This shrimp scampi recipe is easier than you think, made with wine or without will be the highlight of your dinner table. Elegant, garlicky, and buttery, serve as an appetizer, in pasta, over rice.
And this classic recipe requires little effort and a couple of basic steps to follow. Making a delicious shrimp scampi sauce has never been easier!
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Over time I've shared a few of my favorite shrimp recipes we love to make. From our One Pot creamy Cajun Shrimp Pasta, Shrimp Tacos to Shrimp Fajitas, this Shrimp Scampi is sure to become your favorite too.
Why It's Yummy
- It is easier than you think - it may look like shrimp scampi is a fancy dish, but it is way easier to make than you think. It is nothing but gathering the right ingredients, sauteing garlic in butter, and adding shrimp. That's it! Anyone can do this!
- Versatile - Serve as an appetizer or add to pasta, or rice for a wholesome meal. This garlic butter shrimp will be ready in less than 30 minutes.
If you like gluten-free seafood recipes, especially salmon be sure to try our refreshing Mediterranean Salmon Salad, every time perfect for not only breakfast Salmon Avocado Eggs Benedict (Eggs Royale), and readers' beloved Baked Trout In Honey Mustard and Soy Sauce Glaze.
Ingredients
- Red pepper flakes - are optional and we only need just a pinch basically. It gives a nice smoky pepper flavor but you can omit and use only black pepper. Chili powder and chipotle powder would also work here, add just ¼ teaspoon of these.
- Large Shrimp - frozen raw fresh shrimp with tails or tails off (peeled or unpeeled). A larger size is better, smaller shrimp will not be as tasty and cooking time will be less. But a precooked shrimp will also work. Just need to adjust the cooking time. Also, shrimp in shells will have more flavor (but are a bit messy to eat) and are in fact cheaper. This recipe makes very delicious scallops too! If you're into Mexican food, be sure not to miss my Easy Shrimp Fajitas and Easy Shrimp Tacos recipe!
- Broth - vegetable, seafood, or chicken broth. And as a note, shrimp shells make an excellent seafood broth.
- Pepper flakes - the amount in this recipe will not make this dish spicy it will add the flavor of peppers just about enough to enhance the overall flavor.
- Fresh Garlic - not a fan of garlic? I am sorry but this is the essential ingredient that gives the shrimp the best taste. Seriously, this dish is not the same if you substitute the garlic or add less than the recipe requires 🙂 Use freshly minced garlic and not the jarred option. Garlic powder could also work but again, not the same as fresh!
Serving Suggestions
A good side for this main dish of garlic butter shrimp would be:
- Risotto
- This shrimp scampi is a great addition to your favorite pasta dish. Think spaghetti, rice noodles or egg noodles)
- Simple green salad such as Garden salad
- Mashed potatoes or cauliflower rice
- Plain cooked Rice
- This is also a great dish to serve simply as an appetizer with Mango Habanero Salsa on the side.
- Garlic Butter sauce is delicious on it's own to serve over plain rice, pasta and zucchini noodles!
Or simple salads:
Instructions
Melt butter(3 tablespoons) and add oil in a large frying pan over medium-high heat. Stir constantly until butter melts. Don't let it burn!
Once melted, add garlic and saute just until fragrant (30 seconds).
Add shrimp in a single layer and cook until they start to turn light pink. (Shrimp cooks very fast!). Season with salt and pepper.
Add broth and red pepper flakes, and turn heat to medium-low. Simmer until the liquid is reduced in half.
Finally, add the remaining 1 tablespoon of butter, squeeze in fresh lemon juice, and stir in chopped parsley.
Our favorite way to serve the shrimp is with some lemon zest and parmesan cheese on top. Serve immediately with favorite side dishes and crusty bread.
Tips
- Depending on which broth you are using (high or low sodium) don’t add too much salt when seasoning the shrimps. Although it is important to add enough salt to prawns for better flavor. If not sure, wait until the last step and season with salt and pepper right in the end.
- The liquid should reduce rather quickly, and it is very important not to overcook the shrimp. The flavor and texture will be rubbery and not soft and juicy what they should be.
- Once you add the shrimp to the pan, don’t cook the shrimp until they are all pink. The broth should be added once you see that the shrimp is just turning pink.
