Few dishes capture pure indulgence like shrimp scampi: tender, succulent shrimp kissed with golden garlic, enveloped in a rich, buttery white wine sauce that’s brightened by fresh lemon and finished with a whisper of herbs. Inspired by the steakhouse classic, this version delivers that same velvety, garlicky perfection in under 20 minutes. It’s perfect for date nights, quick weeknight elegance, or when you want to feel like you’re dining out—without leaving the kitchen.

Why This Scampi Shines:

Lightning-fast: Ready in 20 minutes with minimal prep.
Restaurant-level flavor: Balanced garlic, butter, wine, and lemon create depth without overpowering the sweet shrimp.
Versatile: Serve as an appetizer, main, or over pasta/rice for a full meal.
Customizable: Adjust heat, herbs, or wine substitute easily.
Impressive yet foolproof—looks and tastes gourmet.

Servings: 4 (as a main; 6–8 as an appetizer)
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Total Time: 20 minutes

Ingredients

For the Shrimp:

1½ lbs large or jumbo shrimp (16–20 count), peeled and deveined, tails on or off (your preference)
½ teaspoon kosher salt (plus more to taste)
¼ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, divided

For the Scampi Sauce:

4–5 large garlic cloves, very finely minced or grated (the star of the show!)
¼ cup dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay; substitute low-sodium chicken broth or seafood stock if alcohol-free)
1–1½ tablespoons fresh lemon juice (from ½–1 lemon; taste for brightness)
½ teaspoon red pepper flakes (optional; adjust for heat—start low)
Zest of ½ lemon (optional, for extra citrus aroma)
2 tablespoons fresh flat-leaf parsley, finely chopped
Lemon wedges, for serving

Optional Add-Ins:

1–2 tablespoons capers, drained (for briny pop)
¼ cup grated Parmesan (stirred in at the end for richness)

Step-by-Step Instructions

Prep the shrimp:
Pat the shrimp very dry with paper towels—this ensures a nice sear and prevents steaming. Season lightly on both sides with salt and black pepper. Set aside while you prep the rest.
Start the garlic butter base:
Heat a large skillet (cast iron or stainless steel preferred) over medium heat. Add olive oil and 2 tablespoons butter. Once butter is melted and foaming, add minced garlic. Sauté 30–60 seconds, stirring constantly, until fragrant and just lightly golden (don’t let it brown or it turns bitter).
Sear the shrimp:
Add shrimp in a single layer (work in batches if needed to avoid crowding). Cook 1–2 minutes per side until pink, opaque, and lightly curled. They cook fast—overcooking makes them rubbery. Transfer shrimp to a plate and tent loosely with foil to keep warm.
Build the luxurious sauce:
With the pan still over medium heat, pour in white wine (or broth) and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom—this is flavor gold! Let simmer 2–3 minutes until slightly reduced and aromatic.
Stir in remaining 2 tablespoons butter, red pepper flakes, and lemon zest (if using). Swirl until sauce is glossy and emulsified. Taste and adjust salt, pepper, or lemon as needed.
Finish and combine:
Return shrimp (and any accumulated juices) to the skillet. Toss gently to coat every piece in the sauce. Cook 1 more minute to heat through. Remove from heat and sprinkle with fresh parsley (and optional Parmesan or capers).
Serve immediately:
Transfer to a warm platter or individual plates. Spoon extra sauce over the top. Serve with lemon wedges on the side for a final bright squeeze.

Serving Suggestions:

Classic Ruth’s Chris style: Over angel hair pasta or linguine to soak up the sauce.
Low-carb twist: Serve over zucchini noodles, cauliflower rice, or sautéed spinach.
Bread lover’s dream: With crusty sourdough, garlic bread, or toasted baguette slices.
Sides: Simple green salad, roasted asparagus, or steamed broccoli to balance richness.

Pro Tips & Variations:

Wine substitute: Chicken broth + 1 tsp white wine vinegar or lemon juice for acidity.
Spicier version: Double red pepper flakes or add a pinch of cayenne.
Herb upgrade: Stir in fresh basil, chives, or dill at the end.
Creamy twist: Add ¼ cup heavy cream after reducing wine for a richer sauce.
Make ahead: Prep shrimp and garlic ahead; cook fresh for best texture.
Storage: Leftovers keep in fridge 1–2 days. Reheat gently in a skillet with a splash of broth to revive sauce.

This Ruth’s Chris-style shrimp scampi is elegant, garlicky, buttery heaven—tender shrimp in a sauce you’ll want to lick the plate for. Quick enough for any night, special enough for celebrations. Grab a fork (and some bread) and enjoy! 🍤🧄