Zesty Homemade Scampi Sauce

Prep Time 10

Cook Time 10

Total Time 20

Course Condiment

Cuisine American, Italian

Servings 1 pound of shrimp, chicken, or pasta (approx. 4 servings)

Large skillet or sauté pan preferably stainless steel or cast iron for better flavor development.
Garlic press or fine knife for mincing garlic finely; a microplane can also work for zesting.
Wooden spoon or silicone spatula to stir and scrape the pan.
Measuring cups and spoons for precise flavor balance.
Citrus juicer or your hands to extract every drop from your lemon.

4 tablespoons unsalted butter – this is your flavor base; salted can work too just reduce added salt.
2 tablespoons olive oil – helps prevent the butter from burning and adds richness.
6 cloves garlic finely minced – the star flavor note of any scampi sauce.
1/2 teaspoon crushed red pepper flakes – optional for a mild kick.
1/2 cup dry white wine – like Sauvignon Blanc or Pinot Grigio; adds acidity and depth.
1 tablespoon fresh lemon juice – brightens the sauce and balances the richness.
Zest of 1 lemon – gives a citrus punch that pairs beautifully with seafood and poultry.
1/4 cup low-sodium chicken broth or seafood stock – enhances umami and adds a bit of body.
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley – a touch of herby freshness to finish.

1/4 cup heavy cream – for a creamy shrimp scampi twist.
2 tablespoons grated Parmesan cheese – adds savory notes especially when pairing with pasta.
1/2 teaspoon anchovy paste – not traditional but it deepens the flavor, especially in seafood scampi.

Heat olive oil and butter in a large skillet over medium heat until the butter is melted and starts to foam. Add the minced garlic and sauté for about 1 minute—just until fragrant, not browned. Add the red pepper flakes here if using.

Pour in the white wine and let it simmer for 2–3 minutes, scraping any bits from the bottom of the pan. This reduces the alcohol and concentrates the flavor.

Stir in the lemon juice, lemon zest, and chicken broth. Let this simmer for another 3–4 minutes, allowing the sauce to reduce slightly and thicken naturally.

Taste and season with salt and pepper. At this point, you can add the optional heavy cream if you want a creamy shrimp scampi variation. Stir in chopped parsley just before turning off the heat.

Now’s the time to add your cooked shrimp, scallops, chicken strips, or pasta. Toss everything together in the pan to coat evenly. This sauce clings beautifully to pasta like linguine or angel hair and envelopes seafood in velvety flavor.