- Shimp shells -if you got the shrimps with shells on that's even better. Thaw frozen shrimp in cold water until you can peel of the shells (this will be quick). Reserve the shells (in a sealed bag refrigerated or frozen) and cook a seafood broth to use in other recipes.
- You can definitely add even more than 1 tablespoon of butter in the end to make this dish extra ''saucy''! This shrimp scampi without wine has plenty of butter in it already, but still, in case serving it with pasta, I would add more. And in reverse, if serving simply as an appetizer, you can add half less of the butter BUT not recommended simply because the flavor is better with enough butter.
- For added flavor, add some crumbled feta or grated parmesan cheese on top the shrimp.
- Most important thing is to keep an eye on that shrimp. It will take only a couple of minutes for it to turn pink.
- Top this scampi generously with crumbled feta.
- My favorite date night meal - want to wow your date? Serve this garlic butter shrimp over steamed spinach, cooked gluten free pasta and a glass of crisp french white wine. Get ready for the best meal you have ever had! For a quick fancy appetizer, make these Crostini With Strawberry Salsa and/or Strawberry Mousse For Dessert as well!
- And of course, traditionally, this Italian recipe pairs very VERY well with risotto (simple risotto is better but any other flavor such as Mushroom Risotto or Butternut Squash Risotto will also work great!). Another date night classic! Always a winner!
Storing and Freezing Instruction
Any leftovers can be stored in an airtight container for up to 2-3 days.
Freeze the shrimp scampi in a freezer-friendly container for up to 2-3 months.
Thaw in the fridge overnight and reheat in a skillet with some butter. Just enough to warm through.
FAQ
If you have overcooked your shrimp it will be rubbery and chewy. It cooks very quickly and it only takes about a minute or less for each side to sear the shrimp on high heat. Once the shrimp are turning pink it is ready.
You can also buy shrimp with shell on and cook it this way and peel later. Shells give great taste to the shrimp but it will take some time to peel them later.
I hope you'll enjoy this shrimp scampi without wine and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
Gluten Free Appetizer Recipes
- Healthy Buffalo Chicken Dip
- Easy Asparagus With Cheese And Tomatoes
- How To Make Crostini With Strawberry Salsa
- Deviled Avocado Eggs (with Spicy sauce)
- Sweet Potato Fries with Truffle Oil
- Strawberry Goat Cheese Salad
Shrimp Scampi (Without Wine)
INGREDIENTS
- 1 ¼ pounds raw large size shrimp prawns, peeled with or without tails on
- 2 tablespoon olive oil
- 4 tablespoons of butter
- 5 garlic cloves minced
- ½ cup vegetable seafood broth or bouillon cube dissolved in water (or use white wine)
- Salt to taste
- fresh black pepper to taste
- ½ teaspoon red pepper flakes
- 2 tablespoon lemon juice freshly squeezed
- ⅓ cup parsley chopped
INSTRUCTIONS
- Melt 3 tablespoons of butter and add olive oil in a large nonstick pan over medium heat. Stir constantly for butter not to get brown.
- Once melted, add garlic and saute just until fragrant (30 seconds). Add prawns and cook until they start to turn light pink. (This will happen very fast!). Season with salt and pepper.
- Add broth and red pepper flakes, turn heat to medium-low. Simmer until the liquid is reduced in half.
- Finally, add the remaining 1 tablespoon of butter, squeeze in lemon juice, and stir in parsley. Serve immediately.
NOTES
- Shrimp - frozen raw larger shrimp with tails or tails off (peeled or unpeeled). But a precooked shrimp will also work. Just need to adjust the cooking time. Also, shrimp in shells will have more flavor (but a bit messy to eat) and are in fact cheaper. This recipe makes very delicious scallops too!
- The liquid should reduce rather quickly, and it is very important not to overcook the shrimp. The flavor and texture will be rubbery and not soft and juicy what they should be.
- You can definitely add even more than 1 tablespoon of butter in the end to make this dish extra ''saucy''! This shrimp scampi without wine has plenty of butter in it already, but still, in case serving it with pasta, I would add more. And in reverse, if serving simply as an appetizer, you can add half less of the butter BUT not recommended simply because the flavor is better with enough butter.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia
Shrimp scampi without wine or with wine is the best date night dinner idea! Always a winner!