Shrimp scampi is a quick, buttery garlic shrimp dish tossed in a light lemon-wine (or broth) sauce—usually served with pasta, bread, or rice.
Shrimp Scampi (Classic Style)
Ingredients
- 400–500 g shrimp (peeled & deveined)
- 3–4 tbsp butter
- 2 tbsp olive oil
- 4–5 cloves garlic (minced)
- 1/4 tsp chili flakes (optional)
- 1/2 cup chicken broth or white wine
- 1–2 tbsp lemon juice
- Salt & black pepper
- 2 tbsp chopped parsley
- Optional: cooked pasta (spaghetti or linguine)
Instructions
1. Cook shrimp
- Pat shrimp dry and season lightly with salt + pepper
- Heat olive oil + 1 tbsp butter in a pan
- Cook shrimp 1–2 minutes per side until pink
- Remove and set aside (don’t overcook)
2. Make scampi sauce
- In the same pan, lower heat
- Add remaining butter
- Add garlic + chili flakes, sauté 20–30 seconds (don’t burn)
- Pour in broth or wine
- Add lemon juice
- Simmer 2–3 minutes until slightly reduced
3. Combine
- Return shrimp to pan
- Toss in sauce until coated
- Add parsley and adjust seasoning
4. Serve
- Serve as-is or toss with pasta
- Spoon extra sauce over everything
Tips
- Don’t overcook shrimp—they turn rubbery fast
- Garlic should be lightly golden, not brown
- Add a splash of pasta water if using noodles for silky sauce
- A small knob of extra butter at the end makes it glossy
Serving ideas
- Over spaghetti or linguine (classic shrimp scampi pasta)
- With crusty garlic bread
- Over rice for a lighter meal
If you want, I can give you:
- a creamy Alfredo-style shrimp scampi
- a spicy chili garlic scampi version
- or a one-pan noodle version that skips boiling pasta separately
