Go Back
shrimp scampi served

Bistro-Style Shrimp Scampi

A restaurant-quality shrimp scampi made right in your kitchen. Juicy shrimp simmered in a buttery garlic sauce with a splash of lemon and white wine — perfect for weeknights or date nights. Simple, fast, and absolutely delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American Bistro, seafood
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined (fresh or thawed frozen)
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 4 cloves garlic finely chopped
  • ¼ tsp red pepper flakes optional
  • ½ cup white wine or chicken broth
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley chopped
  • Cooked pasta or crusty bread for serving

Method
 

Prep the shrimp
  1. If using frozen shrimp, thaw them under cold water and pat dry with paper towels. Dry shrimp sear better and don’t steam.
Heat the skillet
  1. Add olive oil and 2 tablespoons of butter to a large skillet over medium heat. Let the butter melt until it starts to bubble slightly.
Cook the shrimp
  1. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and lightly golden. Remove them from the pan and set aside.
Make the garlic butter sauce
  1. Add the remaining tablespoon of butter and minced garlic to the same skillet. Sauté for about 30 seconds until fragrant. Stir in red pepper flakes if you want a little kick.
Deglaze and flavor
  1. Pour in white wine (or chicken broth) and scrape up any browned bits from the pan. Let it simmer for about 1 minute, then add lemon juice, salt, and pepper.
Combine and finish
  1. Return shrimp to the pan. Toss well to coat in the sauce. Sprinkle with chopped parsley and remove from heat.
Serve and enjoy
  1. Serve immediately with pasta, rice, or warm crusty bread to soak up that garlicky butter sauce.

Notes

  • Don’t overcook the shrimp — they turn rubbery fast. As soon as they’re opaque and pink, they’re done.
  • If you want a richer sauce, stir in a tablespoon of cream at the end.
  • Fresh garlic makes a huge difference in flavor. Skip the pre-minced kind if you can.
  • Add more lemon if you like it zesty.
  • Leftovers can be stored in the fridge for up to 2 days and reheated gently on the stove.