Description
This classic Shrimp Scampi recipe features succulent shrimp cooked in a fragrant garlic-butter and white wine sauce. Ready in just 10 minutes, it’s perfect as a quick weeknight dinner or an elegant dish for special occasions. Served best over pasta or with crusty bread, this traditional Italian-inspired dish delivers rich flavor with minimal effort.
Ingredients
Shrimp
- 1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tails on or off
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup dry white wine (such as Sauvignon Blanc) or low-sodium chicken broth
- 1 ½ tablespoons lemon juice, plus wedges for serving
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Prep shrimp: Pat the shrimp dry with paper towels. Season evenly with ½ teaspoon salt and ½ teaspoon freshly ground black pepper to enhance flavor.
- Sear the shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large non-reactive skillet over medium-high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side until just opaque and cooked through. Remove shrimp promptly to a plate to prevent overcooking.
- Make the sauce: Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Sauté minced garlic and red pepper flakes (if using) for about 30 seconds, until fragrant. Pour in white wine and simmer for 2 minutes until it reduces by half. Stir in lemon juice to brighten the sauce.
- Finish: Return cooked shrimp along with any accumulated juices back into the skillet. Toss gently to coat everything evenly in the sauce. Remove from heat and stir in fresh chopped parsley. Adjust seasoning by adding more salt and pepper if desired.
- Serve: Spoon shrimp scampi over cooked pasta or serve with crusty bread to soak up the delicious sauce. Add lemon wedges on the side for squeezing over the dish to add a fresh citrus finish.
Notes
- Storage and Reheating: Shrimp Scampi is best enjoyed immediately but can be stored in the refrigerator or freezer.
- To Refrigerate: Place cooked and cooled shrimp in an airtight container and refrigerate for up to 4 days.
- Freezing: Freeze shrimp and pasta separately in freezer-safe, airtight containers for 2-3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Warm in the microwave for 30-second intervals until heated through or reheat gently in a skillet over medium heat. Avoid overcooking to prevent shrimp from becoming dry and rubbery.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
