Garlic Butter Shrimp Scampi (15 Minutes, One Skillet)

Garlic butter shrimp scampi is one of the fastest real dinners there is. A pound of shrimp needs about three minutes in the pan. The sauce is butter, garlic, lemon and a splash of broth, and it comes together in the same skillet. Put the pasta water on first and the scampi is done before the linguine is. The only hard parts are not burning the garlic, not overcooking the shrimp, and getting the butter to turn into a glossy sauce instead of a puddle of grease. Here’s how to get all three right.

What is shrimp scampi, exactly?

In the US, shrimp scampi means shrimp cooked in garlic, butter and lemon, usually served over pasta. The name is a little odd. In Italy, scampi are langoustines, small lobster-like shellfish that are often cooked with garlic and oil. Italian-American cooks made the dish with the shrimp they could get but kept the old name. So “shrimp scampi” ended up meaning the method, not the animal.

That’s why you’ll see “chicken scampi” and even “steak scampi” on menus. They all mean the same garlic butter sauce, sharpened with lemon. Our version keeps it simple. Shrimp, butter, garlic, lemon, broth, parsley and a pinch of chili flakes. No cream and no cheese needed.

Which shrimp should you buy for scampi?

Buy large shrimp labeled 21/25 or 16/20. That number is the count per pound, so smaller numbers mean bigger shrimp. Large shrimp give you a few seconds of slack before they overcook. Tiny 41/50 shrimp go from raw to rubbery almost as soon as they hit the pan.

Frozen shrimp are fine, and they’re usually what’s sitting behind the “fresh” counter anyway, just thawed. Look for peeled and deveined, raw, tail-on or tail-off. Skip pre-cooked shrimp. They’ll overcook while the sauce reduces.

How to thaw shrimp fast

The FDA’s seafood safety guidance says the best way is overnight in the fridge. If you forgot, seal the shrimp in a zip-top bag and put it in a bowl of cold water. A pound of large shrimp thaws in 15 to 20 minutes. Change the water once if it stops feeling cold. Never use hot water. It starts cooking the outside while the middle is still frozen.

Ingredients for garlic butter shrimp scampi

Why broth? It gives the sauce body and a savory backbone, and the lemon brings the brightness. Use low-sodium broth, because it reduces and the salt concentrates fast. If you love garlic butter, keep our 10-minute Deburgo garlic butter herb sauce in mind for steak night too.

How do you make shrimp scampi in 15 minutes?

The trick is the order: start the pasta, cook the shrimp first and take them out, then build the sauce in the same pan. The shrimp go back in only at the end. That way they cook for about three minutes in total and stay juicy.

1. Start the pasta. Bring a large pot of water to a boil and add 1 tbsp kosher salt. Cook the linguine 1 minute short of the package time. Before draining, scoop out 1 cup of the starchy pasta water.
2. Season the shrimp. While the water heats, pat the shrimp dry and toss them with ½ tsp salt and a few grinds of pepper.
3. Sear the shrimp. Heat the olive oil and 1 tbsp of the butter in a 12-inch skillet over medium-high heat until the butter foams. Add the shrimp in a single layer. Cook about 1 minute until the undersides turn pink, flip, and cook 30 to 60 seconds more. Move them to a plate while they’re still a little translucent in the center. They’ll finish later.
4. Cook the garlic. Turn the heat to medium-low. Add 1 tbsp butter, the garlic and the chili flakes. Stir for 45 to 60 seconds, just until the garlic smells sweet and turns pale gold. Don’t let it brown.
5. Reduce the sauce. Pour in the broth and lemon juice, scraping up the browned bits from the shrimp. Simmer about 2 minutes, until it has reduced by about half.
6. Mount the butter. Take the pan off the heat. Swirl in the remaining 4 tbsp of cold butter, a few cubes at a time, until the sauce turns creamy and pale.
7. Bring it together. Return the shrimp and any juices to the pan. Add the drained pasta, the lemon zest, the parsley and ¼ cup of pasta water. Toss over low heat for 30 to 60 seconds until the sauce coats the noodles and the shrimp are opaque all the way through. Loosen with more pasta water if needed, taste for salt, and serve right away.

How do you know when shrimp are done?

