Shrimp Scampi Recipe

This is a straightforward homemade version of Luby’s Shrimp Scampi — garlicky sautéed shrimp tossed in lemony white wine butter, finished in 20 minutes flat. It’s easy, bright, and perfect with crusty bread or pasta (or just eaten straight from the pan).

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Why I Like This Recipe

Made it on a random Tuesday night when I didn’t even feel like cooking, and it came out like something you’d order at a nice restaurant if you were trying to impress someone. The shrimp are juicy, the sauce is everything, and I ended up just dunking bread straight in the pan.

Quick Summary

• Prep time: 5 mins
• Cook time: 15 mins
• Flavor: garlicky, buttery, lemon-bright
• Great for: last-minute dinners, date nights, bread-dipping bliss

Ingredients

• 1 lb raw jumbo shrimp (21–30 count), thawed if frozen
• 2 garlic cloves, minced
• ¼ bunch fresh parsley, chopped (about 2 tbsp)
• ½ tsp kosher salt
• ¼ tsp black pepper + extra for garnish
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• ½ cup dry white wine (or low-sodium chicken broth)
• Pinch of red pepper flakes (optional)
• Juice of ½ medium lemon
• Pasta or crusty bread (optional, but highly encouraged)

How To Make Shrimp Scampi

1. Prep shrimp: pat dry, season with salt + pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high.
3. Add shrimp in a single layer. Cook 3–4 mins till pink and opaque. Remove.
4. In the same skillet, add remaining oil + butter.
5. Once melted, add garlic. Stir 30 secs–1 min till golden + fragrant.
6. Pour in wine (or broth) + red pepper flakes if using. Simmer 6 mins till reduced.
7. Toss shrimp back in with juices, parsley, and lemon juice.
8. Give it a quick toss. Serve hot with more black pepper and bread or pasta.

Tips for Success

• Don’t overcook the shrimp — they go rubbery fast.
• White wine adds a little tang, but broth works too.
• Let the sauce reduce — you want flavor, not soup.
• Tails on or off is your call. It’s prettier with, easier without.

Storage and Reheating

• Fridge: 2 days in an airtight container.
• Reheat: Skillet > microwave. Just don’t cook it too long or shrimp will toughen up.

FAQs

Common Mistakes and How to Dodge Them

• Overcooking shrimp. 3–4 minutes is usually plenty.
• Not reducing the sauce. You want it syrupy, not watery.
• Burning the garlic. Watch it closely — golden, not brown.
• Crowding the pan. Cook shrimp in batches if needed.
• Forgetting the lemon. It cuts through the richness perfectly.

Nutrition Facts (Per Serving)

• Calories: ~265 kcal
• Carbohydrates: ~2g
• Protein: ~23g
• Fat: ~17g
• Saturated Fat: ~7g
• Cholesterol: ~190mg
• Sodium: ~620mg
• Fiber: ~0g
• Sugar: ~0g
• Vitamin C: ~15% DV