Easy to make and absolutely delicious, this shrimp scampi with rice is buttery, garlicky, lemony, and simply irresistible. Ready to serve in just 30 minutes, it’s perfect for entertaining or a quick weeknight dinner, and about to become one of your favorite way to cook shrimp!
What Makes This Recipe So Good
- Shrimp scampi is an elegant dish, but it’s seriously super easy to put together! Shrimp are cooked with garlic and smothered in a deliciously rich butter, white wine and lemon sauce, and served over rice. Packed with amazing flavors!
- While it’s simple and perfect to cook for a weeknight dinner, it’s fancy at the same time, and such a great recipe to make for a dinner party with friends and family. It’s a restaurant worthy dish, and everyone will be impressed by how good it is!
- If using frozen shrimp, make sure they’re fully defrosted before cooking. You can place them in a bag overnight in the fridge, or simply submerge them sealed in cold water in the sink or a bowl. Let them chill for 15 to 20 minutes, moving them around with your hands a few times throughout, until fully thawed. But do not defrost them in warm or hot water, though, as it’s not safe to defrost seafood (or any meat actually) that way, and can cause bacteria growth. Cold water only!
- To make the best rice ever, toast it quickly first. Heat up a little butter or oil into a skillet over medium-high heat. Then rinse and drain the rice, and add it to the skillet stirring constantly for a couple minutes. After the toasting process, add the water, bring to boil, reduce heat and cover. Let cook undisturbed per package direction. This process will give you fluffy delicious rice.
- While bottled lemon juice is convenient and works fine for certain recipes, for this one, use fresh lemon if you can. It just tastes better, and will give you the best tasting shrimp scampi. Same with the chopped parsley, fresh over dried for this recipe.
More Delicious Seafood Recipes
- Lobster Mashed Potatoes
- Salmon Patties & Lemon Garlic Sauce
- Air Fryer Tuna Steak
- Lemon Garlic Butter Barramundi
- Tuna Tetrazzini
- 3 cups cooked rice
- 1 ½ pounds large shrimp peeled, deveined
- 2 tablespoons olive oil divided
- 4 cloves garlic minced, divided
- salt to taste
- ⅓ cup dry white wine
- 2 tablespoons fresh lemon juice juice of approximately 1 lemon
- 4 tablespoons butter cut into 4-5 slices, at room temperature
- freshly cracked black pepper to taste
- ¼ teaspoon red pepper flakes
- 1 tablespoon chopped fresh parsley
- 4 lemon wedges
- Medium bowl
- spatula or wooden spoon
- Large skillet
- large plate
- Place shrimp in medium bowl. Add 1 tablespoon olive oil and 50% of garlic to bowl and stir gently until shrimp is fully coated. Set bowl aside.
- Heat skillet over medium heat. When pan is warm, add remaining oil and swirl pan to distribute oil across surface. Continue heating pan until oil is hot and shimmery.
- Add remaining garlic to skillet. Cook, stirring frequently, until garlic is just fragrant, approximately 60 seconds.
- Quickly place shrimp in skillet in single layer, working in batches as needed to avoid overcrowding pan. Sprinkle salt over tops of shrimp and cook 1 minute, undisturbed.
- After 1 minute, flip shrimp over and cook 1 minute on other side. When shrimp are opaque and slightly curled, shake excess oil back into skillet and transfer shrimp to large plate. Set aside. Repeat process with remaining shrimp.
- Once all shrimp have been cooked, add white wine, lemon juice, butter, salt, black pepper, and red pepper flakes to skillet. Use spatula or spoon to scrape up any browned bits of garlic or shrimp that may be stuck to bottom of skillet.
- Bring mixture to low boil, then immediately reduce heat to medium-low. Simmer 6 to 7 minutes, stirring occasionally, until sauce has reduced and thickened slightly.
- Stir in chopped parsley, then return shrimp to skillet. Spoon sauce over shrimp, then simmer dish 1 minute or until shrimp is just warmed through. Be careful not to overcook.
- Once shrimp are just warm, remove skillet from heat. Portion cooked rice onto serving plates, then top rice with equal servings of shrimp and plenty of sauce. Squeeze lemon juice over shrimp and serve immediately.
- Dry White Wine: I recommend using pinot grigio or sauvignon blanc for this recipe. If you’d rather skip the wine, you can replace it with chicken broth.
- Shrimp: If using frozen shrimp, defrost shrimp completely before cooking.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.