(Quick and Easy) Shrimp Scampi
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
599 kcal
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Course
Main Course
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Cuisine
Italian, Italian-American Fussion
(Quick and Easy) Shrimp Scampi
Description
The method begins by seasoning shrimp with salt and pepper and cooking them quickly in garlic-scented olive oil until pink and opaque. The pan is then used to create a flavorful sauce by boiling a mixture of dry white wine, Worcestershire sauce, fresh lemon juice, and chicken stock until reduced by half. Butter is whisked in last to create a rich, glossy finish.
The shrimp are returned to the pan briefly to coat in the sauce and reheat, absorbing the bright and savory flavors of the lemony, wine-based sauce. Optional red pepper flakes add a gentle heat balance. Fresh parsley garnish adds a fresh herbal note.
This dish pairs well with linguine pasta, rice, or crusty bread to soak up the sauce. It works as a quick dinner main or appetizer. The sauce quantity can be adjusted for more coverage if preferred.
Leftovers keep well refrigerated for up to 3 days and can be gently reheated with added stock to maintain sauce consistency. Keep shrimp tails on or off as you prefer, but remove shells before cooking.
Ingredients
- 1 lb Shrimp peeled and deveined - leave the tails on (if desired, large
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 tablespoon olive oil
- 2 tablespoon garlic minced
- 1 cup dry white wine don't use cooking wine!, quality
- 1 tablespoon Worcestershire sauce
- 5 tablespoon lemon juice about 2 lemons, fresh
- ¼ cup chicken stock
- 4 tablespoon butter ½ stick, unsalted
- ½ teaspoon red pepper flakes optional
- 2 tablespoon parsley chopped, for garnish, fresh
- 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.
Notes
- Leave tails on shrimp if desired, but remove shells thoroughly before cooking.
- Double the sauce ingredients if you prefer extra sauce; reduce cooking time to about 15 minutes when increasing sauce volume.
- Store leftovers covered in the refrigerator for up to 3 days and gently reheat on the stove, adding a bit of stock as needed.
- Watch garlic carefully during cooking to avoid burning and bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 599 kcal
% 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.
User Reviews
Overall Rating
5
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