Garlic Butter Shrimp Scampi
Garlic Butter Shrimp Scampi
Plump shrimp seared and tossed in a white wine, garlic butter and lemon sauce — 35g of protein, ready in 20 minutes
Shrimp scampi is the 20-minute dinner that never disappoints: shrimp seared hot and fast, then tossed in a sizzling sauce of garlic, butter, white wine and lemon. Crusty bread for the sauce is basically mandatory.
Thirty-five grams of protein per serving, almost no carbs, and one pan. The only rule: pull the shrimp the moment they curl — a minute too long and they go rubbery.
Why you'll love this scampi
- 35g protein, only 2g net carbs per serving
- Ready in 20 minutes, one pan
- Silky garlic butter and white wine sauce
- Bright lemon to cut the richness
- Restaurant-level with zero technique
- The sauce deserves crusty bread
Health notes
- Shrimp: Very lean protein with selenium, iodine and B12.
- Garlic: A classic anti-inflammatory allium — five cloves and proud of it.
- Olive oil: Started in olive oil, finished with butter — Mediterranean balance.
- Lemon: Juice and zest brighten the rich sauce.
- Low carb: Just 2g net carbs per serving as written.
Key element — pull them at the curl
Shrimp cook in about 2 minutes per side. The moment they turn pink and curl into a loose "C," get them out of the pan. A tight "O" means overcooked — and carryover heat keeps cooking them off the flame.
Ingredients
Shrimp
- 1½ lb large shrimp, peeled and deveined (tails on)
- ½ tsp salt
- ¼ tsp black pepper
- 1 Tbsp olive oil
Scampi sauce
- 4 Tbsp butter
- 5 garlic cloves, minced
- ¼ cup dry white wine
- 3 Tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp red pepper flakes
- ⅓ cup chopped fresh parsley
- Lemon wedges, for serving
Swaps
- No wine: Replace with chicken broth plus an extra squeeze of lemon.
- Over pasta: Toss with cooked linguine and a splash of pasta water.
- Spicy: Double the red pepper flakes.
- Dairy-free: Use all olive oil instead of butter.
Instructions
| 1 | Prep the shrimp. Pat the shrimp very dry and season with salt and pepper. Dry shrimp sear; wet shrimp steam. |
| 2 | Sear. Heat the olive oil in a large skillet over high heat. Sear the shrimp in a single layer (two batches if needed) for 2 minutes per side until pink and curled. Transfer to a plate. |
| 3 | Start the sauce. Reduce to medium, add the butter and garlic, and cook 30 seconds until fragrant — do not brown the garlic. |
| 4 | Deglaze. Pour in the wine and lemon juice, scraping up the browned bits, and simmer 2 minutes until slightly reduced. |
| 5 | Bring it together. Return the shrimp and any juices to the pan. Toss 1 minute to coat, then remove from the heat and stir in the lemon zest, red pepper flakes and parsley. |
| 6 | Serve. Plate immediately with lemon wedges and spoon over every drop of sauce. Crusty bread is mandatory. |
Pro tips
- Sear in batches — crowded shrimp steam instead of searing.
- Cook the garlic in butter on medium, not high — burnt garlic turns bitter.
- Use a wine you'd drink; it concentrates as it reduces.
- Add the lemon zest off the heat so it stays bright.
- Pull the shrimp early — carryover heat finishes them in the sauce.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 320 |
| Protein | 35g |
| Net carbohydrates | 2g |
| Total carbohydrates | 2g |
| Fiber | 0g |
| Total fat | 17g |
| Sodium | 620mg |
Estimates based on 1½ lb shrimp, 4 Tbsp butter, ¼ cup wine and 1 Tbsp olive oil, 4 servings. Exact macros vary with shrimp size.
Variations
Over pasta
Toss with hot linguine and a splash of pasta water — the classic way.
Spicy
Double the red pepper flakes and finish with a pinch of cayenne.
Creamy
Stir in ¼ cup cream after deglazing for a silky, richer sauce.
Mediterranean
Add halved cherry tomatoes and Kalamata olives to the sauce for a Greek twist.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 2 days | Store with the sauce spooned over |
| Reheating | — | Warm gently in a skillet over low heat — never boil, it toughens the shrimp |
| Freezer | Not recommended | Cooked shrimp turn rubbery after freezing and thawing |
FAQ
Test your knowledge
5 quick questions about this shrimp scampi
1. Protein per serving?
2. Net carbs per serving?
3. How long does the whole recipe take?
4. What is the key to tender shrimp?
5. How do you know the shrimp are done?
Frequently asked questions
How long does it take to make Garlic Butter Shrimp Scampi?
About 20 minutes in total: 10 minutes of prep and 10 minutes of cooking.
Can I make substitutions in this recipe?
No wine: Replace with chicken broth plus an extra squeeze of lemon.
Can I freeze Garlic Butter Shrimp Scampi?
Cooked shrimp turn rubbery after freezing and thawing.
How many servings does this recipe make?
It makes 4 servings.
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