If you want a gourmet-tasting seafood dinner without fuss, this recipe is for you. With a garlicky, zesty, and creamy white wine sauce and perfectly cooked shrimp, this Creamy Shrimp Scampi is both elegant and easy to prepare.
Best served over fresh pasta, this shrimp scampi keeps things simple and relies on high-impact ingredients for bright flavor. Like my Salmon Spinach Pasta with White Wine Sauce, it demonstrates that uncomplicated recipes can be the most satisfying.
As a busy mom with a gourmet palate, I love this recipe because it delivers bold flavor in a single pan, with just nine ingredients, and in about 20 minutes from start to finish. It’s quick to cook, easy to clean up, and delightful to eat.
Creamy Shrimp Scampi Ingredients & Substitutions
I prefer large white, deveined shrimp — fresh or frozen. If using frozen shrimp, thaw them completely before you start. Defrost in the refrigerator for 24 hours or place the shrimp in a sealed bag and submerge in cold water for about 45 minutes.
Use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay. If you prefer not to cook with wine, substitute ½ cup vegetable broth plus 1 tablespoon apple cider vinegar.
You’ll get enough acidity from ½ a lemon. Heavy cream, regular cream, or even coconut cream will all work to create a silky sauce.
To add heat, sprinkle in crushed red pepper or swap the salt and pepper for a Cajun seasoning for a spicier twist.
Shrimp Scampi with Cream — Tips and Tricks
Prep Your Ingredients First
Peel and pat the shrimp dry with a paper towel to remove excess moisture — this prevents mushy shrimp and helps achieve a better texture. Mince fresh garlic for the best flavor, and chop parsley if you prefer to have it ready before you cook.
Pro tip: Patting shrimp dry makes a noticeable difference in texture after cooking.
How to Make Shrimp Scampi in One Pan
Heat 2 tablespoons of butter in a large pan over medium heat, then add the minced garlic and sauté until fragrant. Add the shrimp in a single layer and season with about half the lemon juice, half the salt, and half the pepper. After about 1 minute, flip the shrimp and season the other side with the remaining lemon juice, salt, and pepper.
After another minute, add ½ cup dry white wine (room temperature is ideal so it won’t stall cooking) and increase heat if needed to bring it to a simmer. Simmer for about 5 minutes until the shrimp are cooked through and the wine reduces slightly.
Lower the heat, stir in the remaining butter and chopped parsley until the butter melts and combines with the wine. Turn the heat to low and add ½ cup cream, stirring to combine. If the sauce is too thin, simmer a few more minutes to thicken.
Serving Suggestions
This creamy shrimp scampi is delicious on its own or served over fresh pasta to make a full meal. It’s also great over rice, or spooned over roasted or grilled vegetables. For a lighter presentation, serve in a bowl with toasted bread for dipping and soaking up the sauce.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for 4–5 days. The best way to reheat is in the oven: place the shrimp and sauce (with pasta or rice if mixed) in a baking dish, cover with foil, and heat at 350°F for 15–20 minutes until warmed through. If the sauce seems dry, add a splash of vegetable broth, white wine, or extra cream.
You can reheat on the stove or in the microwave, but be aware these methods can make shrimp slightly rubbery compared to reheating gently in the oven.
One-Pan Creamy Shrimp Scampi
Marley Goldin
Equipment
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Frying Pan
Ingredients
- ½ pound large or jumbo white shrimp (deveined)
- 4 cloves garlic
- ½ cup fresh parsley
- 4 tablespoons unsalted butter
- 2 tablespoons lemon juice (about 1 lemon)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup dry white wine
- ½ cup heavy or regular cream
Instructions
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Peel the shrimp and pat dry. Peel and mince the garlic and chop the parsley.
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In a large pan, melt 2 tablespoons butter over medium heat and sauté the garlic until fragrant.
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Add the shrimp and season with half the lemon juice, salt, and pepper. After 1 minute, flip and season the other side with the remaining lemon juice, salt, and pepper.
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Add the white wine and bring to a simmer. Cook about 5 minutes until the shrimp is cooked through and the wine starts to reduce.
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Reduce heat to low, add the remaining butter and parsley, then stir in the cream. Cook a few more minutes if you prefer a thicker sauce. Serve with toasted bread, over pasta, or rice. Enjoy!
Pro Tips
- If using frozen shrimp, thaw completely in the refrigerator for 24 hours or in a sealed bag submerged in cold water for about 45 minutes.
- You can increase the shrimp to 1 pound without changing the other ingredient amounts if you want more shrimp while keeping the same sauce volume. For larger pasta portions, double the recipe.