Shrimp Scampi

Shrimp scampi feels fancy but couldn’t be easier to make. Plump, juicy shrimp get tossed in a buttery, garlicky sauce with a bright kick of lemon juice and a touch of heat from red pepper flakes. The whole dish comes together in about 15 minutes, making it perfect for a busy night when you still want something special.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Main Course

Cuisine: American

Keyword: shrimp scampi

Servings:

Calories: 383kcal

Ingredients

1 pound large shrimp shelled and cleaned
2 tablespoons olive oil
4 cloves fresh garlic minced
¼ cup butter unsalted
¼ cup dry white wine
1 tablespoon fresh lemon juice
¼ teaspoon red pepper flakes
Sea salt and black pepper
¼ cup fresh Parmesan grated
2 tablespoons parsley chopped

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Video

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Instructions

Heat oil in a large pan over medium heat. Cook the shrimp until pink, about 2 minutes per side. Remove from the pan and set aside.
1 pound large shrimp, 2 tablespoons olive oil
Melt butter in the same pan. Add garlic and cook until golden, about 1 minute.
4 cloves fresh garlic, ¼ cup butter
Pour in the wine and lemon juice, then add the pepper flakes. Allow the sauce to simmer and thicken for about 3 minutes.
¼ cup dry white wine, 1 tablespoon fresh lemon juice, ¼ teaspoon red pepper flakes
Return the shrimp to the pan and coat them with the sauce. Season with salt and pepper to taste.
Sea salt and black pepper
Top with Parmesan and parsley, and serve hot.
¼ cup fresh Parmesan, 2 tablespoons parsley

Notes

Shrimp: Large shrimp work best since they stay juicy and don’t overcook too fast. Devein them for the best texture. You can use fresh, frozen and thawed, or pre-cooked. If you opt for pre-cooked, add them at the very end to warm through—overcooking will make them tough.
Use fresh garlic: Pre-minced garlic cloves doesn’t pack the same punch. Freshly chopped cloves give the best flavor.
Don’t overcook: The shrimp cook fast! Take them off the heat as soon as they turn pink to keep them tender.
Wine: A dry white wine like pinot grigio or sauvignon blanc adds depth to the sauce. If you prefer not to use wine, substitute with chicken broth.
Lemon zest: A little fresh lemon zest at the end takes the flavor up a notch.
Spice it up: If you like heat, add an extra pinch of red pepper flakes or a dash of black pepper.

Storage and Reheating Instructions

Fridge: Shrimp scampi is best enjoyed fresh, but if you have extra, store the shrimp and sauce in an airtight container in the fridge for up to two days.
Reheat: When reheating, do it gently over low heat on the stovetop with a splash of chicken broth or water to keep the sauce from drying out. Avoid microwaving, as it can make the shrimp rubbery. If serving with pasta, store it separately to prevent it from soaking up all the sauce.

Nutrition

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