Lemon butter garlic shrimp scampi is quick and simple—ready in about 15 minutes. Serve it over pasta or zucchini noodles for a lighter, low‑carb option.
Shrimp is one of the fastest proteins to cook, which makes it perfect for easy weeknight meals. This lemon butter garlic shrimp scampi combines seared shrimp with a bright, silky garlic‑butter sauce and a splash of white wine for depth—ready in roughly 15 minutes from start to finish.
Other quick shrimp ideas include tacos, skewers, or grilled preparations that are similarly fast and versatile. For this scampi, the citrus and garlic lift the natural sweetness of the shrimp while butter creates a luscious sauce that clings to pasta or low‑carb alternatives.
Traditionally, shrimp scampi is served over spaghetti or bucatini; the hollow shape of bucatini holds sauce nicely. If you prefer a lower‑carb plate, try zucchini noodles (zoodles) or roasted spaghetti squash. Whichever base you choose, this recipe will come together quickly and deliver bold, comforting flavor.
How to make shrimp scampi
- Melt butter in a small saucepan and add minced garlic; sauté briefly to release the aroma.
- Add white wine and reduce for 5–6 minutes to concentrate flavor and burn off alcohol.
- Whisk in more butter until the sauce is smooth and glossy, then remove from heat and keep covered.
- Sear shrimp in melted butter in a large skillet over medium heat, seasoning with salt and pepper.
- Cook shrimp 3–4 minutes total, turning once so they cook evenly and remain tender.
- Add lemon juice to the skillet and pour in the prepared garlic‑butter sauce.
- Sauté briefly to combine, then finish with lemon zest and chopped chives before serving.
Frequently asked questions
- What is the best white wine for shrimp scampi? Choose a crisp, dry white wine such as pinot grigio or sauvignon blanc for a bright, clean acidity that complements the butter and lemon.
- What can I use as a substitute for the white wine? White grape juice can stand in for wine for a non‑alcoholic option; in a pinch, a light chicken broth also works to add savory depth.
- Is shrimp scampi keto? Yes—prepared without pasta and served with zucchini noodles or spaghetti squash, shrimp scampi is a low‑carb, keto‑friendly dish. Per the recipe, it’s very low in carbohydrates.
What to serve with it
I like to serve this shrimp scampi over bucatini or spaghetti so the sauce clings to the noodles. If you choose pasta, boil the water before you start the shrimp so everything finishes together.
For a low‑carb option, spiralize zucchini into zoodles and sauté them in olive oil for 3–4 minutes until just tender. Roasted spaghetti squash is another great base—slice in half, roast cut‑side down in a 400°F oven for 45–60 minutes, then scrape into strands and top with scampi.
Simple sides include a crisp green salad or roasted vegetables. A toasted baguette or garlic bread is excellent for soaking up the garlic‑butter sauce.
More Italian recipes
For more quick Italian‑inspired meals that come together in under 30 minutes, try simple chicken parmesan variations, pesto pastas, or one‑pot tortellini dishes. These family‑friendly recipes pair well with the bright flavors of lemon and garlic found in scampi.
Lemon Butter Garlic Shrimp Scampi
Ingredients
- 8 tablespoons butter, divided
- 5 garlic cloves, crushed
- 1/4 cup white wine
- 20 medium shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh chives, chopped
Instructions
- Add 2 tablespoons butter to a small saucepan over medium heat.
- When the butter melts, add the crushed garlic and cook 1–2 minutes, then pour in the white wine.
- Reduce the wine for 5–6 minutes, then whisk in 4 tablespoons butter until smooth.
- Cook 2–3 minutes more, then remove from heat; cover and set aside.
- In a large skillet, melt the remaining 2 tablespoons butter over medium heat and add the shrimp. Season with salt and pepper.
- Cook the shrimp 3–4 minutes, flipping once until they turn opaque and curl slightly.
- Add the lemon juice and the reserved garlic‑butter sauce to the skillet.
- Cook 1–2 minutes to warm through, remove from heat, and finish with lemon zest and chopped chives.
- Serve over cooked pasta or your preferred side.
Notes
- If serving with pasta, bring water to a boil before starting the shrimp so the pasta and scampi finish at the same time.
- For a low‑carb alternative, serve with sautéed zucchini noodles or roasted spaghetti squash.
- White grape juice can replace wine for a non‑alcoholic version; chicken broth is another acceptable substitute.
Nutrition Facts
Tips & Variations
Dry the shrimp with paper towels before cooking to help them brown evenly. Avoid overcooking—shrimp finish quickly and become rubbery if left too long. For extra brightness, add a small handful of chopped parsley or extra lemon juice at the end. To make a creamier sauce, stir in a splash of heavy cream at the very end and warm gently.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the shrimp; add a splash of water or extra butter to loosen the sauce.