Dump-and-Go Garlic Butter Shrimp Scampi – Fast, Flavorful, and Foolproof

Shrimp scampi sounds fancy, but this version is all about ease. No endless prep, no long list of steps—just toss everything on a sheet pan or in a skillet and let the magic happen. You’ll get tender shrimp, a rich garlic butter sauce, and bright lemony notes with almost no effort.

It’s perfect for weeknights, but it still feels special. Serve it over pasta, with crusty bread, or spooned onto rice, and dinner’s done.

Dump-and-Go Garlic Butter Shrimp Scampi - Fast, Flavorful, and Foolproof

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 pounds large shrimp, peeled and deveined (tails on or off)
• 6 tablespoons unsalted butter, melted
• 4 tablespoons extra-virgin olive oil
• 6 cloves garlic, finely minced or pressed
• 1 lemon, zested and juiced
• 1/4 cup dry white wine (or low-sodium chicken broth)
• 1/2 teaspoon crushed red pepper flakes (optional, to taste)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh parsley, chopped
• Cooked pasta, rice, or crusty bread, for serving
• Optional add-ins: 1 tablespoon capers, 1/2 teaspoon smoked paprika, or 1/4 cup grated Parmesan for finishing

Instructions

 

• Prep your pan or skillet: Heat the oven to 425°F (220°C) and line a sheet pan with foil, or warm a large skillet over medium-high heat.
• Mix the sauce: In a bowl, whisk together melted butter, olive oil, garlic, lemon zest, lemon juice, white wine (or broth), red pepper flakes, salt, and black pepper.
• Add the shrimp: Pat shrimp dry with paper towels. Place them on the sheet pan or in the skillet and pour the sauce over. Toss to coat evenly in a single layer.
• Cook quickly: Bake for 7–9 minutes, or sauté 2–3 minutes per side. Shrimp are done when pink, opaque, and just curled into a loose “C.”
• Finish with freshness: Sprinkle parsley over the shrimp. Taste and adjust salt, pepper, or lemon juice. Add capers or Parmesan if using.
• Serve immediately: Spoon over pasta or rice, or serve with crusty bread to soak up the sauce. Drizzle pan juices over the top for extra flavor.

Why This Recipe Works

• Dump-and-go method: Minimal prep and hands-off cooking give you big flavor fast.
• High heat, short time: Shrimp cook quickly, staying juicy and tender while the butter and garlic bloom.
• Balanced sauce: Butter for richness, lemon for brightness, and a splash of white wine (or broth) for depth.
• Flexible format: Bake on a sheet pan or cook in a skillet—both deliver great results.
• Pantry-friendly: Uses simple ingredients you likely have on hand.

Ingredients

• 1.5 pounds large shrimp, peeled and deveined (tails on or off)
• 6 tablespoons unsalted butter, melted
• 4 tablespoons extra-virgin olive oil
• 6 cloves garlic, finely minced or pressed
• 1 lemon, zested and juiced
• 1/4 cup dry white wine (or low-sodium chicken broth)
• 1/2 teaspoon crushed red pepper flakes (optional, to taste)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh parsley, chopped
• Cooked pasta, rice, or crusty bread, for serving
• Optional add-ins: 1 tablespoon capers, 1/2 teaspoon smoked paprika, or 1/4 cup grated Parmesan for finishing

Instructions

1. Prep your pan or skillet: Heat the oven to 425°F (220°C) and line a sheet pan with foil, or warm a large skillet over medium-high heat.
2. Mix the sauce: In a bowl, whisk together melted butter, olive oil, garlic, lemon zest, lemon juice, white wine (or broth), red pepper flakes, salt, and black pepper.
3. Add the shrimp: Pat shrimp dry with paper towels. Place them on the sheet pan or in the skillet and pour the sauce over.

   Toss to coat evenly in a single layer.

4. Cook quickly: Bake for 7–9 minutes, or sauté 2–3 minutes per side. Shrimp are done when pink, opaque, and just curled into a loose “C.”
5. Finish with freshness: Sprinkle parsley over the shrimp. Taste and adjust salt, pepper, or lemon juice.

   Add capers or Parmesan if using.

