If you’re craving that rich, garlicky flavor of shrimp scampi but want to skip the wine, I’ve got you covered. This Garlic Butter Shrimp Scampi Without Wine Recipe is my absolute go-to for a quick, flavorful dinner that feels fancy but comes together in no time. You’ll love how the chicken broth and lemon juice fill in beautifully to give the sauce brightness and depth, proving you don’t need wine for incredible taste. Stick with me, and I’ll share my best tips so yours comes out perfect every time.

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Why You’ll Love This Recipe

No Wine Needed: Perfect for those who avoid alcohol but still want classic scampi flavor.
Fast and Easy: Ready in about 15 minutes, ideal for busy weeknights.
Bright and Buttery Sauce: The combo of lemon, garlic, and butter creates a mouthwatering sauce that’s full of flavor.
Family Favorite: My family goes crazy for this dish — it’s simple yet feels special.

The image shows a white plate with cooked shrimp that are pink and white with some green parsley pieces on top. The shrimp are placed in the center of the plate with a small bunch of parsley garnish in the middle. On the right side of the plate, there are two pieces of toasted bread that look crispy and light brown with some black pepper on top. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient here works in harmony to bring that classic shrimp scampi taste to life, even without wine. Using chicken broth is a game changer—it adds just enough savory depth without overpowering the garlic and lemon bright notes. Fresh garlic and lemon zest? Absolutely essential. And don’t skip on good-quality butter; it’s what gives the sauce that silky, rich texture.

Large shrimp: Peeled and deveined, fresh or thawed frozen shrimp both work well here.
Garlic cloves: Freshly minced for that strong, vibrant garlic flavor.
Butter: Real butter makes all the difference for richness and mouthfeel.
Chicken broth: A great substitute for wine, adds savory depth without extra alcohol.
Lemon zest and lemon juice: Freshly grated and squeezed provide brightness and a lovely tang.
Crushed red pepper: Just a hint for a subtle kick that balances the richness.
Kosher salt: Enhances all the flavors naturally.
Chopped parsley: Fresh herbs brighten the dish and add a pretty garnish.

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 always encourage you to make this recipe your own! Sometimes I swap up seasonings or add extra veggies when I want to stretch it further. The great thing about this Garlic Butter Shrimp Scampi Without Wine Recipe is how adaptable it is—so whether you’re avoiding alcohol or just mixing things up, you’ll find ways to make it uniquely yours.

Add garlic spinach or cherry tomatoes: I like tossing in fresh spinach last minute for some greens or halved tomatoes for a pop of color and sweetness.
Use gluten-free pasta or zucchini noodles: Pair your shrimp scampi with whatever base you prefer; the sauce works beautifully over both.
Spice it up: Feel free to increase crushed red pepper for a bolder heat if that’s your jam.
Make it dairy-free: Swap butter with olive oil or a dairy-free margarine—I’ve done this and still love the flavor.

How to Make Garlic Butter Shrimp Scampi Without Wine Recipe

Step 1: Prep Your Shrimp and Garlic

Start by giving your shrimp a good rinse under cold water, then pat them dry with paper towels — wet shrimp won’t sear nicely and can steam instead. Peel and mince those garlic cloves finely; you want them small enough to release lots of flavor without overwhelming any bite. Trust me, fresh garlic is the backbone of this dish.

Step 2: Gently Toast Garlic in Butter

Melt the butter over medium-low heat in a large nonstick skillet—about 12 inches works best to give your shrimp plenty of space. Add your minced garlic and let it cook slowly until fragrant and just starting to turn golden—about 3 minutes. This step is key to avoid burnt garlic which would turn bitter; patience here pays off big time.

Step 3: Sauté the Shrimp Perfectly

Turn the heat up to medium and add your shrimp. Cook them for around 3 minutes, flipping halfway through until they’re pink and opaque — avoid overcooking because shrimp get rubbery fast. When they’re just done, scoop them out with a slotted spoon and set aside; you’ll add them back in later to soak up the sauce.

Step 4: Build the Sauce Without Wine

Pour in the chicken broth and add the lemon zest, lemon juice, crushed red pepper, and salt. Bring the sauce up to a low boil over medium-high heat, then reduce slightly to maintain a gentle simmer for about 2 minutes. This simmer allows the flavors to meld and the sauce to reduce just enough for richness without thickness. Give it a taste and then tweak with extra lemon juice or salt if you want it brighter or more savory.

