Description
This easy shrimp scampi recipe features plump shrimp sautéed in a buttery garlic white wine sauce with fresh lemon and parsley. Ready in 15 minutes, it’s an elegant yet simple weeknight dinner that tastes like restaurant-quality Italian comfort food. Serve over pasta or with bread for dipping.
Ingredients
For the Shrimp:
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1 1/2 pounds large shrimp, peeled and deveined (fresh or frozen and thawed)
For the Sauce:
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2 tablespoons butter
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2 tablespoons extra-virgin olive oil
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4 cloves garlic, minced
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1/2 cup dry white wine (or chicken broth if you prefer)
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3/4 teaspoon kosher salt, or to taste
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1/4 teaspoon red pepper flakes (optional, but adds a nice little kick)
For Finishing:
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Fresh lemon juice from 1/2 lemon (about 1 1/2 tablespoons)
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2 tablespoons fresh parsley, finely chopped
Instructions
In a large skillet over medium heat, melt the butter with the olive oil until the butter is completely melted and starts to shimmer.
Add the minced garlic and sauté for about 30 seconds, stirring constantly, until it’s fragrant and golden. Watch it carefully—burnt garlic turns bitter, and we definitely don’t want that.
Add the white wine (or chicken broth), salt, and red pepper flakes to the skillet. Bring everything to a gentle simmer and let the liquid reduce by about half, which takes about 2–3 minutes. Stir occasionally and watch as the sauce starts to concentrate and smell absolutely heavenly.
Add the shrimp to the skillet in a single layer. Don’t crowd them—they need space to cook evenly and get that beautiful golden color on the edges.
Cook the shrimp for about 2–3 minutes without moving them around too much, until they turn pink on the bottom. Flip each shrimp over and cook another 2 minutes until they’re just cooked through and opaque. The secret here is to not overcook them—rubbery shrimp is nobody’s friend.
Squeeze fresh lemon juice all over the shrimp and toss everything together with the chopped parsley. The bright, zesty lemon cuts through the richness and makes every bite sing.
Remove the skillet from the heat and serve right away while it’s hot and the sauce is silky. This dish waits for no one, it’s best enjoyed fresh from the pan.
Notes
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Don’t skip the wine reduction step—letting the wine simmer down concentrates the flavor and cooks off the raw alcohol taste, leaving behind a beautiful, mellow complexity.
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Size matters with shrimp—look for large or jumbo shrimp (labeled 16/20 or 21/25 count per pound) because they’re easier to cook without overdoing them.
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Add an extra pat of butter at the end—swirl in one more tablespoon of cold butter off the heat to make the sauce extra silky and glossy.
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Season your shrimp lightly with salt and pepper before they hit the pan for even more flavor.
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If your skillet is crowded, cook the shrimp in two batches so they sear properly instead of steaming.
- Prep Time: 5–10 minutes
- Cook Time: 5–7 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Italian-American