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Champagne Shrimp Scampi Recipe – Easy Garlic Butter Sauce Dinner

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Tender shrimp are sautéed in a rich garlic butter sauce with a splash of champagne for a restaurant-worthy meal that’s quick, decadent, and perfect for celebrations or weeknight dinners. Serve over pasta for a comforting, elegant dish that’s sure to impress.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or frozen, thawed)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons extra-virgin olive oil
  • 6 cloves garlic, minced
  • 1/2 cup champagne (or dry sparkling wine)
  • 1/4 cup chicken or vegetable broth
  • 1/2 teaspoon red pepper flakes (optional)
  • Juice of 1 large lemon (about 2 tablespoons)
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon grated lemon zest (optional)
  • 8 ounces linguine, spaghetti, or angel hair pasta (optional)
  • Extra parsley and lemon wedges, for garnish
  • Freshly grated Parmesan cheese (optional)

Instructions

  1. Peel and devein shrimp if needed. Mince garlic, chop parsley, and zest your lemon. Set everything within arm’s reach.
  2. Bring a large saucepan of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1/4 cup pasta water, then drain. Toss with a little olive oil to prevent sticking.
  3. Pat shrimp dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sauté for 1-2 minutes per side until pink and slightly curled. Remove shrimp to a plate; cover loosely with foil to keep warm.
  4. Lower heat to medium. Add butter to the skillet. Once melted, add minced garlic and sauté gently for 1 minute until fragrant but not browned.
  5. Pour in champagne and broth. Scrape up any browned bits from the pan. Simmer for 2-3 minutes until the sauce reduces slightly and gets glossy.
  6. Stir in red pepper flakes (if using), lemon juice, and lemon zest. Simmer another 1-2 minutes. Taste and adjust salt/pepper as needed.
  7. Return shrimp (and their juices) to the skillet. Toss gently in the sauce for 1 minute, just to heat through. If using pasta, add it now and toss to coat. If the sauce seems thick, splash in reserved pasta water until silky.
  8. Sprinkle chopped parsley over the top. Serve immediately with lemon wedges and extra parsley. Pass Parmesan around the table for those who want a cheesy finish.

Notes

Use wild-caught shrimp for best flavor. For gluten-free, swap pasta for rice noodles or zoodles. For dairy-free, use vegan butter. Don’t overcook shrimp—remove as soon as they turn pink. Taste and adjust sauce with lemon and salt. Sauce can be finished with a knob of cold butter for extra gloss. Store leftovers in an airtight container for up to 2 days; gently reheat in a skillet with a splash of broth.

Nutrition

Keywords: shrimp scampi, champagne shrimp, garlic butter shrimp, easy shrimp dinner, seafood pasta, special occasion recipe, quick shrimp recipe, restaurant-style shrimp, gluten-free shrimp scampi, dairy-free shrimp scampi

Find it online: https://avabake.com/champagne-shrimp-scampi-recipe-easy-garlic-butter-sauce-dinner/