I couldn’t wait to share my Easy Shrimp Scampi Recipe, garlic butter shrimp finished with lemon juice, a splash of white wine, and fresh parsley.

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I love a dish that screams flavor but wont steal my evening. My Quick & Easy Garlic Butter Shrimp does just that, a bright, punchy plate that hooked me on the first bite.

Big shrimp and lots of garlic make it sing, and theres a rich finish that had me picturing nights when simple food feels like a tiny celebration. It kind of sits somewhere between Fresh Shrimp Recipes and an Easy Shrimp Scampi Recipe you’d find at a corner bistro, only faster and a little more honest.

I cant promise you wont crave it again tomorrow.

Ingredients

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Shrimp: High protein, low carb, mild briny taste, cooks fast, great for quick meals.
Garlic: Sharply savory, tiny allicin boost, low cal, gives big punch of flavor.
Lemon: Bright sour acid, vitamin C, cuts richness, freshens whole dish instantly.
Butter: Rich, creamy, adds mouthfeel and milk fat, makes sauce silky but more calories.
Olive oil: Extra virgin brings fruity, heart healthy monounsaturated fats, light coating, depth.
Parsley: Fresh herbal, vitamin K and A, adds green color and bright herbiness.

Ingredient Quantities

1 pound large shrimp (16 to 20 count), peeled and deveined, tails on or off

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

4 garlic cloves, minced

1/4 cup dry white wine (like Sauvignon Blanc) or low sodium chicken broth if you dont want alcohol

2 tablespoons fresh lemon juice (about 1 lemon)

1 teaspoon lemon zest (optional)

2 tablespoons fresh flat leaf parsley, chopped

1/4 teaspoon crushed red pepper flakes (optional)

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

Lemon wedges for serving (optional)

How to Make this

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1. Pat the shrimp dry with paper towels, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (add the lemon zest and 1/4 teaspoon crushed red pepper flakes now if you like heat), set aside.

2. Heat a large skillet over medium-high heat until hot, add 1 tablespoon olive oil and 1 tablespoon unsalted butter, swirl until butter is melted and foamy.

3. Add shrimp in a single layer (don’t crowd the pan), cook about
1.5 to 2 minutes per side until pink and just opaque, then transfer shrimp to a plate — don’t overcook or they’ll get rubbery.

4. Lower heat to medium, add the minced garlic to the pan and sauté about 30 seconds until fragrant, don’t let it burn.

5. Pour in 1/4 cup dry white wine (or low sodium chicken broth if you dont want alcohol), scrape up brown bits from the bottom, let it simmer 1 to 2 minutes to reduce slightly.

6. Stir in 2 tablespoons fresh lemon juice (and the optional 1 teaspoon lemon zest), add back the shrimp and toss to coat, cook 30 to 60 seconds just to finish cooking and warm through.

7. Remove the pan from heat and stir in the remaining 1 tablespoon unsalted butter and 2 tablespoons chopped fresh parsley to make the sauce glossy.

8. Taste and adjust seasoning with more salt or pepper if needed, serve immediately with lemon wedges and crusty bread, pasta or rice to soak up the sauce.

Equipment Needed

1. Large heavy skillet (10 to 12 inch) for searing the shrimp, get it hot.
2. Tongs or a slotted spatula to flip and transfer shrimp.
3. Paper towels to pat shrimp dry, dont skip this.
4. Measuring spoons and 1/4 cup measuring cup for butter, oil, wine and seasonings.
5. Small bowl or ramekin for lemon juice, zest and holding garlic.
6. Chef knife and cutting board for mincing garlic and chopping parsley.
7. Microplane or fine grater for lemon zest (optional but handy).
8. Plate for resting cooked shrimp and a wooden spoon or spatula to scrape and stir the sauce.

FAQ

Q: How long do I cook the shrimp and how do I know when they are done?

A: Cook on medium high heat about 2 to 3 minutes per side for large shrimp (16 to 20 count). They are done when they turn opaque, pink, and form a loose C shape. If they curl into a tight O they got overcooked, so pull them off the heat right away.

Q: Can I use frozen shrimp and what's the best way to thaw them?

A: Yes. Put the sealed bag in the fridge overnight or for a quick thaw, drain the bag and run cold water over the shrimp or soak in a bowl of cold water for 10 to 15 minutes. Pat them very dry before cooking so they sear instead of steaming.

Q: I don't want to use wine, what can I substitute?

A: Low sodium chicken broth is the easiest swap and tastes great. If you want a little tang, use a splash of white wine vinegar mixed with water, but use just a little so it doesnt take over the dish.

Q: How do I keep the shrimp from turning rubbery?

