This Cowboy Butter Shrimp Scampi is buttery, bold, and packed with flavor! Made with juicy jumbo shrimp and a generous helping of my fan-favorite Cowboy Butter, this quick skillet dinner is ready in minutes. It’s a kicked-up twist on classic shrimp scampi, thanks to Cowboy Butter! A splash of white wine pulls everything together, adding just the right touch to that bold, buttery sauce. Serve it warm with crusty bread, over pasta, or even with rice for a deliciously easy meal. If you love cowboy butter as much as I do, I have a growing list of Cowboy Butter Recipes you won’t want to miss!

White platter of Cowboy Butter Shrimp Scampi on a wooden table from overhead.

What Is Cowboy Butter?

Cowboy Butter is my zesty, garlicky compound butter recipe made with fresh herbs, lemon, Dijon, and a kick of spice. It’s bold, flavorful, and perfect for dipping, grilling, or adding serious flavor to dishes like this shrimp scampi.

Ingredients & Substitutions

Shrimp: Look for raw jumbo shrimp, either fresh or frozen (just make sure it’s thawed if using frozen). To prep the shrimp, start by peeling the shells off. You can choose to leave the tail on or remove it, depending on your preference. To devein, make a shallow slit along the back of the shrimp, then pull out the dark vein with the tip of a knife. It’s easier than it sounds, so don’t be intimidated! If already peeled and deveined shrimp aren’t available, don’t worry—grab the fresh stuff and give it a try!
Cowboy Butter: The secret to this next-level shrimp scampi is my cowboy butter! Cowboy butter is a compound butter flavored with herbs and spices, with a little kick from added cayenne pepper and crushed red pepper flakes. Just wait until you try it! You will want to put it on almost everything!
Wine: A dry white wine works best in shrimp scampi. I like Chardonnay, Pinot Grigio, or Sauvignon Blanc. These wines add depth and brightness without overpowering the buttery, garlicky flavor.

Skillet of Cowboy Butter Shrimp Scampi on a wooden table from overhead.

Can I Use Pre-Cooked Shrimp For Cowboy Butter Shrimp Scampi?

You can, but it’s not ideal. Pre-cooked shrimp can overcook quickly and turn rubbery. For the best flavor and texture, use raw shrimp so it can soak up all that buttery, garlicky Cowboy Butter goodness as it cooks.

White plates topped with noodles and Cowboy Butter Shrimp Scampi on a wooden table from overhead.

Can I Make Shrimp Scampi Without Wine?

Yes! If you don’t want to use wine, simply replace it with chicken broth or seafood stock. You’ll still get a delicious, flavorful sauce without the alcohol. Lemon juice or a splash of white wine vinegar can also add a bit of that signature brightness if you like.

What To Serve With Cowboy Butter Shrimp Scampi: Perfect Pairings and Sides

Cowboy Butter Shrimp Scampi goes great with crusty bread like a French baguette to soak up the sauce, pasta like spaghetti or linguine (my favorite), or rice. For something lighter, try a fresh salad or vegetables like roasted asparagus, roasted Brussels sprouts, or roasted broccoli salad.

Plate of Cowboy Butter Shrimp Scampi over noodles on a wooden table.

How To Store and Reheat Cowboy Butter Shrimp Scampi

To store leftover Cowboy Butter Shrimp Scampi, place it in an airtight container and refrigerate for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

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Cowboy Butter Shrimp Scampi

Prep Time 10

Cook Time 6

Total Time 16

Try Cowboy Butter Shrimp Scampi for a delicious, garlicky twist on classic shrimp scampi, ready in just minutes!

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Ingredients

▢ 1 pound raw jumbo shrimp, fresh or frozen (thawed), shelled, deveined, tails removed
▢ ¼ cup (57 g) Cowboy Butter
▢ ¼ cup (2 ounces) dry white wine, like Chardonnay or Sauvignon Blanc
▢ fresh parsley, chopped (for garnish)
▢ salt, to taste

Instructions

In a In a large skillet over medium heat, melt the Cowboy Butter until sizzling.
Add the shrimp in a single layer. Cook undisturbed for 1 minute to sear.
Flip the shrimp and cook for another 2 minutes, or until cooked through.
Transfer shrimp to a bowl and set aside.
In the same skillet, add the white wine. Bring to a boil, scraping up any browned bits from the bottom of the pan. Simmer until slightly reduced and glossy, about 1–2 minutes.
Return the shrimp to the skillet and toss gently to coat.
Garnish with chopped parsley and season with salt to taste. Serve warm.