Garlic Butter Shrimp Scampi is so quick and easy. A garlic buttery scampi sauce with a hint of white wine & lemon in less than 10 minutes!
It can be enjoyed as an appetizer, light meal OR for dinner with your favourite pasta of choice! You can also keep it low carb and serve over zucchini noodles or with steamed cauliflower. Either way it’s delicious and even better than an Italian restaurant Scampi!
- Shrimp Recipe
- Tips make the best shrimp scampi
- Garlic Butter Shrimp Scampi Recipe
Shrimp Recipe
After publishing TWO Scampi recipes on this blog over the years, one being Browned Butter Shrimp Scampi and the other this reader favourite Crispy Baked Shrimp Scampi , I wanted to give you guys an even easier recipe ready in less than 10 minutes.
Actually, I started making our family favourite garlic butter recipe when we realised it was fast turning into a Scampi since we add white wine into our recipe for added flavour. So then, I had to share it.
Tips make the best shrimp scampi
- Have all of your ingredients ready on your kitchen bench and close to your cooking area if possible. This recipe cooks FAST. You don’t want to be head deep into your refrigerator searching for your wine, for example, while the shrimp is cooking away on the stove. Over-cooked shrimp is rubbery, tough and not pleasant to eat at all.
- The shrimp is cooked in a butter/oil combination prevent the butter from burning. You can use all butter if you wish, just note it will begin to brown while the shrimp are cooking. (Nothing wrong with a little browned butter.) Though, I do prefer the flavour of a butter/oil mixture in this.
- I love extra large or jumbo shrimp (or prawns) in this recipe! They’re fat and juicy and perfect for a shrimp scampi! If you can find wild-caught shrimp, please cook with those. Better flavour, better colour and a lot healthier for you than farm-raised seafood.
- Use a good quality white wine. I use a Sav Blanc when cooking this recipe. You can also use a Pinot Grigio or Chardonnay.
Shrimp Scampi without wine
Wine can be omitted completely OR substitute with chicken broth if you wish. Chicken broth has a much better flavour than fish broth, however, if you have homemade fish broth laying around, you can definitely use that!
How To Make Garlic Butter Shrimp Scampi
Other shrimp recipes:
Shrimp Boil
Coconut Shrimp
Shrimp Cakes
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IngredientsUSMetric1x2x3x
- ▢ 2 tablespoons olive oil
- ▢ 4 tablespoons butter
- ▢ 4-5 cloves garlic large, minced, or 1 1/2 tablespoons minced garlic
- ▢ 1 1/4 pounds shrimp large prawns, shelled with tails on or off
- ▢ 1 pinch salt to taste
- ▢ 1 pinch cracked pepper to taste
- ▢ 1/4 cup dry white wine or broth
- ▢ 1/2 teaspoon red pepper flakes crushed, or to taste – optional
- ▢ 2 tablespoons lemon juice
- ▢ 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds – 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
- Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don’t over cook your shrimp).
- Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
- Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
Notes
- Use a good quality white wine. I use a Sav Blanc when cooking this recipe. You can also use a Pinot Grigio or Chardonnay.
- Have all of your ingredients ready on your kitchen bench and close to your cooking area if possible. This recipe cooks FAST.
- The shrimp is cooked in a butter/oil combination prevent the butter from burning. You can use all butter if you wish, just note it will begin to brown while the shrimp are cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Garlic Butter Shrimp Scampi
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4-5 cloves garlic large, minced, or 1 1/2 tablespoons minced garlic
- 1 1/4 pounds shrimp large prawns, shelled with tails on or off
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- 1/4 cup dry white wine or broth
- 1/2 teaspoon red pepper flakes crushed, or to taste - optional
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds - 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
- Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don’t over cook your shrimp).
- Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
- Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
Notes
- Use a good quality white wine. I use a Sav Blanc when cooking this recipe. You can also use a Pinot Grigio or Chardonnay.
- Have all of your ingredients ready on your kitchen bench and close to your cooking area if possible. This recipe cooks FAST.
- The shrimp is cooked in a butter/oil combination prevent the butter from burning. You can use all butter if you wish, just note it will begin to brown while the shrimp are cooking.
Nutrition
Thank You! https://cafedelites.com/garlic-butter-shrimp-scampi/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
