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Shrimp Scampi Without Wine

This shrimp scampi recipe without wine delivers all the classic flavors you crave but skips the alcohol entirely, making it perfect for weeknight cooking. Using a smart combination of lemon juice and chicken broth, this version creates the same bright, savory balance as traditional scampi. Ready in just 20 minutes with tender shrimp coated in a buttery, garlicky sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 pounds large shrimp peeled and deveined (tails on or off)
  • 4 tablespoons butter divided
  • 2 tablespoons olive oil
  • 6 cloves garlic minced
  • 1/2 cup chicken broth or vegetable broth
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon lemon zest

Equipment

  • Large skillet or saute pan (12-inch)
  • Sharp knife for mincing garlic
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Small bowl for lemon juice
  • Paper towels for patting shrimp dry

Method
 

  1. Pat the shrimp completely dry with paper towels and season both sides with salt and black pepper. Removing excess moisture prevents steaming and helps the shrimp get a light sear.
  2. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat until the butter melts and begins to foam.
  3. Add the shrimp in a single layer, making sure not to overcrowd the pan. Cook for 2 minutes per side until they turn pink and develop golden edges, then transfer to a plate. Work in batches if needed.
  4. Reduce heat to medium and add the minced garlic to the same pan. Saute for about 30 seconds, stirring constantly, until fragrant but not browned.
  5. Pour in the chicken broth and lemon juice, then add the red pepper flakes. Scrape up any browned bits from the bottom of the pan with your spoon.
  6. Let the mixture simmer for 3 to 4 minutes until it reduces by about one-third. This concentrates the flavors and creates a sauce with enough body to cling to the shrimp.
  7. Remove the pan from heat and stir in the remaining 2 tablespoons of butter, swirling until it melts completely into the sauce.
  8. Add the seared shrimp back to the pan along with any accumulated juices from the plate. Toss everything together for about 1 minute until the shrimp are heated through and fully cooked.
  9. Remove from heat and stir in the chopped parsley and lemon zest. Serve immediately over pasta, rice, or with crusty bread.

Notes

Pat shrimp bone-dry before cooking to prevent a watery sauce. Use fresh lemon juice instead of bottled for best flavor. Do not skip scraping the pan after searing the shrimp, as those browned bits contain concentrated flavor. Add the final butter off heat to create a velvety, emulsified sauce. Serve immediately as shrimp continue to cook from residual heat. Store leftovers in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended as shrimp become rubbery.