Ever find yourself staring into the fridge after a long day, craving something that feels indulgent but comes together without a fuss? That’s exactly how this Dijon-Infused Shrimp Scampi – Bold & Flavorful came to be in my kitchen. I was experimenting one evening, wanting to elevate a classic shrimp scampi recipe with a little extra zing, and a spoonful of Dijon mustard was the game-changer. The way it melds with garlic butter sauce creates a depth that’s both rich and tangy, turning a simple seafood dish into a standout meal. From that first bite, I knew it was a keeper for those nights when you need a quick dinner that doesn’t skimp on flavor.
What I love about this dish is how versatile it is—you can serve it over pasta, with crusty bread to soak up every bit of that garlic sauce, or even alongside a fresh salad for a lighter take. It’s one of those easy shrimp scampi recipes that feels fancy but is totally approachable, even if you’re not confident in the kitchen. Over time, I’ve tweaked it here and there, learning little tricks to make it even better, and I’m excited to walk you through it all. Whether you’re planning a cozy weeknight dinner or impressing guests with shrimp dinner ideas, this recipe delivers every time. If you’re looking for another skillet favorite, you should try our garlic butter steak and potatoes skillet for a hearty, satisfying meal.
Recipe Overview
Cuisine: Italian-American Fusion
Category: Main Course
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
What You’ll Need
When it comes to shopping for this recipe, I always look for wild-caught shrimp if possible—they tend to have a sweeter, cleaner taste that really shines here. For the Dijon mustard, go with a smooth variety rather than grainy; it blends seamlessly into the sauce without altering the texture. If you’re on a budget, frozen shrimp work just as well—thaw them in cold water for about 15 minutes before using. And don’t skip the fresh herbs; parsley adds a bright finish that balances the richness perfectly.
In this dish, each ingredient plays a key role: shrimp as the star protein, garlic and butter for that classic scampi base, Dijon mustard for a tangy kick, and white wine to deglaze and add acidity. Lemon juice brightens everything up, while red pepper flakes offer a subtle heat that you can adjust to your liking.
INGREDIENTS
I’ve found that prepping everything before heating the pan makes the process so much smoother. As I mince the garlic and zest the lemon, the kitchen starts to smell incredible, building anticipation for the meal ahead. It’s a small ritual that turns cooking into a relaxing experience rather than a rushed task.
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1/4 cup dry white wine (like Sauvignon Blanc)
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Cooked pasta or crusty bread for serving
PREPARATION
One thing I’ve learned from making this repeatedly: don’t overcrowd the shrimp in the pan. If they’re too close together, they steam instead of sear, and you miss out on that beautiful golden crust. A quick sear on each side is all it takes to lock in the juices before building the sauce. For a comforting alternative that requires minimal hands-on time, check out our creamy crockpot potato soup that simmers to perfection all day.
- Pat the shrimp dry with paper towels and season with salt and pepper. This helps them brown nicely instead of steaming.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and slightly curled. Remove them from the skillet and set aside.
- Reduce heat to medium and melt the butter in the same skillet. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant—be careful not to burn it.
- Whisk in the Dijon mustard and white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in the lemon juice and return the shrimp to the skillet, tossing to coat in the sauce. Cook for another minute until everything is heated through.
- Remove from heat, stir in the fresh parsley, and adjust seasoning if needed. Serve immediately over pasta or with bread to enjoy the full flavor.
NUTRITION INFORMATION
- Calories: 280 per serving
- Protein: 24g
- Carbohydrates: 3g
- Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 185mg
- Sodium: 380mg
Customizing Your Scampi
This recipe is wonderfully adaptable. If you’re out of white wine, a splash of chicken broth works just as well for deglazing—it still adds depth without the alcohol. For a creamier version, stir in a tablespoon of heavy cream at the end, which gives the sauce a velvety texture that clings to pasta beautifully. I’ve also added cherry tomatoes or spinach sometimes; they wilt quickly and bring color and nutrients to the plate. If you prefer a thicker sauce, let it reduce a bit longer, or add a teaspoon of cornstarch slurry during the simmering step.
Dijon-Infused Shrimp Scampi – Bold & Flavorful Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Dijon-Infused Shrimp Scampi – Bold & Flavorful Recipe!
Nutrition Information
Pairing Suggestions
To round out the meal, I often serve this with a simple arugula salad dressed in lemon vinaigrette—the peppery greens contrast nicely with the rich shrimp. For drinks, a crisp white wine like Pinot Grigio complements the garlic and Dijon notes, while sparkling water with lemon is a refreshing non-alcoholic option. If you’re making it a feast, garlic bread is a must for sopping up every last drop of that flavorful sauce. And for dessert, something light like lemon sorbet keeps the theme going without feeling too heavy.
Storing and Reheating Tips
Leftovers can be stored in an airtight container in the fridge for up to two days. When reheating, do it gently over low heat to prevent the shrimp from becoming rubbery—adding a splash of water or broth helps revive the sauce. I don’t recommend freezing this dish, as the texture of the shrimp can change upon thawing. If you want to prep ahead, you can mix the sauce ingredients (minus the butter) and store them separately, then cook everything fresh when ready to eat for the best results. For another make-ahead winner, our cheesy ranch potatoes and smoked sausage is perfect for busy weeknights.
FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimp for this Dijon-Infused Shrimp Scampi – Bold & Flavorful?
Absolutely! Just thaw them completely in cold water before cooking to ensure they sear properly and don’t release excess moisture into the pan.
What if I don’t have white wine on hand?
You can substitute with an equal amount of chicken or vegetable broth, or even a squeeze of extra lemon juice to maintain the acidity in the sauce.
How spicy is this dish with the red pepper flakes?
It’s mildly spicy—you can adjust the amount to suit your taste. Start with a pinch if you’re sensitive to heat, or omit it entirely for a milder version.
Conclusion
This Dijon-Infused Shrimp Scampi – Bold & Flavorful has become a staple in my home for its simplicity and impressive taste. It’s proof that a few quality ingredients can transform into something special with minimal effort. I hope it brings as much joy to your table as it has to mine—give it a try and share your experience in the comments below!
