Italian Shrimp Scampi Recipe

Experience the timeless Italian Shrimp Scampi, where plump shrimp are sautéed in a luxurious garlic, butter, and white wine sauce with fresh lemon and parsley.

This bright, aromatic dish delivers bold flavors in minutes, bringing the vibrant taste of Italian coastal cooking straight to your dinner table.

Why You’ll Love This Recipe

This Italian Shrimp Scampi recipe is a true weeknight hero that feels incredibly special. The combination of sweet shrimp, fragrant garlic, zesty lemon, and rich butter creates a sauce so good you’ll want to lick your plate clean.

It’s quick, elegant, and versatile—perfect over pasta, with crusty bread, or as a standalone appetizer. You’ll love how restaurant-quality results come together with minimal effort, making it ideal for both casual family dinners and impressive date nights.

Yield: 4 Serves

Italian Shrimp Scampi Recipe

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Classic Italian Shrimp Scampi in garlic lemon white wine sauce — quick, buttery, and irresistibly delicious.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• 1 ½ lbs large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 3 tbsp extra virgin olive oil
• 6 garlic cloves, thinly sliced
• ½ tsp crushed red pepper flakes
• ½ cup dry white wine
• Zest and juice of 1 large lemon
• ¼ cup fresh parsley, chopped
• Salt and black pepper to taste
• 1 lb linguine or spaghetti (optional, for serving)

Instructions

1. Prep the Shrimp: Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
2. Heat the Pan: Place a large skillet over medium heat and add olive oil and 2 tablespoons of butter.
3. Sauté the Garlic: Add sliced garlic and red pepper flakes, cooking gently for 1 minute until fragrant and golden.
4. Add the Shrimp: Increase heat to medium-high and add the seasoned shrimp in a single layer.
5. Cook the Shrimp: Sauté shrimp for 1-2 minutes per side until they turn pink and slightly curl. Remove and set aside.
6. Build the Sauce: Pour in the white wine and lemon juice, scraping up all the flavorful bits from the pan.
7. Simmer the Sauce: Let the sauce simmer for 2 minutes until slightly reduced and aromatic.
8. Finish with Butter: Add the remaining butter and lemon zest, stirring until the sauce becomes silky and glossy.
9. Return the Shrimp: Gently add the cooked shrimp back into the skillet and toss to coat them beautifully in the sauce.
10. Garnish and Serve: Remove from heat, sprinkle generously with chopped parsley, and serve immediately over pasta or with crusty bread.

Notes

Shrimp cook very quickly, so stay close to the pan. The sauce is the star—have plenty of bread ready to soak it up. Pair with chilled Pinot Grigio for an authentic Italian experience.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 415Total Fat 23gSaturated Fat 9gUnsaturated Fat 14gCholesterol 33mgSodium 30mgCarbohydrates 38gFiber 2gSugar 2gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Use large or extra-large shrimp for the best texture.
• Pat shrimp dry before cooking for nice searing.
• Cook shrimp just until pink—overcooking makes them tough.
• Use a good quality dry white wine for the sauce.
• Save some pasta water to help emulsify the sauce.
• Add garlic at the right moment to avoid burning.

Ingredients Notes

Large fresh or frozen shrimp form the sweet, succulent centerpiece of this dish. Plenty of garlic delivers that signature bold aroma, while butter and olive oil create a silky, flavorful sauce base.

Dry white wine adds brightness and depth, balanced perfectly by fresh lemon zest and juice. Fresh parsley brings vibrant color and herbal freshness. Red pepper flakes provide a gentle Italian heat that makes the dish sing without overpowering the delicate shrimp.

Variations and Substitutions

Add cherry tomatoes for color and natural sweetness. For a spicy version, increase red pepper flakes or add Calabrian chili paste. You can make it with scallops or a mix of seafood for variety.

For a lighter version, reduce butter and increase olive oil. Serve over zucchini noodles for a low-carb option. Add a splash of cream for a richer, rosé-style scampi. Capers or olives can give a briny Mediterranean twist.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce. Avoid microwaving as it can toughen the shrimp. This dish is best enjoyed fresh and does not freeze well.

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Until you can read, Italian Scallops in Lemon and White Wine Sauce Recipe