Description
This shrimp scampi recipe is fast and easy, using just a handful of ingredients. Succulent jumbo shrimp are sautéed in a fragrant garlic butter sauce with white wine and lemon juice, that also makes the best shrimp scampi sauce. Serve shrimp scampi with pasta, over rice or mashed potatoes for a straightforward yet impressive satisfying dinner!
Ingredients
2-pound raw extra-large shrimp peeled, deveined, tail on
3 tablespoons olive oil
4 tablespoons butter
5–6 garlic cloves, minced
1/2 cup white wine
3 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flake
3 tablespoons parsley, minced
Instructions
- Heat a 10–12-inch skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter.
- Cook shrimp in three batches, cooking for about 2 minutes per side. Remove cooked shrimp, add another tablespoon of olive oil and butter for the second batch, repeat until all shrimp are cooked.
- Reduce temperature to medium, add one tablespoon of butter and the minced garlic to the skillet. Cook until fragrant, 1 minute.
- Add wine and lemon juice, cook for 2-3 minutes.
- Return shrimp to the pan, add the salt, pepper, and red pepper flakes. Cook for 4-5 minutes, stirring regularly.
- Garnish with parsley and serve.
Notes
Storage, freezing and reheating instructions:
Shrimp Scampi will keep in the fridge for 3 to 4 days. Just give it a quick reheat in the microwave in 30 second intervals to add it to delicious meals throughout the week.
Place shrimp scampi in an airtight container in the freezer for up to 3 months. Thaw in refrigerator overnight before serving the next day.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
