Easy Classic Shrimp Scampi
User Reviews
5
Easy Classic Shrimp Scampi
Description
This recipe involves pan-searing peeled and deveined shrimp seasoned with salt and pepper in olive oil and butter with minced garlic and crushed red pepper, which infuses the shrimp with savory aromatics and a subtle spicy note. Once cooked to opaque pink, the shrimp are set aside, and the pan is used to reduce a mixture of white wine, lemon juice, and lemon zest, concentrating its bright acidity. Butter is then melted into the sauce for richness and a smooth texture. Returning the shrimp to the pan allows them to coat evenly with the flavorful sauce. Fresh parsley added at the end provides a clean herbal contrast. Using salted or unsalted butter is a choice dependent on seasoning preference. This dish is flexible and can be prepared with frozen or fresh shrimp using proper thawing methods. It can be enjoyed as a main dish or served atop pasta or crusty bread to soak up the flavorful sauce.
Ingredients
- 1.5 lbs. Shrimp peeled and deveined (tails on or off, large
- 5 tablespoons butter divided
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic minced (a heaping tablespoon)
- 1/4 teaspoon crushed red pepper
- 2 tablespoons lemon juice (from about 1 lemon)
- 1 teaspoon lemon from about 1 lemon, zest
- 1/2 cup white wine pinot grigio, chardonnay, or sauvignon blanc (chicken broth/stock can also be used, dry
- 2 tablespoons parsley minced, fresh
- kosher salt to taste
- black pepper to taste
Instructions
- Pat the shrimp dry and season with salt and pepper. Set aside.
- Heat the olive oil (2 tablespoons) and 2 tablespoons of the butter in a large skillet, preferably nonstick, over medium heat.
- Add the 4 cloves of minced garlic (or a heaping tablespoon) and crushed red pepper (1/4 teaspoon) and sauté until fragrant, 30 seconds to a minute, being careful not to brown it.
- Add the shrimp to the skillet and allow to cook for 3 minutes. Flip and allow to cook for 1 more minute, or until cooked through and no longer translucent.
- Using tongs or a slotted spoon, remove the shrimp to a plate.
- Turn the heat up to medium high and add the the lemon juice (2 tablespoons) and white wine/broth (1/2 cup), along with the 1 teaspoon of lemon zest. Simmer for 1-2 minutes, stirring frequently, until the liquid has reduced by half.
- Turn the heat down to low and add the remaining 3 tablespoons of butter. Stir until melted and sauce is thickened.
- Add the cooked shrimp and any juices from the bottom of the plate back into the skillet, along with the fresh parsley, and stir to coat.
- Shrimp scampi is best served immediately, with pasta, rice, or crusty bread to mop up the sauce, or zucchini noodles for a low carb option.
Notes
- Both salted and unsalted butter work; adjust shrimp seasoning accordingly.
- Pre-peeled and deveined shrimp saves preparation time.
- Frozen shrimp can be thawed slowly in the refrigerator or quickly in ice water with optional salt for faster defrosting.
- Use less butter for a lighter sauce by reducing butter quantities but keep flavor balanced.
- Nutrition values exclude added seasonings and optional ingredients; calculate as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 2g | 1% |
| Protein | 35g | 70% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 466mg | 155% |
| Sodium | 1452mg | 61% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 643IU | 13% |
| Vitamin C | 13mg | 14% |
| Calcium | 262mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
