Shrimp scampi is the rare dinner that feels elegant but comes together in minutes: tender shrimp, lots of garlic, a splash of white wine, and a glossy lemon-butter sauce made for swiping with bread. Marinating the shrimp (at least 30 minutes and up to 1 hour) deeply seasons it from the inside out, elevating this version from good to outstanding.
The sauce comes together in the same pan and is intentionally light: just enough to coat the shrimp and pool slightly for sopping. If you’re looking for a version designed specifically for tossing with pasta, use our Shrimp Scampi Pasta recipe instead.
Shrimp Scampi tips and FAQ
Unless you have access to a fishmonger, frozen wild-caught or frozen sustainably farmed shrimp are actually likely to be fresher than the frozen-thawed shrimp sitting on ice at your local supermarket. When using frozen shrimp, thaw it in the fridge overnight or place it in a bowl of cold water for about 30 minutes. Drain and dry the shrimp before proceeding.
What kind of wine should I use?
We like a crisp, dry Italian white wine here, such as Vermentino or Pinot Grigio—use something you’d want to drink with the finished dish.
If you’d like to cook this dish without the wine, swap in 3 Tbsp. fish stock, seafood stock, chicken stock, or water, plus an extra 1 Tbsp. lemon juice.
Find the perfect bottle to pair with this dish at our expert-curated Bon Appétit Wine Shop.
How to fix a broken sauce
Shrimp scampi sauce is a butter emulsion and can split if overheated or overreduced. But you can easily bring it back from the brink: Just add a splash of cold water and swirl vigorously to incorporate and reemulsify the sauce.
Once the shrimp hit the pan, the dish comes together very quickly. Have everything prepped in advance so the shrimp stay tender and the sauce doesn’t reduce too much.
What should I serve with shrimp scampi?
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