Shrimp Scampi Recipes That Bring Restaurant Magic Home

You know that buttery, garlicky, lemony shrimp you order at your favorite restaurant and then secretly wish you could drink the sauce with a straw? That’s shrimp scampi—and yes, you can absolutely nail it at home. Today we’re cooking through five craveable twists you’ll want on repeat, from classic skillet scampi to a sheet-pan miracle and a creamy weeknight pasta that tastes like date night.

Each recipe is fast, vibrant, and heavy on the garlic (obviously). We’ll hit all the right notes—bright citrus, rich butter, good olive oil, and those sweet, plump shrimp. Ready to make your kitchen smell like a coastal trattoria? Let’s go.

1. Classic Lemon-Garlic Shrimp Scampi in 15 Minutes

This is the scampi you dream about: juicy shrimp swimming in a silky sauce of garlic, lemon, butter, and white wine. It’s lightning fast and perfect for busy nights or last-minute guests who “just happened to be in the neighborhood.” Serve it over pasta or with crusty bread to catch every last drop.

Ingredients:

• 1 1/2 lbs large shrimp, peeled and deveined (tails on or off)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional, to taste)
• 3 tbsp extra-virgin olive oil
• 4 tbsp unsalted butter, divided
• 6 cloves garlic, thinly sliced or minced
• 1/2 cup dry white wine (like Pinot Grigio) or low-sodium chicken stock
• Zest of 1 lemon
• 2 tbsp fresh lemon juice (about half a lemon)
• 2 tbsp chopped fresh parsley
• Cooked spaghetti or crusty bread, for serving

Instructions:

1. Pat the shrimp very dry, then season with salt, pepper, and red pepper flakes. Dry shrimp sear better—this matters.
2. Heat a large skillet over medium-high. Add olive oil and 2 tbsp butter. When sizzling, add shrimp in a single layer. Cook 1–2 minutes per side until just pink. Transfer to a plate.
3. Lower heat to medium. Add garlic and sauté 30–45 seconds until fragrant (don’t brown it). Pour in wine and scrape up any browned bits. Simmer 2 minutes to reduce slightly.
4. Stir in remaining 2 tbsp butter, lemon zest, and lemon juice. Return shrimp and any juices to the pan. Toss 30–60 seconds to warm through.
5. Off heat, sprinkle with parsley. Taste and adjust salt, pepper, or lemon.

Serve over hot spaghetti with a splash of pasta water to loosen the sauce, or pile in a shallow bowl with toasted bread. Want extra richness? Swirl in 1 tbsp cold butter at the very end. Gluten-free? Serve over polenta or zucchini noodles. And if you like more zing, double the lemon zest—trust me, it’s worth it.

2. Brown Butter Shrimp Scampi With Crispy Capers

Same scampi soul, but with deeper, nutty flavor and crunchy capers that pop like little briny croutons. This one feels restaurant-fancy with almost no extra effort. It’s killer over creamy polenta or orzo.

Ingredients:

• 1 1/2 lbs large shrimp, peeled and deveined
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 6 tbsp unsalted butter
• 1/4 cup capers, drained and patted dry
• 4 cloves garlic, minced
• 1/3 cup dry white wine
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• Cooked orzo or polenta, for serving

Instructions:

1. Season shrimp with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high. Sear shrimp 1–2 minutes per side; transfer to a plate.
2. Add remaining 2 tbsp olive oil and capers. Fry 2–3 minutes until crisp and some have popped. Scoop out and drain on a paper towel.
3. Lower heat to medium. Add butter and cook, stirring, 3–4 minutes until it foams and turns golden brown with brown specks. It should smell nutty.
4. Add garlic; cook 30 seconds. Deglaze with wine; simmer 1–2 minutes. Stir in lemon zest and juice.
5. Return shrimp to the pan and toss 30–60 seconds. Finish with parsley and crispy capers.

Serve immediately over orzo or polenta, and spoon that brown butter over everything. For extra texture, add toasted breadcrumbs. No wine? Use stock plus a splash of sherry vinegar. And if you’re feeling bold, finish with a tiny pinch of chili flakes for contrast.

3. Creamy Shrimp Scampi Linguine for Cozy Nights

When you want scampi but also want silky comfort, this creamy version is your hero. It’s still bright and garlicky, but the sauce hugs every strand of pasta. Perfect for date night or “I deserve something nice” night.

