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!

Overhead of Easy Shrimp Scampi in Skillet

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.

Easy Shrimp Scampi {Without Wine} 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.

Close up of Easy Shrimp Scampi in Pan with Wooden Spoon

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.

White Plate with Easy Shrimp Scampi on It

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}

Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Easy Shrimp Scampi {Without Wine} is jumbo shrimp cooked in a garlicky butter sauce and served over a bed of linguini noodles.

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.

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