If you love shrimp and crave that garlicky, buttery goodness of classic scampi but want to skip the wine, you’ve come to the right place! This Easy Shrimp Scampi Without Wine Recipe is exactly what I turn to when I want a quick, flavorful dinner that feels fancy but comes together in a flash. I absolutely love how this recipe still delivers all the rich, zesty flavors without the wine, making it perfect for weeknights, and those who avoid alcohol or simply don’t have wine on hand.

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Why You’ll Love This Recipe

Super Quick and Easy: You’ll have dinner ready in about 15 minutes flat, which is a lifesaver on busy days.
Wine-Free Flavor Bomb: The broth-based sauce still packs that incredible savory and zesty punch without needing an ounce of wine.
One-Pan Wonder: Minimal cleanup—you cook everything in one pot or skillet, and you’re done.
Family Favorite: This recipe consistently gets requests at my dinner table, and I bet your family will love it too.

The image shows a close-up of cooked shrimp in a black pan, covered with a creamy sauce that is light yellow with green herbs sprinkled on top. The shrimp are pink and white with some black pepper and small green parsley pieces scattered across them. Near the center-right side, a bright yellow lemon wedge is partially submerged in the sauce, adding a pop of color. The sauce looks smooth and slightly thick. The shrimp are arranged in layers, with some overlapping each other, and the background is a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Easy Shrimp Scampi Without Wine Recipe comes from simple, fresh ingredients that play so well together. I always recommend using fresh garlic and high-quality extra-virgin olive oil—the flavor difference is real, and it elevates the dish effortlessly.

Butter: Adds richness and helps create that classic buttery sauce you expect from shrimp scampi.
Extra-virgin olive oil: Used along with butter to add depth and a lovely silky texture.
Garlic: Fresh minced garlic is essential for that punch of flavor; avoid pre-minced for the best aroma.
Broth: I usually use seafood broth when I have it, but vegetable or chicken broth works beautifully to keep the sauce flavorful without wine.
Kosher salt: Season carefully to bring out the natural flavors without overpowering the shrimp.
Ground black pepper: Adds just the right amount of subtle heat.
Crushed red pepper flakes: Optional but highly recommended if you like a little kick in your scampi.
Large shrimp (peeled, tails on): I prefer keeping tails on for presentation and extra flavor during cooking.
Fresh parsley: Chopped parsley brightens the dish and adds a fresh herbal note.
Lemon: Fresh lemon juice at the end is what really wakes everything up—you might even want extra lemon wedges for serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to adjust this recipe depending on what I have on hand or how many people I’m feeding. Feel free to play around with these variations—after all, cooking should be fun and a little personalized!

Make it spicy: I sometimes add a pinch more crushed red pepper flakes or a dash of hot sauce for an extra spicy kick—my family absolutely goes crazy for it.
Swap the shrimp: Use scallops or even chunks of firm fish like cod if you want a seafood twist without changing much.
Use gluten-free pasta or zoodles: When serving over noodles, try zucchini noodles for a lighter, low-carb option that still soaks up the sauce nicely.
Herb swaps: If you’re out of parsley, fresh basil or chives can add a lovely new dimension to the dish.

How to Make Easy Shrimp Scampi Without Wine Recipe

Step 1: Melt Butter and Olive Oil, Sauté Garlic

Start by heating a large pot or a cast iron skillet over medium heat. Melt 3 tablespoons of butter together with 3 tablespoons of extra-virgin olive oil—that combo gives the sauce a beautiful base. Once melted, toss in the minced garlic and sauté it for about 1 minute until you can smell that amazing aroma. Don’t let the garlic brown or burn; it should be fragrant and lightly golden, which means you’re on the right track.

Step 2: Add Broth and Seasonings, Simmer to Reduce

Pour in half a cup of broth—this is where you can choose seafood, vegetable, or chicken broth, depending on your pantry and preference. Then sprinkle in kosher salt, ground black pepper, and crushed red pepper flakes to taste. Bring the mixture to a gentle simmer and let it reduce for about 1 to 2 minutes. You want the liquid to reduce by half to concentrate those flavors into a luscious sauce.

Step 3: Cook the Shrimp

Next, add 1 ½ pounds of large shrimp, peeled with the tails still on (it helps with flavor and presentation). Sauté them in the simmering sauce for 3 to 4 minutes, stirring occasionally. Watch closely—the moment they turn pink and just firm up, they’re ready! Overcooked shrimp become rubbery, and nobody wants that.

Step 4: Finish with Parsley and Lemon Juice

Once the shrimp are cooked, stir in ¼ cup of fresh chopped parsley and the juice of 1 lemon. The parsley adds freshness, while the lemon juice brings brightness and balance to the rich buttery sauce. Then, remove your skillet from the heat to preserve those fresh flavors.