The FDA says most seafood should reach 145°F (63°C). For shrimp, it gives a simpler visual test: the flesh becomes firm, pearly and opaque. Shape tells you too. A loose “C” curl means done. A tight “O” means overcooked. Cut the biggest shrimp in half if you’re unsure. There should be no gray, glassy center left.

How do you keep garlic butter sauce from turning greasy?

Add the butter cold, off the heat, at the end. Butter is fat, water and milk solids held together. If it gets too hot, they separate and you get a slick of clear fat over watery liquid. When you swirl cold butter into a hot but not boiling liquid, it melts slowly and stays emulsified. The sauce turns thick and glossy instead.

Starchy pasta water is your safety net. The starch helps bind the fat and the liquid, so a splash brings a sauce that’s starting to separate back together. That’s the same reason you toss the pasta in the pan rather than pouring the sauce on top in the bowl.

Fixing the usual shrimp scampi problems

Rubbery shrimp

They cooked too long, almost always because they stayed in the pan while the sauce was made. Take them out while they’re still slightly translucent. Next time, use bigger shrimp and a hotter pan for a shorter sear.

Watery, thin sauce

Either the shrimp were wet or the broth didn’t reduce enough. Let the liquid simmer down by half before adding the butter. If it’s already finished, toss in the pasta over low heat for an extra 30 seconds. The noodles will soak up the excess.

Greasy or broken sauce

The pan was too hot when the butter went in. Pull it off the heat, add 2 tablespoons of pasta water and whisk or toss hard. It usually comes back.

Bland sauce

Under-salted pasta water is the usual culprit. The water should taste lightly salty. Finish with more lemon zest and a pinch of flaky salt. Zest adds lemon flavor without making the sauce sour.

Cooking for more than four?

Double the sauce in the same 12-inch skillet, but sear the shrimp in two batches. Two pounds of shrimp in one pan drops the temperature too much. They release water and boil in it, and you lose the browned bits that flavor the sauce.

What do you serve with shrimp scampi?

Linguine is the classic, because the flat strands hold the butter sauce well. Spaghetti, angel hair and short shapes like campanelle work too. Without pasta, spoon the scampi over white rice, or serve it straight from the skillet with crusty bread for the sauce. For a lighter plate, toss it with zucchini noodles off the heat for the last 30 seconds.

On the side, a simple green salad or roasted broccoli or asparagus is enough. For a surf-and-turf night, pair it with our 10-minute garlic butter air fryer steak bites, or try the restaurant-style shrimp Parmesan steak.

Baked shrimp scampi

Arrange the raw shrimp in one layer in a baking dish. Pour over the garlic butter sauce, made through step 6 without the shrimp. Top with ½ cup panko mixed with 1 tbsp melted butter and the parsley. Bake at 425°F for 8 to 10 minutes, until the shrimp are opaque and the crumbs are golden. It’s hands-off, and good for serving a crowd.

How long does shrimp scampi last in the fridge?

Refrigerate leftovers within 2 hours and eat them within 3 to 4 days, per the USDA’s leftovers and food safety guide. Store it in a shallow airtight container.

Reheat gently, because the shrimp will toughen. Warm the scampi in a skillet over low heat with a splash of water or broth, stirring until just hot, about 3 to 4 minutes. The microwave works at 50% power in 30-second bursts. Don’t freeze it. The butter sauce separates and the thawed shrimp turn mealy.

Questions people ask about shrimp scampi

Can you make shrimp scampi without wine?

Yes, and this recipe does. Chicken broth gives the sauce body and a savory depth, and the lemon juice and zest bring the acidity. Seafood stock works too, if you can find a low-sodium one.

Should shrimp scampi have tails on or off?

Either works. Tails on look nicer and add a little flavor to the butter. Tails off are easier to eat over pasta. For a weeknight, we usually take them off.

Can you use cooked shrimp?

You can, but make the sauce first. Then add the cooked shrimp off the heat and toss for just 30 to 60 seconds to warm them through. Any longer and they’ll go tough.

Butter or olive oil for scampi?

Both. Oil lets you sear the shrimp hotter without the butter burning. The cold butter at the end makes the sauce silky. All oil gives you a thinner, aglio-olio-style sauce.

Can you make shrimp scampi with chicken?

Yes, use thinly pounded chicken cutlets, seared about 3 minutes per side to 165°F. The same lemon and butter idea is behind our chicken Francese. For a quick sauce on its own, there’s our lemon caper piccata sauce.