Easy Shrimp Scampi {Without Wine} is jumbo shrimp cooked in a garlicky butter sauce and served over a bed of linguini noodles. Try my other variations of Shrimp Scampi and Shrimp Scampi Linguini, too!
Easy Shrimp Scampi {Without Wine}
In many shrimp scampi recipes, wine or white vermouth is used in the sauce. However, you can still enjoy this popular appetizer without using alcohol. I added chicken stock and lemon juice instead, and you still end up with a light and flavorful easy shrimp scampi.
Ingredients
Shrimp: Choose raw shrimp, fresh or frozen. I shelled, deveined, and removed the tails of the shrimp.
Chicken Stock: As I stated above, chicken stock and lemon juice replace the wine in the recipe. You could also use chicken broth.
Crushed Red Pepper Flakes: I like to add a few red pepper flakes to the shrimp for a little kick; however, you can certainly leave those out.
What is Shrimp Scampi?
Even though it is a popular appetizer, the name, shrimp scampi, doesn’t really make sense since scampi are really lobster-type crustaceans. But, what does make sense is that shrimp scampi recipes generally include butter, garlic, and shrimp. And, this is no exception. The noodles, in this case, are added to make the appetizer into a main dish.
When Is Shrimp Fully Cooked?
Shrimp cooks quickly, but how do you know when it is fully cooked? Shrimp are fully cooked when their interior is white and the outside is light pink. They will also form a ‘c’ shape when cooked. You could also check the internal temperature of the shrimp to make sure they have reached 145°F.
More Seafood Recipes
Easy Shrimp Scampi {Without Wine}
Ingredients
- 16 ounces linguini noodles, cooked according to package instructions
- 1 pound raw jumbo shrimp, shelled, deveined, tails removed
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 tablespoon (heaping) minced garlic
- ½ cup (120 g) chicken stock
- ¼ cup (61 g) freshly squeezed lemon juice
- 1 tablespoon (heaping) finely chopped flat-leaf parsley leaves
- crushed red pepper flakes, optional
- lemon, for garnish
Instructions
- Pat shrimp dry and arrange evenly on a paper plate. Season with salt and pepper on all sides.
- In a large skillet over medium heat, melt butter.
- After the butter has melted, add the shrimp to the skillet in an even layer.
- Cook the shrimp, without disturbing them, for 1 minute.
- Add garlic to the pan and cook for 1 minute. Flip the shrimp and cook for 2 additional minutes.
- Transfer the shrimp to a bowl and set aside.
- In the same skillet, add chicken stock and lemon juice. Boil until slightly thickened, scraping up any browned bits from the bottom of the pan.
- Add parsley. Stir to combine.
- Pour the sauce over the shrimp, sprinkle with crushed red pepper (if using), and toss to combine.
- Combine the shrimp scampi with the noodles. Serve immediately.
Did you make this recipe?
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Simply delicious!
I love to cook and am always looking for recipes that are easy as well as full of flavor. Since I have discovered you and your cooking I have made many of your dishes and Never had a poor outcome.
I like how simple yet thorough your recipes are and your additional comments are welcome.
Oh, and the photos of your dishes make presentations easy as well.
Keep up the work and thank you so much for sharing your expertise with us.
Mike DuMont in South Carolina
Thank you so much, Mike. Really appreciate you.
Just tried your asparagus and shrimp in foil. Great! So easy!
This sounds really good. Can’t wait to try this recipe.