Champagne & Mustard Shrimp Scampi

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Rating: 5 out of 5.

This creamy shrimp scampi recipe is one of my favorite. The shrimp is smothered in butter, champagne, and truffle mustard sauce which gives the best flavor. I am telling you, this homemade shrimp scampi recipe will be your new go-to recipe when you host or just feel fancy on a weeknight!

What is shrimp scampi?

If you are wondering what shrimp scampi is and how it’s made this blog post is for you. The dish had Italian origins (like all good food) and the authentic recipes call for different types of crustations.

When Italians moved to the U.S they started recreating it with shrimp and it quickly became everyone’s favorite. It is very popular in Italian restaurants and a lot of chefs put their own flavor and spin on it.

I developed a very simple shrimp scampi recipe but with a little flare and sparkle.

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Best shrimp scampi recipe

I made this recipe for a client and it features one of my favorite pantry staples – truffle mustard from Nicolas Vahe. It is smooth and spicy with a hint of truffles. So good! Follow the grocery list below to see what else you will need!

The sauce

  • Butter – unsalted so you can adjust the seasoning yourself. That way you have more control over the flavor. All you need is salt, pepper, and chili flakes on top of the truffle mustard.
  • Champagne – the classic recipe calls for dry white wine such as Muscadet or Sauvignon Blanc. The champagne is even dryer and gives the sauce luxiourius taste.
  • Lemon juice – gives the dish acid and a little bit of sweetness which complements the dry flavor of the champagne.
  • Lemon Zest – to enhance the lemon flavor.
  • Mustard – I used truffle flavored mustard by Nicolas Vahe which adds a little heat and umami.
  • Shallot – the whites of the green onion or green garlic will do a great job as well.
  • Garlic – don’t be afraid to use it. Shrimp Scampi taste so much better when there is more garlic involved.

The seasoning

  • Chili flakes
  • Salt
  • Black pepper
  • Shallot
  • Garlic
  • Shrimp – jumbo or medum cooked, peeled, and devined. It’s okay to use fresh shrimp as well. It will add just a little bit additional cooking time.
shrimp scampi

Homemade shrimp scampi

Cook the shrimp if you are using fresh first and remove from the heat. Start with half of the butter and cook the shallots and garlic. From there combine all sauce ingredients and whisk.

Add one ingredient at a time and whisk often to make sure there are no clumps in the sauce. Last, add the shrimp to the sauce and sprinkle with parsley.


This creamy shrimp scampi recipe pairs best with pasta or toasted bread. Try these homemade sage and butter rolls. Homemade shrimp scampi go well with white wine and can be served as an appetizer, or small bites meal at a cocktail party.

Follow the full recipe below and enjoy this delicious and light shrimp scampi recipe.

Champagne & Truffle Mustard Shrimp Scampi

This easy, flavorful and delicious recipe can be served with pasta, on a toasted bread, or even mixed in with a salad.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Lunch, Side Dish, Snack
Cuisine American, Italian
Servings 4 servings
Calories 288 kcal


  • 1 1/2 Lb Shrimp peeled and divined
  • 1/2 Cup Unsalted Butter cubed
  • 1 Medium Shallot minced
  • 4 Gloves garlic minced
  • 1/4 Cup Champagne
  • 1 tbsp. Truffle Mustard or Dijon mustard
  • 2 tsp Lemon Zest
  • 1 Tbsp. Lemon Juice
  • 1/4 tsp Crushed Red Pepper Flakes
  • 2 Tbsp. Parsley chopped
  • Salt and Pepper


  • Melt half of the butter in a large skillet. Add the shallots and cook for 5 minutes or until it is transparant. Add the garlic and cook for additional 2 minutes or until fragrant.
  • Add the rest of the butter, champagne, mustard, lemon zest and lemon juice. Stir to combine and add the shrimp. Stir well to coat the shrimp and bring to boil. Season with salt, pepper, and the chili flakes. Reduce the heat to low and cook until the shrimp is warmed through.
  • Turn the heat off and add the parsley. Toss to combine and serve immidiately.


If you are working with raw shrimp, add it with the butter in step one. 
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