Easy 10-Minute Shrimp Scampi

Name: Easy 10-Minute Shrimp Scampi
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 serving
Ingredients: 4 tablespoons unsalted butter; 2 to 3 tablespoons olive oil; 3 to 5 cloves garlic; 1.25 to 1.50 pounds large fresh raw shrimp; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ cup white wine; 2 to 3 tablespoons lemon juice; 2 to 4 tablespoons fresh Italian flat-leaf parsley; pinch red chili flakes

User Reviews

4.8

75 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
4
Calories
333 kcal
Cuisine
Italian

Easy 10-Minute Shrimp Scampi

Jade Rice

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If you thought shrimp scampi was just a dish to order out at a fancier restaurant, think again. You can make mouth-watering shrimp scampi at home in less than 10 minutes!!

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Ingredients

Servings

4 tablespoons unsalted butter divided
2 to 3 tablespoons olive oil
3 to 5 cloves garlic finely minced or pressed
1.25 to 1.50 pounds large fresh raw shrimp cleaned and deveined
1 teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
¼ cup white wine optional but recommended (sauvignon blanc or pinot grigio are my favorites, chardonnay in a pinch)
2 to 3 tablespoons lemon juice
2 to 4 tablespoons fresh Italian flat-leaf parsley finely minced
pinch red chili flakes optional and to taste

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Instructions

To a large skillet, add 2 tablespoons butter, the olive oil, and heat over medium-high heat to melt the butter.
Add the garlic and cook for about 1 minute, or until fragrant; stir constantly.
Add the shrimp, evenly season with the salt and pepper, cook for 1 minute on the first side, flip, and cook for 1 minute on the second side until shrimp are turning pink and are opaque; they should be about 90% cooked at this point. It's okay if they are not cooked completely because they will be simmering a couple minutes longer.
Add the white wine, lemon juice, remaining butter, and allow the mixture to simmer for about 2 minutes, or until the shrimp are completely cooked through and the liquid volume has reduced a bit and smells aromatic. Please see Notes below re cooking with wine if you're concerned.
Add the parsley, optional red chili flakes, stir to combine, and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.

Notes

You'll be able to smell the alcohol cooking off from the wine in the first minute or so of simmering. Anyone who's concerned about using wine, I don't believe in the less than 1/4 cup of wine that you're using for this entire recipe that feeds 4 people, that there is any tangible alcohol content that remains, but this is my personal opinion.
If not using wine, I recommend nothing other than maybe a touch more lemon juice or possibly cooking sherry. However, some sherry can taste cheap and could overpower the shrimp so use what you're familiar with.

Nutrition Information

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Serving 1 Calories 333kcal (17%) Carbohydrates 4g (1%) Protein 24g (48%) Fat 23g (35%) Saturated Fat 9g (45%) Polyunsaturated Fat 13g Cholesterol 245mg (82%) Sodium 1498mg (62%)