I just whipped up an Easy Shrimp Scampi Recipe Garlic Butter that tastes like restaurant-level lemony, garlicky heaven and you’ll be bragging about dinner.
I adore this Quick & Easy Garlic Butter Shrimp because it hits every tiny craving in under twenty minutes. I love the way garlicky butter glazes the shrimp and the bright snap of citrus cuts through the richness.
Tried it after a long shift and it felt like actual rescue food. Creamy Lemon Garlic Shrimp in spirit, not snooty at all.
I dump in garlic and finish with fresh parsley so it still tastes alive. Not fussy.
Not for impressing judges. Just bold, fast, and stupidly delicious.
Bread or rice? Yes, please.
Perfect for late nights and rushed weeknights always.
Ingredients
- Large shrimp: the juicy protein that cooks fast and stays tender.
- Unsalted butter: adds silky richness and that craveable, buttery mouthfeel.
- Olive oil: helps browning and keeps things from getting too heavy.
- Garlic cloves: basically the punchy, aromatic heart of the whole dish.
- Dry white wine: brightens the sauce with a light, acidic lift.
- Chicken broth option: plus a non-alcohol swap that still adds depth.
- Fresh lemon juice: brings sharp, fresh brightness to cut the butter.
- Lemon zest: tiny hits of citrus aroma, worth adding if you like zing.
- Fresh parsley: a bright, green finish that makes it feel homey.
- Kosher salt: the simple seasoning that makes everything actually taste right.
- Black pepper: just enough warm bite to balance the richness.
- Red pepper flakes: optional little heat if you want a kick.
- Crusty bread or rice: basically the soak-up vehicle for all the sauce.
Ingredient Quantities
- 1 pound (about 450 g) large shrimp, peeled and deveined, tails on or off your choice
- 4 tablespoons (55 g) unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced (use 5 if you like it garlicky)
- 1/4 cup (60 ml) dry white wine, or chicken broth if you prefer no alcohol
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest (optional but nice)
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt, more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Crusty bread or cooked rice for serving (optional)
How to Make this
1. Pat the shrimp dry with paper towels and season with the kosher salt and black pepper; if tails are on leave them, if not thats fine too.
2. Heat a large skillet over medium-high heat, add the olive oil and 2 tablespoons of the butter; once the butter foams and is hot but not brown, add the shrimp in a single layer.
3. Cook the shrimp about 1 to 2 minutes per side until just opaque and pink; dont overcook them or they get rubbery. Remove shrimp to a plate and set aside.
4. Lower heat to medium, add the remaining 2 tablespoons butter to the pan, then add the minced garlic and red pepper flakes if using; saute about 30 to 45 seconds until fragrant, do not let the garlic burn.
5. Pour in the white wine or chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon; let the liquid simmer 1 to 2 minutes to reduce slightly.
6. Stir in the lemon juice and optional lemon zest, taste and adjust seasoning with more salt or pepper if needed.
7. Return the cooked shrimp to the pan and toss in the sauce for about 30 seconds so they heat through and get coated.
8. Remove from heat, stir in the chopped parsley and, if you like, a little extra butter for gloss and richness; let it sit 1 minute so flavors meld.
9. Serve immediately over rice or with crusty bread to soak up the garlicky lemon butter, and sprinkle extra parsley or lemon wedges if you want.
Equipment Needed
1. Large heavy skillet (10 to 12 inch)
2. Wooden spoon or spatula
3. Tongs or a slotted spatula
4. Measuring spoons and 1/4 cup measuring cup
5. Chef knife
6. Cutting board
7. Small bowl or plate for resting shrimp
8. Paper towels
9. Lemon squeezer or fork for juicing
FAQ
Quick & Easy Garlic Butter Shrimp Recipe Substitutions and Variations
- Shrimp: swap with scallops for a similar texture, or use thinly sliced chicken breast if you want no seafood. Cooking time for chicken will be a bit longer so make sure it reaches 165°F.
- Unsalted butter: use ghee or a mild olive oil if you need dairy free, or mix half butter half oil so it wont burn as fast at higher heat.
