The Best Garlic Shrimp Scampi Without Wine – EASY!

The Best Garlic Shrimp Scampi without Wine is an easy weeknight meal. In under 30 minutes, you can have dinner on the table. This scampi recipe has a delicious sauce made with garlic, lemon, and butter and served with rice or pasta. Shrimp Scampi is also a fantastic appetizer your guests will LOVE! If you like easy shrimp recipes, you will love this one!

This easy shrimp scampi recipe is perfect for busy weeknights. It tastes and looks fancy, but it’s a simple recipe with healthy ingredients. Buttery with lemon and garlic, it is bright and flavorful! You can serve this with angel hair pasta, linguine pasta, or zucchini noodles. Steve and I love this recipe after a busy workday, as it’s quick to get on the table! It’s delicious served with our Gluten-Free Creamy Risotto with Spring Peas or Gluten Free Mac and Cheese.

Recipe Ingredients

You’ll need the following simple ingredients to make this delicious Garlic Shrimp Scampi

• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• Four fresh garlic cloves minced
• half of one shallot, minced
• ½ cup Chicken Broth
• ¾ teaspoon kosher salt
• ½ teaspoon crushed red pepper flakes, or to taste
• ¼ teaspoon paprika
• Freshly ground black pepper
• 1 and ¾ pounds jumbo raw shrimp, shelled
• ⅓ cup chopped fresh parsley
• freshly squeezed juice of half a lemon (fresh lemon juice)

Ingredient Notes

• We used Pacific Chicken Stock
• You can substitute the Chicken Broth for 1/2 Cup dry white wine.

How To Make Shrimp Scampi without Wine – Step by Step

1. Melt the butter and olive oil in a large skillet over medium heat. Add garlic and shallot, and sauté for about 1 minute or until fragrant.
2. Add the chicken broth, salt, red pepper flakes, paprika, and freshly ground black pepper. Bring to a simmer for 2 minutes until wine reduces by about half.
3. Toss in the fresh shrimp and cook until they become pink, which should take 2 to 3 minutes, depending on their size. Squeeze in the juice from half a lemon and sprinkle in the parsley.
4. While the shrimp cooks, make your pasta and warm your bread!
5. Serve the succulent cooked shrimp over rice or pasta, drizzling the sauce over the top. Pair with lots of crusty bread to soak up the lemony sauce.
6. Serve with fresh lemons, a garnish of lemon zest, and grated parmesan cheese at the table. Enjoy!

Serving Tips for Garlic Butter Shrimp Scampi

• Serve with Garlic bread to soak up the delicious garlic sauce
• Add grated Parmesan Cheese at the table
• Add extra chili flakes
• Serve with your favorite Pasta
• Add extra garlic cloves if you are a garlic lover!
• For best results, do not overcook the shrimp. As soon as they turn pink, they are done. Depending on the size of your shrimp, this can take 1-2 minutes or 2-3 minutes.
• Leftover shrimp scampi can be served in a salad or reheated with pasta sauce.

Reheating and Storage

Store in the refrigerator in an airtight container for up to 3 days. Reheat in a pan over low heat.

Frequently Asked Questions About Garlic Shrimp Scampi

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The Best Garlic Shrimp Scampi Without Wine – EASY!

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The Best Garlic Shrimp Scampi without Wine is an easy weeknight meal. In under 30-minutes you can have dinner on the table. This scampi recipe has a delicious sauce made with garlic, lemon, and butter and served with rice or pasta. Shrimp Scampi is also a fantastic appetizer your guests will LOVE! 

• Author: Sherie Friedlander
• Prep Time: 5 Minutes
• Cook Time: 10 Minutes
• Total Time: 15 Minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Mediterranean Diet
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• Four fresh garlic cloves minced
• half of one shallot, minced
• 1/2 cup Chicken Broth
• 3/4 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 1/4 teaspoon paprika
• Freshly ground black pepper
• 1 and 3/4 pounds jumbo raw shrimp, shelled
• 1/3 cup chopped fresh parsley
• freshly squeezed juice of half a lemon (fresh lemon juice)

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Instructions

1. Melt the butter and olive oil in a large skillet over medium heat. Add the garlic and shallot and sauté for about 1 minute or until fragrant.
2. Add the chicken broth, salt, red pepper flakes, paprika, and freshly ground black pepper. Bring to a simmer for 2 minutes until wine reduces by about half.
3. Toss in the fresh shrimp and cook until they become pink, which should take 2 to 3 minutes, depending on their size. Squeeze in the juice from half a lemon and sprinkle in the parsley.
4. While the shrimp cooks, make your pasta and warm your bread!
5. Serve the succulent shrimp over rice or pasta, drizzling the sauce over the top. Pair with lots of crusty bread to soak up the lemony sauce.
6. Serve with fresh lemon wedges and grated parmesan cheese at the table. Enjoy!

Notes

Store in the refrigerator in an airtight container for 3-4 days. Reheat in a pan over low heat.

*You can use a half cup of dry white wine instead of the chicken broth.