Description
This shrimp scampi recipe delivers tender, flavorful shrimp cooked in a garlicky butter and white wine sauce. Ready in just 35 minutes, it's perfect served with crusty bread, pasta, or rice for a quick and elegant meal.
Ingredients
Shrimp and Marinade
- 1 pound wild caught large shrimp with shells
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
Sauce and Finishing
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter (divided: 3 tablespoons + 1 tablespoon)
- 2 cloves garlic, pressed or minced (remaining)
- 1/3 cup white wine or chicken stock
- 2 tablespoons fresh lemon juice (about 1/2 lemon)
- 1 teaspoon kosher salt (divided)
- 1 tablespoon minced parsley
Instructions
- Prep the shrimp: Thaw the shrimp in cool water, then remove and discard the shells. Devein the shrimp, rinse, and drain them before transferring to a small bowl.
- Marinate the shrimp: Drizzle shrimp with 2 tablespoons olive oil, half the garlic, 1/2 teaspoon kosher salt, and red pepper flakes. Toss to coat and let sit for 20 minutes to develop flavor.
- Cook the shrimp: Heat 2 tablespoons olive oil over medium heat in a large skillet. Add shrimp and garlic mixture in an even layer. Cook for 1 to 1 1/2 minutes, then flip shrimp once they start to turn opaque. Continue cooking for about 1 minute until shrimp are golden but not browned, and garlic hasn't burned. Remove shrimp to a bowl. If the garlic browned, remove from skillet to avoid bitterness.
- Make the sauce: Melt 3 tablespoons butter in the skillet over medium heat. Add remaining garlic and cook for 30 seconds until fragrant. Stir in white wine and lemon juice, cooking for about 5 minutes until the sauce thickens and reduces by half, stirring occasionally.
- Finish the dish: Return shrimp and juices to the skillet. Stir in the last tablespoon of butter and 1/2 teaspoon kosher salt (adjust to taste). Sprinkle minced parsley and stir. Cook for 1 additional minute. Serve warm, ideally with sourdough bread for dipping or over pasta or rice.
Notes
- Use wild caught shrimp with shells for the best flavor.
- White wine adds depth, but chicken stock can be used as a non-alcoholic substitute.
- Be careful not to overcook shrimp to keep them tender.
- Removing browned garlic is key to prevent bitterness in the sauce.
- Serve immediately for best taste and texture.