- Dry white wine: replace with low sodium chicken broth or extra lemon juice plus a splash of water for the acidity without alcohol.
- Fresh parsley: try chopped cilantro or fresh basil for a different flavor profile, just add basil at the end so it doesnt lose its aroma.
Pro Tips
1. Dry the shrimp really well before seasoning, or they wont sear properly and you get a steamed texture instead of that nice browned edge. Pat them, then let them sit a minute on paper towels while you heat the pan.
2. Don’t overcrowd the skillet, cook in one layer only. If you try to fit all the shrimp at once they’ll drop the pan temp and just release water, you’ll lose the quick sear. Do two batches if needed.
3. Add the garlic only after you reduce the heat a bit, and watch it like a hawk. Garlic goes from fragrant to burnt in seconds, and burnt garlic will ruin the whole sauce. If the pan looks too hot, lift it off the burner to cool for a few seconds.
4. Finish the sauce off the heat with a little extra cold butter or a splash of olive oil and the parsley, that gives the sauce a silky shine and mellows the acid. Taste before serving and adjust lemon or salt last, its easier to add than take away.
Quick & Easy Garlic Butter Shrimp Recipe
I just whipped up an Easy Shrimp Scampi Recipe Garlic Butter that tastes like restaurant-level lemony, garlicky heaven and you’ll be bragging about dinner.
4
servings
249
kcal
Equipment: 1. Large heavy skillet (10 to 12 inch)
2. Wooden spoon or spatula
3. Tongs or a slotted spatula
4. Measuring spoons and 1/4 cup measuring cup
5. Chef knife
6. Cutting board
7. Small bowl or plate for resting shrimp
8. Paper towels
9. Lemon squeezer or fork for juicing
Ingredients
1 pound (about 450 g) large shrimp, peeled and deveined, tails on or off your choice
4 tablespoons (55 g) unsalted butter
1 tablespoon olive oil
4 garlic cloves, minced (use 5 if you like it garlicky)
1/4 cup (60 ml) dry white wine, or chicken broth if you prefer no alcohol
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest (optional but nice)
2 tablespoons fresh parsley, chopped
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional, for a little heat)
Crusty bread or cooked rice for serving (optional)
Directions
- Pat the shrimp dry with paper towels and season with the kosher salt and black pepper; if tails are on leave them, if not thats fine too.
- Heat a large skillet over medium-high heat, add the olive oil and 2 tablespoons of the butter; once the butter foams and is hot but not brown, add the shrimp in a single layer.
- Cook the shrimp about 1 to 2 minutes per side until just opaque and pink; dont overcook them or they get rubbery. Remove shrimp to a plate and set aside.
- Lower heat to medium, add the remaining 2 tablespoons butter to the pan, then add the minced garlic and red pepper flakes if using; saute about 30 to 45 seconds until fragrant, do not let the garlic burn.
- Pour in the white wine or chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon; let the liquid simmer 1 to 2 minutes to reduce slightly.
- Stir in the lemon juice and optional lemon zest, taste and adjust seasoning with more salt or pepper if needed.
- Return the cooked shrimp to the pan and toss in the sauce for about 30 seconds so they heat through and get coated.
- Remove from heat, stir in the chopped parsley and, if you like, a little extra butter for gloss and richness; let it sit 1 minute so flavors meld.
- Serve immediately over rice or with crusty bread to soak up the garlicky lemon butter, and sprinkle extra parsley or lemon wedges if you want.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 142g
- Total number of serves: 4
- Calories: 249kcal
- Fat: 19.2g
- Saturated Fat: 7.1g
- Trans Fat: 0.13g
- Polyunsaturated: 0.75g
- Monounsaturated: 6.25g
- Cholesterol: 249mg
- Sodium: 475mg
- Potassium: 260mg
- Carbohydrates: 1.5g
- Fiber: 0.2g
- Sugar: 0.4g
- Protein: 27g
- Vitamin A: 300IU
- Vitamin C: 7.5mg
- Calcium: 82mg
- Iron: 0.8mg
