May I suggest a very easy dinner idea? This Shrimp Scampi Recipe (without wine) takes just minutes to make. It’s so simple, yet so flavorful. Add a baguette and dinner is done!
Admittedly, this blog is full of casseroles and other hearty fare like Crockpot Pork Chops. But every once in awhile, I stumble on a classic seafood recipe that deserves a spot on this vintage recipe blog.
This Shrimp Scampi Recipe (without wine) is from a 1970s Southern church cookbook (turns out the recipe was pretty popular in the 1970s). I chose it for its simplicity, but also for what it excludes—the wine!
I’m not much of a white wine drinker, so I rarely have it on hand. Most shrimp scampi recipes contain wine, but not this one.
This recipe is the perfect mix of butter and olive oil, with plenty of fresh garlic and lemon juice, that forms a rich, luscious sauce for the shrimp.
With a handful of fresh chopped parsley on top, it’s an easy dinner that’s perfect with a baguette, rice, or on top of pasta.
And if you have some extra shrimp, don’t miss my Macaroni Salad with Shrimp!
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- Why is this the BEST shrimp scampi without wine?
- How to make shrimp scampi without wine
- What to serve with shrimp scampi
- Variations on shrimp scampi without wine
- How to defrost shrimp quickly
- Tips for not burning the garlic
- What does overcooked shrimp look like?
- Storage and reheating instructions
- More easy dinner recipes
- 📖 Recipe
- Related recipes
- 💬 Reviews
Why is this the BEST shrimp scampi without wine?
- You don’t need wine to make shrimp scampi. Really! The lemon juice adds the perfect amount of acidity to complement the rich, buttery sauce.
- Despite just having a few ingredients, it is SO flavorful! It’s basically shrimp cooked in garlic butter, so what could go wrong?
- It takes 15 minutes to make, start to finish. The hardest part is not burning the garlic. I have some tips on that below.
- You can use whatever size raw shrimp you have on hand. I used large, frozen, peeled and deveined shrimp with the tails still on.
- A mixture of olive oil and butter creates the rich, luscious sauce. These two ingredients are why you need some baguette to soak up all the sauce!
- Fresh garlic gets cooked into the buttery sauce. It flavors the shrimp perfectly.
- The acidity from the lemon juice complements the sauce so nicely.
- A handful of fresh parsley on top gives the dish a pop of color and freshness.
- Salt and pepper are a must for perfect seasoning.
How to make shrimp scampi without wine
This dish cooks quickly, so you’ll need to prepare all of your ingredients ahead of time. You’ll need to keep a close eye on the garlic so it doesn’t burn, which is another reason to have everything ready!
Here’s what you’ll need to do before starting:
- Chop the garlic.
- Defrost and pat the shrimp dry with a paper towel.
- Season the shrimp with salt and pepper.
- Chop the parsley.
Start by heating the butter and olive oil in a large skillet over medium-low heat. On a scale of 1–10, the heat should be at a 3.
Cook the garlic, stirring frequently, for 30 seconds. Make sure that the garlic does not start to turn brown—we don’t want burned garlic to ruin the whole dish!
Quickly add the shrimp in a single layer (you may need to do this in batches). Cook the shrimp for 1–2 minutes on the first side.
Carefully flip each shrimp, and cook for an additional 1–2 minutes on the other side.
Take care not to overcook the shrimp. They should have a “C” shape to them. If they have an “O” shape, they are overcooked (more on that below!).
If you have additional shrimp to cook, place the cooked shrimp on a plate, and add any remaining uncooked shrimp to the skillet.
When each batch of shrimp is finished cooking, add all of the shrimp back to the pan.
Remove from the heat and stir in the lemon juice. Top with chopped fresh parsley and serve right away.
What to serve with shrimp scampi
There is plenty of sauce in this shrimp scampi recipe with no wine, so you’ll need something to soak it up! Here are three options:
- Baguette or another crusty bread
Going low carb? A simple side salad is perfect for pairing with shrimp scampi!
Variations on shrimp scampi without wine
Change up this No-Wine Shrimp Scampi with one of these ideas!
- Add red pepper flakes to taste (start with a pinch).
- Stir in a few chopped tomatoes.
- Sprinkle chopped fresh tarragon on top instead of parsley.
- Happen to have some white wine on hand? Add a splash before adding the shrimp.
How to defrost shrimp quickly
The quickest method to defrost shrimp is to place it in a colander in the sink. Run cool water over the shrimp until defrosted.
You can also defrost shrimp in the refrigerator overnight. Do not let shrimp sit at room temperature for more than an hour or two.
Tips for not burning the garlic
The number one tip for not burning garlic is turn DOWN the heat.
Burned garlic will turn brown or even black.
If the garlic looks like this or darker, remove it from the pan and start over.
Burned garlic can have a bitter taste, so we don’t want it to ruin the entire dish!
Keep the skillet over medium-low heat (a 3 on a scale of 1–10) and add the shrimp about 30 seconds after adding the garlic.
What does overcooked shrimp look like?
Shrimp that is overcooked will make an “O” shape. Shrimp that is perfectly cooked will form a “C” shape.
Overcooked shrimp is tough and chewy. Perfectly cooked shrimp will have a nice “bite” to them without being chewy or dry.
The key to not overcooking shrimp is to either turn down the heat OR cook the shrimp for less time. Since we’re cooking the shrimp scampi at medium-low heat, the shrimp will cook in about 1–2 minutes per side.
Storage and reheating instructions
Have some leftover shrimp scampi? I recommend heating both the shrimp and the sauce in a skillet over medium heat, JUST until warmed through.
Cooking the shrimp too long will cause them to get tough, which is why I don’t recommend using the microwave, which can heat things unevenly (and quickly overcook food like shrimp).
Leftovers will keep in the refrigerator for 3–4 days. You can also freeze this recipe for shrimp scampi without wine for several months. Defrost it completely in the refrigerator before reheating, so the shrimp doesn’t overcook.
More easy dinner recipes
- Cube Steak in the Crockpot
- Old Fashioned Salmon Patties Recipe
- Baked Parmesan Chicken
- Beef Stroganoff with Cream of Mushroom Soup
- Old Fashioned Stuffed Bell Peppers
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Shrimp Scampi (No Wine)
- 1 lb peeled and deveined raw shrimp (I used large: 21/30)
- ¾ teaspoon salt
- Ground black pepper
- 4 tablespoons butter
- ¼ cup olive oil
- 5 garlic cloves, minced
- 2–3 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- Pat the shrimp dry, and season with salt and pepper.
- Heat the butter and the olive oil in a large skillet over medium-low heat. Add the garlic and cook for 30 seconds, stirring often.
- Add half the shrimp in an even layer. Cook for 1–2 minutes per side, or until the shrimp are pink and just cooked through.
- Using a slotted spoon, remove the shrimp from the skillet and set aside.
- Add the remaining shrimp, and cook for 1–2 minutes per side, or until the shrimp are pink and just cooked through.
- Add the first batch of cooked shrimp back to the skillet.
- Remove from the heat, then stir in the lemon juice and chopped parsley.
- Serve over rice, over pasta, or with a large piece of crusty bread for soaking up that delicious sauce.