4.9 from 16 votes
Classic Shrimp Scampi
This version of shrimp scampi keeps the shells on for maximum flavor and moisture, slowly infuses the garlic into the butter and oil for a gentler, deeper flavor, and doubles the sauce—because, let’s be honest, you come for the shrimp, but stay for the sauce.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
servings
Calories:
411 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 4 tablespoons butter unsalted
- 4 tablespoons extra-virgin olive oil
- 8 cloves garlic minced by hand (No garlic press! It create a harsher flavor)
- ¾ cup white wine dry
- 1 teaspoon kosher salt or more to taste
- pinch red pepper flakes I prefer Aleppo pepper
- black pepper freshly ground
- 1 ¾ pounds Shrimp 13/15 count, shells on, extra-large
- ¼ cup parsley chopped
- lemon juice fresh, squeeze of
Instructions
- Heat the 4 tablespoons unsalted butter and 4 tablespoons extra-virgin olive oil in a large skillet over medium-low heat until the butter melts.
- Toss in the 8 cloves garlic and cook, stirring frequently, until softened but not browned, about ⏲ 5 to 7 minutes. The goal here is to infuse the fat, not toast the garlic.
- Increase the heat to medium and add the ¾ cup dry white wine, 1 teaspoon kosher salt, pinch red pepper flakes, and a generous amount of freshly ground black pepper. Bring to a gentle simmer and let the wine reduce by half, about ⏲ 3 minutes.
- Raise the heat to medium. Add the 1 ¾ pounds extra-large shrimp in a single layer, turning them once or twice, until they just turn pink and opaque, about ⏲ 2 to 4 minutes total (depending on the size). Don’t overcook—shrimp go from perfect to rubbery fast.
- Remove from heat and stir in the parsley and lemon juice. Taste and adjust seasoning, if needed.
- Serve immediately on warm plates, with plenty o’ chunky bread to soak up that garlicky, buttery, wine-infused sauce.
Cup of Yum
Notes
- Use shell-on shrimp—It prevents the shrimp from drying out, and it offers maximum flavor.
- Infuse the oil—Simmer garlic gently to extract flavor without burning.
- Don’t overcrowd the pan—Cook shrimp in batches if needed.
- Dietary considerations—This is an excellent recipe if you're gluten-free, keto, or low-carb.
Nutrition Information
Serving
1serving
Calories
411kcal
(21%)
Carbohydrates
5g
(2%)
Protein
28g
(56%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.5g
(25%)
Cholesterol
280mg
(93%)
Sodium
1710mg
(71%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 411
% Daily Value*
| Serving | 1serving | |
| Calories | 411kcal | 21% |
| Carbohydrates | 5g | 2% |
| Protein | 28g | 56% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 280mg | 93% |
| Sodium | 1710mg | 71% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.