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Shrimp Scampi

Scott Phillips

Servings: 4

Bright and full of flavor, shrimp scampi is quick enough for a weeknight meal, but it’s also sophisticated enough for a dinner party. Serve it with pasta, rice, or crusty bread to sop up the garlicky butter sauce. Watch How to Make Shrimp Scampi to see the step-by-step process.


  • 1-1/2 lb. extra jumbo shrimp (16 to 20 per lb.), peeled and deveined (shells reserved), tails left on, if you like
  • 1 medium carrot, chopped
  • 1 medium rib celery, chopped
  • 1 small yellow onion, halved
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 2 oz. (4 Tbs.) unsalted butter
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 3 large cloves garlic, minced (2 Tbs.)
  • 1 Tbs. finely grated lemon zest
  • 1/4 cup dry white wine
  • 1 tsp. fresh lemon juice
  • Crushed red pepper flakes (optional)
  • Lemon wedges for serving

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 290
  • Sodium (mg): 400
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 35


  • In a 4-quart saucepan, combine the reserved shrimp shells, carrot, celery, onion, and bay leaf. Add 4 cups of water. Bring to a boil over medium-high heat, reduce the heat to a simmer, and cook for 30 minutes. Strain the stock through a fine-mesh sieve and reserve 1/4 cup for the scampi. (Freeze the rest for other uses.)
  • Pat the shrimp dry and season with 1/2 tsp. salt and 1/4 tsp. pepper. In a 12-inch heavy-duty skillet, melt 3 Tbs. of the butter over medium heat. Add the parsley, garlic, and lemon zest and cook, stirring occasionally, until the garlic is lightly golden, 1 to 2 minutes. Raise the heat to high, add the shrimp, and cook until they start to turn pink, about 1 minute. Add the wine and cook until reduced by half, 1 to 2 minutes. Add the reserved shrimp stock and simmer until the shrimp are just cooked through, 1 to 2 minutes. Add the lemon juice and crushed red pepper flakes, if using, and stir to coat.
  • With a slotted spoon, transfer the shrimp to a serving plate. Whisk the remaining 1 Tbs. butter into the sauce. If the sauce seems thin, simmer it gently for a minute or two to thicken. Season to taste with salt and pepper, pour over the shrimp, and serve with the lemon wedges on the side.


Rate or Review

Reviews (10 reviews)

  • User avater
    RosaBManzer | 05/08/2019

    It is amazing.

  • wehula | 03/04/2018

    Made this last night. Added more butter, and definitely more lemon zest and lemon juice. Put over about 8 oz. of thin spaghetti, and it lightly coated the pasta. Sprinkle with a little Parmesan, if you like. Easy and delicious.

  • Megann | 07/14/2017

    I have never had Shrimp Scampi before so I don't know what I'm comparing it to. I liked it but I wasn't bowled over. I would make it again though.

  • EMEllison | 04/12/2017

    Made for the first time Sunday and it was excellent. Taking the time to make the stock is worth it. An easy and elegant dinner!

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