Quick Shrimp Scampi with Bright Lemon, Garlic, and White Wine
By Emma Collins
Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Level
Easy
Serve this quick shrimp scampi when dinner needs to be on the table fast. Extra-large shrimp are sautéed in butter with fresh garlic, red pepper flakes, dry white wine, lemon juice, and parsley, making a bright, buttery dish with gentle warmth in 20 minutes.
Starting with uncooked, thawed shrimp helps them cook quickly without being reheated twice. Half the butter coats the shrimp in the skillet, while garlic and optional red pepper flakes bloom briefly before the wine bubbles down. The remaining butter, lemon juice, and chopped parsley finish the sauce off the heat, keeping its fresh lemon flavor clear.
Watch for the shrimp to turn pink after about one minute per side; that is the main cue that the pan is moving at the right pace. The most common mistake is leaving them over heat too long, which makes shrimp rubbery. Have the garlic, wine, lemon, parsley, and seasonings ready before starting because each step follows quickly.
Serve the shrimp over linguine or angel hair, or spoon the sauce over mashed potatoes or simple risotto. A lightly toasted baguette is useful for catching the butter sauce, and a Parmesan arugula salad rounds out a light meal. Leftovers can be warmed slowly in a small saucepan over low heat.
Why you'll love this recipe
- Fits a busy weeknight meal because shrimp cooks one minute per side, and the wine bubbles briefly before the finishing butter melts.
- Makes a welcoming guest dinner because lemon, garlic, white wine, and parsley create a polished sauce from a short, familiar ingredient list.
- Works as either a main course or appetizer, so the same skillet recipe can suit a family table or a smaller gathering.
- Gives mild eaters an easy option because the red pepper flakes are optional, while garlic, butter, and lemon still carry the dish.
- Pairs naturally with pasta, potatoes, risotto, or crusty bread because each option catches the buttery wine and lemon sauce.
- Keeps cleanup manageable because the shrimp and sauce are cooked in one skillet, leaving only prep tools and serving dishes afterward.
Ingredients
- •1 pound uncooked extra-large shrimp (26-30/lb. size, thawed and peeled; tails optional)
- •0.5 cup butter (divided)
- •6 cloves garlic (minced)
- •0.5 teaspoon red pepper flakes (optional)
- •0.25 cup dry white wine or chicken broth
- •1 tablespoon lemon juice
- •1 tablespoon fresh parsley (chopped)
- •salt and pepper (to taste)
Instructions
- 1
Prep the shrimp; if frozen, place them in a colander and run under cool water until thawed.
- 2
Devein the shrimp if desired, and prepare all remaining ingredients before cooking.
- 3
Melt half the butter in a skillet over medium heat.
- 4
Add the shrimp and cook for 1 minute per side, using tongs to flip them quickly.
- 5
Stir in the garlic and red pepper flakes and cook for about 30 seconds.
- 6
Pour in the wine and let it bubble for 2 minutes.
- 7
Add the remaining butter, lemon juice, and parsley.
- 8
Once the butter melts, stir and remove the pan from the heat.
- 9
Season with salt and pepper as needed, then serve immediately.
FAQ
Nutrition (per serving)
Calories
338
Protein
24g
Fat
25g
Carbs
2g
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