Print
shrimp scampi recipe

Easy Shrimp Scampi

In just 30 minutes, you can have tender shrimp enrobed in a garlicky white wine butter sauce for dinner. This Italian-American dinner classic is equally well-suited to dinner on a cozy night as it is to entertaining guests.

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 4 to 6 servings (depending on if you're serving with pasta)
Calories 459 kcal

Ingredients

  • 6 tablespoons unsalted butter
  • 1/4 cup olive oil
  • 4 large cloves garlic , minced
  • 1/8 to 1/4 teaspoon red pepper flakes (optional, to taste)
  • 1/4 cup scallions , thinly sliced
  • 1 tablespoon grated lemon zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/4 cup dry white wine
  • 1-1/2 pounds raw U15 sized shrimp (deveined, shelled, tail on)*
  • 1 tablespoon fresh lemon juice
  • 1/4 cup Italian parsley leaves , chopped
US Customary - Metric

Instructions

  1. Preheat broiler with rack 6-inches from the element. 

  2. In a large, broiler-safe skillet over medium-high heat, melt together butter and olive oil until foaming subsides. Add garlic and red pepper flakes (if using) and stir until fragrant, about 1 minute. Stir in scallions, lemon zest, salt, and pepper. Add wine, reduce heat slightly, and simmer for 2-3 minutes.

  3. Remove from heat and add shrimp, tossing to coat them with the butter mixture. Arrange shrimp in a single layer. Place pan in oven and broil shrimp for 3-4 minutes per side, until they are pink and opaque. Do not overcook.

  4. Stir in lemon juice and parsley. Serve over pasta, rice, or with crusty bread to dip into the butter sauce.

Recipe Notes

If you are unable to source U15 sized shrimp, this recipe is also delicious made with extra jumbo (16/20) and jumbo (21/25). Smaller shrimp will need less time under the broiler, so start checking them for doneness after 2-3 minutes.