6. Serve immediately: Spoon over pasta or rice, or serve with crusty bread to soak up the sauce. Drizzle pan juices over the top for extra flavor.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 2 days.
• Reheat gently: Warm in a skillet over low heat with a splash of broth or water just until heated through, about 1–2 minutes. Avoid overcooking.
• Freeze: Not recommended.

  Cooked shrimp can turn rubbery after freezing and reheating.

• Leftover ideas: Toss into a quick garlic shrimp salad, fold into a lemony quinoa bowl, or stuff into warm tortillas with slaw.

Benefits of This Recipe

• Time-saving: From fridge to table in under 20 minutes.
• Beginner-friendly: Simple steps and forgiving flavors.
• Restaurant-level taste: Garlic, butter, lemon, and wine create a classic scampi profile.
• Versatile: Works with pasta, grains, or bread, and easily scales up for a crowd.
• Light but satisfying: Rich sauce without feeling heavy, especially with the bright citrus finish.

Common Mistakes to Avoid

• Overcooking the shrimp: They go from perfect to rubbery fast. Pull them as soon as they turn pink and opaque.
• Skipping the pat-dry step: Wet shrimp dilute the sauce and steam instead of sear.
• Too much heat on garlic: Burnt garlic tastes bitter. The dump-and-go method protects it, but watch the skillet heat if sautéing.
• Not seasoning enough: Taste at the end.

  A pinch more salt, pepper, or lemon can make the dish pop.

• Forgetting the finish: Fresh parsley or a final squeeze of lemon lifts the whole dish.

Variations You Can Try

• Herb swap: Use basil, chives, or dill instead of parsley for a different vibe.
• Spicy scampi: Double the red pepper flakes or add a pinch of cayenne.
• Creamy twist: Stir in 2–3 tablespoons of heavy cream or mascarpone at the end.
• Tomato touch: Add a handful of halved cherry tomatoes before cooking for sweetness and color.
• Veg boost: Scatter thin asparagus, zucchini ribbons, or baby spinach on the pan; they’ll cook alongside the shrimp.
• Gluten-free friendly: Serve over gluten-free pasta, rice, or polenta; use broth instead of wine if preferred.
• Lemon-garlic breadcrumb topper: Toast panko with olive oil, lemon zest, and a pinch of salt; sprinkle over before serving for crunch.

FAQ

Can I use frozen shrimp?

Yes. Thaw them in the fridge overnight or quickly under cold running water, then pat dry well. Excess moisture will water down the sauce and affect texture.

What size shrimp works best?

Large or extra-large shrimp (16–26 per pound) work best.

They stay juicy and are easier to cook evenly with this quick method.

Do I need the wine?

No. Substitute low-sodium chicken broth for a similar savory depth. You can also add a splash of apple cider vinegar or more lemon juice for extra brightness.

How do I prevent the garlic from burning?

Bake on a sheet pan with the sauce, which keeps the garlic cushioned in butter.

If using a skillet, keep the heat at medium to medium-high and avoid dry spots.

What pasta pairs well with scampi?

Linguine, spaghetti, or angel hair are classics. Short shapes like orecchiette or shells also work and catch the sauce nicely.

Can I double the recipe?

Yes. Use two sheet pans to avoid crowding, or cook in batches on the stovetop.

Overcrowding causes steaming and dulls flavor.

How can I make it dairy-free?

Replace butter with a good vegan butter or extra-virgin olive oil. The flavor will be a bit different but still delicious.

Is this recipe spicy?

Only if you add red pepper flakes. Start small and adjust to taste.

What can I do with extra sauce?

Toss it with pasta, spoon over roasted vegetables, or save it for a quick garlic bread dip.

It’s liquid gold.

How do I know the shrimp are done?

They’ll turn pink and opaque and curl into a loose “C.” If they’re tightly curled like an “O,” they’re likely overcooked.

In Conclusion

Dump-and-Go Garlic Butter Shrimp Scampi delivers big flavor with almost no effort. It’s fast, flexible, and consistently tasty, making it a go-to for busy nights and easy entertaining. Keep shrimp in the freezer and a lemon in the crisper, and you’re always minutes away from a great meal.

Serve it with pasta, bread, or your favorite grain, and enjoy every buttery, garlicky bite.