Looking for a quick and easy dinner? This garlic butter shrimp scampi is the answer. It’s ready in minutes, but is incredibly packed with all kinds of flavors.
You can serve it with pasta, rice, or veggies. It’s a perfect dinner to serve on any occasion, so let’s get right into it.


Garlic Butter Shrimp Scampi
Craving a dish that is quick to make and has restaurant quality? Garlic Butter Shrimp Scampi is the answer and it won’t take you more than 10 minutes to prepare.
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4-5 cloves garlic large, minced, or 1 ½ tablespoons minced garlic
- 1 ¼ pounds shrimp large prawns, shelled with tails on or off
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- ¼ cup dry white wine or broth
- ½ teaspoon red pepper flakes crushed, or to taste - optional
- 2 tablespoons lemon juice
- ¼ cup fresh parsley chopped
Substitute Ingredients

If you’re out of olive oil, swap it with avocado oil or butter for a similar richness. Margarine or ghee works in place of butter.
Use garlic powder if fresh isn’t available. Replace shrimp with scallops, chicken, or tofu for variety. For wine, substitute chicken or vegetable broth.
Lime juice can replace lemon juice, and dried parsley or basil works as a parsley alternative.
Instructions
1. Sizzle & Sauté: Start by heating a generous drizzle of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Once the butter melts and begins to sizzle, toss in the minced garlic. Sauté it for 30 seconds to a minute, stirring constantly, until your kitchen fills with that irresistible garlicky aroma.
Now, add your shrimp, ensuring they’re in a single layer for even cooking. Sprinkle with a pinch of salt and pepper to bring out their natural flavor.
Cook the shrimp for 1-2 minutes on one side until they just start to turn pink and curl slightly, then flip them over to finish the other side.

2. Add Some Flavor: Pour in your wine (or broth if you prefer a non-alcoholic option) to deglaze the pan, scraping up all those flavorful bits from the bottom.
Sprinkle in a pinch of red pepper flakes if you’re feeling bold—they add a subtle heat that pairs beautifully with the garlicky butter.
Let the mixture simmer gently for 1-2 minutes, allowing the wine to reduce by half and concentrate into a deliciously rich sauce.
Keep a close eye on the shrimp; they should be fully cooked but still juicy, with a delicate pink color.
Overcooking will make them tough, so it’s best to pull them off the heat as soon as they’re done.

3. Finishing Touches: Time to elevate this dish to restaurant-worthy status! Stir in the remaining butter until it melts, creating a luscious, silky sauce.
Add a squeeze of fresh lemon juice for a bright, tangy kick that cuts through the richness, and sprinkle with freshly chopped parsley for a burst of color and freshness.
Give everything a quick stir to coat the shrimp evenly, then remove the skillet from the heat immediately.
You’ve just crafted a dish that’s equal parts simple and sensational—your taste buds are in for a treat!

4. Time to Serve: Now for the fun part: plating! Spoon this buttery, garlicky goodness over a bed of fluffy rice or al dente pasta for a classic pairing.
Feeling indulgent? Serve it with warm, crusty garlic bread to soak up every drop of that rich sauce.
For a lighter option, spoon the shrimp over steamed veggies like cauliflower, broccoli, or zucchini noodles.

Storing Leftovers
To store leftovers, transfer the shrimp and sauce to an airtight container and refrigerate for up to 3 days.
Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water to keep the sauce silky.
Avoid overcooking the shrimp during reheating to maintain their tender texture. Leftovers can also be frozen for up to 2 months for later enjoyment!

Whatever you choose, it’s going to be delicious! Now that you have prepared this sensational dish, serve on a plate and enjoy.