Classic Shrimp Scampi Recipe

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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Updated on 10/21/21
Tested by
Tara Omidvar
Tara Omidvar
Tested by Tara Omidvar
Tara is a professional food photographer and recipe tester and developer. She received her bachelor's degree in photography at the Azad University of Art and Architecture and her Diploma of Culinary Management from George Brown College in Toronto. She runs her own food blog Made of Sugar and Saffron, where she shares her love of sweets and foods from around the world.
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Classic Shrimp Scampi in a bowl

The Spruce / Diana Chistruga
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
178 Calories
13g Fat
5g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 178
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 24%
Cholesterol 85mg 28%
Sodium 441mg 19%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 8g
Vitamin C 17mg 86%
Calcium 54mg 4%
Iron 1mg 4%
Potassium 145mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic shrimp scampi recipe is sometimes called Gilroy garlic shrimp, after Gilroy, California, known as the "Garlic Capital of the World." It's a simple, garlicky classic that takes just a few minutes to prepare.

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"Very quick recipe to toss with pasta, top on sourdough bread or just serve as is. You can definitely taste the garlic but it's not overpowering, and the butter gives it a creamy texture. Overall, it's a recipe that I'll absolutely try again." —Tara Omidvar

Classic Gilroy Garlic Shrimp
A Note From Our Recipe Tester

Ingredients

  • 24 large shrimp, peeled and deveined

  • Kosher salt, to taste

  • Freshly-ground black pepper

  • 2 tablespoons olive oil

  • 6 garlic cloves

  • 1/4 cup white wine

  • 2 tablespoons cold butter

  • 1/4 cup chopped flat-leaf parsley

  • 2 teaspoons fresh oregano, optional

  • 1/2 lemon, juiced

Steps to Make It

  1. Gather the ingredients.

    Classic Shrimp Scampi ingredients in bowls

    The Spruce / Diana Chistruga

  2. Pat the shrimp dry with paper towels. Season with salt and freshly ground black pepper to taste.

    Shrimp with salt and pepper on a plate

    The Spruce / Diana Chistruga

  3. Place a large skillet over high heat, and add the olive oil.

    Oil in a skillet on the burner

    The Spruce / Diana Chistruga

  4. When the oil is very hot, add the shrimp and sauté on high heat for 1 to 2 minutes, or until the shrimp are about halfway cooked.

    Shrimp cooking in a skillet

    The Spruce / Diana Chistruga

  5. Add the garlic, and sauté for 1 minute.

    Shrimp and garlic cooking in a skillet

    The Spruce / Diana Chistruga

  6. Add the wine, if using, and let simmer until reduced by half.

    Shrimp, garlic and wine cooking in a skillet

    The Spruce / Diana Chistruga

  7. Add the cold butter, reduce the heat to medium, and cook for another minute, or until the shrimp are cooked through.

    Shrimp, garlic and butter cooking in a skillet

    The Spruce / Diana Chistruga

  8. Turn off the heat and stir in the parsley, oregano if using, and lemon juice. Serve immediately.

    Classic Shrimp Scampi with parsley in a skillet

    The Spruce / Diana Chistruga

Recipe Variation

Make Garlic Shrimp Pasta:

Boil 12 ounces pasta, such as linguine or spaghetti, until al dente. Reserve 1 cup of the cooking water and drain the pasta. Make garlic shrimp, adding the cooked pasta and 1/2 cup reserved pasta water to the skillet along with the butter in step 7. Toss together until the butter has melted and the shrimp is cooked through. Add more pasta water if it's too dry. Finish with the herbs, lemon juice, and a drizzle of olive oil. Enjoy! Serves 4.