Gimme Some Oven

15-Minute Skinny Shrimp Scampi

This post may contain affiliate links. Please read my disclosure policy.

15-Minute Skinny Shrimp Scampi Recipe |

Toto, there’s no place like home.

I had a blast spending this past week with good friends in Utah. But boy, it always feels good to come home.

And after catching up on work, I decided to have an introverted night (especially after spending a week of 24/7-ness with friends) and indulge my favorite “comforts” of home. I turned on my favorite music. I lit some yummy candles. I watched (and choked up over) back-to-back episodes of Parenthood and Nashville that I had missed last week. I snuggled with my sweet little pup. And of course, I made some comfort food — pasta.

Actually, I made a new macaroni and cheese recipe that’s coming on the blog next week (get ready!). And then I edited the photos from this fabulous skinny shrimp scampi that I made last week, and then I resolved to go out and get some shrimp and make another batch this weekend. Because this shrimp scampi recipe is a total winner. And it can be made in just 15 minutes. And believe it or not, it’s also “skinny”.

Here’s the scoop. (Or maybe I should say, the “skinny”…)

15-Minute Skinny Shrimp Scampi Recipe |

Shrimp scampi is traditionally a dish made with shrimp in a lemon-garlic-butter sauce served over pasta — heavy on the pasta, and heavy on the butter. But when I make shrimp scampi, I like to flip that equation and go heavier on the lemon and heavier on the garlic. You totally don’t need tons of butter to have tons of flavor! Nor do you need an enormous portion of pasta. In fact, if you really want to go healthy with this dish, try serving it over quinoa or spaghetti squash for a change. Or my favorite — mix in some extra spinach and veggies in place of more pasta.

But for you traditionalists who are looking for a lighter approach, here’s how I like to make skinny shrimp scampi.

15-Minute Skinny Shrimp Scampi Recipe |

First, begin by prepping those ingredients. The main two you need are lots of fresh garlic and a pound of peeled and de-veined shrimp. You can use the shrimp with the little tails still attached if you want for “looks”, but I prefer 100% peeled.

15-Minute Skinny Shrimp Scampi Recipe |

Start by melting 1 tablespoon of butter. Yep, that’s all we’re using in this one. Most traditional recipes call for an entire stick of butter, but I don’t think you’ll miss it.

15-Minute Skinny Shrimp Scampi Recipe |

Then add the garlic and shallot and saute for a minute or two until fragrant.

15-Minute Skinny Shrimp Scampi Recipe |

Add the shrimp, and immediately season with salt, pepper and crushed red pepper flakes. And don’t skimp on those red pepper flakes — they add great depth of flavor.

15-Minute Skinny Shrimp Scampi Recipe |

Once the shrimp are cooked and pink, add in some chicken stock, white wine, lemon juice and zest.

15-Minute Skinny Shrimp Scampi Recipe |

Let it all sizzle and cook for an additional minute.

15-Minute Skinny Shrimp Scampi Recipe |

Then remove the pan from the heat and scoop up all of that shrimp. You can either serve the shrimp on their own…15-Minute Skinny Shrimp Scampi Recipe |

…or served over some pasta.

Either way, be sure to sprinkle the shrimp with some chopped fresh parsley and parmesan for an extra kick. The result is a light and delicious garlic-lemon shrimp pasta, minus the tablespoons upon tablespoons of butter and calories that usually come with it.

Oh, and did I mention this can be ready to go in about 15 minutes (once your pasta water is ready to go)? Yet one more reason why this falls into the comfort food category in my book. In no time, you get straight to the “comfort”. ;)

Hope you enjoy this one!

15-Minute Skinny Shrimp Scampi Recipe |

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Skinny Shrimp Scampi

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 -6 servings 1x


This skinny shrimp scampi is big on flavor, but much lower on fat and calories than the traditional version.


  • 12 ounces whole-wheat pasta noodles (I used linguine)
  • 1 Tablespoon butter
  • 1 shallot, peeled and thinly sliced
  • 4 cloves garlic, minced
  • 1 pound raw shrimp, peeled with tails removed and patted dry
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon black pepper
  • 1/4 cup chicken stock
  • 3 tablespoon white wine
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • toppings: chopped fresh parsley and (optional) freshly-grated Parmesan cheese


  1. Cook pasta in a large pot of generously-salted water until al dente, according to package instructions.
  2. Meanwhile, heat butter in a large saute pan over medium-high heat. Add shallot and garlic and saute for 2 minutes, or until fragrant, stirring occasionally. Add shrimp and immediately season (sprinkle) with crushed red pepper flakes, salt and pepper. Continue sauteing the shrimp with the garlic for about 3-4 minutes, or until pink on both sides and no longer opaque.
  3. Add in the chicken stock, wine, lemon juice and lemon zest, and stir to combine. Let the mixture continue cooking for an additional minute to boil down, then remove from heat.
  4. Drain the pasta, and serve topped with the shrimp scampi. Sprinkle with desired toppings.

