How to Make Shrimp Scampi Without Wine (Step-by-Step Guide)

Shrimp scampi without wine sets the stage for a meal everyone can love. The smell alone—garlic, lemon zest and a hint of red pepper—pulls you in before the first bite. Picture shrimp, plump and pink, slick with a buttery, golden sauce that bursts with flavor. Each noodle soaks up that sauce, holding on like it's made for this dish. There's heat, brightness and a little luxury, but none of the fuss. Dinner feels special, even if you're just in your favorite T-shirt. Who says comfort can't look a little dressed up?

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Shrimp scampi without wine strips away the fuss but keeps every bit of elegance. Garlic hits first, bold and sharp, while lemon zest and a dash of red pepper linger in the air. The shrimp look runway-ready, tossed in a buttery sauce that clings to each noodle. You get heat and citrus on the tongue, a buttery finish, all wrapped in comfort. This is everyday glam—simple ingredients made special, no corkscrew required. Dinner feels like a treat, whether you’re setting the table for two or eating over the sink in jeans and sneakers. Shrimp scampi just showed up as the best-dressed dish at your table.

Shrimp Scampi Without Wine

Author: Diana

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Prep 15 minutes mins

Cook 15 minutes mins

Shrimp scampi without wine sets the stage for a meal everyone can love. The smell alone—garlic, lemon zest and a hint of red pepper—pulls you in before the first bite. Picture shrimp, plump and pink, slick with a buttery, golden sauce that bursts with flavor. Each noodle soaks up that sauce, holding on like it’s made for this dish. There’s heat, brightness and a little luxury, but none of the fuss. Dinner feels special, even if you’re just in your favorite T-shirt. Who says comfort can’t look a little dressed up?

Servings 4 servings

Course Main

Cuisine American

Ingredients

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• ▢ 5 cloves garlic
• ▢ ▢1 lemon
• ▢ ▢1-pound extra-large shrimp deveined, peeled with the tails on (if preferred), and shells reserved
• ▢ ▢1 teaspoon Diamond-Crystal Kosher Salt or ½ teaspoon Morton Kosher Salt or sea salt
• ▢ ▢2 tablespoons extra-virgin olive oil
• ▢ ▢1 cup water
• ▢ ▢2 tablespoons unsalted butter
• ▢ ▢½ teaspoon red pepper flakes or ¼ teaspoon for a milder version
• ▢ ▢¼ cup finely chopped flat-leaf parsley divided

For serving:

• ▢ ▢Crusty bread

Method

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1. Finely grate 2 cloves garlic for the marinade and thinly slice the remaining 3 cloves for the sauce.
2. Cut 1 lemon in half. Zest and juice one of the halves and cut the remaining half into 4 wedges.
3. Marinate the shrimp: In a medium bowl, combine 1-pound extra-large shrimp with 1 teaspoon Diamond-Crystal Kosher Salt and the grated garlic. Set aside while you prepare the rest of the dish.
4. Make the shrimp broth: In a large skillet, set 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shrimp shells, and sauté for 2 – 3 minutes until they’ve toasted in the oil a bit and turn pink. Add 1 cup water, and simmer for 2 – 3 minutes until the liquid has reduced by half.
5. Remove the pan from the heat and strain the liquid through a fine-mesh sieve, pressing down on the shells to extract as much broth as possible. Discard the shells and set the liquid aside. Wipe the pan clean.
6. Cook the shrimp: Return the pan over medium heat and melt 2 tablespoons unsalted butter. Once melted, add ½ teaspoon red pepper flakes, lemon zest, and the thinly sliced garlic.
7. Cook for 1 – 2 minutes until the garlic is lightly golden brown and the butter is foaming. Add the shrimp in an even layer and cook, undisturbed, for 1 – 2 minutes until nicely pink. Flip the shrimp, stir in the reserved broth, and continue cooking until the shrimp are fully pink and cooked through.
8. TIP: If the shrimp aren’t cooking evenly, cover the pan with a lid for the last minute to help steam and finish cooking.
9. Immediately remove the pan from the heat and stir in half the lemon juice and ¼ cup finely chopped flat-leaf parsley. Season to taste, adding the rest of the lemon juice or additional salt as needed.
10. Transfer to a serving dish. Serve with lemon wedges and Crusty bread and enjoy!

Notes

Shrimp – Tail On: This is all about your preference! Keeping the tails on will help keep the shape of the shrimp, but if you’re serving it in a pasta dish, it can be very annoying to eat, so feel free to remove them before cooking.

Storage: Leftover shrimp scampi can be stored in an airtight container for up to 3 – 4 days, but personally, I recommend eating it within a day! Reheat with a splash of water over medium-low heat on the stove until warmed through.

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• Raw Shrimp: I recommend using extra-large or jumbo shrimp. If you can, go for wild-caught shrimp! The prep is super easy if you find them already deveined with the shells because you will need them for the broth.
• Red Pepper Flakes: I like using ½ teaspoon for a bit more heat, but you can use less if you’re sensitive to spice!

TIP: Not a fan of shrimp broth? You can sub with chicken broth, though the dish will be slightly less flavorful.

Serving Suggestions

• Bread: We love this with a warm, crusty baguette (rub it with a clove of garlic for a makeshift garlic bread situation!)
• Pasta: For a classic pairing, serve with 8 – 12 ounces spaghetti or linguine. While the shrimp cooks, cook the pasta until al dente and reserve some pasta water. Toss the pasta with the shrimp, adding some pasta water to loosen the sauce as needed.
• Salad: This is also great with a light side dish.

How to Make Shrimp Scampi Without Wine

Diana

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