Quick and Easy Shrimp Scampi
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
338 kcal
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Course
Main Course
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Cuisine
American
Quick and Easy Shrimp Scampi
Description
Quick and Easy Shrimp Scampi features large, peeled shrimp sautéed in butter until just cooked, enhancing their natural sweetness and tender texture. Garlic imparts a fragrant, savory undertone, while red pepper flakes add a gentle heat when included. The addition of dry white wine bubbles briefly, creating a flavorful and slightly acidic base complemented by fresh lemon juice and chopped parsley for a refreshing finish.
The method involves briefly cooking shrimp on both sides, quickly softening garlic, then deglazing the pan with wine and finishing with butter and lemon. Serving immediately ensures the shrimp remain juicy and flavorful. This dish can complement simple pasta or rice or stand alone as a light protein entrée.
Adjusting cooking times based on shrimp size is important to avoid overcooking. Omitting red pepper flakes will result in a milder flavor. The recipe’s quick execution makes it convenient for weeknight meals.
Ingredients
- 1 pound Shrimp thawed & peeled, tails optional, uncooked extra large (26-30/lb. size
- 1/2 cup butter divided, 1 stick
- 6 cloves garlic minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup dry white wine or chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon parsley chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Prep your shrimp (if frozen, add them to a colander and run under cool water until thawed). Since these are large shrimp, you may want to devein them as well (see blog post for tips on that). I recommend prepping every ingredient ahead of time since this recipe goes quick.
- Melt half the butter in a skillet over medium heat.
- Add the shrimp to the skillet and cook for 1 minute/side. I use cooking tongs to flip them quickly.
- Stir in the garlic and red pepper flakes and cook for about 30 seconds.
- Pour in the wine and let it bubble for 2 minutes.
- Add in the rest of the butter and the lemon juice and parsley. Once the butter melts, give it a stir and take the pan off the heat. Season with salt & pepper as needed and serve immediately.
Notes
- Use shrimp size as a guide for cooking time; smaller shrimp cook faster than 26/30 size.
- Omit red pepper flakes if you prefer a milder version without heat.
- The recipe is also included in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 347mg | 116% |
| Sodium | 1090mg | 45% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 868IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 183mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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