Make Shrimp Scampi in just 10 minutes for a flavor packed appetizer, or add rice or pasta to make it a meal. Your kitchen will smell so amazing with all those garlic, lemon, chili and parsley flavors mixed together. This recipe is made without wine but keeps all the amazing flavor thanks to one secret ingredient.
All the Flavor, None of the Wine
Call it Shrimp Scampi, Gambas al Ajillo or just garlic butter shrimp - whatever the name, it's one of my absolute favorites. As soon as I see it on a menu, I know I will order it - because it always delivers. Garlic, butter, lemon, maybe a touch of chili... those are all the best flavors in my book!
It took me a long while to dare try to make it at home. And when I did, getting the flavor just right was not easy. It was either too oily, too bland, or just flat. A bit of my own fault, since I really wanted to make it without wine - but it does add important flavor and depth, so it can't just be skipped.
Then I tried adding chicken stock instead, and suddenly, it was just perfect. So I found myself testing it over and over again - becasue I just wanted an excuse to make it again, and again...
So long story short, this recipe is well tested. Over and over. And over. And every single time, it has turned out amazing. Everyone I've served it to has said "WOW! This really does taste like the restaurant version.". And everyone has asked for the recipe.
You could add wine to this instead of chicken stock, sure. But skipping it means everyone can eat it. Doesn't matter if you're pregnant, sober, or just don't like alcohol in your food.
My favorite way to eat this is as an appetizer, with a nice piece of focaccia to sop up all that sauce. Because you have to finish the sauce! There's just too much flavor there to let it go to waste.
My second favorite way is on top of pasta, like in my Garlic Butter Shrimp Pasta.
"Absolutely delicious!!! This is so fast and easy to whip up and my whole family loved it. I had to print the recipe so I can have it on hand another time 🙂" - Pheebs
How to Get All the Flavor Without the Alcohol
Choose Your Shrimp!
I used jumbo shrimp for this recipe, and that's what's most commonly used for shrimp scampi. However, it's very tasty made with other sizes as well.
I recommend using raw shrimp, but I have also successfully made it (many times) with pre-cooked shrimp. You just need to adjust the cook time accordingly. Cooking raw shrimp takes a bit longer, but this also means they get more flavor from the sauce.
Shell on or Off?
This is entirely up to you! I like to make this without shells, so I either shell them first or (more often) buy the already peeled kind. I just find it far too messy to peel them after cooking!
Cooking them with the shells on does add a bit more flavor, and it also makes overcooking them less likely. So you decide if it's worth the mess!
If you do decide to cook them with the shell, I recommend at least removing the head and cleaning and deveining them first.
Why Chicken Stock and What Can You Use Instead
Chicken stock adds depth and flavor to this dish, even more so than wine would. I tried a few different types of stock (chicken, vegetable, seafood) but found chicken to best for the job. That being said, you can use either of vegetable or seafood stock as well, and it will change the flavor just slightly.
Of course, you could also swap the chicken stock for wine. If so, skip the chicken stock cube and swap half the water for dry white wine.
If your option is to use cooking wine, I do recommend opting for chicken stock instead.
Make It More or Less Spicy
I like my shrimp a bit spicy, but if that's not your thing - that's perfectly fine. You can adjust the amount of chili flakes you use, to make it more or less spicy. Or even skip them!
Chili flakes also vary in how spicy they are, so it's good to know how spicy your kind is. When in doubt, always start with less, and add more as needed.
The chili flakes I use are pretty spicy, and the amount stated for this recipe gives it just a small kick. So this amount should be fine with most types, as long as you can handle a little bit of spice.
How to Make Shrimp Scampi in Just 10 Minutes
1. Create Your Sauce
First, we want to create that delicious sauce the shrimp will cook in. We do this by sautéing garlic in butter and olive oil, then add chicken stock, chili flakes and the rest of the seasonings.
We then let it simmer a few minutes, until thickened.
2. Cook the Shrimp
When the sauce has thickened, we add in the shrimp.
If you're cooking raw shrimp, you want to make sure they cook through - but not overcook. The best way to do this is to wait until the tail turns pink, then flip them and cook until they're pink on both sides.
If you're using pre-cooked shrimp, you just want them to heat up in the sauce - not more than that.
3. Finishing Touches
When the shrimp is done, turn off the heat, add in the lemon juice and parsley, and mix. Then serve immediately!
