Description
This classic Shrimp Scampi recipe features succulent large shrimp sautéed in a luscious garlic, butter, and white wine sauce, accented with fresh lemon juice and parsley. Quick and easy to prepare, it’s perfect for a flavorful weeknight dinner served over pasta or with crusty bread for dipping.
Ingredients
Scale
Shrimp
- 1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tails on or off
For Cooking
- 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 to remove excess moisture. Season them evenly with ½ teaspoon salt and ½ teaspoon freshly ground black pepper to enhance their natural flavor.
- Sear the shrimp: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large non-reactive skillet over medium-high heat. Place the shrimp in a single layer and cook for 1-2 minutes on each side until they become opaque and fully cooked. Remove the shrimp immediately to a plate to prevent overcooking.
- Make the sauce: Lower the heat to medium. Add the remaining tablespoon of 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 allow it to simmer for 2 minutes until reduced by half. Stir in the lemon juice to brighten the sauce.
- Finish: Return the cooked shrimp along with any accumulated juices from the plate back to the skillet. Toss to coat the shrimp thoroughly in the flavorful sauce. Remove from heat and stir in the chopped fresh parsley. Adjust seasoning with additional salt and pepper to taste.
- Serve: Spoon the shrimp and sauce over cooked pasta or serve alongside crusty bread to soak up the delicious sauce. Garnish with lemon wedges for squeezing over the top.
Notes
- Storage and Reheating: Shrimp Scampi is best enjoyed fresh but can be refrigerated or frozen for later.
- To Refrigerate: Store cooked and cooled shrimp in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze shrimp and pasta separately in freezer-safe airtight containers for 2-3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Microwave in 30-second intervals until warmed through or reheat gently in a skillet over medium heat. Avoid overcooking to prevent shrimp from becoming dry and rubbery.
Keywords: Shrimp Scampi, garlic shrimp, easy shrimp recipe, seafood pasta, lemon shrimp, weeknight dinner, quick dinner, sautéed shrimp