This ridiculously easy and delicious Shrimp Scampi recipe has readers raving: “The best shrimp scampi I have ever had!” “This recipe is even better than Red Lobster!” “Perfect, quick weekend dinner at home – NO stress, but more delicious than takeout!” and “OMG it was sooo good and KETO!”
With years of expertise in developing foolproof, restaurant-quality recipes, I’ve perfected this one-pan wonder with juicy shrimp, and veggies that roast together while butter melts into a rich, garlicky lemon sauce—no extra pans, no stress, just pure flavor. Follow along for step-by-step photos, expert tips, and variations to foolproof shrimp scampi on your table in less than 30 minutes!
Shrimp Scampi
This Shrimp Scampi recipe is based of my Roasted Lemon Garlic Butter Shrimp and Asparagus. I had NO idea when I posted that that it would be my number one recipe on Pinterest and my site ever since! This recipe is just as delicious. Here’s why you’ll love it:
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Baked Shrimp Scampi
If you have never roasted shrimp before, you are in for a satisfying surprise! Roasting shrimp is one of my favorite methods to produce evenly cooked shrimp in just 6-8 minutes and the hands-off method is foolproof and SO easy.
More importantly, your Shrimp Scamp Sauce is also created all in one pan! The sauce is made as cubes of butter melt over the seasoned shrimp which mingles with the garlic and seasonings. As your shrimp bake, they transform into hot, juicy fragrant, succulent morsels swimming with drinkable delicious, garlic butter sauce.
I’ve increased the amount of butter in this Baked Shrimp Scampi than in my Sheet Pan Lemon Garlic Shrimp because the butter is supposed to create the sauce for not only the shrimp but the pasta as well. That being said, you can use less butter for a less luxurious sauce (and use more olive oil and/or pasta water if serving with pasta) or less butter if you don’t intend to serve your shrimp scampi with pasta. It will still taste divine either way!
What is in a scampi sauce?
Scampi is actually the Italian word for langoustine, a tiny, lobster- like crustacean that traditional scampi is made from. When immigrants started making scampi in the United States, shrimp were more readily available so “shrimp scampi” as we know it was born.
Scampi sauce is made with garlic, butter and dry white wine and Parmesan cheese. We are not using any wine in baked Shrimp Scampi preparation, but you get all the oomph of flavor.
Scampi Sauce is most often served over pasta but it can also be served over rice, zoodles or mopped up with bread.
How to Make Shrimp Scampi (no wine)
Making Shrimp Scampi in the oven is beautiful easy!
Shrimp Scampi Pasta
Sheet Pan Shrimp Scampi (No Wine)
Wine is traditionally used in Shrimp Scampi’s recipes but it can easily be omitted from this recipe because we are roasted our shrimp and don’t need to deglaze our pan allowing you to stick to your no alcohol diet – and I promise you won’t miss the taste!
HOW DO I DEFROST SHRIMP FOR SHRIMP SCAMPI?
You are going to want to stock up on frozen shrimp so you can make this luxurious tasting meal at moment’s notice. I like to buy my shrimp by the frozen bagful at Costco because they come shelled and deveined so all that’s left to do is thaw.
There are two options for defrosting your shrimp:
1. To quickly defrost: Place the frozen shrimp in a fine-mesh sieve or colander. Place this sieve in a large bowl of cold tap water for 10 minutes. After 10 minutes, replace the water in the bowl with new cold tap water and submerge the shrimp. Let shrimp sit an additional 10-20 minutes. At this point the shrimp should be completely defrosted.
2. The easier way to defrost your shrimp (If you remember in advance) Remove your frozen shrimp to a covered bowl and let them defrost in the refrigerator overnight.
Whatever you do, resist the urge to use warm tap water (and definitely NOT the microwave) as this will cause the shrimp to defrost and cook unevenly.
Tips and Trick to Shrimp Scampi Recipe
What should I serve with Shrimp Scampi?
Shrimp Scampi with linguine is the most popular combination but it can also be served with rice, zoodles and bread. Other delicious sides include:
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Sheet Pan Shrimp Scampi (No Wine)
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Ingredients
Tomatoes and Asparagus
Shrimp
- 1 pound medium uncooked shrimp, shelled, deveined tails off*
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 4 garlic cloves minced
- 1/2 teaspoon salt
- 1/4 tsp EACH paprika, onion powder, dried basil
- 1/8-1/4 teaspoon red pepper flakes
- 1/8 teaspoon pepper
- 4-8 tablespoons butter cubed (see notes)**
Garnish
- 3 tablespoons chopped fresh parsley
- 1-2 tablespoons lemon juice or more to taste
- freshly grated Parmesan optional
Serve with
- 1 pound linguine (or other pasta)
- zoodles
- Rice
- bread
Instructions
- LINGUINE (optional): Cook linguine in salted water according to package directions until al dente. Reserve ½ cup water before draining. Drizzle drained pasta with olive oil and toss to combine.
