Description
This Easy Shrimp Scampi recipe features succulent, large shrimp sautéed in a flavorful garlic butter and white wine sauce, finished with fresh lemon juice and parsley. Ready in just 10 minutes, it's a quick, elegant seafood dish perfect for weeknight dinners or special occasions.
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 (like Sauvignon Blanc or low-sodium chicken broth)
- 1 ½ tablespoons lemon juice (plus wedges for serving)
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper (to taste)
Instructions
- Prep shrimp: Pat the shrimp dry with paper towels and season evenly with ½ teaspoon salt and ½ teaspoon freshly ground black pepper to enhance the flavor before cooking.
- Sear the shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large non-reactive skillet over medium-high heat. Arrange shrimp in a single layer and cook for 1-2 minutes on each side until they turn opaque and are just cooked through. Immediately remove them to a plate to avoid overcooking.
- Make the sauce: Lower the heat to medium and add the remaining olive oil and butter to the skillet. Sauté the minced garlic and red pepper flakes (if using) for about 30 seconds until fragrant but not browned. Pour in the white wine and let it simmer for approximately 2 minutes until it reduces by half. Stir in the freshly squeezed lemon juice.
- Finish: Return the cooked shrimp along with any accumulated juices back to the skillet, tossing them to coat thoroughly with the sauce. Remove the skillet from heat and stir in the fresh chopped parsley. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve: Serve the shrimp scampi hot, spooned over pasta or alongside crusty bread for dipping. Garnish with lemon wedges for squeezing over the top to add a bright, fresh finish.
Notes
- Use fresh shrimp for best flavor and texture, but frozen shrimp can be used if thawed properly.
- White wine can be substituted with low-sodium chicken broth if you prefer a non-alcoholic option.
- Adjust red pepper flakes to taste depending on your spice preference or omit for no heat.
- Serve immediately to enjoy shrimp at their optimal tenderness and prevent them from becoming rubbery.
- This dish pairs well with linguine or angel hair pasta and a simple green salad.