Step 5: Finish and Serve with Fresh Parsley

Stir in half of your chopped parsley into the sauce, then add the shrimp back into the pan along with any juices they released. Warm everything together for just about a minute—don’t overdo it or the shrimp will get tough again. Sprinkle the remaining parsley on top as garnish, serve hot, and bask in the compliments!

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Pro Tips for Making Garlic Butter Shrimp Scampi Without Wine Recipe

Dry Your Shrimp Thoroughly: I learned the hard way that damp shrimp steam instead of sear, so paper towel dry before cooking.
Low and Slow for Garlic: Cooking garlic on low heat prevents bitterness—this slow toasting releases that warm, nutty flavor I adore.
Adjust Sauce Brightness: Don’t hesitate to add a splash more lemon juice at the end; I always do for that fresh zing.
Don’t Overcook Shrimp: Pull them off the heat just as they turn pink and opaque—shrimp cook quickly and can go from perfect to rubbery in seconds.

How to Serve Garlic Butter Shrimp Scampi Without Wine Recipe

A deep white bowl with blue floral patterns is filled with about two layers of cooked shrimp in a light yellow buttery sauce. The shrimp are pink and white with some green herb bits scattered on top and throughout the sauce. A silver spoon gently lifts some shrimp on the right side of the bowl. The bowl is set on a dark blue cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this dish with a sprinkle of fresh chopped parsley—not just for looks but for a fresh herbal note that complements the richness. Sometimes, I add a few extra lemon wedges on the side for those who want an extra citrus kick at the table. It’s simple but really elevates the experience.

Side Dishes

I love serving this scampi over linguine or angel hair pasta to soak up every bit of that buttery sauce. When I’m after a low-carb meal, zucchini noodles or even cauliflower rice are fantastic too. For something green and fresh, a crisp Caesar salad or steamed broccoli adds a lovely balance, and some crusty garlic bread never hurts!

Creative Ways to Present

For special dinners, I’ve plated the shrimp over a bed of creamy polenta and garnished with freshly grated Parmesan and microgreens—it’s elegant yet still easy. Another fun idea is serving individual portions in small cast-iron skillets straight from stove to table—always gets a round of oohs and aahs!

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftover shrimp scampi in an airtight container in the fridge for up to 2 days. Because of the lemon and butter sauce, it keeps well and still tastes fresh when reheated gently. Just make sure to separate from any pasta or sides to avoid sogginess.

Freezing

I don’t usually freeze this dish since shrimp can get a little rubbery, but if you want to, freeze just the sauce without the shrimp to preserve flavor and texture. Thaw and reheat gently later, then cook fresh shrimp to add at serving time.

Reheating

To reheat, I prefer gently warming the shrimp scampi in a skillet over low heat with a splash of chicken broth or water to loosen the sauce. Microwaving can work in a pinch, but I find slow reheating keeps the shrimp tender and the butter sauce silky without breaking.

FAQs

Can I use frozen shrimp for this Garlic Butter Shrimp Scampi Without Wine Recipe?

Absolutely! Just make sure to thaw the shrimp completely and dry them well before cooking. Removing excess moisture helps ensure they sear properly and don’t steam, keeping them tender and flavorful.
What can I substitute for chicken broth?

If you don’t have chicken broth on hand, vegetable broth works great as a substitute. You could also use a light seafood stock or even a mix of water with a pinch of salt, but broth adds the best depth here.
Why don’t we use wine in this recipe?

I created this Garlic Butter Shrimp Scampi Without Wine Recipe for folks who want all the classic flavors without the alcohol. Chicken broth and lemon juice provide a bright, balanced sauce that’s just as delicious, plus it’s great for those avoiding alcohol for health, dietary, or personal reasons.
Can I double this recipe?

Yes! Just use a larger skillet or cook the shrimp in batches to avoid overcrowding. Overcrowding tends to steam the shrimp instead of sautéing, so keep that in mind to maintain perfect texture.

Final Thoughts

There’s something so satisfying about a simple dish that feels indulgent, and this Garlic Butter Shrimp Scampi Without Wine Recipe nails that every time for me. I love it because it’s fast, uses straightforward ingredients, and never feels like a compromise even without the wine. If you’re looking for that comforting, garlicky seafood dinner that’s easy to whip up and absolutely delicious, I really hope you give this a try—it might just become your new favorite too!