Shrimp Scampi

Name: Shrimp Scampi with Lemon Butter Wine Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs large shrimp, peeled and deveined; salt, to taste; freshly cracked black pepper, to taste; 1 lemon, for zest and juice; 3 cloves garlic, minced; 1/4 cup fresh Italian parsley, chopped; 1/2 cup dry white wine (like Pinot Grigio); 1/2 cup (1 stick) unsalted butter, cold and cubed; 1/2 tsp red pepper flakes; 2 tbsp avocado oil

Shrimp scampi is a 10-minute Italian-American dish of seared large shrimp in a silky lemon butter and white wine sauce with garlic and fresh parsley. The combination of cold butter, lemon juice, and white wine creates an emulsified sauce that clings to the shrimp without cream.

🌍Italian-American 🏷️Shrimp scampi 🏷️Shrimp 🏷️Seafood 🏷️Lemon butter sauce White wine sauce

🏷️

🏷️Garlic shrimp

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TikTok

Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1.5 lbs large shrimp, peeled and deveined
salt, to taste
freshly cracked black pepper, to taste
1 lemon, for zest and juice
3 cloves garlic, minced
1/4 cup fresh Italian parsley, chopped
1/2 cup dry white wine (like Pinot Grigio)
1/2 cup (1 stick) unsalted butter, cold and cubed
1/2 tsp red pepper flakes
2 tbsp avocado oil

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Instructions

1
In a bowl, season the peeled and deveined shrimp with salt and freshly cracked black pepper. Toss to coat.
2
Prepare your aromatics: zest one lemon, then cut it in half and juice it through a strainer into a separate bowl. Mince the garlic cloves and chop the fresh parsley.
3
Heat avocado oil in a large sauté pan over medium-high heat.
4
Add the seasoned shrimp to the hot pan. Let them sear for a couple of minutes until they begin to turn pink and get some color. Stir occasionally.
5
Add the minced garlic and stir continuously for about 30 seconds until fragrant.
6
Stir in the lemon zest, red pepper flakes, and another pinch of salt and pepper.
7
Deglaze the pan by pouring in the white wine and fresh lemon juice. Stir to combine, scraping any browned bits off the bottom of the pan.
8
Allow the liquid to reduce slightly for about a minute.
9
Add the cold, cubed butter to the pan. Stir vigorously and continuously to emulsify the butter, creating a creamy sauce.
10
Once the sauce is emulsified and has thickened, turn off the heat and stir in the chopped fresh parsley.
11
Plate the shrimp and pour the extra lemon butter sauce over the top to serve.

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Tips & Notes

Pro tips

Pat shrimp completely dry before searing—moisture prevents a proper golden crust and releases steam that inhibits browning.
Cube and chill the butter before starting; cold butter whisked off-heat creates a silky emulsion rather than a greasy sauce.
Add the butter in small batches while whisking constantly to avoid the sauce breaking; this is the key to a restaurant-quality finish.
Don't overcrowd the pan when searing shrimp—work in batches if needed to achieve a sear rather than steam.

Substitutions

Dry white wine → dry vermouth or additional lemon juice (maintains acidity and brightness)
Unsalted butter → salted butter (reduce added salt slightly)
Fresh Italian parsley → fresh basil or chives (changes flavor profile but keeps herbaceous finish)
Large shrimp → jumbo shrimp (increase cooking time by 1–2 minutes per side)

Storage & make-ahead

Shrimp scampi is best served fresh. Store leftovers in an airtight container for up to 2 days; reheat gently in a pan over low heat with a splash of white wine or lemon juice to prevent the sauce from breaking.

Common Questions

Can I make shrimp scampi ahead of time?

Shrimp scampi is best served immediately after cooking. You can prepare ingredients in advance (mince garlic, zest lemon, chop parsley), but cook the shrimp and sauce just before serving to preserve texture and prevent overcooking.

What's the best way to tell when shrimp are done?

Shrimp are cooked through when they turn opaque and firm, about 2–3 minutes per side depending on size. Overcooked shrimp become tough and rubbery, so watch carefully.

Can I substitute the white wine?

Yes. Use dry vermouth, additional lemon juice, or chicken broth. Avoid sweet wines; they will unbalance the acidity and brightness of the dish.

What should I serve shrimp scampi with?

Serve over pasta (linguine or spaghetti), with crusty bread to soak up the sauce, or over rice. Avoid serving with heavy starches that compete with the delicate lemon-butter flavor.

Why is my sauce breaking or separating?

High heat causes butter emulsions to break. Keep heat at medium, add cold butter cubes off the heat, and whisk constantly. If it breaks, whisk in a splash of cold white wine or lemon juice to re-emulsify.