When I want something that feels cozy but still a little special, I make this butter shrimp scampi. It’s rich, full of garlic, and comes together so fast that it works on a busy weeknight, but it still looks like something you’d happily serve to guests. The buttery sauce, the lemon, the hint of heat—it all just hits that “comfort on a plate” spot.
I like this recipe because it solves a simple problem: you want restaurant-style shrimp scampi without opening a bottle of wine or fussing with complicated steps. Everything cooks in one pan, and you can bring it straight to the table with a basket of crusty bread or a bowl of pasta. If you enjoy having people over but don’t want to be stuck in the kitchen, this is a reliable go-to.
Why You’ll Love Butter Shrimp Scampi
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This butter shrimp scampi is all about straightforward flavor and minimum effort. You get a glossy garlic-butter sauce that tastes like it simmered for ages, but it’s on the table in about 20 minutes. It uses chicken broth instead of wine, so it’s easy to serve to anyone and doesn’t require special ingredients. The shrimp stay juicy, the lemon keeps everything bright, and the whole dish is perfect for entertaining with very little stress.
Gathering Your Ingredients
- 2 tablespoons olive oil
- 5 tablespoons butter, divided (salted or unsalted; salted will give a richer, savory finish)
- 5–6 fresh garlic cloves, minced
- 1 pound shrimp, peeled and deveined
- 1/3 cup chicken bone broth (or regular chicken stock or broth)
- 2 tablespoons lemon juice
- Zest of 1 lemon
- Red pepper flakes, to taste (optional)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, to taste
The Method: A Step-by-Step Guide
- Set a large skillet over medium heat. Add the olive oil and 4 tablespoons of the butter. Let the butter melt completely, then add the minced garlic and red pepper flakes (if using). Cook for 1–2 minutes, stirring often so the garlic softens and turns fragrant but does not brown.
- Pour in the chicken bone broth and bring the mixture to a gentle simmer. Let it cook for 2–3 minutes so it reduces slightly and the flavors blend. The sauce should look lightly thickened, not watery.
- Add the shrimp in an even layer and season generously with sea salt and freshly ground black pepper. Cook the shrimp on the first side for about 1–2 minutes, until you see the edges turning pink and just starting to curl.
- Flip each shrimp and cook for another 2–3 minutes, until they’re opaque and fully pink. Do not overcook—as soon as all the shrimp are no longer translucent, move to the next step.
- Stir in the remaining 1 tablespoon of butter, the lemon juice, and the lemon zest. Toss the shrimp constantly for 30–60 seconds so they’re well coated and the butter fully melts into a silky sauce.
- Remove the pan from the heat. Sprinkle in the chopped parsley and give everything one last stir. Taste and adjust with extra salt, pepper, or lemon if needed. Serve right away while the sauce is still glossy, with bread, pasta, or rice to soak up every bit.
Choosing the Right Shrimp
For butter shrimp scampi, the shrimp you choose has a big impact on texture and flavor. Look for large or extra-large shrimp, typically labeled 16/20 or 21/25 per pound. These sizes are ideal because they stay juicy and don’t overcook as fast as smaller shrimp. You can use fresh or frozen; if frozen, thaw them in the fridge overnight or under cold running water. Avoid pre-cooked shrimp for this recipe, because they can turn rubbery when reheated in the sauce. Peeled and deveined shrimp with the tails removed are easiest for weeknights, but keeping the tails on can look a bit fancier if you’re entertaining and want more of a restaurant-style presentation.
Broth Instead of White Wine
Using chicken bone broth instead of white wine keeps this shrimp scampi flexible and family-friendly, while still giving you a deep, savory sauce. Bone broth adds body and a slight richness, almost like you simmered a stock for hours. If you only have regular chicken broth or stock, that works too; just taste and adjust salt at the end, because some store-bought broths are already quite salty. Let the broth simmer for a few minutes with the garlic and butter so it reduces slightly—this step is crucial for concentrating flavor. If you miss a bit of the tang that wine would normally add, you can add an extra squeeze of lemon at the end to balance the richness.
