Garlic Butter Shrimp Scampi
This post may contain affiliate links. Please see our privacy policy for details.
Made in just 20 min from start to finish! The garlic butter sauce is TO DIE FOR – so buttery, so garlicky/lemony + so perfect!
Featured Comment
Is it just me or do you all want to go swimming in this pool of butter sauce? Don’t be shy, guys. There’s nothing wrong with wanting to face plant yourself right into this. And I really just want all the crusty bread in this world to soak up everything. A single drop should not be left behind.
why i love this recipe
- Quick cooking time. Shrimp scampi comes together in lightning fast speed – we’re talking 20 minutes start to finish.
- Restaurant-quality. This may cook quickly, but that doesn’t mean we can’t have restaurant-quality shrimp right at home using bigger and better quality shrimp all around. Talk about more bang for your buck!
- Versatile recipe. Serve this as an appetizer with some crusty bread, or over a bed of angel hair pasta and a salad as a fancy dinner.
types of shrimp
Wild caught shrimp vs. farmed shrimp
Farmed shrimp are raised in controlled environments, whereas wild caught shrimp have been caught in their natural habitats by fishermen. Wild caught shrimp is generally preferred over farmed shrimp primarily due to taste.
Frozen vs. fresh shrimp
Unless you reside in a coastal area, the “fresh shrimp” on display at your local grocery store have already been previously frozen at sea. Frozen shrimp offers ultimate freshness (flash-frozen as soon as they are caught) and flexibility, using only what you need for dinner. Bottom line, frozen shrimp will taste better and cook better.
tips and tricks for success
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear on the shrimp.
- Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound. Note that smaller shrimp will cook much faster!
- Buy frozen shrimp. For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
- Cook in batches. Overcrowding the pan will lead to poor searing and chewy, rubbery shrimp.
- Reheat in the oven. Leftover shrimp can be rubbery when reheated in the microwave. For best results with leftovers, reheat in the oven at 325°F, covered in aluminum foil until warmed through.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
what to serve with garlic butter shrimp scampi
BEST Tools For COOKING garlic butter shrimp scampi
Large cast iron skillet
For the best texture and flavor, use a large, heavy-bottomed skillet that holds heat evenly.
Garlic Butter Shrimp Scampi: Frequently Asked Questions
Unsalted butter allows you to add as much salt (or as little) salt in your dish, allowing for more control and consistency.
You can replace unsalted butter with salted butter in a pinch, reducing the amount of salt indicated in the recipe, and adding to taste.
You can thaw frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly).
The lemon juice helps balance out the flavors and richness of the butter.
Absolutely! This can be served over angel hair, linguine, fettuccine, or any other long strand pasta option.
Leftovers can be stored in an airtight container in the fridge for 1 day.
Garlic Butter Shrimp Scampi
Ingredients
- ½ cup unsalted butter, cubed
- 4 cloves garlic, minced
- 1 medium shallot, diced
- ¼ teaspoon crushed red pepper flakes
- 1 ½ pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons chopped fresh parsley leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons lemon zest
Equipment
Instructions
- Melt butter in a large cast iron skillet over medium heat. Add garlic, shallot and red pepper flakes, and cook, stirring frequently, until fragrant, about 2 minutes.
- Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
- Stir in parsley, lemon juice and lemon zest.
- Serve immediately.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
So good!! We make it all the time and the whole family loves it. I added a little something (don’t want to be one of those recipe modifying people really..:). Just a tiny little dash of Old Bay. A++++++. Thank you Chungah!
Best in the West, you won’t be disappointed, Sometimes I just pour it on linguine, love it
This was so easy and sooo good!! I will be making this again. Thank you
This is the perfect appetizer for holiday gatherings. You can even get the kids to be the ones who make this because it is so simply. Also, the cook is the one who gets to sop up all that sauce in the pan.
Just perfect! I would love to soak in a pool of garlic butter & lemon sauce. I’m blessed by living pretty close to the Gulf of Mexico & have a nearby source for large easy-peel shrimp.
First time making shrimp scampi. Decided I wanted it tonight so I had to use what I had on hand. My garlic head was old and I didn’t have a lot of fresh ingredients but I still made it. I used a lot of lemon and a lot of butter and my shrimp was frozen salad shrimp. I still made it and it was very good. I served it over rice. I will make it again and make sure I have all fresh ingredients. Thank you for the great recipe.
This looks fabulous! I’m planning on making your wonderful shrimp dish to company once we open up again after Covid. Can your shrimp be made in the oven?
Yes. About 10-12 minutes.
This was undoubtedly one of the very best shrimp recipes I have ever made. It has just the right amount of heat from the crushed pepper, garlic from the minced fresh garlic and the shallots, and the lemon juice and zest give it a really fresh taste. I will make this gain and again. We use only wild caught shrimp and the ones tonight’s were from the Gulf of Mexico waters. Delish!! Thank you Chungah for this terrific recipe! You rock!!
Excellent thanks for the great recipe.
thanks for the awesome recipe cant thank you enough
I have made this several times. It gets better and better each time. Thank you for the recipe. Simple and delicious!
Such an easy and delicious recipe! We used linguini!
1.) Run, don’t walk to your nearest fresh seafood market & purchase ocean scallops
2.) Boil thin spinach spaghetti; prepare this recipe in your favorite enameled cast iron cookware
3.) Accept the applause graciously from your sweetheart
Damn! That’s a brilliant idea! I have bay scallops and will do this!! Thanks for this!
Excellent recipe and so easy to follow. I used basil instead of parsley and it tasted wonderful. Served over thin spaghetti for a special dinner for two.
Absolutely delicious and so fast and easy! Definitely make again!
I absolutely love this recipe, I cook this as often as I possibly can.. I love shrimp , but I never cared for shrimp scampi until I came across this recipe.. It’s my go to recipe. I love it..
Easy and delicious. Forgot to put lemon in and it was still wonderful. Used Jared minced garlic so added more because it doesn’t seem as strong as fresh. Can’t say enough how fantastic it was.
My dear son made this for us the other night for our evening meal. Verdict: it was delicious! From one of comments of one of the other reviewers, I took the suggestion and served this with One Pot Garlic Parmesan Pasta and some steamed broccoli. A lovely meal!
This is so much better than the usual shrimp scampi! Love the additions you have made which add flavor and pizazz! Thanks a bunch!
Best scampi I’ve ever had. All your recipes are,wonderful. Thank you! Served with Skinnytaste broccoli orzo.