Perfect Shrimp Scampi Recipe
- PREP 5min
- COOK 10min
- TOTAL 15min
How to make garlic butter shrimp scampi in under 15 minutes. Perfect served alone or spooned over pasta, rice or lower carb zucchini noodles.
You Will Need
1 pound (450g) large or extra-large shrimp, peeled and deveined
Salt and fresh ground black pepper
1 tablespoon olive oil
4 tablespoons butter, cut into four pieces
1/4 cup minced shallot, 1 medium
1 ½ tablespoons minced garlic, about 4 cloves
1/4 teaspoon red pepper flakes, optional
1/2 cup (118ml) dry, crisp white wine like pinot grigio, sauvignon blanc or unoaked chardonnay, see notes for alternatives
1 lemon, cut in half
1/2 cup fresh parsley leaves and tender stems, chopped
Directions
Pat shrimp dry, then season 1/4 teaspoon of salt and 1/4 teaspoon of fresh ground black pepper.
Heat olive oil in a skillet over medium heat. Add shallots, garlic, and red pepper flakes. Stir them around the pan and cook until the shallots soften, 1 to 2 minutes.
Add the shrimp in a single layer to the skillet. Cook for 1 to 2 minutes per side or until pink and opaque. Transfer to a plate.
Add white wine and the juice from half a lemon to the skillet. Simmer until slightly reduced, about 1 minute.
Remove the skillet from the heat. Swirl in the butter and parsley until melted and creamy. Season with additional salt, pepper, or lemon juice to taste.
Spoon the scampi sauce over the shrimp and enjoy.
Adam and Joanne's Tips
- Substitute for wine: Use 1/2 cup of chicken broth, vegetable broth, or seafood broth. I also like adding a bit more lemon juice.
- Storing: Store leftovers in an airtight container for up to 3 days.
- Shrimp scampi with pasta: Use 8 to 12 ounces of dry pasta for 1 pound of shrimp. If, when tossing the pasta into the scampi sauce, it seems dry, add a 1/4 cup to 1/2 cup of the pasta cooking water to thin it out a bit. The starches in the water will also help the sauce to stick to the pasta strands.
- The nutrition facts provided below are estimates.