Classic Shrimp Scampi
User Reviews
4.9
Classic Shrimp Scampi
Description
Classic Shrimp Scampi highlights large, peeled and deveined shrimp cooked in a simple pan sauce made from butter, olive oil, plenty of minced garlic, dry white wine, kosher salt, and red pepper flakes. The garlic butter and wine simmer together until slightly reduced, concentrating the flavors before the shrimp are added and just cooked through in the sauce. A squeeze of fresh lemon and a sprinkle of finely chopped parsley finish the dish, adding brightness and a fresh herbal note. The result is plump shrimp coated in a glossy, aromatic sauce that is both buttery and lightly spicy.
The shrimp’s tender texture contrasts nicely with the garlicky sauce's slight heat from red pepper flakes. Cooking the shrimp only until just opaque keeps them juicy and prevents toughness. This method preserves their natural sweetness layered with the savory sauce.
Serve this scampi immediately while warm, either spooned over cooked pasta or rice to soak up the sauce, or alongside crusty bread for dipping. The dish balances richness and acidity well, making it suitable for a simple dinner or entertaining.
An alcohol-free variation swaps white wine for chicken broth, maintaining the sauce's liquid and flavor balance. Parsley can be replaced with other fresh herbs like cilantro, tarragon, dill, or chives to vary the herbal note without changing the dish’s core profile.
Ingredients
- 3 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic minced, cloves
- ½ cup white wine dry
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 ½ pounds Shrimp peeled and deveined, large or jumbo
- ½ lemon
- 2 tablespoons parsley finely chopped, fresh
Instructions
- Make the sauce. In a large skillet over medium heat, melt the butter with the oil. Add the garlic and saute for 30 seconds. Add the wine, salt, and red pepper flakes. Bring to a simmer, then reduce by half (about 2 to 3 minutes), stirring occasionally.
- Saute the shrimp. Add the shrimp to the skillet and saute for about 3 minutes, until just cooked through.
- Garnish. Squeeze the lemon juice on top and toss with the parsley.
Notes
- Substitute dry white wine with chicken broth for an alcohol-free version without losing flavor.
- Try fresh herbs other than parsley, such as cilantro, tarragon, dill, or chives to change the flavor profile subtly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 237mg | 79% |
| Sodium | 1617mg | 67% |
| Potassium | 260mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 777IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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