Perfect Shrimp Scampi

"I came up with this shrimp scampi recipe by trying different things. Over time, it eventually evolved into this. This is a butter-and-garlic lover's delight, and my favorite way to make shrimp. Enjoy."
photo by Andrew Purcell photo by Andrew Purcell
photo by Andrew Purcell
photo by Anonymous photo by Anonymous
photo by Chef Lloyd 007 photo by Chef Lloyd 007
photo by Dine  Dish photo by Dine  Dish
photo by Andrew Purcell photo by Andrew Purcell
Ready In:




  • Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil.
  • Then add paprika and parsley flakes, stir in and immediately add shrimp.
  • Cook for about 4 or 5 minutes or until shrimp turns pink.
  • Don't overcook. Spoon shrimp onto plate with some of the cooking sauce and top liberally with parmesan cheese.
  • Enjoy.

Questions & Replies

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  1. renniturillo
    1 - why would anyone use margarine? and 2 - Cheese with fish, , , really?!?! How to destroy a classic recipe ~
  2. ginny v.
    On the shrimp scampi recipe, what does the margarine do? Why not add a little more oil or butter? Thank you.
  3. lahoehn64
    How important is the margarine in this recipe...I don't use margarine.


  1. Pagan
    Hey, I joined this site just to review this wonderful recipe! Over the years, I've tried dozens of recipes in the vain attempt to find one which was even close to that "professional" recipe everyone tries to copy. [you know the one] I've found several which were good, and a few which were AS good as that "professional" recipe. But this is the first time I've ever seen one which surpasses it. I've now adapted it to fit My own tastes, but this was the best base recipe I've ever found. Adaptations: 1 lb raw shrimp, peeled and deveined, 1/2 cup dry white wine, 1/4 cup light olive oil, 1/2 cup butter; 2 tablespoons margarine; 3 tablespoons minced garlic ;1/4 teaspoon paprika; 1/2 tablespoon parsley flakes; 1/8 teaspoon white pepper; 1/8 teaspoon ground cayenne/red pepper; 1/2 teaspoon lemon juice; pinch of celery seed; grated parmesan cheese, to top Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil. Then add all the other spices, lemon juice, and parsley flakes; stir in and immediately add shrimp. Cook for about 4 or 5 minutes or until shrimp turns pink. Don't overcook!!!! Spoon shrimp into toasting/baking dish with some of the cooking sauce and top liberally with parmesan cheese. Preheat at "toast" or broil temperature for 5 minutes and Broil/toast for 2 minutes ONLY!!!
  2. MsBindy
    I selected this because it looked easy and had many good reviews. Unfortunately, it was a huge disappointment. Although easy, it was way too buttery and oily. The sauce was too thin; it really needed to be reduced. We ended up picking out the shrimp and eating only the shrimp, leaving a huge bowl of oily sauce. The only thing that saved it was that we drank the rest of the bottle of wine with dinner, so by the end of the meal we really didn't care.
  3. scuddy40
    This was excellent. I made it tonight, and the whole family cleaned their plates. I did follow suggestions to add some lemon juice and a shot of worchestershire sauce. I also thickened it a bit with cornstarch. I served it over angel hair pasta, and we all thoroughly enjoyed it. I am tickled, and I have struggled to find fish recipes the gang will it. This is a keeper!
  4. barbburton
    My husband and I really enjoyed this recipe. I was making double the shrimp so I doubled the rest of the recipe, which I did not need to. I added a little lemon peel to it I used a sauvignon blanc for the wine and it blended perfectly. With the left overs (mostly sauce) we are going to try some diced tomato and avocado with maybe some thinly sliced shallots like NVirginian suggested. Absolutely a do again recipe.
  5. Tara J.
    Amazing! Doubled recipe for 5 people and it was plenty. i loved that we had extra sauce as i served it over angel hair and with steamed broccoli. I didnt use margarine. Added lemon and thickened sauce a little with some cornstarch. Will save and do again as it's quick and easy and everyone loved it!


  1. justbeadhappy
    I do not add margarine, but do add red pepper flakes and a few shakes of Johnny's Garlic & Parmesan seasoning. There are never leftovers! I also like to make my own garlicky sourdough croutons, so I crush some and sprinkle on the top. And for those commenters who frown on Parmesan cheese on scampi...that's how Italians do it!
  2. NVirginian
    We really loved this! I changed it up a little by adding shallots, using vermouth instead of wine and used a lot less butter and olive oil. It turned out awesome and I served it over spaghetti squash saute'd with garlic and onions and I'll make it this way again. Thanx!
  3. ColCadsMom
    This is truly spectacular shrimp scampi! I used recipe#120825 made with unsalted butter instead of butter and margarine. I peeled my shrimp, got everything heated in the pan and only half of my shrimp would fit. It was then that I realized my bag of shrimp was a 2 pound bag instead of a 1 pound. I just cooked half in the liquid, moved it to a baking dish, cooked the other half and put it in the dish. I poured all the liquid over the shrimp, and it was plenty for 2 pounds. Served with recipe#59353, recipe#146012, and Lettuce wedges with recipe#130415. It was an absolutely perfect meal. Why go out? Thanks for posting a fantastic dish!
  4. justsaymo
    This recipe was delicious, easy to follow, had all the ingredients on hand. Only changes made were to reduce the oil and butter a bit to make a bit more healthy, used Smart Balance instead of real butter. Served on bowtie pasta with a side of stir fried fresh vegetables. I don't have a source for raw shrimp, so added thawed cooked shrimp at the last so as not to overcook. A restaurant quality meal. Will have it again! Thanks- justsaymo
  5. msdixierose
    Having grown up and still living on the Mississippi Gulf Coast, I have tired of seafood long ago, however my DH wants shrimp occasionally, so I found this recipe. I followed the recipe exactly the first time I cooked it, my DH who never gives compliments, said it had a good taste, which for him means GREAT. The next week he asked if I would cook this again, I did so with a couple of suggestions from other reviewers, I substituted chicken broth for the wine, personal preference, added 1 teaspoon lemon juice to the mixture, and a splash of worcestershire sauce, this time my DH said this is Great, which means a keeper for sure. And I really enjoyed the dish, and look forward to seafood at least once a week again. THANKS Tsmith70 *****THIS SHOULD HAVE THE 5 STAR RANKING*****



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