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This garlic shrimp is a scampi that is relatively light when compared to a butter-heavy version. The dish is also extremely easy to fix and cook, taking less than 10 minutes on the stovetop. Feel free to add extra butter if you like.
I love shrimp scampi with angel hair pasta, but it’s great with just about any kind of pasta or rice. Or serve it low-carb with cauliflower rice. This Parmesan cauliflower rice is a great choice. Or serve the shrimp with a simple tossed salad.
It’s a perfect weeknight meal—fast, simple, and satisfying. Serve it with lemon wedges for brightness, or spoon it over pasta, rice, or crusty bread to soak up every bit of the garlicky goodness.
What You’ll Like About This Dish
Light but flavorful. You still get all the garlicky scampi notes with a fraction of the butter.
Quick cooking. Shrimp cook in minutes, making this an ideal last-minute dinner.
Fresh and bright. Lemon and parsley add lift and balance to the rich garlic flavor.
Comfort-meets-clean eating. Satisfying without being heavy—great for a lighter meal.
Ingredient Notes
- Olive oil: Provides richness with fewer calories than using all butter.
- Butter: Just enough for classic scampi flavor and a silky finish.
- Garlic: Very thinly sliced or minced; slicing gives a gentler garlic flavor while still aromatic.
- Italian Seasoning: A pinch adds subtle herbal depth as the garlic cooks.
- Shrimp: Large shrimp (31–35 count) work well; peel and devein for fastest prep.
- Salt and pepper: Season lightly to highlight the shrimp without overpowering.
- Crushed red pepper flakes: Just a pinch gives a touch of heat—adjust to taste.
- Fresh parsley: Adds color and freshness right before serving.
- Lemon slices or wedges: Brightens the dish and finishes the flavors beautifully.
Steps to Make Light Garlic Shrimp Scampi
- Heat the olive oil and butter in a skillet over medium heat.
- Add the garlic, Italian seasoning, and red pepper flakes, cooking briefly until fragrant.
- Add the shrimp and cook until opaque and just cooked through.
- Remove from heat and season with salt, pepper, and lemon zest.
- Toss with fresh parsley.
- Serve immediately with lemon slices or wedges.
Tips for Light Garlic Shrimp Scampi
- Use large shrimp so they stay juicy and don’t overcook quickly.
- Watch the garlic closely—it should soften, not brown, to avoid bitterness.
- If the pan seems dry, add a splash of broth, wine, or lemon juice to create a light sauce.
- Serve immediately—shrimp can turn rubbery if kept on heat too long.
Recipe Variations
- Scampi with white wine. Add 1/4 cup dry white wine after the garlic softens and simmer briefly before adding the shrimp. The wine reduces into a light, aromatic sauce that feels restaurant-quality.
- Lemon-butter scampi. Add extra lemon zest or a squeeze of juice at the end for a brighter, tangier finish.
- Tomato-garlic scampi. Stir in a small handful of halved cherry tomatoes when adding the shrimp; they soften and release juices that create a naturally sweet sauce.
- Herb scampi. Swap parsley for basil or add a mix of fresh herbs such as tarragon, thyme, or chives.
- Pasta scampi. Toss the finished shrimp and pan juices with cooked linguine, fettuccine, or angel hair. Add a splash of pasta water for a silky, light scampi sauce.
- Veggie-forward scampi. Add a handful of baby spinach, thin asparagus slices, or zucchini ribbons during the last minute of cooking.
Serving Suggestions
- Pasta: Toss with angel hair, linguine, or spaghetti for a light meal of shrimp and pasta.
- Rice: Serve over steamed rice or lemon-flavored rice to soak up the garlic sauce.
- Crusty bread: Perfect for sopping up every drop—great with a salad for a lighter meal.
- Zucchini noodles: A lower-carb pairing that still feels satisfying.
- Roasted vegetables: Pair with asparagus, broccoli, or green beans.
How to Store Light Garlic Shrimp Scampi
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm gently in a skillet over low heat just until heated through; avoid overcooking the shrimp.
Freeze: Freezing is not ideal for shrimp scampi, as the shrimp can become rubbery once thawed.
Light Garlic Shrimp Scampi
Ingredients
- 2 tsp olive oil
- 1 tbsp butter
- 6 cloves garlic, very thinly sliced or minced
- 1 pinch Italian seasoning
- 1 pinch crushed red pepper flakes, or to taste
- 1 ½ pounds large shrimp, peeled and deveined (tails on or off)
- ½ tsp lemon zest
- ¼ tsp fine salt, or to taste
- 1 pinch freshly ground black pepper
- 1 to 2 tbsp chopped fresh parsley
- 1 lemon, sliced or cut into wedges
Instructions
- Heat the olive oil and butter in a large skillet over medium-low heat.2 tsp olive oil | 1 tbsp butter
- When the butter has melted and the olive oil is shimmering, add the sliced garlic, Italian seasoning, and a pinch of crushed red pepper flakes. Cook, stirring, until fragrant, about 1 to 2 minutes.6 cloves garlic | 1 pinch Italian seasoning | 1 pinch crushed red pepper flakes
- Add the shrimp to the pan and cook, stirring, until the shrimp are opaque, about 4 to 6 minutes. Remove the pan from the heat and add lemon zest, salt, and pepper. Toss with a tablespoon or two of chopped fresh parsley. Serve with lemon slices or wedges1 1/2 pounds large shrimp | 1/4 tsp fine salt | 1 pinch freshly ground black pepper | 1 to 2 tbsp chopped fresh parsley | 1 lemon | 1/2 tsp lemon zest
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
