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shrimp scampi

Shrimp Scampi

Quick weeknight eats like this shrimp scampi make it an easy choice for me to (briefly) turn my stove on. Great with steamed rice, orzo and/or bread, you’ll be on your way to eating in no time.
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Course: Main Course, Side Dish
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Author: Jeri Mobley-Arias


  • 1½ pounds 16/20 count shrimp, deveined, shells optional
  • ¼ cup garlic, finely chopped
  • 2 ½ tablespoons butter
  • 2 ½ tablespoons olive oil
  • ½ cup bone broth
  • ½ cup dry white wine
  • ¼ teaspoon black pepper
  • ½ teaspoon kosher salt
  • ⅛ teaspoon red chili flakes
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons flat leaf parsley, finely chopped

To Serve

  • Steamed rice
  • Orzo
  • Sourdough bread


  • In a medium skillet over medium-high heat, add butter. Once melted, add olive oil and garlic. Cook garlic until fragrant (about 1 min) and be sure to not brown the garlic.
  • Add bone broth, wine, pepper, kosher salt, and red chili flakes. Bring sauce to a soft boil and cook until wine reduces, about 2-3 mins.
  • Add shrimp and cook until flesh is no longer pink, about 3-4 minutes (careful, do not overcook shrimp!).
  • Turn off heat and add lemon juice and parsley. Mix well and serve!