Easy Shrimp Scampi Recipe
This classic shrimp scampi recipe is a one-pot dish with succulent shrimp swimming in a garlic-butter white wine sauce. It's perfect as an appetizer or served over pasta. It takes just 10 minutes from beginning to end, so it's great for a weeknight meal, but also fancy enough for date nigh
Foto: Natasha's Kitchen
Ingredients
- 1 1/2 pounds large shrimp (16-20 count, peeled and deveined, tails on or off)
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 g arlic 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 Tbsp lemon juice (plus wedges for serving)
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper (to taste)
Steps
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Prep shrimp: Pat dry and season with ½ tsp salt and ½ tsp pepper.
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Sear the shrimp: Heat 1 tbsp olive oil and 1 tbsp butter in a large non-reactive skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until just opaque and cooked through. Remove to a plate immediately so they don’t overcook.
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Make the sauce: Lower heat to medium. Add remaining olive oil and butter. Sauté garlic and red pepper flakes (if using) for about 30 seconds, until fragrant. Add wine and simmer 2 minutes until reduced by half. Stir in lemon juice.
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Finish: Return shrimp to the skillet along with any juices on the plate and toss to coat in sauce. Remove from heat, stir in parsley. Taste and add more salt and pepper to taste.
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Serve: Spoon over pasta or serve with crusty bread for dipping. Serve with lemon wedges to squeeze over the top.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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