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Garlic Butter Shrimp in a skillet garnished with lemon and parsley.

Shrimp Scampi without Wine Recipe

This Shrimp Scampi Without Wine recipe is a family-friendly weeknight meal that's a cinch to throw together. With a garlic butter sauce made with flavorful shrimp stock, you won't even miss the wine. Serve it with crusty bread, pasta, or a salad, or make it as a crowd-pleasing appetizer.
Course Dinner, Seafood
Cuisine Italian American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 227kcal


For the shrimp & shrimp stock:

  • 1 pound large or extra large shrimp* thawed if frozen
  • 1 cup water
  • ½ teaspoon kosher salt

For the shrimp scampi:

  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 5 cloves garlic peeled and minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 3 tablespoons fresh parsley chopped


  • Prep shrimp: Peel and devein shrimp, reserving the shells. You can leave the tail on or off based on your preference. Place deveined shrimp in a bowl and set it aside.
  • To make the quick shrimp stock, place the shells in a small saucepan along with a cup of water and salt. Bring to a boil and simmer uncovered for about 10 minutes or until it is reduced in half.
  • Strain shells and reserve the liquid. You should be left with approximately ½ cup of shrimp stock.
  • Heat olive oil and butter in a large skillet over medium heat. Add in minced garlic and saute until fragrant, 1-2 minutes.
  • Stir in ⅓ of a cup of the reserved shrimp stock and salt and pepper. Cook, stirring occasionally, until thickened for about 2-3 minutes.
  • Add the shrimp and distribute it in the pan, making sure that it doesn’t overlap.
  • Cook shrimp on one side for 1-2 minutes and then flip it over and cook for another 1-2 minutes or until it turns pink and translucent.
  • Remove from heat, and stir in the lemon zest and lemon juice. Garnish with parsley and serve immediately.


  • Shrimp: Since we’re using the shells to make a stock, jumbo shrimp or extra-large shrimp with their shells are ideal for this recipe. I recommend sizes 16-20 or 21-25. If you’d like to use frozen shrimp, just make sure they’re thawed before using them in the recipe. Also, keep in mind that you’ll need to peel and devein it before cooking.
  • Pre-cooked shrimp: You can make shrimp scampi with pre-cooked shrimp, but the searing time will be shorter. And since pre-cooked shrimp is usually sold without the shells, you can use 1/3 cup chicken stock instead of shrimp stock.
  • Seasoning ideas: A classic Italian recipe for shrimp scampi is usually seasoned with some red pepper flakes, salt and pepper, and fresh parsley. However, you can switch things up by adding a pinch of paprika or cumin or even sprinkling it with parmesan cheese in the end.
  • To Store leftovers: Store leftovers in an airtight container in the fridge for up to two days. Just make sure to let it cool to room temperature before storing it. 
  • Reheat: The best way to reheat your scampi is in a skillet on the stove. Lightly saute with a little oil or a splash of water until heated through. Make sure to keep an eye on it, as shrimp cooks quickly!


Calories: 227kcal | Carbohydrates: 3g | Protein: 16g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 165mg | Sodium: 1230mg | Potassium: 173mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 721IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 1mg