The Best No-Wine Shrimp Scampi Recipe: A Family-Friendly 30-Minute Dinner

Hey there! I’m super excited to share my absolute favorite shrimp scampi recipe that doesn’t need any wine. As someone who loves cooking for family and friends, I’ve perfected this dish to be kid-friendly while still maintaining that restaurant-quality taste we all crave.

Why You’ll Love This Recipe

• Ready in just 30 minutes
• Kid-friendly version – no alcohol needed
• Uses simple pantry ingredients
• Perfect for both weeknight dinners and special occasions
• Creates a rich, buttery garlic sauce without wine

Ingredients You’ll Need

For the Shrimp & Stock:

• 1 pound large shrimp (16-20 or 21-25 count)
• 1 cup water
• 1/2 teaspoon kosher salt

For the Garlic Butter Sauce:

• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 3 tablespoons fresh parsley, chopped
• Optional: red pepper flakes for heat

Step-by-Step Instructions

1. Prepare the Shrimp Stock

Listen up, cuz this is my secret weapon for amazing flavor without wine!

1. Peel and devein your shrimp (keep those shells!)
2. Place shells in a small saucepan with water and salt
3. Bring to a boil and simmer for 10 minutes
4. Strain and set aside about 1/2 cup of stock

2. Cook the Shrimp

Here’s where the magic happens:

1. Heat olive oil and butter in a large skillet over medium heat
2. Add minced garlic and sauté until fragrant (about 1-2 mins)
3. Pour in 1/3 cup of your homemade shrimp stock
4. Add salt and pepper, cook until slightly thickened
5. Add shrimp in a single layer (super important!)
6. Cook 1-2 minutes per side until pink and opaque

3. Finish the Dish

1. Remove from heat
2. Stir in lemon zest and juice
3. Sprinkle with fresh parsley

Pro Tips from My Kitchen

Y’all. I’ve made this dish like a bazillion times so here’s what I’ve learned

• Don’t overcook the shrimp! They should just turn pink – overcooked shrimp = rubber bands
• Make extra stock: The shells add amazing flavor, so don’t throw them away
• Fresh is best: Use fresh garlic and parsley whenever possible
• Watch the heat: Keep it at medium – too high will burn the garlic

Serving Suggestions

We love serving this dish in different ways:

• Over linguine or angel hair pasta
• With crusty garlic bread for sauce-soaking
• Alongside a simple green salad
• Over zucchini noodles for a low-carb option

Storage and Reheating

• Storage: Keep leftovers in an airtight container for up to 2 days
• Reheating: Gently warm in a skillet with a splash of water
• Freezing: Can be frozen for up to 1 month (separate from pasta)

Common Questions I Get

Q Can I use pre-cooked shrimp?A Sure can! Just reduce cooking time and use chicken broth instead of shrimp stock,

Q: What can I use instead of making shrimp stock?
A: Chicken broth or vegetable broth work great as alternatives.

Q: How do I know when the shrimp are done?
A: They should be pink with a slight curve – if they’re tightly curled, they’re overcooked.

Why This Recipe Works

I’ve tested this recipe countless times, and here’s why it’s foolproof:

1. The homemade shrimp stock adds depth that wine usually provides
2. The butter-garlic combo creates a rich, flavorful base
3. Quick cooking time preserves the shrimp’s texture
4. Simple ingredients let each component shine

Budget-Friendly Tips

• Buy shrimp when it’s on sale and freeze
• Use dried parsley if fresh is too expensive
• Serve with pasta to make it more filling
• Make your own garlic bread instead of store-bought

Note: Nutritional info per serving (serves 4): Calories: 227, Protein: 16g, Fat: 17g, Carbs: 3g