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Easy Garlic Butter Shrimp Scampi

A quick, 30-minute Easy Shrimp Scampi made with succulent jumbo shrimp sautéed in garlic, butter, olive oil, and fresh lemon juice. Perfect for busy weeknights or special occasions!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course, seafood
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¼ lbs extra-large or jumbo shrimp cleaned, peeled, and deveined; tails on or off
  • 4 tbsp butter divided
  • 4 tbsp extra virgin olive oil divided
  • 4 large garlic cloves minced, about 1 ½ tbsp
  • ½ cup chicken broth or vegetable/fish broth as white wine substitute
  • ⅓ cup fresh parsley finely chopped
  • Juice of ½ fresh lemon
  • ⅛ tsp crushed red chili flakes or to taste
  • Salt and freshly ground black pepper to taste
  • For Serving: Cooked linguine French bread, or crusty bread

Equipment

  • Large skillet or heavy skillet
  • Slotted spoon
  • Wooden spoon or spatula
  • Citrus juicer
  • Chef’s knife & cutting board

Method
 

  1. Sauté Garlic: Melt 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high heat. Add minced garlic and red chili flakes; cook for 1 minute until fragrant.
  2. Cook Shrimp: Add shrimp in a single layer. Cook for 3 to 4 minutes, stirring frequently, until shrimp turn pink and opaque. Transfer shrimp to a plate using a slotted spoon; set aside.
  3. Reduce Sauce: In the same skillet with pan juices, pour in chicken broth and lemon juice. Bring to a simmer. Add remaining 2 tbsp butter and 2 tbsp olive oil, stirring until butter melts and sauce thickens slightly.
  4. Combine & Season: Return cooked shrimp to the skillet. Toss for 1 minute to coat thoroughly in the garlic lemon butter sauce. Season with salt and black pepper to taste.
  5. Garnish & Serve: Remove from heat, sprinkle generously with fresh chopped parsley, and serve immediately over cooked linguine or with warm crusty French bread.

Notes

  • Wine Substitutes: Use chicken broth with extra lemon juice or vinegar instead of white wine.
  • Shrimp Size: Use extra-large or jumbo shrimp so they stay juicy and don't overcook.
  • Tails: Leave tails on for presentation/flavor, or remove them for easier eating.
  • Frozen Shrimp: Thaw completely and pat thoroughly dry before cooking.
  • Storage: Refrigerate leftovers in an airtight container for up to 2–3 days; reheat gently over low heat.
Pro Tip
  • Prep First : Measure and chop all ingredients before turning on the heat. Shrimp cooks in under 5 minutes, so prepping ahead prevents overcooking and tough, rubbery shrimp.