- Preheat oven to 400 degrees F.
- Line a Jelly Roll Pan (10×15) with foil and lightly spray with cooking spray. Add tomatoes and asparagus, olive oil, garlic, salt and pepper per ingredients. Toss until evenly coated then line in a single layer. Roast for 5 minutes.
- Meanwhile, add all of the Shrimp Ingredients to a medium bowl EXCEPT butter and stir to evenly combine.
- Remove pan from oven and push tomatoes asparagus to one side of the pan (keep in a single layer). Add shrimp and line in a single layer.
- Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 3-7 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
- Remove pan from oven and drizzle with 1-2 additional tablespoons lemon juice (to taste). Season with additional salt and pepper to taste and garnish with fresh parsley.
- If serving with linguine: add all pan contents to linguine in a large bowl including all melted butter/juices. Add desired amount of olive oil or reserved pasta water to reach desired consistency (you may not need it). Add Parmesan (I use ¼ cup), salt, pepper, and additional lemon juice to taste.
Notes
- *Measure shrimp with tails on.
- **Use 3-4 tablespoons butter if you don’t plan on adding the Shrimp Scampi to pasta (because you won’t need much sauce). If adding Shrimp Scampi to pasta, use 4-8 tablespoons butter depending on how luxurious you want your sauce to be. You can add reserved pasta water and/or olive oil to stretch sauce if you don’t want to use as much butter.
- You can substitute shrimp with chopped chicken. The chicken will require 15ish minutes to cook, so cook it for 10 minutes before adding your veggies.
- Use defrosted shrimp and not cooked shrimp.
- Purchase deveined, shelled shrimp to make your life easier! (see above section on how to defrost shrimp).
- You can mix your shrimp and seasonings in a bowl or add them directly to the sheet pan and mix to eliminate one dish. I like to mix them in a separate bowl because the pan will be hot straight out of the oven.
- You can swap out the veggies for your favorite quick cooking veggies such as mushrooms, zucchini or bell peppers and keep the cooking times the same. You can swap out for longer cooking veggies and adjust time accordingly.
- Start with just one tablespoon then add more to taste. You will want more lemon juice if you add to pasta.
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Shari says
Hi Jen, you’re roasted Lemon Garlic Butter Shrimp is a regular at our house so I’m excited to try this variation! All the recipes I have tried from you so far have been winners with the family!
Jen says
Hi Shari, that is wonderful all my recipes have been hit so far! If you love the Lemon Garlic Butter Shrimp, I can guarantee you will love this Shrimp Scampi!
Lauren says
YES to sheetpan dinners! With school back in session I need all the easy meals I can get – with flavor- so please keep them coming! I will be making this Shrimp Scampi tonight!
Jen says
I feel the same – I LOVE sheet pan dinners so I will definitely keep them coming! I am excited for you to try this Shrimp Scampi tonight! Please let me know what you think!
Meg says
Too many ads! Makes the page so jumpy. Done.
Jen says
I’m sorry ads are annoying but that is how I make all my recipes free to you.
Kelly says
I can’t find the nutritional information for this shrimp scampi dish. Could you let me know what the carb info is please? Thank you!
Jen says
Hi Kelly, you can calculate nutritional info at: https://www.myfitnesspal.com/recipe/calculator
Sherri Metz says
This recipe made the best shrimp scampi I have ever had! I made enough to take a meal into 2 of my coworkers but ate all of it before I got to work. I did do it in a skillet though because that is the way I’m used to making it. This recipe is even better than Red Lobster! Thanks Jen!
Jen says
Thank you for your awesome comment Sherri! I love hearing this shrimp scampi is a new favorite and better than Red Lobster!
Ann says
Hi Jen, can I do this in foil packets?
Jen says
Hi Ann, I don’t see why not!
Summer says
Perfect, quick weekend dinner at home – NO stress, but more delicious than takeout!
Jen says
YAY! Thanks so much Summer, I’m so pleased this shrimp scampi was an easy dinner winner!
Jani says
OMG it was sooo good and KETO! I was going to use shirataki noodles but it was so good as is, I didn’t need them! Thank you for a recipe I will use over and over!
Jen says
Thank you for the glowing review Jani, I’m so pleased it’s a new repeat favorite!