I love a good shrimp scampi. But here’s the thing – I don’t cook with alcohol. I get it, a lot of families cook the same way I do.
That’s where this Shrimp Scampi Without Wine comes in.
Instead of pouring in white wine, I lean on broth, lemon juice, or even a splash of vinegar to build that same sharp brightness.
You still get buttery garlic shrimp tossed with pasta, but in a version the whole family can enjoy without hesitation.
Why Skip the Wine?
Most traditional scampi recipes start with white wine. It’s supposed to bring acidity and a little sweetness.
But let’s be honest – not everyone wants alcohol in their cooking, whether for health, faith, or just preference.
The good news? You don’t need it. By swapping wine with chicken broth, fresh lemon juice, or even a touch of apple cider vinegar, you’ll still get that zippy kick that balances the butter and garlic. The flavor stays bold, not watered down.
Ingredients Needed To Make Shrimp Scampi Without Wine
Nothing fussy. Just a short, honest list that makes dinner doable:
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons butter
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- ½ cup chicken broth (or vegetable broth)
- Juice of 1 fresh lemon (plus extra wedges for serving)
- Just a scatter of red pepper flakes about half teaspoon for those who like a little spark
- 12 ounces linguine or spaghetti
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
How to Make Shrimp Scampi Without Wine
- Cook pasta according to package directions. Drain and set aside.
- Drop the butter and oil into your skillet and let them melt together over medium heat.
- Toss in the garlic. Cook until fragrant – don’t burn it. Garlic’s your MVP here.
- Add shrimp. Cook 1 to 2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
- Pour in broth, lemon juice, and red pepper flakes. Scrape the pan to grab all those browned bits – that’s flavor gold.
- Let the sauce simmer for 2 to 3 minutes. It’ll thicken slightly.
- Slide the shrimp back in, toss everything with the pasta, hit it with parsley, and finish with salt and pepper.
- Serve immediately with extra lemon wedges.
Done. Nothing tricky. Dinner on the table in under 30 minutes.
Dad Notes (Tips You’ll Thank Me For)
- Shrimp cooks fast. Two minutes per side, max. Overdo it and you’ll be chewing rubber bands.
- Chicken broth gives the closest flavor to wine. Vegetable broth works too, but it’s softer.
- Lemon juice adds tang and freshness – but don’t drown the dish. Balance is everything.
- Apple cider vinegar works if you want a sharper bite, but use it sparingly.
- Tossing pasta directly in the pan makes sure every noodle soaks up the garlicky butter sauce.
The Flavor Twist
Here’s the beauty of Shrimp Scampi Without Wine: you control the acidity. Want it lighter? Add more lemon. Want it richer? Use more butter. Want it brighter? Hit it with a splash more broth.
The flavors are flexible, and that’s what makes this recipe stand out. It’s not about missing the wine – it’s about building the dish around what your family actually enjoys.
Final Thoughts
Cooking without wine doesn’t mean you’re missing out. It means you’re learning how to create flavor from everyday pantry staples. That’s real cooking.
The trick is balance – fat from butter, brightness from lemon, depth from broth. And here’s something I’ve learned over time: kids remember meals like this.
Not the fancy ones, but the simple dinners we pull together and laugh over at the table.
So when you whip up this Shrimp Scampi Without Wine, don’t just think about taste. Every plate you set down is more than food – it’s a moment your family will carry.