Here are some other “skinny” favorites on the blog:

Skinny Taco Salad |

Skinny Taco Salad

Skinny Orange Chicken |

Skinny Orange Chicken

Skinny Fettuccine Alfredo Recipe |

Skinny Fettuccine Alfredo

Skinny Creamy Chicken Noodle Soup |

Skinny Creamy Chicken Noodle Soup

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

136 comments on “15-Minute Skinny Shrimp Scampi”

  1. I will make this in the future! It was so delicious.

  2. Loved this recipe!!! The spicy kick was amazing!! Will definitely make this again.

  3. I am so glad that I made this recipe. It was absolutely delicious and I loved it (so did my beloved husband!) The only thing I did differently was to remove the shrimps from the pan before I boiled the liquid down to avoid overcooking them. I also love that there is very little fat in it and, you’re right, the vibrant mix of flavors does indeed balance this dish perfectly. Thank you so much for posting it.

  4. While I’m FINALLY leaving a review for your recipe, we’ve made this dish more than a dozen times since I found it. I made this the first time without telling my husband that it was a healthier version and he’s absolutely loved it! I love the light aspect (calories and richness), and we can’t get enough lemon & garlic. Even our 6 year old and 4 year old ask for this. Thanks so much for sharing this dish, it’s a weeknight staple for us!

  5. I have made this a few times now and it always a big hit with entire family. We don’t find it too spicy for tastes and in fact I sometimes add a dash or so of Cajun seasoning in place of the black pepper. We are fortunate to live on the Gulf Coast so fresh shrimp is easy to come by. It’s a quick, easy delicious meal. I added some baby spinach to the sauté the last time I made this. Thanks so much for the recipe!

  6. If you’ve had red pepper flakes before you should know how to use it. (Very sparingly). I think this recipe was great. I’m not a fan of the flakes in shrimp but I did put them on the veggies I baked on the side. Very light meal so no guilt after. ? thanks for the recipe.

  7. I made this recipe at the beginning of Lent. It was delicious. I will add more Garlic when I make it again this Good Friday. Also perhaps to serve it with Quinoa. Thank you for your recipe.

  8. Hi Karen I pretty much do the same thing except I use spray butter on the pan sauté the garlic add the shrimp and I add capers , a game changer for seafood .
    I then add white wine and some of the pasta water . It makes a nice lo fat sauce .
    Sometimes I use zoodles or linauini fini .
    Let me know if you try it ?

  9. I made this recipe tonight. It was delicious! It was a little bit spicy from the crushed red peppers but we loved it just the same!

  10. Made it tonight for the wife and in-laws, and it was delicious! Everyone loved it. I added a bit of Parmesan, Italian parsley, and a can of artichokes.

  11. Very good except next time I’m going to go a little bit later on the black pepper. Perhaps cut it in half

  12. I cut out the black pepper altogether and just used the crushed red pepper. It was plenty hot, might even do less crushed red pepper next time (I like spicy food). I also added two extra cloves of garlic! Turned out wonderful! Super delicious.

  13. I’ve cooked this twice now.
    First time I cheated a little and left out the wine and red pepper flakes. It was amazing!
    Tried it out again tonight, with the white wine, and actually upping the red pepper flakes another 1/4th a teaspoon and I cannot get enough of it. So amazing, so delicious. Scampi has been my favorite food since child hood and enjoying it guild free is amazing!

  14. Using just a 1/2 cup of cooked w w spaghetti and 11 shrimp, My Fitness pal calculated 320 calories for a serving of this delicious recipe. So that’s a ballpark figure for those who asked
    Loved it and so did hubby

  15. My 95 year old mother loves shrimp. I made this for her and she loves it. I make it a lot. Gave some to my neighbor and she said it’s the best she ever had. Light and delightful. Have frozen it too and it’s still great. I have to hold myself back from slurping down that lemony garlic sauce! Definitely a winner!

  16. I made it by the recipe. Too much garlic,and I’m Italian. You put the shrimp in way too soon. It only takes 3 min. Other than tha it was great.

    • Hey Bill,
      I’m awfully late with the feedback, sorry. But come on! There is no such thing as too much garlic when you’re Italian! :) This was delicious, thank you so much for posting such a scrumptious recipe!

  17. This is one of our favorite meals. Always turns out greats nd it’s healthy!

  18. I made this tonight it was simple and the flavor is amazing. I may have used those extra red pepper flakes. Whoa but so good! Thank you!

  19. I made this recipe and it turned out great. I served it with steamed broccoli and that completed the meal. I will make this one again.

  20. So quick and easy to make and so delicious! A great Friday night Lent dinner!

  21. I just made this recipe today. It was easy and tasted like a high class restaurant made it. I added fresh asparagus to the dish.

