Easy Shrimp Scampi

Name: Easy Shrimp Scampi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1 tablespoon fresh garlic; ½ teaspoon red pepper flakes; 2 pounds extra-large shrimp; 2 tablespoons dry white wine; 1 teaspoon Diamond Crystal kosher salt; 1 tablespoon lemon juice; 2 tablespoons parsley; ½ teaspoon black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
352 kcal
Course
Main Course
Cuisine
Italian

Easy Shrimp Scampi

Winston Campbell

Report

This easy shrimp scampi is ready in 20 minutes. The flavorful sauce of butter, garlic, lemon, and white wine perfectly complements the shrimp.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

4 tablespoons butter
1 tablespoon fresh garlic minced
½ teaspoon red pepper flakes
2 pounds extra-large shrimp peeled and deveined (21-25 pieces per pound)
2 tablespoons dry white wine
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
1 tablespoon lemon juice freshly squeezed
2 tablespoons parsley finely chopped
½ teaspoon black pepper freshly ground

Add to Shopping List

Instructions

Heat the butter in a large (12-inch) skillet over medium-high heat. Add the garlic and red pepper flakes. Cook, stirring, for one minute, until they are fragrant.
Add the shrimp, wine, and kosher salt. Cook, stirring, over medium-high heat, until the shrimp are pink and opaque, about 5 minutes.
Remove the shrimp from the heat. Stir in the lemon juice and black pepper.
Transfer the shrimp to a serving platter. Pour the pan juices on top. Sprinkle the dish with chopped parsley and serve.

Notes

As with most shrimp recipes, the most important thing is to avoid overcooking the shrimp. Once you add them to the saucepan, cook them just until they turn pink and opaque, then remove them immediately from the heat and serve. When overcooked, shrimp become dry and rubbery.
The best shrimp size for this recipe is extra-large (21-25 pieces per pound). They are plump and juicy. However, if all you have is large shrimp (31-40 pieces per pound), that works too.
Whether the shrimp should be tail-on or off is entirely up to you. I usually use tail-on shrimp because they are prettier, but on occasion, as shown in the photo below, I use tail-off shrimp.
The small amount of wine I use adds a nice flavor, and my husband and I enjoy drinking it with the meal. But if you're not a fan of wine, you can simply omit the wine and leave the rest of the recipe as is.
You can store the leftovers in the fridge, in an airtight container, for up to three days. Reheat them very gently to avoid drying them out. If you use the microwave, reheat them covered and use the microwave at 50% power.

Nutrition Information

Show Details

Serving 0.25recipe Calories 352kcal (18%) Carbohydrates 3g (1%) Protein 46g (92%) Fat 15g (23%) Saturated Fat 8g (40%) Sodium 700mg (29%) Fiber 0.1g (0%)