Shrimp Scampi – Easy, Buttery, Best Ever Lemon-Garlic Dinner

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Shrimp scampi in a skillet with garlic lemon butter sauce and parsley

Shrimp in a buttery garlic lemon sauce with parsley, ready for pasta night.

This Shrimp Scampi (Broth & Lemon) is bright, buttery, and ready fast. You get tender shrimp, lots of garlic, and a lemony sauce that tastes like a restaurant pasta dish—without using any wine. It’s perfect for weeknights when you want something special in under 25 minutes.

The standout trick is cooking shrimp quickly and then building the sauce right in the pan. Shrimp can turn rubbery if it cooks too long, so pull it as soon as it turns pink and curls into a “C” shape.

Why You’ll Love This Shrimp Scampi

  • Better than restaurant: Fresh, bright, buttery sauce.
  • No wine needed: Broth and lemon make a delicious base.
  • Fast weeknight dinner: About 20 minutes total.
  • One-pan sauce: Easy cleanup.
  • Perfect for pasta: Coats noodles beautifully.

Ingredients for the Best Shrimp Scampi Without Wine

Shrimp, garlic, butter, broth, lemon, and parsley for shrimp scampi
Butter, garlic, broth, and lemon make a classic scampi-style sauce
  • Shrimp (about 1 1/2 pounds, peeled): Use thawed shrimp; pat dry so they sear, not steam.
  • Butter and olive oil: Classic scampi flavor and a silky sauce.
  • Garlic: The star; fresh is best.
  • Chicken broth: Replaces wine and keeps the sauce savory; low-sodium is best.
  • Lemon juice: Brightness; fresh squeezed is best.
  • Red pepper flakes (optional): Gentle heat.
  • Parsley: Fresh finish.
  • Salt and black pepper: Season to taste.
  • Pasta (optional): Serve over noodles or with crusty bread.

How to Make Shrimp Scampi Without Wine

Four panel collage showing sautéing garlic, cooking shrimp, adding broth and lemon, and tossing with pasta and parsley
Sauté garlic, cook shrimp fast, build lemon-broth sauce, and toss with pasta
  • 1. Sauté garlic. Heat a skillet over medium. Add olive oil and butter. Add garlic and cook 30 seconds until fragrant (don’t let it brown).
  • 2. Cook shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just curled. Remove to a plate.
  • 3. Build the sauce. Pour in broth and lemon juice. Simmer 2–3 minutes to reduce slightly. If it looks too sharp, add a small pat of butter.
  • 4. Finish and serve. Return shrimp to the pan for 30 seconds to coat. Stir in parsley and red pepper flakes. Serve over pasta or with bread.

Tips for Perfect Shrimp Scampi

  • Pat shrimp dry for better searing.
  • Don’t overcook—shrimp cooks fast.
  • Keep garlic on low/medium so it doesn’t burn.
  • Reduce sauce slightly so it clings to pasta.
  • Taste before salting; broth can vary.

Variations & Substitutions

  • Add veggies: Stir in spinach to wilt.
  • Extra lemon: Add a pinch of lemon zest.
  • Spicy: Add more red pepper flakes.
  • Low-carb: Serve over zucchini noodles or cauliflower rice.
  • Leftovers: Toss into a rice bowl with veggies.

Make-Ahead & Freezing

  • Fridge: Best within 2–3 days.
  • Freeze: Not ideal (shrimp texture changes), but you can freeze up to 1 month if needed.
  • Reheat: Warm gently in a skillet with a splash of broth.

Serving Suggestions

  • Serve over linguine or angel hair.
  • Pair with a simple salad.
  • Add roasted broccoli or asparagus.
  • Serve with crusty bread to scoop the sauce.

Reader Review

So bright and buttery, and I love that it doesn’t need wine. The lemon-broth sauce tasted amazing on pasta.

Shrimp Scampi Without Wine Recipe Card

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: Italian-American
Diet: Pescatarian

If you make this Shrimp Scampi, leave a rating and a comment. Do you like extra garlic or extra lemon in yours?

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