Easy 10-Minute Shrimp Scampi
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4
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Calories
333 kcal
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Cuisine
Italian
Easy 10-Minute Shrimp Scampi
Description
The recipe begins by melting butter with olive oil in a skillet over medium-high heat, then gently cooking minced garlic until fragrant. Large shrimp are added and cooked briefly on each side just until pink and opaque, ensuring they remain tender. A splash of white wine and lemon juice is added next, simmered briefly to reduce and concentrate flavors while cooking the shrimp fully. The remaining butter adds richness to the sauce.
The dish is finished with fresh flat-leaf parsley for a herbal brightness and optional red chili flakes to introduce a mild heat if desired. The result is a classic shrimp scampi with a silky, aromatic sauce balancing richness and acidity. This preparation emphasizes freshness and simplicity, relying on quality ingredients without heavy sauces or complex techniques.
This shrimp scampi is suitable for serving over pasta, rice, or alongside crusty bread to soak up the flavorful sauce. Leftovers can be stored refrigerated and reheated gently to preserve texture.
Ingredients
- 4 tablespoons butter divided, unsalted
- 2 to 3 tablespoons olive oil
- 3 to 5 cloves garlic finely minced or pressed
- 1.25 to 1.50 pounds Shrimp cleaned and deveined, large; fresh; raw
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 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 flat-leaf parsley finely minced, fresh, Italian
- pinch red chili flakes optional and to taste
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
- The alcohol from the white wine cooks off quickly during simmering, leaving only the flavor behind.
- If avoiding wine, substitute with a bit more lemon juice or a mild cooking sherry, but avoid strong or cheap-tasting sherries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 333kcal | 17% |
| Carbohydrates | 4g | 1% |
| Protein | 24g | 48% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 245mg | 82% |
| Sodium | 1498mg | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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