You’ll need two sets of simple ingredients for this recipe:
For the shrimp and shrimp stock, you’ll need a pound of large or extra-large fresh shrimp, water, and kosher salt. To make the shrimp scampi sauce, gather olive oil, unsalted butter, garlic, kosher salt, black pepper, lemon zest, fresh lemon juice, and fresh parsley.
Shrimp: Since we’re using the shells to make a stock, jumbo shrimp or extra-large shrimp with their shells are ideal for this recipe. I recommend sizes 16-20 or 21-25. If you’d like to use frozen shrimp, just make sure they’re thawed before using them in the recipe. Also, keep in mind that you’ll need to peel and devein your prawn before cooking. You can even make shrimp scampi with pre-cooked shrimp for a super easy meal. If you decide to do so, the cooking time will be much shorter. Stock: If you’d prefer not to use shell-on shrimp, you can still make this easy recipe with a simple substitution! Since you won’t have the shells to make the stock, you can use chicken broth, a common substitute for dry white wine in shrimp scampi, or vegetable broth. You can also use a bouillon cube instead of broth, and I recommend using a tablespoon of Better than Bouillon (affiliate link) with ⅓ cup water. Make it without Lemon: No lemon, no problem! To make your scampi sauce without lemon, simply add a splash of apple cider vinegar instead. The vinegar will give a nice acidic flavor in place of the lemon. Shrimp scampi seasoning ideas: A classic Italian recipe for shrimp scampi is usually seasoned with some red pepper flakes, salt and pepper, and fresh parsley. However, you can switch things up by adding a pinch of paprika or cumin or even sprinkling your alcohol-free shrimp scampi with parmesan cheese. Garlic Butter: I usually make a batch of my Garlic Butter recipe and keep it in the freezer. It saves time on chopping garlic and helps me make this dish even faster.
Serve with lots of crusty bread: Not only is rustic bread a delicious side, but you can also use it to soak up all the yummy garlic scampi sauce. My favorite way to serve this shrimp dish is with crusty Olive Bread or this No Knead Bread. Pair it with a simple green salad: For a low-carb meal, serve your butter garlic shrimp scampi with a healthy, light salad. I love the simplicity of this Butter Lettuce Salad, and my Spring Mix Salad is always a classic. Add pasta: The Ina Garten Linguine with Shrimp Scampi is a classic, well-loved pasta dish, so feel free to take inspiration from that recipe if you’d like to serve your scampi with linguine pasta. You can also serve it with angel hair pasta or any pasta you’d like! I recommend cooking your pasta ahead of time, so it’s ready to go. Cook in a large pot of salted water according to package instructions or until al dente. Or, for a low-carb shrimp scampi without pasta, try it with my Shrimp Scampi with Zucchini Noodles.
Store: Store your shrimp scampi without white wine in an airtight container in the fridge for up to two days. Just make sure to let it cool to room temperature before storing it. Reheat: The best way to reheat your scampi is in a skillet on the stove. Lightly saute with a little oil or a splash of water until heated through. Make sure to keep an eye on it, as shrimp cooks quickly! Freeze: Freeze your homemade shrimp scampi recipe in an airtight container for up to a month. I recommend only freezing the scampi, so be sure to separate it from pasta or other side dishes before freezing.
Think ahead: Shrimp cooks in a matter of five minutes or less, so make sure to have your ducks in a row before cooking the shrimp so you can serve it fresh from the skillet. This may mean cooking your pasta in advance or throwing together a salad or another side dish beforehand. Cook with caution: It’s easy to overcook shrimp if you’re not careful, so keep a close eye on it while cooking. For best results, cook 1-2 minutes per side. Use extra stock, if needed: What makes this recipe special is the delicious shrimp scampi sauce! We’re using ⅓ of a cup of the homemade shrimp stock in the recipe, but you should have a little bit left over (since the stock recipe yields ½ cup). If needed, use your leftover stock to thin the buttery garlic sauce to your liking. Just keep in mind that the lemon scampi sauce thickens slowly, so be patient, stir it, and only add extra stock if it seems too thick. Double the recipe: If you’re planning on serving this recipe to a large crowd as a meal or appetizer, I recommend doubling the recipe.
Easy Shrimp Marinade Ina Garten Orzo Shrimp Salad Marinated Shrimp Skewers Shrimp Kabob Recipe
If you try this Shrimp Scampi Recipe Without Wine, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
