Description
This Easy Shrimp Scampi recipe features succulent large shrimp sautéed in a garlic, butter, and white wine sauce with a hint of lemon and fresh parsley. Perfectly quick to prepare, it is elegant enough for a special occasion yet simple enough for a weeknight dinner. Serve over pasta or with crusty bread to soak up the flavorful sauce.
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)
- 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 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper to enhance 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 the shrimp in a single layer and cook for 1-2 minutes on each side until just opaque and cooked through. Remove the shrimp promptly to a plate to prevent overcooking.
- Make the sauce: Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and 1 tablespoon 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 simmer for 2 minutes, allowing the liquid to reduce by half. Stir in the lemon juice to brighten the sauce.
- Finish: Return the cooked shrimp along with any juices accumulated on the plate back into the skillet. Toss everything together gently to coat the shrimp in the flavorful sauce. Remove the skillet from heat and stir in the chopped fresh parsley. Taste and adjust salt and pepper as needed.
- Serve: Spoon the shrimp scampi over your favorite cooked pasta or serve alongside crusty bread to dip into the sauce. Garnish with lemon wedges to squeeze over the top for an extra burst of freshness.
Notes
- Using dry white wine such as Sauvignon Blanc adds depth to the sauce, but low-sodium chicken broth can be used for a non-alcoholic version.
- To keep shrimp tender, avoid overcooking by searing only until just opaque.
- Serve immediately for best flavor and texture.
- This dish pairs beautifully with linguine or spaghetti, and a crisp green salad on the side.
