4.9 from 1,416 votes
Garlic Butter Shrimp Scampi Recipe
Garlic Butter Shrimp Scampi combines large wild-caught shrimp marinated in olive oil, garlic, salt, and red pepper flakes, then sautéed until just opaque and golden. The pan sauce melds butter, white wine, and lemon juice, finishing with fresh parsley for brightness. The method emphasizes gentle cooking to avoid overcooking shrimp and bitterness from garlic.
Prep Time
5 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
352 kcal
Course:
Main Course
Cuisine:
French
Ingredients
- 1 pound Shrimp wild caught, large, with shells
- 4 tablespoons extra virgin olive oil , divided
- 4 cloves garlic , pressed or minced
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 4 tablespoons butter
- ⅓ cup white wine or chicken stock
- 2 tablespoons lemon juice or ½ lemon, fresh
- 1 tablespoon parsley minced
Instructions
- Prep the shrimp: Thaw the shrimp in cool water and remove the shells then devein the shrimp. Discard the shells, rinse and drain the shrimp then transfer to a small bowl.
- Marinate the shrimp: Drizzle the shrimp 2 tablespoons olive oil, half of the garlic, ½ teaspoon kosher salt and the red pepper flakes. Toss to coat and set let sit for 20 minutes for flavors to build.
- Cook the shrimp: In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the shrimp and garlic mixture to the skillet, spacing evenly in the pan. Cook for 1 to 1 ½ minutes then flip the shrimps over when they begin to become opaque. Cook for 1 more minute or so, watching so the shrimp turn golden but don't brown too much and the garlic doesn't burn. Transfer the shrimp to a small bowl or plate. If you have browned bits of garlic, move the skillet from the heat and remove the browned garlic as it will be bitter.
- Make the sauce: Melt 3 tablespoons of the butter in the skillet over medium heat and add the remaining garlic. Cook for 30 seconds or until fragrant then stir in the white wine and lemon juice. Cook for 5 minutes or until the sauce thickens and reduces by half, stirring occasionally.
- Finish the dish: Add the shrimp with any juices back to the pan and stir in the last tablespoon of butter and ½ teaspoon kosher salt or to taste. Sprinkle with the minced parsley, stir, and cook for 1 more minute. Serve warm with sourdough bread for dipping, or over pasta or rice.
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Nutrition Information
Calories
352kcal
(18%)
Carbohydrates
2g
(1%)
Protein
24g
(48%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Cholesterol
316mg
(105%)
Sodium
1597mg
(67%)
Potassium
124mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
508IU
(10%)
Vitamin C
10mg
(11%)
Calcium
173mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 352
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 316mg | 105% |
| Sodium | 1597mg | 67% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 508IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 173mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.