Shrimp Scampi Recipe Without Wine
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Jump to RecipeThis shrimp scampi recipe without wine is a fresh & flavorful dinner you can make in 20 minutes to serve over pasta or bread! Loaded with garlic, lemon, fresh herbs, in a tasty flavorful broth.
A simple and elegant dinner idea that tastes elegant but couldn’t be easier to make. I love serving this over angel hair pasta, creamy plant-based grits, or crusty low sodium garlic bread.
I love a great shrimp scampi recipe that you can make without adding any white wine. This scampi recipe uses garlic, lemon, and chicken stock instead of wine, and still has that classic shrimp scampi flavor.
I served this over freshly cooked angel hair pasta, which was perfect tossed in the garlicky buttery scampi sauce. Fancy enough for a date night or to cook for guests, but simple enough to treat yo self on a weeknight too!
This Shrimp Scampi Recipe Without Wine Is
- Bright
- Fresh
- Herby
- Flavorful
- Citrusy
- Low Carb, Keto, Gluten Free
What’s In This Shrimp Scampi Without Wine?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Shrimp – uncooked, peeled, and deveined. If you can find fresh shrimp, I highly recommend it (living in New England we tend to be spoiled on that front). If not, store-bought or frozen works great. Just make sure to rinse off any brine before using.
- Butter – I like to use unsalted butter to reduce the amount of sodium in my cooking.
- Olive Oil
- Fresh Garlic
- Salt & Pepper
- Chicken Stock – is the base of this fantastic dish. I prefer using a low sodium broth to control the amount of salt in this dish. You can buy a fantastic container of low sodium broth or make low sodium chicken stock from scratch!
- Fresh Lemon
- Fresh Parsley
- Pasta or Bread for serving
How To Make This Recipe
- Rinse shrimp under cold water, allow to drain, and set aside
- In a shallow pan or cast iron skillet, heat the olive oil and butter over low heat. Add the minced garlic and sauté for 3 to 4 minutes until the garlic begins to brown at the outside. Pour in the chicken stock, salt, and pepper to allow to reduce by half for an additional 2 minutes.
- Place the shrimp in an even layer at the bottom of the pan. Allow the shrimp to cook for 3 to 4 minutes until pink on one side, then flip the shrimp and cook for an additional 3 to 4 minutes on the other side until shrimp is fully cooked. Add the lemon juice and parsley, and stir well to combine.
- Serve the shrimp and sauce over angel hair pasta or garlic bread, and enjoy!
More Summer Dinner Ideas You’ll Love
- Turmeric Black Pepper Chicken Recipe
- La Scala Chopped Salad Recipe
- Pineapple Chicken Stew Recipe
- Crispy Honey Garlic Chicken Bites Recipe
- Tortilla Soup with Rotisserie Chicken
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Shrimp Scampi Recipe Without Wine
Equipment
- Cast Iron Pan
Ingredients
- 1 lb shrimp uncooked, peeled, and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chicken stock or other stock
- 1 lemon juiced
- 1/4 cup parsley
- Pasta or Bread for serving
Instructions
- Rinse shrimp under cold water, allow to drain, and set aside
- In a shallow pan or cast iron skillet, heat the olive oil and butter over low heat. Add the minced garlic and sauté for 3 to 4 minutes until the garlic begins to brown at the outside. Pour in the chicken stock, salt, and pepper to allow to reduce by half for an additional 2 minutes.
- Place the shrimp in an even layer at the bottom of the pan. Allow the shrimp to cook for 3 to 4 minutes until pink on one side, then flip the shrimp and cook for an additional 3 to 4 minutes on the other side until shrimp is fully cooked. Add the lemon juice and parsley, and stir well to combine.
- Serve the shrimp and sauce over angel hair pasta or garlic bread, and enjoy!
Nutrition
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This recipe has two of my favorites: pasta and shrimp. It doesn’t disappoint. Yum