Top Tips for the Best Shrimp Ever
Let the sauce simmer. The secret to the best flavor is to really let the sauce simmer and thicken. It takes just a few minutes, so don't skip it.
Don't overcook the shrimp. Shrimp are super easy to overcook, and when that happens they can turn rubbery and tough. No one wants that! So trust the process and cook them until they are just pink on both sides - this means they are done, or will be very shortly. To make sure, you can always wait a minute and then cut into one of them. If it is white and opaque throughout, it is done.
Be extra careful if using precooked shrimp. They just need to heat up, not cook, so don't cook them longer than absolutely necessary.
What to Do with Leftovers
Leftovers: This dish is best eaten straight away but leftovers are fine to store as well.
Storing: Store leftovers in the fridge in an airtight container for up to 2 days.
Freezing: Freeze shrimp with the sauce for up to 1 month. Thaw gently in the fridge overnight before reheating!
Reheating: Reheat leftovers in a pan on the stove over medium heat, with an extra splash of chicken stock.
What to Serve With Shrimp Scampi
- Air Fryer Texas Toast Garlic Bread11 Minutes
- 10-Minute Lemon Ricotta Pasta10 Minutes
- Creamy Rice with Butter & Chicken Broth30 Minutes
- Easy Overnight Focaccia1 Hours 30 Minutes
More Quick & Easy Appetizers
- How to Bake Brie25 Minutes
- Buffalo Shrimp10 Minutes
- How to Cook Pre Cooked Shrimp in Air Fryer13 Minutes
- Bacon Wrapped Dates (Devils on Horseback)25 Minutes
Recipe
10-Minute Shrimp Scampi without Wine
Print RateIngredients
- ½ lb jumbo shrimp or other size but adjust cook time; shells and tails on or off
- ½ cup boiling water or homemade chicken stock and skip the stock cube
- ¼ chicken stock cube
- 2 tablespoon butter
- 2 tablespoon olive oil
- 2 garlic cloves minced
- ½ teaspoon fine table salt
- ¼ teaspoon paprika powder
- ¼ teaspoon red chili pepper flakes or more or less, according to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh squeezed lemon juice
- ¼ cup chopped parsley
To serve as an appetizer
- 2 slices bread
To serve as a main course
- 2 servings cooked spaghetti, linguine or angel hair pasta
- ¼ cup pasta cooking water
Instructions
- Dissolve the chicken stock cube in the boiling water and set aside for now.½ cup boiling water, ¼ chicken stock cube
- Heat butter and olive oil in a skillet over medium heat.2 tablespoon butter, 2 tablespoon olive oil
- When the butter is melted, add minced garlic. Sauté 1 minute without the garlic browning, lower the heat if necessary.2 garlic cloves
- Add the chicken stock, salt, paprika powder, chili flakes and black pepper. Simmer 2 minutes until thickened.¼ teaspoon paprika powder, ¼ teaspoon red chili pepper flakes, ¼ teaspoon ground black pepper, ½ teaspoon fine table salt
- Add the shrimp and cook for about 2 minutes, until the tail has turned pink, then flip them and cook until the other side is pink as well, this will take about 1 minute.½ lb jumbo shrimp
- Turn off the heat and mix in lemon juice and parsley. Mix well!1 tablespoon fresh squeezed lemon juice, ¼ cup chopped parsley
To serve as an appetizer
- Serve in the pan together with a slice of bread for mopping up that delicious sauce from the bottom of the pan.2 slices bread
To serve as a main course
- Drain pasta and reserve some of the pasta cooking water. Add to the shrimp scampi, mix well, and simmer 1 minute, then serve.2 servings cooked spaghetti, linguine or angel hair pasta, ¼ cup pasta cooking water
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Linda
I have not made this yet, but am wondering. If I did want to make this with wine, when would I put it in?
Emmeline Kemperyd
Hi Linda! I woulkd add it after the garlic but before the chicken stock. Let it simmer for a few minutes before adding in chicken stock. /Emmeline
Pheebs
Absolutely delicious!!! Has a bit of a new Orleans kick to it. I x4 the recipe and didn't have fresh garlic so used almost 2 tsp of garlic powder. Also didn't have fresh lemons but almost always have lemon juice so I used that. This is so fast and easy to whip up and my whole family loved it. I had to print the recipe so I can have it on hand another time 🙂