My shrimp scampi recipe without wine is bursting with irresistible lemony-garlic flavor. I don’t even miss the wine because the sauce is just so good – and it’s easy to make!
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My Recipe For Easy Shrimp Scampi
The first time I made my shrimp scampi recipe without wine, I just didn’t want to open a bottle of wine. If I don’t have company over, most of the bottle ends up going to waste, so it makes for an expensive dinner. I wanted to find a cheaper way to make it so my family could enjoy it more during Lent and throughout the year.
I decided to use another kind of broth as the liquid instead. I had a feeling that, combined with the other ingredients, especially the acidity from the fresh lemons,I wouldn’t even miss the wine.
When I ladled the shrimp over some tender pasta and sat down with my husband Ben, he didn’t even realize I made the recipe differently! The sauce was THAT good! Since then, I have tried this recipe with all different broths to make sure the recipe worked with them all, and surprise! It does! It’s made making shrimp scampi so much easier… and cheaper!
And if you love good shrimp recipes, try my recipes for air fryer shrimp, easy shrimp fried rice, air fryer popcorn shrimp, and frozen shrimp in the air fryer.
What is shrimp scampi
Shrimp scampi is a classic Italian-American dish that features shrimp cooked in a garlic butter sauce. Traditionally, the sauce includes white wine, but my shrimp scampi recipe uses broth instead for a slightly different flavor.
To make this dish a main course, it’s often served over pasta, which is my kids’ favorite. But it also works well with rice, crusty bread, or even on its own with some hearty sides.
Shrimp Scampi Recipe Ingredients
- Butter – Adds richness and helps create a smooth, savory sauce.
- Olive oil – I recommend using a high-quality, extra-virgin olive oil.
- Garlic – Minced garlic cloves are the key to that bold, aromatic scampi flavor.
- Broth – I’ve used seafood, vegetable, and chicken stock to replace the white wine while keeping the sauce light, and they all work great!
- Salt and pepper – Enhances the flavor of all the other ingredients.
- Red pepper flakes – This gives the dish a little bit of heat.
- Raw shrimp – I use large shrimp that is peeled with the tails still intact. If using frozen raw shrimp, thaw them overnight first.
- Fresh parsley – Brightens up the dish and adds freshness.
- Lemon juice – Provides acidity to balance the richness of the butter.
How to Make Shrimp Scampi Without Wine
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Set a large pot or cast iron skillet over medium heat. Melt together the butter and olive oil.
STEP TWO: Add the garlic to the skillet and saute it for about 1 minute, or until it’s fragrant.
STEP THREE: Add in the broth, red pepper flakes, salt, and pepper. Bring the mixture to a simmer for about 1-2 minutes, allowing enough time for the liquid to be reduced by half.
STEP FOUR: Toss the shrimp into the skillet and saute them until they just start turning pink, about 3-4 minutes. Finally, mix in some parsley and lemon juice. Remove the pan from the heat.
STEP FIVE: Serve immediately with more lemon wedges or with pasta and crusty bread.
Tips for the Best Shrimp Scampi recipe With No Wine
- Use broth for added flavor instead of wine. I always use seafood, vegetable, or chicken broth to add some depth. I’ve used water in the past and it just didn’t have enough flavor.
- Shrimp cooks really quickly, so I watch the skillet closely. I sauté the shrimp just until they turn pink and opaque, which only takes about 3-4 minutes.
- I add fresh herbs and extra lemon juice or even lemon zest at the end of the cooking time to brighten up my easy shrimp scampi recipe. The fresh parsley and zesty lemon balance out the richness of the butter and olive oil.
- Once the dish is ready, I serve it immediately so the shrimp are hot and tender while the sauce coats everything just right!
- I’m very careful when reheating leftover shrimp scampi to avoid overcooking the shrimp. I like to gently warm the shrimp in a pan over medium heat.
Shrimp Scampi Recipe Without Wine Variations and Substitutions
- I sometimes toss in cherry tomatoes for a pop of color and sweetness. This is my go-to version in the summertime when tomatoes are in season!
- Add some Cajun seasoning for a spicy twist. My husband loves this version.
- For extra richness and some cheesy goodness, I top my shrimp scampi with grated Parmesan right before serving.
- When I’m in the mood for a thicker sauce, I’ll add a splash of heavy cream.
- I sometimes add white wine to the sauce for a more traditional shrimp scampi. 9 times out of 10, I make this shrimp scampi without wine, but if I happen to have a bottle open, I’ll add a splash.
What to Serve with this Easy Shrimp Scampi
When I make my shrimp scampi over pasta or rice, I usually opt for sides that make it easy to soak up all that amazing butter sauce. My garlic cheese bread recipe, air fryer biscuits, or air fryer cornbread are always winners!
I also love serving shrimp scampi with my twice baked potatoes recipe, my easy potato soup recipe, or even my grape salad recipe to round out the meal!
Shrimp Scampi Recipe Without Wine FAQs
Should I remove shrimp tails before cooking?
I prefer to leave the shrimp tails on because they actually enhance the flavor of the shrimp and help retain their juices. Plus, it cuts down on prep time! But if I’m cooking for picky eaters like my kids, sometimes it’s easier to just peel the tails off before cooking. Either way, my shrimp scampi recipe always turns out delicious!
How to store this shrimp scampi recipe
For easy storage, I let any leftover shrimp scampi cool completely, then transfer the extras to an airtight container and keep them in the refrigerator. Shrimp scampi should be eaten within about 3 days.
How can I tell if the shrimp is fully cooked?
When shrimp are cooked, they will turn pink and be opaque all the way through when I cut into them. They also curl into a loose “C” shape. I watch carefully for this part because if they curl all the way into an “O,” it means they’re overcooked.
How does the taste compare to traditional shrimp scampi?
Without the wine, my shrimp scampi recipe has a lighter, more balanced flavor. The broth still adds depth, but I think the garlic and lemon shine a little more. I honestly prefer it this way because it’s less acidic but just as flavorful!
More Easy Seafood Recipes
Easy Shrimp Scampi Recipe Without Wine
Equipment
Ingredients
- 3 tablespoons butter
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves minced
- ½ cup broth seafood, vegetable, or chicken
- ¾ teaspoon kosher salt or to taste
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes or to taste
- 1 ½ pounds large shrimp peeled with the tails on
- ¼ cup fresh parsley chopped, plus more for serving
- 1 lemon juiced, plus more wedges for serving
Instructions
- In a large pot or cast iron skillet set over medium heat, melt the butter together with the olive oil. Add in the garlic and sauté it until fragrant, about 1 minute.
- Add the broth, salt, pepper, and red pepper flakes and bring it to a simmer for 1-2 minutes, until the liquid is reduced by half.
- Add in the shrimp and sauté them for 3-4 minutes until they just turn pink.
- Stir in the parsley and lemon juice and remove the skillet from the heat. Serve with more lemon wedges (over pasta, or with crusty bread.)
Notes
- The shrimp is fully cooked when they turn pink and opaque all the way through in a loose “C” shape. They cook quickly, so keep a close eye on the skillet!
- Serve it immediately once it’s done cooking so the shrimp is hot and tender while the sauce coats everything just right!
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat any leftovers by gently warming the shrimp in a pan over medium heat.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
I made this tonight. I used a chicken boullion cube to make chicken stock (used the pasta water to make it.) and boiled the shrimp shells in it for more flavor. I doubled the spices, (except salt), garlic, lemon and parsley.
This was Fabulous. Great recipe.
I’m glad you enjoyed it, Jody!