Ingredients:

• 12 oz linguine
• 1 1/4 lbs large shrimp, peeled and deveined
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 5 cloves garlic, minced
• 1/2 cup dry white wine or chicken stock
• 3/4 cup heavy cream
• 1/2 cup freshly grated Parmesan, plus more to serve
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped parsley

Instructions:

1. Cook linguine in salted water until al dente. Reserve 1 cup pasta water; drain.
2. Season shrimp with salt and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Sear shrimp 1–2 minutes per side; transfer to a bowl.
3. Reduce heat to medium. Add remaining 2 tbsp butter and garlic; cook 30 seconds. Pour in wine; simmer 2 minutes.
4. Stir in cream and bring to a gentle simmer. Add Parmesan, lemon zest, and red pepper flakes. Stir until smooth.
5. Add cooked linguine and toss, loosening with splashes of pasta water until glossy. Return shrimp and stir in lemon juice and parsley. Season to taste.

Serve with extra Parmesan and a grind of black pepper. Want it lighter? Swap half-and-half for some of the cream and add a splash more pasta water. Add peas or spinach right at the end for a green pop. Seriously, this one tastes like a hug.

4. Sheet-Pan Shrimp Scampi With Garlic Bread Croutons

All the scampi flavors, zero stovetop drama. This sheet-pan version roasts shrimp in a garlicky lemon butter and builds in crunchy garlic bread croutons that soak up the sauce. It’s weeknight-friendly and wildly satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 loaf crusty bread, torn into 1-inch pieces (about 4 cups)
• 1/4 cup olive oil, divided
• 4 tbsp unsalted butter, melted
• 5 cloves garlic, minced
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/2 tsp red pepper flakes (optional)
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp chopped parsley
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. Toss bread with 2 tbsp olive oil and a pinch of salt. Spread on half the sheet and bake 6–8 minutes until lightly golden.
3. In a bowl, combine melted butter, remaining 2 tbsp olive oil, garlic, lemon zest, lemon juice, red pepper flakes, 1/2 tsp salt, and black pepper. Add shrimp and toss.
4. Pull the pan, add shrimp and any sauce to the other half. Roast 6–8 minutes until shrimp are pink and just cooked.
5. Toss shrimp and croutons together on the pan. Sprinkle with parsley and more lemon juice to taste.

Serve right off the pan with a simple arugula salad. Add cherry tomatoes for color, or shave Parmesan over the top. If you want pasta, toss everything with cooked spaghetti and a splash of reserved pasta water for a speedy scampi “panzanella.”

5. Grilled Shrimp Scampi Skewers With Charred Lemon

Smoky, juicy, and perfect for backyard hangs. The grill adds a kiss of char that plays so well with the buttery garlic sauce. Bonus: skewers cook in minutes, so you can spend more time sipping something cold.

Ingredients:

• 1 1/2 lbs large shrimp, peeled and deveined
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 3 tbsp olive oil
• 4 tbsp unsalted butter, melted
• 5 cloves garlic, grated or minced
• Zest of 1 lemon, plus 1 lemon cut into rounds
• 2 tbsp lemon juice
• 2 tbsp chopped parsley
• Metal or soaked wooden skewers

Instructions:

1. Heat grill to medium-high and oil grates. Pat shrimp dry and season with salt, pepper, and red pepper flakes.
2. In a bowl, mix olive oil, melted butter, garlic, lemon zest, and lemon juice. Reserve 2 tbsp for finishing; toss the rest with shrimp.
3. Thread shrimp onto skewers. Add lemon rounds to separate skewers.
4. Grill shrimp 2–3 minutes per side until just opaque. Grill lemon rounds 1–2 minutes per side until charred.
5. Brush hot shrimp with reserved butter-garlic mixture. Sprinkle with parsley and a squeeze of charred lemon.

Serve over couscous, rice, or a big grilled veggie platter. Want surf-and-turf? Add skewered scallops or brush steak with leftover scampi butter. Pro tip: don’t over-marinate—acid can toughen shrimp. Ten minutes is plenty.

Smart Shrimp Tips You’ll Actually Use

• Buy by count, not name. “16/20” means 16–20 shrimp per pound—great for scampi.
• Dry them well. Moisture prevents browning and dilutes sauce.
• Don’t overcook. Pull them as soon as they curl and turn opaque.
• Balance is king. You want fat (butter/olive oil), acid (lemon/wine), salt, and a little heat.

What to Serve With Shrimp Scampi

• Carbs: spaghetti, linguine, crusty bread, orzo, polenta, rice
• Greens: arugula salad with lemon vinaigrette, garlicky broccolini, roasted asparagus
• Wine: crisp whites like Pinot Grigio, Sauvignon Blanc, or a dry Vermentino

There you go—five ways to make shrimp scampi the star of your weeknight or weekend. Each one is quick, wildly flavorful, and guaranteed to impress without stress. Pick one tonight, stock up on garlic and lemons, and prepare for applause at the table. You’ve got this, chef.