Last Tuesday, I was staring into my fridge, wondering what to make for dinner with some shrimp that needed using. I had half a jar of Dijon mustard and plenty of garlic, so I decided to experiment.
The result was this incredible Dijon Shrimp Scampi – Rich & Bold Garlic Butter dish that’s become a fast favorite in our house. It’s one of those happy accidents that turned into a go-to meal, and I’m thrilled to share it with you.
What I love about this recipe is how it transforms simple ingredients into something special. The Dijon adds a tangy depth that balances the rich garlic butter, making every bite pop with flavor.
It’s perfect for those evenings when you want a restaurant-quality meal without the fuss. You’ll find it’s as versatile as it is delicious—great over pasta, with crusty bread, or even on its own.
If you’re looking for more comforting dishes, you should definitely try our creamy crack chicken soup for another easy favorite.
Recipe Overview
Cuisine: Italian-American Fusion
Category: Main Course
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Dijon Shrimp Scampi – Rich & Bold Garlic Butter Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Dijon Shrimp Scampi – Rich & Bold Garlic Butter Recipe!
Nutrition Information
What You’ll Need
When I first started making this, I learned that using high-quality Dijon mustard makes a noticeable difference. I’ve tried a few brands, and the ones with whole grain or smooth textures both work well, but I lean toward the smoother variety for a creamier sauce.
If you’re on a budget, store-brand Dijon can be just as good—don’t feel pressured to splurge unless you want to.
For this dish, you’ll need a few key tools: a large skillet to sauté everything evenly, a sharp knife for prepping the garlic and herbs, and measuring spoons to get the Dijon and seasonings just right.
A good pair of kitchen tongs is handy for flipping the shrimp without breaking them.
INGREDIENTS
I always set up my ingredients in little bowls before I start cooking—it’s a habit I picked up from watching cooking shows. One time, I forgot to mince the garlic ahead, and I ended up rushing while the butter was browning too fast.
Now, I take a minute to organize everything, and it makes the process so much smoother and more enjoyable.
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp Dijon mustard
- 1/4 cup chicken broth
- 2 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 8 oz linguine or your favorite pasta
PREPARATION
If you’re new to cooking shrimp, don’t worry—it’s easier than it seems. The key is to watch for the color change; they go from gray to pink and opaque in just a few minutes. I’ve overcooked them before, and they get rubbery, so I always set a timer.
Trust me, pulling them off the heat at the right moment makes all the difference. For more baking inspiration, check out our delicious keto pumpkin muffins that are perfect for breakfast or snacks.
- Cook the pasta according to package directions until al dente, then drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through.
- Stir in the Dijon mustard, chicken broth, lemon juice, and red pepper flakes. Simmer for 2 minutes to let the flavors meld.
- Toss in the cooked pasta and parsley, stirring to coat everything evenly. Season with salt and pepper to taste.
- Serve immediately, garnished with extra parsley if desired.
NUTRITION INFORMATION
- Calories: 380 per serving
- Protein: 25g
- Carbohydrates: 45g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 180mg
- Sodium: 520mg
- Fiber: 2g
- Sugar: 2g
Expert Tips for Perfect Shrimp Scampi
One thing I’ve learned from making this repeatedly is to pat the shrimp dry before cooking. Moisture can cause splattering and prevent a good sear. Also, if you’re using frozen shrimp, thaw them completely in the fridge overnight—it helps them cook evenly. I once rushed thawing under water, and the texture wasn’t as firm, so planning ahead pays off.
How to Customize This Dish
This recipe is wonderfully adaptable. For a lighter version, you can swap the butter for olive oil, or add veggies like spinach or cherry tomatoes for extra nutrition.
I’ve served it over zucchini noodles for a low-carb option, and it was just as satisfying. The beauty of this dish is how easily it fits different diets and preferences.
Pairing Suggestions for a Complete Meal
I love pairing this with a simple arugula salad and a glass of crisp white wine—it balances the richness of the garlic butter sauce. If you’re feeding a crowd, some crusty bread for dipping is a must.
Around here, we often make it for weekend gatherings, and it always gets compliments for being both elegant and approachable. For dessert, I highly recommend our moist lemon blueberry bread to finish the meal on a sweet note.
FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimp for this Dijon Shrimp Scampi – Rich & Bold Garlic Butter recipe?
Yes, frozen shrimp work well; just thaw them in the fridge first for best results in this recipe.
What if I don’t have Dijon mustard?
You can substitute with whole-grain mustard, but the flavor will be slightly different in the dish.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 2 days; reheat gently to avoid overcooking the shrimp.
Conclusion
This Dijon Shrimp Scampi – Rich & Bold Garlic Butter is a dish I turn to again and again for its bold flavors and simplicity. Whether you’re cooking for family or friends, it’s sure to impress. Give it a try and let me know how it turns out for you—I’d love to hear your stories!