Serve immediately, perhaps with extra lemon wedges on the side for squeezing—this always feels like such a nice touch and lets everyone add as much zing as they love.

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Pro Tips for Making Easy Shrimp Scampi Without Wine Recipe

Trust Your Nose: Garlic burns quickly, so cook it just until fragrant to avoid bitterness and keep that signature garlicky flavor.
Use Fresh Lemon Juice: Bottled lemon juice just doesn’t compare—I always squeeze fresh for that zesty brightness that lifts the entire dish.
Shrimp Size and Peeling: Large shrimp with tails on not only look impressive but also add flavor; plus, tails make for cute little handles when eating.
Avoid Overcooking Shrimp: Shrimp only need a few minutes—cook until pink and just firm to keep them tender and juicy.

How to Serve Easy Shrimp Scampi Without Wine Recipe

In a black skillet placed on a white marbled surface, there is a dish made of many cooked shrimp with a slightly pink and white color, sitting in a creamy, light yellow sauce with small green herbs mixed in. On top, there are small bits of black pepper and parsley sprinkled evenly. There are three lemon slices placed on the shrimp near one edge of the skillet. To the upper left, there is a white bowl with three slices of multigrain bread with seeds on the crust. A light gray cloth is under part of the skillet. There are also lemon wedges and green parsley on the white marbled surface near the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle extra chopped parsley on top just before serving for color and freshness. And lemon wedges are a must on the side—not only do they look pretty, but they let each person add as much brightness as they want. A light dusting of grated Parmesan can be a nice touch if you’re feeling indulgent.

Side Dishes

My go-to pairing is a big bowl of pasta tossed lightly with olive oil or butter to soak up all that beautiful scampi sauce. Crusty bread is a lifesaver here if you want to keep it simple—it’s perfect for mopping up every last drip. For something lighter, a crisp green salad with vinaigrette adds nice contrast, and roasted asparagus or sautéed spinach make fantastic veggie sides that don’t compete with the shrimp’s flavors.

Creative Ways to Present

For a special dinner, I’ve served this shrimp scampi over creamy risotto or alongside garlic mashed potatoes for a comfort food spin. Another fun idea is to stuff the cooked shrimp into buttered toasted baguette halves for a party appetizer. I’ve even used it as a topping on grilled polenta slices—fancy but easy!

Make Ahead and Storage

Storing Leftovers

I store any leftover shrimp scampi in an airtight container in the fridge, and it’s usually good for up to 2 days. Because shrimp don’t keep well after a long time, I recommend eating it soon for the best texture. When reheating, I do it gently over low heat to avoid toughening the shrimp.

Freezing

Personally, I don’t freeze shrimp scampi because the shrimp texture changes noticeably after freezing and thawing. If you want to freeze, it’s better to freeze the shrimp raw and then cook fresh when you’re ready.

Reheating

To reheat, I prefer warming the shrimp gently in a skillet over medium-low heat with a splash of broth or olive oil to keep it moist. Microwaving can dry out the shrimp quickly, so cautious stovetop reheating works better to keep the sauce silky and the shrimp tender.

FAQs

Can I make this shrimp scampi without alcohol and still get great flavor?

Absolutely! This Easy Shrimp Scampi Without Wine Recipe uses broth to add depth and flavor to the sauce, so you get all that savory, buttery goodness without any wine. The combination of butter, olive oil, garlic, and lemon juice ensures the dish stays vibrant and delicious.
What kind of shrimp works best for this recipe?

Large shrimp that are peeled but with tails on are ideal—they cook quickly, look beautiful, and holding onto the tails during cooking keeps them juicy and full of flavor. You can find these fresh or frozen; just be sure to thaw frozen shrimp completely before cooking.
Can I serve shrimp scampi over something other than pasta?

Definitely! I love serving it over rice, mashed potatoes, polenta, or even roasted vegetables. You can get creative with what you have at home or pick something to suit your dietary needs, like zoodles or cauliflower rice for a low-carb option.
How do I prevent shrimp from overcooking?

Shrimp cook very fast—usually 3-4 minutes is all you need. They’re done when they turn pink and opaque. Once they start curling into a loose “C” shape, that’s your green light. Overcooking makes them rubbery, so keep a close eye during cooking.

Final Thoughts

This Easy Shrimp Scampi Without Wine Recipe has become a staple in my kitchen because it’s quick, reliably delicious, and satisfies those seafood cravings without fuss or wine. Whether you’re cooking for family, a last-minute dinner guest, or just yourself, it’s a recipe that feels both special and approachable. I truly hope you give it a try—you’ll be amazed how something so simple can be so comforting and crave-worthy. Let me know how yours turns out!