15-Minute Shrimp Scampi With Garlic Lemon Butter and Crusty Bread

Why You’ll Love This Recipe

• Fast but special: bold garlic-lemon flavor in just 15 minutes.
• Restaurant-style sauce made from simple pantry staples.
• Perfect for scooping: the crusty bread turns every drop into the best bite.
• Flexible: serve over toast, toss with pasta, or pair with a simple salad.

Grocery List

• Seafood: 1 lb large shrimp (peeled and deveined, fresh or thawed)
• Produce: 1 large lemon, 5 cloves garlic, 1 bunch fresh parsley
• Dairy: unsalted butter
• Pantry: olive oil, dry white wine (or low-sodium chicken broth), red chili flakes, kosher salt, black pepper, crusty bread (baguette or sourdough)

Full Ingredients

For the Shrimp Scampi

• 1 lb (454 g) large shrimp (16/20 count), peeled and deveined (tails on optional)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 4 tbsp (56 g) unsalted butter
• 1 tbsp olive oil
• 5 cloves garlic, minced (about 1 1/2 tbsp)
• 1/3 cup (80 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio) or low-sodium chicken broth
• 1 tsp finely grated lemon zest
• 2 tbsp (30 ml) fresh lemon juice (from 1 large lemon), plus wedges for serving
• 1/4 tsp red chili flakes, plus more to taste
• 1/3 cup (15 g) chopped fresh flat-leaf parsley

For the Crusty Bread

• 8 slices crusty bread (about 3/4-inch thick), such as baguette or sourdough (about 10–12 oz / 285–340 g)
• 1 tbsp olive oil or 1 tbsp (14 g) butter, for brushing (optional but recommended)
• Pinch of kosher salt (optional)

Optional: Turn It Into Pasta Shrimp Scampi

• 8 oz (225 g) linguine or spaghetti
• 1/3 cup (80 ml) reserved hot pasta water (use as needed to loosen the sauce)

Step-by-Step Instructions

Step 1: Toast the bread

Set your oven to broil on high and position a rack about 6 inches from the heat. Arrange the bread slices on a sheet pan. Brush lightly with 1 tbsp olive oil (or 1 tbsp butter) and sprinkle with a tiny pinch of salt if you like.

Broil for 2–3 minutes until the tops are golden, then flip and broil for 1–2 minutes more. Keep a close eye on it; bread can go from toasted to burnt quickly. Set aside.

Step 2: Prep and season the shrimp

Pat the shrimp very dry with paper towels (this helps them sear instead of steam). Season evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

If your shrimp are extra wet (common with thawed shrimp), pat them dry twice. The drier they are, the better the flavor and texture.

Step 3: Start the garlic-butter base

Heat a large skillet (12-inch works well) over medium-high heat. Add 4 tbsp unsalted butter and 1 tbsp olive oil. Once the butter is melted and foamy, add the minced garlic.

Cook for about 30 seconds, stirring constantly, just until fragrant. (If the garlic starts browning fast, lower the heat slightly so it doesn’t turn bitter.)

Step 4: Sauté the shrimp quickly

Add the shrimp in a single layer. Cook for 1–2 minutes on the first side, then flip and cook for 1–2 minutes more, just until opaque and curled into a loose “C”.

For food safety, shrimp are done at an internal temperature of 145°F (63°C), but avoid overcooking; they should look juicy and tender, not tight and rubbery.

Step 5: Deglaze with wine (or broth) and reduce

Pour in 1/3 cup dry white wine (or 1/3 cup low-sodium chicken broth) and stir, scraping up any flavorful bits from the bottom of the pan.

Let it simmer for about 1 minute, until the sauce smells less “boozy” and reduces slightly.

Step 6: Finish with lemon, chili flakes, and parsley

Turn the heat to low. Stir in 1 tsp lemon zest, 2 tbsp lemon juice, and 1/4 tsp red chili flakes. Add the chopped parsley and toss everything to coat.

Taste and adjust: add a pinch more salt, another squeeze of lemon, or extra chili flakes if you want more heat.

Step 7: Serve over toast (or pasta)

For crusty bread: arrange the toasted bread on plates and spoon shrimp and plenty of the garlic-lemon butter sauce over each slice. Serve immediately with extra lemon wedges for squeezing.

Optional pasta version: While you cook the shrimp, boil 8 oz linguine in well-salted water until al dente. Toss drained pasta into the skillet with the scampi; add up to 1/3 cup reserved pasta water as needed to loosen and emulsify the sauce so it coats the noodles.

Pro Tips

• Dry shrimp = better sear. Patting them dry prevents a watery pan and keeps the sauce rich.
• Don’t brown the garlic. Keep it moving and add shrimp quickly; browned garlic can taste bitter.
• Pull shrimp early. If you’re worried about overcooking, remove shrimp to a plate after sautéing, reduce the wine/broth for 1–2 minutes, then return shrimp just to warm through.
• Use good bread. A sturdy, airy crumb (baguette or sourdough) soaks up sauce without collapsing.
• Balance the lemon. Start with 2 tbsp juice, then add more to taste after the parsley goes in.

Variations

• Creamy scampi: After Step 5, stir in 2 tbsp heavy cream and simmer 30 seconds before adding lemon and parsley.
• Tomato scampi: Add 1 cup halved cherry tomatoes with the garlic and cook 1–2 minutes before adding shrimp.
• Extra briny: Add 1 tbsp drained capers with the parsley for a salty punch.

Storage & Make-Ahead

Shrimp scampi is best right after cooking, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth or water (about 1–2 tbsp) just until warmed through; avoid high heat, which can overcook the shrimp. Toast fresh bread for serving; already-sauced bread will get soggy. You can prep ahead by mincing the garlic, chopping parsley, and zesting the lemon up to 24 hours in advance.

Nutrition (per serving)

Approximate, based on serving shrimp scampi over 2 slices toasted crusty bread (no pasta): 520 calories; 30 g protein; 34 g carbohydrates; 28 g fat; 12 g saturated fat; 2 g fiber; 3 g sugars; 980 mg sodium.