Hey there, fellow food lovers! I’ve been cooking shrimp scampi for years, and let me tell you – you absolutely can make amazing shrimp scampi without wine Today, I’m gonna share my favorite no-wine shrimp scampi recipe that’s perfect for everyone, including kids and those avoiding alcohol
Why Make Shrimp Scampi Without Wine?
Look, I get it – traditional shrimp scampi recipes usually call for white wine. But there are plenty of reasons you might want to skip the wine:
- You’re cooking for kids
- You follow a no-alcohol diet
- You don’t have wine on hand
- You’re sensitive to sulfites
- You want a more budget-friendly version
The Secret to Great No-Wine Shrimp Scampi
Here’s the thing – the wine in traditional scampi mainly adds acidity and depth of flavor We can totally recreate that with
- Chicken or vegetable broth
- Fresh lemon juice
- Garlic (lots of it!)
- Butter and olive oil
- Fresh parsley
What You’ll Need
Main Ingredients:
- 1-1.5 pounds large shrimp (peeled and deveined)
- 1/4 cup butter
- 1/4 cup olive oil
- 2-3 tablespoons minced garlic
- 3/4 cup chicken/vegetable broth
- 2-3 tablespoons lemon juice
- 1/2 cup fresh parsley, chopped
- Salt and pepper to taste
- Optional: red pepper flakes
For Serving:
- 1 pound linguine or your favorite pasta
- Fresh parsley for garnish
- Lemon wedges
Pro Tips for Perfect Shrimp Scampi
-
Don’t Overcook the Shrimp Cook just until they turn pink – about 2-3 minutes total Nobody likes rubbery shrimp!
-
Make Shrimp Stock: Here’s my secret trick – don’t throw away those shrimp shells! Make a quick stock by:
- Placing shells in water
- Microwaving for 2 minutes
- Straining and using the liquid in place of some of the broth
-
Use Quality Ingredients: Since there’s no wine to hide behind, good quality butter and olive oil really matter here.
Step-by-Step Instructions
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Prep Your Shrimp
- Clean and devein shrimp if needed
- Pat dry with paper towels
- Season with salt and pepper
-
Start the Sauce
- Heat butter and olive oil in a large skillet
- Add garlic and cook until fragrant (about 30 seconds)
- Don’t let the garlic brown!
-
Cook the Shrimp
- Add shrimp to the pan
- Cook 2 minutes per side until pink
- Remove shrimp and set aside
-
Finish the Sauce
- Add broth to the pan
- Simmer until reduced by half
- Add lemon juice
- Return shrimp to pan
- Toss with fresh parsley
Make It Your Own
I love how versatile this recipe is! Here are some ways to customize:
- Make it Spicy: Add more red pepper flakes
- Extra Garlicky: Double the garlic (I won’t judge!)
- Creamy Version: Add a splash of heavy cream
- Low-Carb: Serve over zucchini noodles
Serving Suggestions
This shrimp scampi is super versatile! Try serving it:
- Over pasta (classic!)
- With crusty bread for sauce-soaking
- On a bed of rice
- With roasted vegetables
- As an appetizer with just bread
Common Questions I Get
Q: Will it taste the same without wine?
A: Honestly? It’s different but equally delicious! The lemon and broth combo gives amazing flavor.
Q: Can I use frozen shrimp?
A: Yep! Just thaw them completely and pat dry before cooking.
Q: How long does it keep?
A: It’s best fresh, but leftovers will keep 2-3 days in the fridge.
Tips for Success
- Use jumbo or large shrimp (16/20 size) for best results
- Have all ingredients ready before starting – this cooks fast!
- Don’t skip the fresh parsley – it adds brightness
- Keep some pasta water for thinning the sauce if needed
Final Thoughts
Y’all, making shrimp scampi without wine isn’t just possible – it’s downright delicious! This version is family-friendly, budget-conscious, and perfect for when you want that classic scampi taste without opening a bottle of wine.
Happy cooking!
Note: This recipe serves 4-6 people and takes about 30 minutes total to prepare.
Why We Love This Shrimp Recipe
- Easy: This is an easy one pot recipe. Everything comes together in the slow cooker for hands-off meal prep.
- Healthy: Skip the linguine and opt for low carb zucchini noodles instead.
- Versatile: We have delicious substitutes so you can make shrimp scampi without wine.
Do I need alcohol for shrimp scampi?
You don’t need alcohol to make shrimp scampi. White wine is usually added for depth of flavor but you can easily replace it with a broth instead.
- Frozen shrimp: Use peeled and de-veined frozen shrimp. There’s no need to thaw them; they can go straight into the slow cooker.
- Salted butter: It’s not shrimp scampi if there’s no butter. This gives the sauce that smooth, velvety texture.
- Garlic: Minced garlic infuses the creamy sauce with savory flavor.
- Bone broth, veggie broth, or white wine: These liquids add depth and complexity to the sauce. Bone broth brings a rich, umami flavor, vegetable broth keeps it light and herbaceous, and white wine offers a bright, acidic touch that balances the richness of the butter. Use whichever you prefer.
- Olive oil: Mixing this in prevents the butter from burning.
- Red pepper flakes: This adds a pop of heat.
- Sea salt and black pepper: Keep the seasoning simple so the other flavors can shine through.
- Zucchini: Spiralized zucchini, or “zoodles,” add a fresh, light component. They absorb flavors well and offer a pleasant, noodle-like texture without the heaviness of traditional pasta. I prefer their texture and flavor in the slow cooker instead of sautéed because they absorb the sauce a lot better.
Check out the recipe card below for measurements.