  22. Love this! I am a single woman so I changed up the portions…half a pound of shrimp and just 6 ounces of pasta! I also DOUBLED the wine, chicken stock, and lemon juice to allow enough to be leftover to swirl my pasta in but left the butter at 1 tablespoon for the shrimp…SO GOOD! This should make 4 generous portions and will be my meal prep for the week but I cant stop eating it out of the pan! lol

  23. Anybody calculate the WW Freestyle points?

  24. Excellent flavor !! Made this for my family- served theirs over pasta -all boys – served mine over zucchini noodles and red peppers ? will definitely make this again !!!

  25. Delicious! We loved it and will be making it many more times! Easy and tasty!

  26. I’m going to try it. My BF is going to love it. And Me lol

  27. Was in a hurry and wanted just enough for 2 so eyeballed most ingredients. Sooo good, wish I’d made enough for leftovers!

  28. I loved it!! I needed a low calorie recipe and this was perfect. So easy to make. Thank you!

  29. I have made this skinny shrimp scampi many times. My family loves it. I often use spaghetti squash instead of pasta.

  30. Made this recipe exactly as directed. It was simply amazing. The dish is fresh tasting and yummy. A keeper.

  31. Do you know how many calories are in a serving?

  32. Yeah, sounds super yummy! The more garlic the better. But how many calories a serving? Hubby needs to stay under 500. Please someone answer. He’d really like to try this recipe.

  33. I’ve made this many times. Sometimes it turns out better than others (like any time you cook), but I always feel like I’m eating healthier. Thank you #gimmesomeoven

  34. This had amazing taste! All 4 of my sons loved it too. Quick and easy to make and a must try for anyone!

    • Have made before and loved it but I now have gestational diabetes and want to make it again with whole grain pasta but like some others said, there’s no nutritional value. Could the writer of this post please add the carbs, calories, etc? Thank you!

  35. I loved this recipe it was very tasty I added more butter and garlic. I didn’t have wine will try it next time

  36. So yummy. I added capers. Served it over zoodles

  37. Made this and instant winner. I did double the “sauce” ingredients as like a saucy pasta. Also after cooking the shrimp I removed them from the heat before I cooked the lemon/wine/broth combo. I added the shrimp back after cooking the sauce. Dish had yummy fresh flavor. Thanks!

  38. Awesome and super fast and easy…we used tofu noodles..and adde d a bag of spinach and the flavors were still strong!

  39. This recipe was so so so delicious! I used even less butter and made steamed spinach separately and then added it at the end. I can’t rave enough about how fantastic the shrimp scampi was, my husband demanded this be on the constant dinner rotation, no pasta even needed. I doubled the recipe and now we have lots of leftovers!

    Thank you!

  40. I feel that there was too much prep, especially zesting the lemon. Too much pepper and too long cooking the shrimp.

  41. Easy and delicious. You do not miss all the butter. I wanted to watch my calories and carbs so i served my skinny shrimp scampi over spaghetti squash. Heavenly.

  42. Just perfect! Easy, light and great for company too!

  43. I don’t understand giving “skinny” recipes with no calorie count. For this reason alone I won’t bother checking this blog again and I share lots of recipes on my social media.

  44. The basic recipe is excellent. However, no human being can withstand that amount of pepper and pepper flakes. I’m keeping all the recipe as written but reducing the pepper to a more palatable level. Thanks for a delightful recipe that will be my new go to for shrimp scampi!

  45. great ‘starter’ recipe…i made as instructed (but doubled), however i thought it lacked a lil sumpn’ sumpn’ even with the chili pepper flakes. i sprinkled on Penzey’s Tuscan Sunset salt free seasoning and bam, that was the ticket! only other thing i did slightly different was to add the pasta directly into my shrimp cook pan and let it soak up the sauce. next time, and there will be a next time following this recipe, i will add said seasoning blend whilst cooking to integrate the flavor. love an easy to follow, easy to make recipe with items that are already in my pantry. loved it!

  46. I absolutely love this recipe! It’s become a family staple.
    I use olive oil instead of butter (and a bit more than 1 TBSP), and 1/4 cup of white wine instead of 3 TBSPs. I also serve it over sauteed zoodles OR as part of roasted spaghetti squash shrimp scampi boats, and it is absolutely exquisite.

    Thanks for such a great recipe!

  47. I can’t seem to find any nutritional information on any of the recipes. Am I missing it somewhere?

  48. I’ve made this a couple of times. The first time as the recipe stated and it was WAY TOO SALTY, but had potential for great flavor. Made it again, reduced the salt, and it was absolutely delicious! My 10 year old loves it when I make this for him.

  49. Made it twice so far and passed the recipe on to friends. Thank you for this awesome fresh and QUICK recipe! Second time I added sauteed grape tomatoes, quartered baby bella mushrooms and peas just for added veggies. It was a hit! Thank You. :)

  50. It’s great, but if you are sensitive to spicy like I am, I recommend only 1/8 tsp of red pepper flakes and 1/2 tsp of black pepper. Otherwise, excellent!