5.0 from 51 votes
(Quick and Easy) Shrimp Scampi
This shrimp scampi is definitely quick and easy, but the results are without a doubt restaurant-quality. The sauce, alone, is worth writing home about. Serve over linguine or rice, and with plenty of fresh, crusty bread for soaking. So good!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 people
Calories: 599 kcal
Course:
Main Course
Cuisine:
Italian , Italian-American Fussion
Ingredients
- 1 lb large shrimp peeled and deveined - leave the tails on (if desired)
- Kosher salt and freshly ground black pepper
- 2 tablespoon olive oil
- 2 tablespoon garlic minced
- 1 cup quality dry white wine don't use cooking wine!
- 1 tablespoon Worcestershire sauce
- 5 tablespoon fresh lemon juice about 2 lemons
- ¼ cup chicken stock
- 4 tablespoon unsalted butter ½ stick
- ½ teaspoon red pepper flakes optional
- 2 tablespoon fresh parsley chopped, for garnish
- 1 lb linguine cooked, if desired
Instructions
- Lightly season the shrimp all over with salt and pepper.
- Heat the oil in a large skillet over high heat.
- Add the garlic and cook until translucent and lightly browned, about 2 to 3 minutes.
- Add the shrimp and sauté until pink and fully cooked, about 3 to 5 minutes.
- Transfer cooked shrimp to a platter or plate.
- In the same pan, over medium-high heat, add the wine, Worcestershire sauce, lemon juice, and stock. Bring to a boil.
- Reduce heat to medium and cook until liquid is reduced by half, about 6 - 7 minutes.
- Whisk in butter and season to taste with ½ teaspoon salt and ¼ teaspoon pepper.
- Add shrimp to re-heat, tossing to coat well with sauce, for about 1 minute.
- Sprinkle with parsley, just before serving. Serve directly over pasta or rice, or separately. Serve at once.
Cup of Yum
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- You can leave the tails on the shrimp if desired. Just be sure to remove as much of the shell as possible.
- There should be enough sauce to coat the pasta, however, if you like extra sauce, then double the sauce ingredients (wine, Worcestershire sauce, lemon juice, chicken stock, and butter). You'll need to let the sauce reduce for about 15 minutes.
- Leftovers will keep covered in the fridge for up 3 days. Gently reheat on the stove, adding a little more stock, as needed.
Nutrition Information
Calories
599kcal
(30%)
Carbohydrates
88g
(29%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
31mg
(10%)
Sodium
91mg
(4%)
Potassium
338mg
(10%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
597IU
(12%)
Vitamin C
4mg
(4%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 599
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 88g | 29% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 91mg | 4% |
| Potassium | 338mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.