Garlic Butter Shrimp Scampi Recipe For Two

Whenever I need a quick and easy meal that is full of flavor, I make this Garlic Butter Shrimp Scampi recipe. Shrimp cooked in a light lemon garlic butter sauce and served over a bed of pasta.

It’s incredibly flavorful, simple to prepare, and is ready to eat in 15 minutes! Although it is a great meal to make on busy weeknights when you don’t have a lot of time to spend in the kitchen, it is also elegant enough to serve on special occasions.

I have made this dish for Valentine’s Day and on our stay at home date nights. And when it comes to what to make on Fridays during the Lenten season, this recipe is a welcome change from fish and chips and cheese pizza.

The Keys To Making Shrimp Scampi

1. Have Your Ingredients Ready

This recipe comes together very quickly so it is important to have all of the ingredients ready. The shrimp needs to be peeled and deveined if not already purchased this way. However this also means that the shrimp should be thawed and patted dry if you are starting with frozen shrimp.

In addition, be sure to have your garlic already minced or your garlic press on the counter. Then chop the parsley and have it measured before beginning this recipe.

You will need a teaspoon and tablespoon measuring spoon to measure the ingredients. So gather the necessary ingredients, cutting board, garlic press and measuring tools.

And don’t forget to make the pasta before heating up your skillet. The pasta will actually take longer to make than the entire Garlic Butter Shrimp Scampi recipe.

2. Use Oil and Butter

When it comes to cooking the shrimp, it is best to use both oil and butter rather than just butter. Although butter adds a rich and flavorful taste to the shrimp, it can also burn easily when cooked at high temperatures.

When you combine butter with oil, the oil helps raise the overall smoke point of the butter. This prevents the mixture from burning at higher temperatures, allowing you to achieve a better sear on the shrimp without the risk of the fat breaking down and producing a burnt taste.

The butter adds richness to the shrimp, while the oil helps create a crisp exterior during cooking. Therefore for best results cook the shrimp in the butter and oil combo.

3. Dry White Wine

When it comes to authentic Shrimp Scampi sauce, one of the key ingredients is dry white wine. Once it gets poured in the skillet, the alcohol burns off leaving you with only the concentrated flavors.

However be sure to us a good quality drinking wine. I use a Sauvignon Blanc, however you can also use Pinot Grigio or Chardonnay.

If you don’t want to cook with wine, use a good chicken broth instead. The flavor won’t be as intense, but it will still be delicious.

Shrimp Scampi Ingredients

Shrimp

Because shrimp is the star of this recipe it is best to use large, extra large or jumbo shrimp. They are large enough that they pan sear well and they will also cook in the perfect amount of time so that they stay nice and tender and won’t get overcooked.

Although you only need 2/3 of a pound, purchase the entire pound and use the extra shrimp to make Baked Bacon Wrapped Shrimp.

To save you time it is best to purchase peeled and deveined, raw shrimp. You can leave the tails on for a beautiful presentation, but I typically remove them for the ease of eating.

If you purchase shrimp that still has the shells on, you must remove them. In addition, it is vital that you remove the vein to prevent a gritty taste in your Shrimp Scampi.

Whenever possible, purchase wild-caught shrimp. They are not only healthier, but they also have better flavor.

Olive Oil

Be sure to use standard, not extra virgin olive oil. Because you will be cooking at a higher temperature regular olive oil is needed as it as a higher smoke point.

You could also us another neutral high heat oil such as canola or vegetable oil if you have that on hand. However, olive oil is always the better option.

Butter 

It is best to use unsalted butter when making the sauce. You can always add more salt later.

Garlic

Because Shrimp Scampi is known for the garlic butter sauce that it is cooked in, it is best to use fresh minced garlic. However, you can substitute jarred minced garlic if you don’t have fresh garlic cloves on hand.

White Wine

White wine adds a touch of acidity and brightens the flavors of the sauce. However, be sure to use a dry (not sweet) white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay.

Lemon Juice

Another acidity element, essential for balancing the richness and lightening up the flavor in the Shrimp Scampi sauce.

Parsley

Parsley adds a slightly earthy flavor which helps balance out the richness of the dish. Always stick to flat leaf parsley whenever possible.

Seasonings

Use salt, pepper and red pepper flakes to season the dish to your taste preference.

Shrimp Scampi Variations

Creamy Scampi: Stir in some heavy cream or half and half for a richer, creamier sauce.

Spicy Scampi: Add more red pepper flakes or cayenne pepper powder to increase the spiciness of the sauce.

Sun-dried Tomatoes: Add diced sun-dried tomatoes for added flavor and a pop of color.

Gluten-free options: Skip traditional pasta and make gluten-free pasta or serve over a bed of zucchini noodles or cauliflower rice.

No matter how you choose to prepare it, Shrimp Scampi is guaranteed to be a delightful and satisfying dish that you will want to make over and over again.

Shrimp Scampi Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 2 large garlic cloves, minced
• 2/3 pound large shrimp, deveined and shelled with tails on or off
• Salt and fresh ground black pepper to taste
• 2 Tablespoons dry white wine or broth
• 1/4 teaspoon crushed red pepper flakes, more to taste (optional)
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

Heat olive oil and 1 tablespoon butter in a large pan or skillet. Add garlic and sauté until fragrant, about 30 seconds – 1 minute

Add the shrimp the the pan and season with salt and pepper to taste and sauté until it just begins to turn pink (1-2 minutes) then flip.

Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is just cooked through.

Remove the pan from the heat and stir in the remaining butter, lemon juice and parsley.

Serve over cooked pasta, rice, or alongside steamed vegetables.

Enjoy! Mary

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