This garlic butter shrimp scampi is one of those essential recipes I come back to again and again. I recently made it on a whim when friends stopped by, and it reminded me just how reliable and impressive it is with so little effort. It’s the kind of dish that feels special enough for guests but is simple enough for any Tuesday night.
What makes this recipe a keeper is its speed and straightforward, classic flavor. Everything comes together in about 30 minutes using ingredients you likely already have. The key is a simple, vibrant sauce made from garlic, butter, and lemon that perfectly coats the tender shrimp and pasta.
Mastering the Perfect Sear on Shrimp
To get that beautiful golden color and succulent texture on your shrimp, a hot pan is non-negotiable. Heat your skillet over medium-high heat before the shrimp even touches it. This allows the surface to sear quickly, locking in moisture. The other critical step is to avoid overcrowding the pan; work in batches if needed. Overcrowding traps steam, which will poach the shrimp instead of searing them. Cook for just 2–3 minutes per side, flipping once the edges turn opaque and pink.
Elevating the Sauce
A great scampi sauce is all about layers of flavor, and you can build impressive depth with one simple technique. After you’ve sautéed the garlic, you can add a splash of dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce by about half. This cooks off the alcohol while concentrating the wine’s bright, fruity notes, which cut through the richness of the butter and complement the savory garlic beautifully.
Perfect Pasta Pairing
The secret to a sauce that clings to every strand of spaghetti lies in the pasta water you drain away. This starchy, salty water is a powerful emulsifier. After cooking the pasta, reserve about a cup of the water. When you combine the sauce and pasta, add a few tablespoons of this reserved water to the skillet. It will help the butter and broth bind together into a cohesive, glossy sauce that coats the noodles instead of pooling at the bottom of the pan. Add it incrementally until the sauce reaches your desired consistency.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 227g (8 ounces) spaghetti
- 454g (1 pound) large shrimp, peeled and deveined
- 28g (2 tablespoons) olive oil
- Salt and freshly ground black pepper, to taste
- 57g (4 tablespoons) unsalted butter
- 4 cloves garlic, minced
- 120ml (1/2 cup) chicken broth
- 30ml (2 tablespoons) freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Step-By-Step Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, typically 8–10 minutes. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta.
- Sear the Shrimp
While the pasta cooks, pat the shrimp completely dry with paper towels. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Do not overcrowd the pan; work in batches if necessary. Transfer the cooked shrimp to a plate and set aside.
- Build the Garlic Butter Sauce
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook until fragrant, about 1 minute, stirring constantly to prevent it from burning. Pour in the chicken broth and lemon juice, bringing the mixture to a gentle simmer. Let it cook for 2-3 minutes to allow the flavors to meld.
- Combine and Finish
Return the cooked shrimp to the skillet. Add the drained pasta, chopped parsley, and lemon zest. Toss everything together to coat thoroughly in the sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches a silky consistency. Let it warm through for 1–2 minutes.
- Serve Immediately
Adjust seasoning with salt and pepper to your taste. Divide the shrimp scampi among four serving bowls. Garnish with additional fresh parsley if desired and serve right away.
Substitutions & Variations
- For a spicy kick, add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic.
- Make it a low-carb meal by swapping the spaghetti for zucchini noodles. Add them in the last minute of cooking.
- Add a cup of halved cherry tomatoes to the sauce along with the chicken broth for a burst of sweetness.
- For a richer sauce, finish by swirling in an extra tablespoon of cold butter off the heat just before serving.
If you enjoy this dish, try our Quick Lunch Pasta for a perfect pairing or next-weeknight option.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat with a splash of chicken broth or water to loosen the sauce and prevent the shrimp from becoming tough.
Nutrition
- Serving size: 1/4 of the recipe
- Per serving: 520 calories, 30g protein, 18g fat, 55g carbohydrates
- Per 100g: 180 calories, 10g protein, 6g fat, 19g carbohydrates
- Estimates only.
FAQ
Why are my shrimp steaming in the pan instead of getting a good sear?
Your shrimp are likely too wet. Pat them thoroughly dry with paper towels so the pan's heat can create a crust instead of just boiling off moisture.
What is the most common mistake when searing shrimp in a skillet?
Overcrowding the pan. Cook in batches, leaving space around each shrimp, so heat circulates properly and moisture can evaporate for a better sear.
How can I tell my shrimp are perfectly cooked and not overdone?
Watch the shape and color. They're done when they form a loose C-shape and turn opaque. An O-shape means they're overcooked and will be tough.
Can I get a great sear on shrimp that were previously frozen?
Yes, if they are completely thawed and bone-dry. Cold running water works for thawing, but patting them dry is the crucial step for a crisp texture.
Which type of pan is best for getting that delicious brown crust?
A heavy-bottomed pan like cast iron or stainless steel is ideal because it holds high, even heat. Nonstick pans often struggle to get hot enough.
My garlic always seems to burn before the sauce is ready. What can I do?
Add the garlic later in the process and cook it for just a minute over medium heat. It only needs to become fragrant, as burnt garlic turns bitter.
Is it possible to double this recipe for a larger group of people?
Yes, but you must sear the shrimp in several small batches. Do not crowd the pan, or you will steam them instead of searing and the texture will suffer.
How do I reheat leftovers without the shrimp turning into rubber?
Reheat it gently in a skillet over low heat with a splash of broth. This warms everything through slowly, preventing the shrimp from overcooking.
Easy Garlic Butter Shrimp Scampi (30-Minute Recipe)
Equipment
- 1 Large pot
- 1 Large 12-inch skillet
- 1 Plate
- 1 Colander
- Paper towels
- Measuring spoons
- Cutting board
- Chef’s knife
- Tongs
Ingredients
- 227 g (8 ounces) spaghetti
- 454 g (1 pound) large shrimp peeled and deveined
- 28 g (2 tablespoons) olive oil
- Salt and freshly ground black pepper to taste
- 57 g (4 tablespoons) unsalted butter
- 4 cloves garlic minced
- 120 ml (1/2 cup) chicken broth
- 30 ml (2 tablespoons) freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 9 minutes. Reserve about 1 cup of pasta water, then drain the pasta.
- While pasta cooks, pat shrimp dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook 2-3 minutes per side until pink and opaque. Work in batches if needed. Remove shrimp and set aside.
- Reduce heat to medium. Add butter to the same skillet and melt. Add minced garlic and cook, stirring constantly, for about 1 minute until fragrant without browning.
- Pour in chicken broth and lemon juice; simmer for 2-3 minutes to meld flavors.
- Return shrimp to skillet. Add drained pasta, chopped parsley, and lemon zest. Toss to coat in sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time until silky.
- Warm through for 1-2 minutes. Adjust salt and pepper to taste.
- Serve immediately, garnished with extra parsley if desired.
