Add Preferred SourceThere are few recipes as enduring and endearing as Shrimp Scampi. It’s one of those dishes that never goes out of style and still finds its way onto restaurant menus everywhere.
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What I really love about Shrimp Scampi is how easy it is to make at home. With lots of garlic and just a handful of simple ingredients, it’s a dish that I often whip up when I’m craving something comforting yet elegant.
This recipe really brings out the natural sweetness of shrimp, all wrapped up in a rich, buttery sauce with just the right amount of garlic. It’s one of my go-to dishes for those nights when I want something special without spending hours in the kitchen.
History
Shrimp Scampi, a dish rooted in Italian-American cuisine, began to gain popularity in the United States in the 1950s and 1960s. Originally inspired by an Italian dish made with langoustines (small lobsters) sautéed in garlic, butter, and white wine, American cooks adapted the recipe using more readily available shrimp. The name “scampi” itself refers to the method of preparation rather than the specific seafood used. As Italian restaurants flourished and Italian-American cuisine became more mainstream, shrimp scampi emerged as a favorite dish, celebrated for its simplicity and the rich, buttery flavors that paired perfectly with pasta or crusty bread. Its quick preparation and elegant presentation made it a popular choice both in restaurants and for home cooks looking to impress.
Ingredients
- Shallot – Finely diced.
- Garlic
- Extra virgin olive oil
- Jumbo shrimp
- Fresh thyme
- Kosher salt
- Dry white wine
- Lemon juice
- Water
- Butter (salted or unsalted) – Cubed and very cold.
- Parsley – Chopped fine.
How To Make Shrimp Scampi
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by adding the shallot, 3 cloves of garlic, and 2 tablespoons of olive oil to a food processor. Pulse until finely chopped and paste-like. I love this method because it builds flavor quickly and evenly without burning the garlic later. Set it aside for now.
Thinly slice the remaining garlic cloves and heat 1 tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, add the sliced garlic and thyme sprigs. Let them cook for about 1 minute until fragrant. A wide skillet with a heavy bottom works best here to keep the heat even.
Add the shrimp in a single layer. Cook for about 1 minute, then flip them using a fish spatula, which slides easily under the shrimp without tearing them. Cook for another minute, just until they start to turn pink. They will finish cooking later in the sauce. Transfer the shrimp to a plate and set aside.
Add the remaining tablespoon of oil to the skillet, followed by the shallot and garlic paste. Cook for 1 to 2 minutes, stirring frequently, until fragrant. I like using a silicone spoonula here so nothing sticks to the bottom of the pan.
Return the thyme sprigs to the skillet, then pour in the white wine, lemon juice, and ¼ cup of water. Let it simmer and reduce until there’s just a thin layer of liquid left on the bottom of the skillet. This is where all that flavor concentrates.
Return the shrimp to the skillet and scoot them toward the edges of the pan. Lower the heat and whisk in the butter cubes one at a time into the liquid in the center. A small coil whisk works beautifully for creating a velvety, emulsified sauce without breaking it.
Once the sauce is slightly thickened, toss the shrimp gently to coat. Season to taste, sprinkle with fresh parsley, and serve right away.
And that’s it! Simple ingredients, big flavor, and a Shrimp Scampi that feels special but never fussy.
Chef Jenn’s Tips
- Always use fresh garlic for the best flavor.
- Cold butter helps to thicken the sauce without breaking it.
- Don’t overcook the shrimp; they should be just pink and tender.
- Serve the dish immediately for the best taste and texture.
- Use a good quality dry white wine to enhance the flavor.
Make It A Meal
Serve Shrimp Scampi over a bed of pasta, rice, or polenta for a hearty meal. Pair it with a crisp green salad and a slice of crusty bread to soak up that delicious sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the shrimp and sauce in a skillet over low heat. Avoid microwaving, as this can make the shrimp rubbery. While Shrimp Scampi is best enjoyed fresh, you can freeze it for up to a month, though the texture of the shrimp might change slightly upon reheating.
Shrimp Scampi
Ingredients
- 1 shallot finely diced
- 4 – 5 garlic cloves
- ¼ cup extra virgin olive oil
- 1 pound jumbo shrimp
- 2 sprigs fresh thyme
- ½ teaspoon kosher salt
- ¾ cup dry white wine
- 1 tablespoon lemon juice
- ¼ cup water
- 4 tablespoons butter (salted or unsalted) cubed and very cold
- 2 tablespoons parsley chopped fine
Instructions
- Pulse the shallot, 3 cloves of garlic, and 2 tablespoons of oil in a food processor until finely chopped and like a paste. Set aside.
- Thinly slice the remaining garlic cloves and heat 1 tablespoon of oil in a large skillet.
- Add the garlic cloves and thyme sprigs when hot and cook for 1 minute.
- Add the shrimp in one layer and cook for 1 minute, then flip the shrimp and cook for an additional minute or until they just start to turn pink. They’ll finish cooking in the sauce.
- Transfer the shrimp to a plate.
- Add the remaining tablespoon of oil to the skillet along with the shallot and garlic paste. Cook for 1-2 minutes, stirring frequently or until fragrant.
- Return the thyme sprigs to the skillet, add the white wine, lemon juice and ¼ cup of water. Simmer to reduce until there’s a thin layer of liquid on the bottom of the skillet.
- Return the shrimp to the skillet.
- Scoot the shrimp to the sides of the pan, turn the heat to low, and whisk the cubes of butter, one at a time, into the liquid in the middle of the skillet until the sauce is velvety and slightly thickened.
- Toss the shrimp in the sauce, season, sprinkle with parsley, and serve.
Notes
Chef Jenn’s Tips
- Always use fresh garlic for the best flavor.
- Cold butter helps to thicken the sauce without breaking it.
- Don’t overcook the shrimp; they should be just pink and tender.
- Serve the dish immediately for the best taste and texture.
- Use a good quality dry white wine to enhance the flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Thanks! I like this recipe b/c the one I used previously added lemon zest…and it over-powered the rest of the ingredients. I also do not use thyme b/c I don’t like it in any recipe. All the rest the same and it turns out fantastic for over pasta. I like it on Angel Hair best 🙂 thanks!