(Quick and Easy) Shrimp Scampi

An overhead view of an oval platter filled with shrimp scampi being flanked by lemon wedges and a large golden serving spoon.

Course: Entree

Cuisine: Italian, Italian / American

Keyword: easy Italian seafood dish, now to make shrimp scampi

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 599kcal

Author: Kris Longwell

This shrimp scampi is definitely quick and easy, but the results are without a doubt restaurant-quality. The sauce, alone, is worth writing home about. Serve over linguine or rice, and with plenty of fresh, crusty bread for soaking. So good!

Print Recipe

Equipment

1 Large skillet/saucepan

Ingredients

1 lb large shrimp peeled and deveined - leave the tails on (if desired)
Kosher salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp garlic minced
1 cup quality dry white wine don't use cooking wine!
1 tbsp Worcestershire sauce
5 tbsp fresh lemon juice about 2 lemons
¼ cup chicken stock
4 tbsp unsalted butter ½ stick
½ tsp red pepper flakes optional
2 tbsp fresh parsley chopped, for garnish
1 lb linguine cooked, if desired

Instructions

Lightly season the shrimp all over with salt and pepper.
Heat the oil in a large skillet over high heat.
Add the garlic and cook until translucent and lightly browned, about 2 to 3 minutes.
Add the shrimp and sauté until pink and fully cooked, about 3 to 5 minutes.
Transfer cooked shrimp to a platter or plate.
In the same pan, over medium-high heat, add the wine, Worcestershire sauce, lemon juice, and stock. Bring to a boil.
Reduce heat to medium and cook until liquid is reduced by half, about 6 - 7 minutes.
Whisk in butter and season to taste with ½ tsp salt and ¼ tsp pepper.
Add shrimp to re-heat, tossing to coat well with sauce, for about 1 minute.
Sprinkle with parsley, just before serving. Serve directly over pasta or rice, or separately. Serve at once.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

You can leave the tails on the shrimp if desired. Just be sure to remove as much of the shell as possible.

There should be enough sauce to coat the pasta, however, if you like extra sauce, then double the sauce ingredients (wine, Worcestershire sauce, lemon juice, chicken stock, and butter). You'll need to let the sauce reduce for about 15 minutes.

Leftovers will keep covered in the fridge for up 3 days. Gently reheat on the stove, adding a little more stock, as needed.

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