Photo of Shrimp Scampi by WW

Shrimp Scampi

SmartPoints® value per serving
Total Time
36 min
20 min
16 min
Make this classic Italian recipe at home for a fraction of the fat. It’s fantastic, especially when served with bread or pasta to soak up the garlic-butter sauce.


Olive oil

1½ tsp

Garlic clove(s)

2 clove(s), medium, minced

Uncooked shallot(s)

1½ Tbsp, finely chopped

White wine

2 fl oz, divided

Fresh lemon juice

1 Tbsp, divided

Fresh parsley

2 tsp, minced

Fresh tarragon

1 tsp, minced

Fresh thyme

1 tsp, minced

Table salt

¼ tsp

Black pepper

¼ pinch, freshly ground

Regular butter

2 Tbsp, at room temperature

Uncooked shrimp

20 oz, jumbo-size, shelled and deveined*


  1. Warm a large skillet over a medium-low heat; add oil and heat until shimmering. Add garlic and cook, stirring constantly, about 1 minute. Add shallots and sauté for 5 minutes. Add 2 tablespoons of wine and 1/2 tablespoon of lemon juice; stir, scrapping bottom of pan with a wooden spoon. Cook, stirring occasionally, until shallots are translucent, about 5 more minutes; allow to cool.
  2. In a small bowl, combine shallots, parsley, tarragon, thyme, salt and pepper with softened butter; refrigerate until butter hardens (can be made 1 day ahead).
  3. Preheat oven to 475°F.
  4. Using a medium-sized oven-proof casserole dish or skillet, arrange shrimp in a ring, tails up and touching one another for support; place bits of chilled herbed butter around shrimp. Pour remaining wine and lemon juice in bottom of dish. (Or cook in four individual oven-proof dishes as pictured above.)
  5. Roast in oven until shrimp turns pink and butter starts to sizzle, about 4 to 5 minutes. Yields about 3 jumbo shrimp per serving.


Perfect for company, this dish looks great and is easy to prepare—especially when assembled in 4 individual oven-proof dishes. Make the butter ahead of time and have your shrimp already cleaned and on ice. When company arrives, just assemble the ingredients in a baking dish (or dishes) and pop in the oven.*You can leaves the tails on if you prefer.