This easy Shrimp Scampi recipe is quick enough for a weeknight and elegant enough to serve to guests. 

Juicy shrimp are quickly pan-fried and then smothered in a garlicky white wine sauce, this meal is on the table in just 15 minutes!

It’s super easy to prepare and absolutely delicious.

adding sauce to Easy Shrimp Scampi Recipe

A Fast and Easy Weeknight Recipe

I love shrimp pasta with hunks of crusty bread (or dinner rolls) for cleaning the plate, and this version is extra fast and easy!

Shrimp Scampi is a dish made with shrimp (or prawns) cooked in a garlic, butter, and white wine sauce. The scampi sauce can be spooned over pasta or serve this shrimp scampi recipe as a first course with artisan bread for dipping.

Some shrimp scampi recipes call for parmesan cheese, but I prefer to the sauce without it and to have some on the table for family and friends to add if they wish.

ingredients to make Shrimp Scampi

How To Make Shrimp Scampi

The entire recipe (sauce AND shrimp)  can be made in about the same time it takes to boil the pasta!

Ingredients for shrimp scampi include shrimp (of course), garlic, butter, olive oil, white wine, and simple seasonings.

  1. COOK SHRIMP – Cook garlic & butter until fragrant per the recipe below. Add shrimp and cook a couple of minutes. Set aside.
  2. ADD WINE – Pour in some wine and reduce for a few minutes.
  3. TOSS WITH SHRIMP – Add shrimp back to the pan and toss to heat through. Sprinkle with parsley and serve.

If you’d like, squeeze a little lemon juice overtop for a fresh bright flavor.

adding wine to pan to make Shrimp Scampi

Wine for Scampi

The best wine for scampi is a crisp dry white wine that you’ll enjoy drinking with your amazing meal! Try Pinot Grigio, Viognier, a dry Riesling, or Sauvignon Blanc.

Add a little to the dish and a little to your glass! Cheers!

Tips for Perfect Shrimp Scampi

  • Buy peeled and deveined shrimp.
  • The shrimp look pretty with the tails on, so they’re great that way if serving as an appetizer, but if serving over pasta, I prefer shrimp without tails.
  • The ingredients (including the garlic) can be prepared up to 24 hours in advance. The dish will takes just minutes to come together.
  • If serving as an appetizer, include crusty bread or crostini for sopping up the scampi sauce.
Shrimp Scampi in a frying pan

Shrimp Favorites

Some other shrimp recipes we LOVE that come together just as quickly is this super easy shrimp and grits….or this simple skillet paella with shrimp and chorizo!

Did you enjoy this Easy Shrimp Scampi? Be sure to leave a rating and a comment below!

Shrimp Scampi in a bowl with lemon slices and fork
4.97 from 189 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Shrimp Scampi Recipe

Ready in just 20 minutes, this easy Shrimp Scampi has a delicious white wine butter sauce. Serve over spaghetti, angel hair pasta, or with bread and a side salad for an easy meal.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings



  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • ½ teaspoon crushed red pepper flakes or to taste
  • 1 pound large shrimp peeled and deveined
  • ½ cup dry white wine
  • ½ cup fresh parsley chopped
  • kosher salt and pepper to taste


  • Melt the butter and olive oil in a large skillet over medium heat. 
  • Stir in the garlic and red pepper flakes. Cook for 1 minute.
  • Add the shrimp to the pan and toss to coat. Cook the shrimp until bright pink and no longer translucent, approximately 2-3 minutes.
  • Using a slotted spoon, transfer the shrimp to a plate and keep warm. 
  • Add the wine to the pan and cook for 2-3 minutes. Turn off the heat.
  • Return the shrimp to the pan and toss to coat in the sauce. Sprinkle with the parsley. Season with salt and black pepper, to taste. Serve immediately.



*If you prefer a less spicy dish, you may want to start with less of red pepper flakes.
  • Buy peeled and deveined shrimp to save prep.
  • The shrimp look pretty with the tails on, perfect if serving as an appetizer. If serving over pasta, choose shrimp without tails.
  • The ingredients (including the garlic) can be prepared up to 24 hours in advance. The dish takes just minutes to come together.
  • If serving as an appetizer, include crusty bread or crostini for sopping up the scampi sauce.
4.97 from 189 votes

Nutrition Information

Calories: 282 | Carbohydrates: 3g | Protein: 23g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 316mg | Sodium: 1021mg | Potassium: 201mg | Vitamin A: 1580IU | Vitamin C: 15.3mg | Calcium: 192mg | Iron: 3.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Lunch, Main Course, Seafood
Cuisine Italian, Mediterranean

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plate of Easy Shrimp Scampi Recipe with lemon slices and a title
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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Just like another commenter said, this recipe is quick, easy and delicious! I only used one pan and one pot (for the pasta) so clean up was also so quick. Perfect weeknight meal. Will definitely make again!5 stars

  2. I have made this twice before for our Anniversary, this time I wanted to make it Valentines Day but everything has been so crazy here! So, I am making this tonight. I found Gulf Shrimp (pealed & devained) at Aldi’s in the frozen section for around $5-$7.00 that comes with approximately 50 Shrimp per bag… Win Win! Absolutely DELICIOUS, thank you for sharing!

  3. It has been a crazy day and I was running late with dinner. This recipe came together so quick we still got the little ones in bed on time. Thank you for sharing it.5 stars

  4. Prepared as written; just doubled all ingredients to insure leftovers. Yum Yum! Husband commented “DELICIOUS” yesterday when first eaten and again today after he had leftovers. It’s a definite repeat!!5 stars

  5. Wow! This one is a keeper, for sure. I’m not known for my culinary skills, but this came out tasting restaurant quality. So much flavor – which I was worried about because I’ve ended up with bland white wine sauces following other recipes. Fresh parsley is important here I think. And the red pepper flakes. I was hesitant, but they added the most subtle warmth on your tongue to contrast the brightness of the wine and parsley. I did add a squeeze of fresh lemon because I had it handy. I also reserved a bit of the butter, chilled it, and added at the very end to thicken the sauce and stirred stirred stirred til it was melted in and the pasta had a chance to absorb some of the liquid. Easily top 5 best things I’ve cooked.5 stars

    1. Hi JB, you will find the full recipe with quantities and cook instructions towards the bottom of the post, you can also use the jump to recipe button at the top to take you directly there. Enjoy!

  6. So simple and delicious!!! Just the right amount of heat from the red pepper :)
    Perfect summer light dinner.5 stars

  7. Made this for my husband. He said it wasn’t bad but it was very soupy. I followed the recipe exact but didn’t achieve a thick sauce at all.

    1. Hi Isabelle, this recipe makes a thinner buttery sauce for the pasta. We have never tried thickening this sauce but you could try slowly adding a slurry to help it thicken to your preferred consistency.