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This 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.

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Table of Contents

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

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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

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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!

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More Summer Dinner Ideas You’ll Love

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!