Easy Creamy Shrimp Scampi Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Calories
427 kcal
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Course
Main Course
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Cuisine
American
Easy Creamy Shrimp Scampi Recipe
Description
Easy Creamy Shrimp Scampi Recipe combines shrimp cooked briefly in olive oil and garlic with a lemony, wine-based sauce enriched by evaporated milk. The shrimp are sautéed until just opaque and pink, ensuring a delicate texture. Garlic is gently cooked to avoid browning, highlighting its fragrant qualities. White wine adds a mild acidity and depth that balances the richness of evaporated milk, which thickens the sauce slightly without overwhelming creaminess. The lemon zest and juice brighten the overall flavor profile. Optional fresh herbs can finish the dish with a herbal note.
Thanks to its quick cooking time and straightforward ingredients, this shrimp scampi offers a satisfying seafood meal. It pairs well with pasta or low-carb alternatives like zoodles and can be served with a crusty bread to absorb the creamy lemon-garlic sauce. The recipe is versatile enough to accommodate adjustments like butter in place of oil, or the addition of red pepper flakes for a spicy variation.
Stored properly, leftovers keep well refrigerated for up to one day and can also be frozen for longer storage, maintaining their texture and flavor. Reheating gently is recommended to preserve shrimp tenderness and avoid curdling the sauce.
Ingredients
- 4 tablespoon olive oil
- 8 garlic minced, cloves
- 2 lbs Shrimp thawed and pat dry (peeled and deveined, tails left on or off according to your preference, large
- 1 lemon zested and then juiced
- salt to taste
- ⅓ cup white wine dry
- ½ cup evaporated milk Carnation brand
Instructions
- In a large cast-iron skillet, heat the oil over medium heat for about 1 minute. Then add the garlic and let cook, stirring, for about 1 minute. Do not let brown! Add the shrimp and lemon zest; season with salt (and red pepper flakes, if desired).
- Toss until the shrimp turns pink and opaque in the center, about 2-3 minutes. Add the white wine; toss 1 minute. Add the Carnation Evaporated Milk and stir just until sauce is homogeneous. Let cook for about 1-2 minutes.
- Remove pan from the heat, stir in lemon juice. If desired, sprinkle 2 tablespoons chopped parsley and/or basil leaves. Serve over pasta, zoodles (keto) or with a hard-crusted bread to soak in the sauce. Enjoy!
Notes
- To vary the fat component, you can substitute unsalted butter for olive oil or use a combination of both.
- Adding chopped onions before the garlic provides additional sweetness if desired.
- Incorporate red pepper flakes after salting to add heat.
- Top with fresh herbs such as parsley or basil for a fresh finishing touch.
- Store leftovers in an airtight container in the refrigerator for up to one day; reheat carefully to avoid overcooking shrimp.
- You can freeze the dish for up to two months; thaw and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 8g | 3% |
| Protein | 49g | 98% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 581mg | 194% |
| Sodium | 1799mg | 75% |
| Potassium | 354mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 26mg | 29% |
| Calcium | 430mg | 43% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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