A: Dry them well, use medium high heat, and cook fast. Don't overcrowd the pan, and remove shrimp from heat as soon as they are opaque. Also adding the butter at the end and tossing briefly helps keep them tender.

Q: Can I make this ahead and how should I store leftovers?

A: You can make the garlic butter sauce ahead, but cook the shrimp just before serving for best texture. Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a little butter or olive oil, just until warmed through.

Q: What should I serve with this shrimp and any easy flavor tweaks?

A: Serve over pasta, rice, or with crusty bread to soak up the sauce. Add extra crushed red pepper for heat, toss in a little chopped basil instead of parsley for a different vibe, or finish with extra lemon zest for brightness.

Quick & Easy Garlic Butter Shrimp Recipe Substitutions and Variations

Unsalted butter: swap with ghee (2 tbsp) for the same rich flavor, or use 2 tbsp extra virgin olive oil to make it dairy free; if you use salted butter, cut the added salt a bit.
1/4 cup dry white wine: replace with 1/4 cup low sodium chicken broth for no alcohol, or 1/4 cup water plus 1 tsp white wine vinegar or lemon juice, or use dry vermouth if you have it.
2 tablespoons fresh lemon juice: use lime juice 1:1 for a bright twist, or 1 tablespoon white wine or apple cider vinegar if you dont have citrus on hand.
2 tablespoons fresh flat leaf parsley: swap with chopped cilantro or fresh basil for different flavor, or use 1 tablespoon dried parsley if thats all you got (use less dried than fresh).

Pro Tips

1) Pat and dry your shrimp then let them sit out a bit before cooking, it makes a better sear and less watery sauce. If you skip this you’ll end up steaming more than searing.

2) Don’t crowd the pan, cook in batches if you need to, and watch the color not the clock — once they turn pink and opaque stop cooking, they keep cooking from the residual heat.

3) Brown bits are gold, so deglaze the pan with wine or broth right after garlic, scrape them up with a wooden spoon and reduce just a little for concentrated flavor. Keep the garlic from burning though, it gets bitter fast.

4) Finish off with cold butter and fresh parsley off the heat for a glossy sauce and brighter flavor, then taste for salt and lemon at the end because acidity and seasoning can change after you cook.

Quick & Easy Garlic Butter Shrimp Recipe

Recipe by Bob Jones

0.0 from 0 votes

I couldn't wait to share my Easy Shrimp Scampi Recipe, garlic butter shrimp finished with lemon juice, a splash of white wine, and fresh parsley.

Servings

servings

Calories

213

kcal

Equipment: 1. Large heavy skillet (10 to 12 inch) for searing the shrimp, get it hot.
2. Tongs or a slotted spatula to flip and transfer shrimp.
3. Paper towels to pat shrimp dry, dont skip this.
4. Measuring spoons and 1/4 cup measuring cup for butter, oil, wine and seasonings.
5. Small bowl or ramekin for lemon juice, zest and holding garlic.
6. Chef knife and cutting board for mincing garlic and chopping parsley.
7. Microplane or fine grater for lemon zest (optional but handy).
8. Plate for resting cooked shrimp and a wooden spoon or spatula to scrape and stir the sauce.

Ingredients

1 pound large shrimp (16 to 20 count), peeled and deveined, tails on or off
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
1/4 cup dry white wine (like Sauvignon Blanc) or low sodium chicken broth if you dont want alcohol
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest (optional)
2 tablespoons fresh flat leaf parsley, chopped
1/4 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Lemon wedges for serving (optional)

Directions

Pat the shrimp dry with paper towels, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (add the lemon zest and 1/4 teaspoon crushed red pepper flakes now if you like heat), set aside.
Heat a large skillet over medium-high heat until hot, add 1 tablespoon olive oil and 1 tablespoon unsalted butter, swirl until butter is melted and foamy.
Add shrimp in a single layer (don't crowd the pan), cook about
5 to 2 minutes per side until pink and just opaque, then transfer shrimp to a plate — don't overcook or they'll get rubbery.
Lower heat to medium, add the minced garlic to the pan and sauté about 30 seconds until fragrant, don't let it burn.
Pour in 1/4 cup dry white wine (or low sodium chicken broth if you dont want alcohol), scrape up brown bits from the bottom, let it simmer 1 to 2 minutes to reduce slightly.
Stir in 2 tablespoons fresh lemon juice (and the optional 1 teaspoon lemon zest), add back the shrimp and toss to coat, cook 30 to 60 seconds just to finish cooking and warm through.
Remove the pan from heat and stir in the remaining 1 tablespoon unsalted butter and 2 tablespoons chopped fresh parsley to make the sauce glossy.
Taste and adjust seasoning with more salt or pepper if needed, serve immediately with lemon wedges and crusty bread, pasta or rice to soak up the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.