: Sprinkle with the fresh minced parsley, stir everything together, and cook for one final minute. Serve immediately and enjoy!

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Garlic Butter Shrimp Scampi

This easy Garlic Butter Shrimp Scampi recipe comes together in just 10 minutes! Juicy shrimp are cooked in a luscious garlic butter sauce with lemon and herbs. It’s a restaurant-quality shrimp recipe perfect for a quick weeknight dinner.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-American

Calories: 352

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons extra virgin olive oil, divided
• 4 cloves garlic, pressed or minced
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon red pepper flakes
• 4 tablespoons butter, divided
• 1/3 cup chicken stock
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced parsley

Equipment

• Large Skillet
• Small Bowl

Method

 

1. Pat the shrimp dry. In a small bowl, toss the shrimp with 2 tablespoons olive oil, half of the garlic, ½ teaspoon kosher salt and the red pepper flakes. Let marinate for 20 minutes.
2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the shrimp and marinade in a single layer. Cook for 1 to 1 ½ minutes per side, until they begin to turn pink and opaque.
3. Transfer the shrimp to a plate. If any garlic bits are browned and bitter, carefully remove them from the pan.
4. Melt 3 tablespoons of the butter in the same skillet over medium heat. Add the remaining garlic and cook for 30 seconds until fragrant.
5. Stir in the chicken stock and lemon juice, scraping up any browned bits. Cook for 5 minutes or until the sauce reduces by half and thickens slightly.
6. Add the shrimp with any juices back to the pan. Stir in the last tablespoon of butter and the remaining ½ teaspoon kosher salt.
7. Sprinkle with the minced parsley, stir, and cook for 1 more minute. Serve warm.

Notes

Don’t Overcook Shrimp: The key to juicy shrimp is a quick cook time. Remove them from the pan as soon as they turn pink and opaque. They will finish cooking when you add them back to the sauce.

Serving Suggestions: This scampi is perfect served over pasta, rice, or zucchini noodles, or on its own with crusty bread for dipping in the delicious sauce.

WiseRecipes’ Top Tips for Perfect Shrimp Scampi

These are the golden rules for ensuring your shrimp is juicy and your sauce is luscious every single time.

1. Do Not Overcook the Shrimp. This is the most important rule of cooking shrimp. They cook in a matter of minutes. The moment they curl into a “C” shape and turn pink, they are done. An “O” shape means they are overcooked and will be tough.
2. The 20-Minute Marinade is Worth It. That quick marinade might seem optional, but it’s what infuses every shrimp with garlic and spice from the inside out. Don’t skip it!
3. Pat Your Shrimp Completely Dry. A dry surface is the key to a good sear. If the shrimp are wet, they will steam in the pan instead of getting a beautiful golden color.
4. Scrape the “Fond”. Those little browned bits of garlic and shrimp left in the pan after you cook the shrimp are pure, concentrated flavor. Scraping them up as you add the broth is what gives the pan sauce its incredible depth.
5. The Final Swirl of Butter is Magic. Adding that last tablespoon of cold butter at the very end and swirling it in until it melts is a classic French technique (“Monter au Beurre”). It makes the sauce glossy, slightly thicker, and extra rich.

Keep It Fresh! Storing Your Scampi

Shrimp scampi is a delicate dish that is truly at its best the moment it comes out of the pan.

• Refrigerator: If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
• Reheating: Be very gentle when reheating to avoid making the shrimp rubbery. The best method is to warm it in a skillet over low heat with a tiny splash of water or broth just until it’s heated through.

FAQs: Your Shrimp Scampi Questions

Can I use frozen cooked shrimp?

I would not recommend it. Cooked shrimp will become incredibly tough and rubbery when cooked a second time. This recipe relies on using raw shrimp for the best juicy, tender texture.

My garlic burned. What happened?

Burned garlic can make the whole dish bitter. This usually happens if the heat is too high or if the minced garlic pieces are too small. Cook over a steady medium heat and watch it carefully, especially when you add the second batch of garlic to the butter, as it will become fragrant in just 30 seconds.

Can I add vegetables to this dish?

Absolutely! This is a fantastic base. You could stir in a large handful of fresh baby spinach at the very end and let it wilt into the sauce. Sautéed mushrooms, sun-dried tomatoes, or blanched asparagus would also be delicious additions.

Is this recipe very spicy?

No, the ½ teaspoon of red pepper flakes provides a very gentle background warmth, not an overt spiciness. If you are sensitive to heat, you can reduce or omit it. If you love a kick, feel free to add a little more!

Final Thoughts: Elegance in a Flash

There is nothing more empowering in the kitchen than creating a dish that looks and tastes like a million bucks, but only took you minutes to prepare. This Garlic Butter Shrimp Scampi is the perfect example of that. It’s a celebration of simple, beautiful ingredients and a testament to the fact that you don’t need a lot of time to create a truly memorable meal. Enjoy every last drop of that delicious sauce!