Description
This Garlic Butter Shrimp Scampi recipe features succulent wild-caught shrimp sautéed in a fragrant garlic and butter sauce with a hint of red pepper flakes and bright lemon juice, perfect for a quick and flavorful weeknight dinner or special occasion. Served hot with fresh parsley, it pairs wonderfully with crusty bread or pasta to soak up the delicious sauce.
Ingredients
Scale
Shrimp
- 1 lb wild-caught large shrimp, shells on
Seasoning and Sauce
- 4 tbsp extra virgin olive oil, divided
- 4 garlic cloves, pressed or minced
- 1 tsp kosher salt
- ½ tsp red pepper flakes
- 4 tbsp butter
- â…“ cup white wine or chicken stock
- 2 tbsp fresh lemon juice (or juice from ½ lemon)
- 1 tbsp minced parsley
Instructions
- Prepare the shrimp: Rinse the shrimp thoroughly under cold water and pat them dry with paper towels to ensure even cooking and better browning.
- Sauté garlic and seasonings: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the pressed or minced garlic, kosher salt, and red pepper flakes. Cook this mixture until it becomes fragrant, about 1 minute, being careful not to burn the garlic.
- Cook the shrimp: Add the shrimp to the skillet and cook for 2 to 3 minutes on each side, or until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate.
- Make the sauce: Add the remaining 2 tablespoons of olive oil and the butter to the skillet. Stir in the white wine or chicken stock and the fresh lemon juice. Allow the mixture to simmer for 2 to 3 minutes to reduce slightly and meld the flavors.
- Combine shrimp with sauce: Return the cooked shrimp to the skillet and spoon the sauce over them. Cook together for an additional 1 minute to heat through and coat the shrimp in the flavorful sauce.
- Garnish and serve: Sprinkle the minced parsley over the shrimp scampi. Serve immediately while hot, ideally with crusty bread to soak up the sauce or over your favorite pasta.
Notes
- To avoid overcooking, keep a close eye on the shrimp as they cook quickly and become rubbery if left too long.
- For a non-alcoholic version, substitute white wine with chicken stock or vegetable broth.
- Peeling the shrimp is optional; leaving shells on helps retain moisture and flavor.
- Adjust the red pepper flakes to your preferred heat level.
- Serve with freshly grated Parmesan cheese if desired, though not traditional.