Controlling the Garlic Flavor
Garlic is the star of shrimp scampi, but it’s easy to overdo it or accidentally burn it. For a smooth, mellow garlic flavor, cook the minced cloves gently in butter and oil over medium, not high, heat. If the garlic starts to turn dark golden or smell sharp, lower the heat right away; burnt garlic will make the entire sauce taste bitter. For a stronger punch, you can add half the garlic at the beginning and stir in the rest for the last minute of cooking so some stays fresher and more intense. Using fresh garlic instead of jarred makes a noticeable difference here—jarred garlic can taste flat and harsh in such a simple sauce.
Serving and Side Dish Ideas
Butter shrimp scampi is ideal for entertaining because it pairs well with many sides and looks impressive in the middle of the table. For a classic option, serve it over al dente spaghetti or linguine, tossing the pasta directly in the pan so it absorbs the sauce. For something lighter, spoon the shrimp over steamed rice, cauliflower rice, or a bed of sautéed spinach. A generous side of warm crusty bread is almost essential so guests can swipe up the garlic butter. To scale this for a crowd, double or triple the recipe and cook in a wide sauté pan; keep it warm on low heat and garnish with extra parsley and lemon wedges just before serving. It also works nicely as part of a small plates spread alongside a salad and roasted vegetables.
FAQ: All You Need to Know
Can I make butter shrimp scampi ahead of time for guests?
It’s best to cook the shrimp scampi close to serving time, because shrimp can become tough when reheated. However, you can prep most of the elements in advance. Mince the garlic, chop the parsley, and zest the lemon earlier in the day, then store them covered in the fridge. You can also measure the broth and seasonings ahead of time. When guests arrive, the actual cooking takes about 10 minutes. If you need to hold it briefly, keep the pan on the lowest heat and add a splash of broth or water to loosen the sauce just before serving so it doesn’t thicken too much.
How do I keep the sauce from separating or becoming too greasy?
If the sauce looks oily or broken, it usually means it got too hot or reduced too much. To prevent this, keep the heat at medium and avoid boiling the butter aggressively. Let the broth reduce slightly before adding the final tablespoon of butter and lemon. When you add that last bit of butter, stir continuously so it emulsifies into the liquid instead of melting into a separate oil layer. If the sauce still feels too rich, whisk in a tablespoon of warm broth or water off the heat to bring it back together and lighten the texture.
Butter Shrimp Scampi (No Wine)
Equipment
- large skillet
Ingredients
- 2 tbsp olive oil
- 5 tbsp butter divided; salted or unsalted
- 5-6 cloves garlic minced
- 1 lb shrimp peeled and deveined
- 1/3 cup chicken bone broth or chicken stock/broth
- 2 tbsp lemon juice
- 1 lemon lemon zest zest of one lemon
- red pepper flakes to taste, optional
- sea salt to taste
- freshly ground black pepper to taste
- chopped parsley for garnish, to taste
Instructions
- Heat the olive oil and 4 tablespoons of the butter in a large skillet over medium heat. Add the minced garlic and, if using, red pepper flakes, and cook briefly about 1–2 minutes, stirring so the garlic softens but doesn’t burn.
- Pour in the chicken bone broth and bring the pan to a gentle simmer. Let the liquid reduce slightly for 2–3 minutes to concentrate the flavors.
- Add the shrimp to the skillet and season liberally with sea salt and freshly ground pepper. Cook the shrimp on the first side until it becomes opaque, about 1–2 minutes, then turn and cook another 2–3 minutes until done.
- Remove the pan from heat and stir in the remaining tablespoon of butter, the lemon juice and the lemon zest, tossing so the shrimp are well coated in the buttery lemon-garlic sauce. Sprinkle with chopped parsley and serve right away, ideally with crusty bread to mop up the sauce.
