Easy Shrimp Scampi Recipe
Why wait until you’re out at a restaurant to enjoy this Italian menu favorite? Our easy Shrimp Scampi recipe takes just 25 minutes to whip up at home. Garlicky, buttery, and totally irresistible, this shrimp scampi dish is light, bright, and perfect when paired with a simple starchy side and veggies!
Servings: 4 servings
Ingredients
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 3/4 cup white wine
- 1/4 cup packed chopped fresh flat-leaf parsley
- 1 pound shrimp, peeled and de-veined
- 1 teaspoon fine sea salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons freshly-squeezed lemon juice, from about 1 lemon
- Lemon wedges, for garnish, optional
- Noodles, for serving, if desired, optional
Instructions
- Add the butter and olive oil to a large skillet over medium-high heat. Once the butter is melted, add the garlic to the skillet and cook for 2-3 minutes, stirring constantly, until the garlic is fragrant and beginning to brown and the butter begins to foam.
- Pour the wine into the skillet, then decrease the heat to medium-low. Simmer for 7-10 minutes, until the volume is reduced by half.
- While the wine is reducing, season the shrimp with the salt and pepper and toss to coat. Then, increase the heat on the skillet to medium-high heat.
- Working in batches, add the seasoned shrimp to the skillet, making sure it doesn't overlap, and sear for 2-3 minutes per side, until the shrimp turn pink and curl in on themselves. Remove the shrimp from the skillet and set aside, then add the next batch of shrimp to the pan to cook.
- Once all of the shrimp is cooked, turn off the heat, then add all of the shrimp back to the pan along with the lemon juice and parsley and toss to combine. Serve over noodles, or alongside rice, orzo, or roasted potatoes.
Notes
Recipe Variations and Modifications
- Go dairy-free – instead of the butter, swap in extra olive oil or a vegan butter alternative.
- Omit the alcohol – just substitute fish, chicken, or vegetable broth for the white wine. (But don’t use red wine since it will muddy the butter sauce and overpower the flavor of the shrimp).
- Out of fresh parsley? – fresh or dried parsley adds a bright and grassy herbal flavor that’s the perfect accompaniment to the shrimp and garlic-white-wine-butter sauce. But you can use other herbs instead, including chives, tarragon, or basil.
- Mix up your seafood – it seems like everyone (and we do mean everyone) loves shrimp. But if it’s not your thing, or you want to try this sauce with other seafood, try bay scallops, sea scallops, get fancy with lobster tails, or white fish like cod, haddock, or sole. Chicken is a popular option too. Just adjust your cooking time accordingly if you swap in a different protein.
Nutrition
Calories: 316kcal | Carbohydrates: 2.1g | Protein: 46g | Fat: 14g | Saturated Fat: 4.8g | Cholesterol: 380.2mg | Sodium: 854.6mg | Fiber: 0.3g | Sugar: 0.3g